Many people cook a large batch of rice, store the extra in the refrigerator, and reheat it the next day without giving it a second thought. While this is common practice, few realize that improperly stored cooked rice can pose a food safety risk.
The main concern is a type of bacteria known as Bacillus cereus. Its spores can survive the cooking process and, if the rice is left at room temperature for too long, those spores can multiply. Even more concerning, the toxins they produce are not destroyed by reheating—meaning microwaving or steaming rice later may not make it safe again.
Possible Symptoms
If contaminated rice is eaten, symptoms may appear within 1–5 hours. These can include:
Nausea
Vomiting
Diarrhea
While such cases are usually short-lived, they can still be unpleasant and may be more severe for children, older adults, and those with weakened immune systems.
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