Latest news with #BacillusCereus
CNET
22-05-2025
- Health
- CNET
I'm Not Messing Around With Leftover Rice - You Shouldn't Either
Key takeaways: Leftover rice can harbor bacteria: Uncooked rice contains spores of Bacillus cereus that can survive cooking and multiply if left at room temperature, leading to food poisoning or what's known as 'fried rice syndrome'. Uncooked rice contains spores of Bacillus cereus that can survive cooking and multiply if left at room temperature, leading to food poisoning or what's known as 'fried rice syndrome'. Proper storage is essential: To avoid food poisoning, cool leftover rice quickly (ideally within one hour), store it in the refrigerator, and don't leave it out at room temperature for more than a short time. To avoid food poisoning, cool leftover rice quickly (ideally within one hour), store it in the refrigerator, and don't leave it out at room temperature for more than a short time. Reheat thoroughly: When reheating leftover rice, ensure it reaches an internal temperature of 165 degrees Fahrenheit or higher to kill any bacteria that may have grown. There's a chance that eating leftover rice or pasta could give you "fried rice syndrome' or food poisoning. According to ScienceDirect, 'fried rice syndrome' originated from the first known cases of rice dishes contaminated with Bacillus cereus -- a food-borne bacteria. Fried rice is typically made with leftover rice making it particularly dangerous if not handled properly. Not only can old rice make your stomach miserable, you might even end up in the emergency room. Reddit users have reported some harrowing experiences with "fried rice syndrome," so you'll definitely want to avoid this form of food poisoning. Here's why you may want to avoid preparing a large serving of rice for the week ahead, and how you can properly store and prepare rice to prevent possible food poisoning. For more health tips, check out 12 probiotic foods that will make your stomach happy and learn why the "rizempic" trend could be dangerous. Why does leftover rice have a risk of food poisoning? All varieties of uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause gastrointestinal illness like vomiting or diarrhea. The spores are heat-resistant and don't die when cooked. As the rice cools and enters the food danger zone of between 40 and 140 degrees Fahrenheit, the bacteria begins to quickly reproduce. There are about 63,400 cases of food poisoning from Bacillus cereus every year in the US, according to the Cleveland Clinic. The big risk for food poisoning arises when rice is sitting out for more than an hour -- that's when the spores of bacteria can multiply greatly. The bacteria isn't a problem if you eat the rice right away. Illness is much more common from eating rice that has sat out at room temperature for a few hours, gets refrigerated and is then eaten a few days later. If your rice sits out for two hours at room temperature or one hour at 90 degrees Fahrenheit, it should be thrown away, according to Food Network. What's the best way to store rice to avoid food poisoning? To prevent food poisoning, you should put your leftover rice in the refrigerator soon after you're done cooking it -- the UK's National Health Service recommends storing it "ideally within one hour" -- and limit the amount of time your leftover rice is in the refrigerator. However, you want to be careful to not put a hot container of food in the refrigerator, because that can increase the temperature of other foods and possibly lead to bacterial growth there as well. Food Network recommends portioning the large batch of rice into smaller containers and cooling the rice to room temperature (around 70 degrees). The NHS recommends keeping your rice in the fridge for no more than one day until reheating, while the US Department of Agriculture's FoodKeeper app says you can store cooked rice for four to six days. Food Network says you can continue reheating the rice throughout the three to four days that it has been stored, while the NHS recommends not reheating more than once. What is the safest way to reheat leftover rice? If you are planning on reheating your rice, ensure that the rice comes out of the microwave or off the stove top steaming hot with an internal temperature of 165 degrees Fahrenheit or higher. And the next time you're craving rice, limit the amount you make to what you and your dinner companions plan on eating that day. This also helps to prevent food waste, alongside the benefits of avoiding food poisoning.
