The problem? Even if you reheat rice, the toxins produced by Bacillus cereus are resistant to heat and are not removed by heating. This can lead to symptoms of food poisoning such as:
Nausea Vomiting Abdominal
pain Diarrhea
The risk is higher if the rice is left at room temperature for more than two hours before storing it in the refrigerator, as bacteria begin to multiply rapidly in this period.
How to store cooked rice safely?
To prevent the growth of Bacillus cereus and reduce the risk of poisoning, follow these key tips for storing cooked rice safely:
- Quickly cool the rice
After cooking the rice, let it cool to room temperature for up to 30 to 60 minutes. If it takes longer to cool, bacteria can begin to proliferate. - Store rice in airtight containers
Once the rice is cool, place it in an airtight container to avoid contact with air and cross-contamination. - Place the rice in the refrigerator immediately
Store the rice in the refrigerator at a temperature of 4°C or below. This slows down bacterial growth and keeps the rice in a safe condition for longer. - Consume rice in a maximum of 24 to 48 hours
Although rice can last up to 4 days in the refrigerator, it is ideal to consume it in the first 24 to 48 hours to ensure its freshness and safety. - Reheat properly
If you decide to reheat rice, make sure it reaches an internal temperature of 75°C. If you notice a strange smell or sticky texture, discard the rice immediately.
What happens if you freeze cooked rice?
If you are not going to consume the rice in the next 24 hours, a safe alternative is to freeze it. To freeze properly cooked rice:
Let the rice cool quickly after cooking. Place it in a freezer-safe container or bag. Let the rice cool quickly after cooking. Label the container with the date for control.
Frozen cooked rice can last up to in the freezer. Place it in a freezer-safe container or bag. To defrost it, do it in the refrigerator or in the microwave, never at room temperature.
Why can this trick prevent poisoning?
The secret lies in cooling and rapid storage. Bacillus cereus proliferates rapidly at temperatures between 5 °C and 55 °C. By cooling rice quickly and storing it in the refrigerator or freezer, you significantly reduce the chance of spores becoming active and producing dangerous toxins.
Storing cooked rice in the refrigerator is very common, but if you don’t do it correctly, you could be putting your health at risk. The key is to quickly cool the rice, store it in an airtight container and consume it within a maximum of 24 to 48 hours. If you have doubts about the freshness of the rice or notice a strange smell, it is better to discard it to avoid food poisoning. Put these tips into practice and enjoy your cooked rice safely and deliciously!
