Leftover Rice
Experts warn that starchy foods like cooked rice and pasta can pose food safety risks if stored improperly, with cooked rice being particularly dangerous due to the Bacillus cereus bacteria.
The bacteria, which thrive when rice is left out at room temperature or poorly cooled, can survive reheating and cause food poisoning symptoms like vomiting, diarrhea, and stomach cramps.
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EKO HOT BLOG reports that experts urge that rice should be consumed the same day it is cooked or refrigerated within two hours, stored in airtight containers, and eaten within a day or two.
In Nigeria, where rice is a major staple, many people rely on leftovers, but experts caution that reheated rice is one of the most dangerous foods to consume.
Storing rice improperly can cause bacteria growth, and the risks remain even if the rice is refrigerated—especially if the temperature is too warm.
The death of a 20-year-old man in Belgium from ‘fried rice syndrome’ highlights the dangers, as the bacteria can lead to organ failure if left out for too long.
Food safety experts emphasize that cooked rice, along with pasta, can develop Bacillus cereus if left too long in improper storage conditions.
They recommend storing cooked rice in the fridge as soon as possible, ideally within an hour, and eating it within two days.
Leftover Rice
Reheating rice once is safe, but reheating it multiple times can increase the risk of foodborne illness. Additionally, foods like beans, peas, and potatoes should be carefully monitored for contamination, as Bacillus cereus can grow in these as well.
Safety tips include quickly cooling rice, refrigerating it promptly, and ensuring it is heated all the way through before consumption.
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