Eating leftover rice, you can make ill with food poisoning if not properly stored, doctors have warned.
This is because cooking rice does not always kill the entire pathogens living on it.
This risk is increased on the gain of rice food poisoning when it is at room temperature.
Dr. Benjamin Chapman, State University specialist in food safety in North Carolina, Lifehacker said: “A pathogen Bacillus cereus is widespread in dried rice (some sources say ubiquitous), probably as a trace.”
Bacillus cereus is a bacterium found in soil and food, but some strains cause damage to humans and can cause foodborne illnesses.
The food poisoning caused by this bacterium is caused by the survival of bacterial spores.
Mr. Chapman explained that these spores can survive cooking and if kept at room temperature after the cooked rice, the spores can germinate and multiply.
Celery, Spinach and Beets: Reheat vegetables can be toxic nitrates in them, which are carcinogenic twists.
Mushrooms: Proteins in mushrooms can decompose immediately after they have been cut. When preparing mushrooms are stored in the refrigerator for more than 24 hours, it is safe to eat them after they are heated to an elevated temperature.
Chicken: Protein in chickens change is heated cold chicken, which can cause digestive problems unless it is re-heated to a very high temperature.
Potatoes: Potatoes can host a bacterium called Clostridium botulinum, which can cause botulism, if not cooled quickly after they are cooked. Botulism is a rare disease that can lead to paralysis.
Boiled Eggs: If the eggs are heated long enough, they can cause food poisoning. Hard eggs should never be left outside the refrigerator for more than two hours because the disease causing bacteria can develop on them.
Indeed, the cooked rice environment provides grow the spores with water and nutrients.
If the traces they grow toxins, including one that is stable to heat.
It is not known how many cases caused by food poisoning Bacillus cereus, but a report of the CDC sully it is responsible for two percent of foodborne illnesses.
However, leaving the rice leftovers in the refrigerator quickly after cooking can help eliminate this risk.
According to a study published in the journal Epidemiology and Infection “, cooked rice must be kept warm (> 63C), or quickly cooled and transferred within two hours after cooking to a refrigerator.
“Cooked rice should not be stored in hot conditions, especially in the range of 15-50C.
This ambient temperature, the bacteria have ideal conditions to multiply.
For this reason, it is advisable to be careful when eating.
Dr. Donald Shaffner, a food scientist at Rutgers University, Lifehacker said that some restaurants “cooking a large batch of rice, keep it at room temperature all day” and use it as needed, which can lead To epidemics of food poisoning.
However, sushi rice contains rice vinegar that makes the acid, so that it can be stored safely at room temperature.
The best way to avoid this type of food poisoning is the cooling of the rice cooking residues within two hours.