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Cooked rice is a staple food in many households. But many people don’t know this: Reheated rice can harm health! This is because of the bacteria Bacillus cereus, often found in cooked rice.
These bacteria are hazardous as they form spores that are not killed even when heated. This can lead to the formation of other bacteria that produce toxins, which can lead to unpleasant symptoms such as vomiting and diarrhea.
Bacteria in rice: how problems arise
Bacillus cereus is a bacterium that can multiply particularly well in cooked rice if not stored correctly. The problem arises when the rice cools slowly at room temperature or is kept warm at lukewarm temperatures.
In these cases, the bacteria find ideal conditions to multiply and produce toxins that can cause health problems.
Correct storage of cooked rice
Cooling the cooked rice quickly is important to minimise the risk of Bacillus cereus contamination. It should be stored directly in the refrigerator, packed airtight, or continuously warm at over 65 degrees Celsius. This prevents the growth of bacteria and reduces the risk of toxin formation.
Nevertheless, cooked rice should be consumed within a day to be safe.
Care should also be taken when reheating: no matter which method is used—oven, stove, or microwave—the rice must be heated to at least 65 degrees Celsius and heated evenly.
- source: promipool.de/picture: pixabay.com
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