CNET
15-05-2025
- Health
- CNET
That Leftover Rice Could Be Dangerous. Here's How
Meal prepping is a great way to save time and ensure you have dinner during the week so that you aren't spending time in the kitchen after a long day at work. However, not all foods are made for reheating. While staples like chicken and vegetables are easy to reheat, rice can be dangerous. If you've ever wondered whether it's safe to eat leftover rice, there are some things to be aware of before popping it in the microwave. There's a small but very real chance that eating leftover rice or pasta could give you food poisoning. The effects are sometimes referred to as "fried rice syndrome," since fried rice is typically made with leftover rice. Not only can old rice make your stomach miserable, you might even end up in the emergency room. Reddit users have reported some harrowing experiences with "fried rice syndrome," so you'll definitely want to avoid this form of food poisoning. Here's why you may want to avoid preparing a large serving of rice for the week ahead, and how you can properly store and prepare rice to prevent possible food poisoning. For more health tips, check out 12 probiotic foods that will make your stomach happy and learn why the "rizempic" trend could be dangerous. Why does leftover rice have a risk of food poisoning? All varieties of uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause gastrointestinal illness like vomiting or diarrhea. The spores are heat-resistant and don't die when cooked. As the rice cools and enters the food danger zone of between 40 and 140 degrees Fahrenheit, the bacteria begins to quickly reproduce. There are about 63,400 cases of food poisoning from Bacillus cereus every year in the US, according to the Cleveland Clinic. The big risk for food poisoning arises when rice is sitting out for more than an hour -- that's when the spores of bacteria can multiply greatly. The bacteria isn't a problem if you eat the rice right away. Illness is much more common from eating rice that has sat out at room temperature for a few hours, gets refrigerated and is then eaten a few days later. If your rice sits out for two hours at room temperature or one hour at 90 degrees Fahrenheit, it should be thrown away, according to Food Network. What's the best way to store rice to avoid food poisoning? To prevent food poisoning, you should put your leftover rice in the refrigerator soon after you're done cooking it -- the UK's National Health Service recommends storing it "ideally within one hour" -- and limit the amount of time your leftover rice is in the refrigerator. However, you want to be careful to not put a hot container of food in the refrigerator, because that can increase the temperature of other foods and possibly lead to bacterial growth there as well. Food Network recommends portioning the large batch of rice into smaller containers and cooling the rice to room temperature (around 70 degrees). The NHS recommends keeping your rice in the fridge for no more than one day until reheating, while the US Department of Agriculture's FoodKeeper app says you can store cooked rice for four to six days. Food Network says you can continue reheating the rice throughout the three to four days that it has been stored, while the NHS recommends not reheating more than once. What is the safest way to reheat leftover rice? If you are planning on reheating your rice, ensure that the rice comes out of the microwave or off the stove top steaming hot with an internal temperature of 165 degrees Fahrenheit or higher. And the next time you're craving rice, limit the amount you make to what you and your dinner companions plan on eating that day. This also helps to prevent food waste, alongside the benefits of avoiding food poisoning.
BBC News
10-05-2025
- Health
- BBC News
Wetin to do and and di ones you no fit do wen you dey warm food
To dey warm food fit carry unseen health risks. Following dis guidelines go help keep your food safe and reduce di risk of foodborne illnesses. Here na how to stay safe: Wetin you no fit do No leave food out for too long No leave food out for longer dan two to four hours at room temperature. Dis fit reduce to one hour for rice, as bacillus cereus spores dey multiply quickly. No warm takeaway rice Takeaway rice often dey pre-cooked and reheated by food businesses bifor dem sell am, wey dey make am risky to warm yet again. E dey best to eat am shortly after purchase or delivery. No keep home-cooked food for fridge for too long Consume leftovers within 24-48 hours or freeze dem if you no plan to eat dem soon. No defrost chicken wit warm water Dis fit lead to uneven thawing, wia parts of di meat enter di 'danger zone' bifor e go dey fully defrosted. Always defrost chicken for fridge and cook am thoroughly. Campylobacter bacteria in poultry fit lead to serious stomach issues, vomiting, and even hospitalisation. Wetin you suppose do Always store food for fridge bifor you warm am. Research show say keeping food refrigerated (at 5°C or below) dey limit di growth of harmful pathogens. Cool your food bifor you put am inside fridge Putting hot food straight inside fridge fit push your fridge temperature up, compromising oda foods and allowing bacteria to grow. Ideally, make your food cool at room temperature and refrigerate am as soon as e don cool down. In warmer climates, di less time food spend outside, di safer e dey be. Understand di 'danger zone' Between 8°C and 63°C, bacteria fit multiply rapidly. To dey keep your fridge below 5°C dey help to prevent food poisoning, while freezing food at -18°C fit pause bacterial activity. However, bacteria no dey die during freezing - dem fit revive once di food defrost. Put cooled food inside di freezer to defrost later You fit freeze food up until di last recommended date for consumption, including products like bread, wey dey defrost well and last longer in di freezer. Defrost frozen food fully bifor you warm am Defrost food for fridge for up to 24 hours, depending on di item. Larger items like a whole chicken go take longer, while smaller portions dey defrost faster. You fit defrost some foods for microwave, but e dey best to follow manufacturer instructions. To dey defrost for fridge go ensure say di food go stay out of di 'danger zone.' Make sure food dey fully thawed bifor cooking Partially defrosted food fit cook unevenly, wey go allow harmful bacteria to survive. Warm and consume any leftover rice within 24 hours Rice fit contain bacillus cereus spores wey dey survive cooking. Cooling and refrigerating rice promptly dey reduce di risk, but to warm am na somtin wey you suppose do just once. Freezing cooked rice fit pause spore growth. Dey extra careful wen you dey warm food for vulnerable pipo Pipo with weak immune systems, underlying conditions, pregnant women, young pikin dem, and older adults dey at higher risk of foodborne illnesses. Warm food until e dey steaming hot throughout If you dey defrost food for microwave, stir am halfway through to ensure even heating.
