The rice must be cooled in time and stored at the correct temperature after manufacture.
The health risk may be reheated in reheating boiled rice again. Eve Paljakka
There are certain rules of thumb to preserve rice, which should be careful about.
Contrary to common misconception, boiled rice may be reheated or baked.
Instead, rice poisoning is usually due to hygiene errors in maintaining rice.
Food expert Kaisa Somerpalo He said in Iltalehti that he would not eat rice if it was not cooled quickly enough after cooking or kept cool enough.
According to him, the rice should be cooled in less than four hours and stored at temperatures below six degrees.
Warm -stored cooked rice can cause food poisoning as it is a great breeding ground for Bacillus Cereus. Eating such rice can result in vomiting or diarrhea.
Bacillus Cereus is a bacterium causing food poisoning that occurs low in food, such as rice. It produces durable bacterial spores that are not destroyed when the food is heated. As heated food cools down, spores can be distributed in food.
Food poisoning caused by this bacterium is usually due to too long retention times, too slow cooling or the fact that the food has been warm too long. So the rice should not be left at room temperature.
Another good way to avoid food poisoning caused by rice is to make only as much rice at once as one meal. Keeping cooked rice for a long time increases the risk of getting food poisoning.
Rice rules of rice
- Cool the cooked rice in less than four hours immediately after manufacture. Store the finished rice at up to +6 degrees Celsius.
- Do not leave the rice stand at room temperature.
- Try to cook rice at one time for only one meal.
Sources: Hygieniapassi.fiIL Archive.