The most dangerous leftover in your kitchen

Believe me when I say we are that last People to shake remains. Food preservation exists for a certain reason and Integration of remains into a new meal (Or you can only eat that, it is that food safety makes much more sense than throwing it into the trash and waste money, ingredients and above all time.

Nevertheless, not all foods are created equally – and some remnants can make them sicker than others. The most dangerous among them is remaining rice (yes, even if they warm it up). Read on to learn more.

Why remaining rice can be dangerous

Rice is starchy and falls moisture with other words, it is a direct port for bacteria, especially for bacteria Bacillus cereusPresent which leads to food poisoning. Bacillus cereus is particularly resilient because it creates spores that enable him to withstand higher temperatures.

Remains in the danger zone for bacterial growth between 41 and 135 degrees F (57 degrees C) get; A good way to think about it is above the refrigerator temperatures, but below the cooking temperatures. This is also the reason why it is best Let the remains cool before put them in the fridge– The warm remains will mix up with the inner temperature of the refrigerator.

In general, when you heat food, all bacteria that have developed, while the food was in the danger zone, are killed, provided that the food is adequately heated again. However, heat -resistant bacteria like Bacillus cereus Will not disappear, so it will not make a difference to warm it up.

“If rice stays in the temperature of the temperature, you can double the amount of bacteria in just 15 to 20 minutes,” says Clark CasarellaA scientist, cook and grocery author based in Sioux Falls, South Dakota. “After an hour they look at the 8 -fold of the bacteria because it just doubles.”

What is it about rice that makes it chest growth for bacterial growth? Well, it contains a lot of strength and does not contain much protein, which means that it is an ideal breeding ground. Warm it up and it is a direct paradise for heat -resistant bacteria. This applies to Other grains Like couscous and farro, potatoes and even pasta.

“Basically, every warm, moist, starchy environment is a breeding floor for this bacterial base to cause ematic food poisoning,” says Casarella. “You don’t usually see that bacterial growth in other foods. Rice is only wet strength. It cannot be completed, this only shows the overall growth.”

Safety tips for handling cooked rice

• Just do what you need. The more rice you make (and finally warm up), the more space that gives the bacteria for breeding. “The higher the concentration, the worse it will be,” says Casarella. “Cook only as much as you need in advance.” When you warm up rice, only take what is necessary – your immune system will thank you. ”
• Cool it quickly or keep it warm. The less time your rice spends in the temperature of the temperature, the better. Try to distribute it in a flat dish to cool it down quickly. “I tend to distribute every remaining rice on a sheet metal shell and put it in the freezer to cool it up even faster,” says Casarella. You can also use the “warm” setting on your rice cooker to keep rice away from the danger zone.