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Bacillus cereus is a type of bacteria commonly found in soil and food, including rice. It can produce spores that survive cooking temperatures. If cooked rice is left at room temperature, these spores can germinate and produce toxins that cause food poisoning. Symptoms of Bacillus cereus food poisoning include nausea, vomiting, and diarrhea, typically occurring within 6 to 15 hours after consumption.
To prevent Bacillus cereus contamination, it’s crucial to handle cooked rice properly by refrigerating it promptly and reheating it thoroughly before consumption.
4. How Quickly Should You Refrigerate Cooked Rice?
To ensure the safety of cooked rice, it’s important to refrigerate it within two hours of cooking. This helps prevent the growth of harmful bacteria and the production of toxins. If the ambient temperature is above 90°F (32°C), the time frame for safe storage reduces to just one hour.
To speed up the cooling process, spread the rice in a thin layer on a baking sheet or divide it into smaller portions before placing it in the refrigerator. This allows the rice to cool more quickly and evenly.
5. The Ideal Storage Temperature
The ideal storage temperature for cooked rice is below 40°F (4°C). Keeping rice at this temperature slows bacterial growth and helps preserve its quality. It’s important to use an airtight container to prevent the rice from absorbing odors from other foods in the fridge.
Additionally, storing rice in the coldest part of the refrigerator, such as the back or bottom shelf, can help maintain a consistent temperature and further reduce the risk of spoilage.
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