RicePREPARATION AND STORAGE OF RICE
Many people boil rice in advance, then later reheat it for consumption. This is safe, provided correct procedures are followed, but could cause food poisoning if incorrectly handled.
Food Poisoning is most commonly caused by either live bacterial cells, or toxins produced when the bacteria die.
In the case of micro-organism called Bacillus Cereus (which is often found in rice), it can produce heat-resistant spores to survive the cooking process. These spores later germinate, producing a toxin which will not be destroyed when the rice is reheated. It is the toxin that causes stomach cramps and diarrhoea just a few hours after eating.
Therefore it is important to cool rice quickly and store it in the refrigerator, before the spores have time to germinate.
Follow these 4 easy steps:
1. Cool rice quickly - we recommend below 5oC within 1 hour. Spreading out the cooked rice in a shallow container helps it to cool more quickly.
2. Store cooled rice in the fridge at below 5oC until required.
3. Do not store the cooked rice for longer than 2 days and always use the rice first.
4. Reheat the rice quickly and thoroughly then serve it immediately. |