It's not uncommon to find yourself with leftovers when cooking for your family. Most of the time, we simply store them in the refrigerator to eat later. Sometimes, we even eat them the next day or in the days that follow.
Recently, however, there has been much discussion about leftover cooked rice and the potential risks of improper storage.
This phenomenon, widely discussed on social media, is known as “fried rice syndrome” and “reheating syndrome.”
According to experts, cooked rice represents an ideal environment for the proliferation of bacteria, particularly Bacillus cereus.
If we leave cooked rice at room temperature for too long, even more than an hour, bacterial spores begin to grow, producing toxins.
Consuming this rice can cause food poisoning, nausea, abdominal pain, fever, and severe diarrhea. Symptoms can appear as early as an hour after consumption. In some cases, food poisoning can even lead to dehydration and electrolyte imbalances.
The problem is that not many people will ever suspect that leftover rice is the cause of their discomfort.
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The way we store cooked rice is essential to avoid the proliferation of bacteria.
So, you're probably wondering what's the safest way to store it.
First, don't leave it in the pot, but spread it out on a clean tray or shallow container so it cools faster. Then, place it in a shallow, airtight container to prevent moisture buildup and refrigerate it within an hour of cooking. Consume within 24-48 hours.
If stored in the freezer, it can last up to six months.
Now, when it comes to reheating it, make sure it reaches a minimum internal temperature of 165°F (74°C) to kill any bacteria that may have developed during storage.
Remember to never reheat cooked rice more than once.
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