Reheating rice can look like something normal to do when you have prepared a bit too much, but doing it many times or even storage it in the wrong way can become a real problem for health. The risk isn’t on the microwave (contrary of what most people would think), the risk is on what you do with the rice after you cook it: how do you cool it down? How do you store it? Do you heat it again?
If rice is slowly cool or it stays to long at room temperature, it can transform into the perfect cocoon for the Bacillus cereus to grow. This bacteria can introduce toxins that resist heat; that’s why heating it again might not fix the plate.
Sources like Infobae and Dr. Oracle explain explain that the trick is applying food safety and food storage practices to avoid getting poisoned at you own house. This are daily habits that can improve public health and reduce household risks.
Why “reheated rice” can be risky
When the rice is already cooked and it’s left to cool for hours or store outside the fridge, in enters the “danger zone” (approximately 4°C to 60°C) where bacteria multiplies fast. Although the initial cooking eliminates many microbes, Bacillus cereus spores can survive. And then, if the rice stays at room temperature, those spores can “wake up,” grow and in some cases, produce toxins that are resistant to heat.
This means that reheating doesn’t eliminate the danger: the plate can still be unsafe. Eating a rice that’s contaminated can provoke symptoms in only a few hours: vomiting, diarrhoea, abdominal pain or even fever and dehydration in the more worse cases.
The risk is higher in older people, and kids with a less stronger immune system. That’s why, the experts insist that safety doesn’t only mean “heating well” but also how you handle the food altogether.
Reheating doesn’t have to be “bad food storage” if the preventions starts once you turn the stoves off.
How to store and reheat safely
The good news is that prevention is easy if you adopt some clear rules like these ones recommended by Infobae and Dr. Oracle:
- Cool down quickly: Do not leave the rice at room temperature for more than an hour. Spread it in a thin layer so that it loses heat faster and take it to the fridge as soon as you can.
- Small portions: Store in hermetic and shallow containers; this way, it cools evenly and faster.
- Time is limited: Eat the rice within three days. After that period, the risk of food poisoning is bigger.
- Reheat only once: Before serving, make sure it is very hot and steamy throughout the container (stir it halfway through the heating time if you’re using a microwave).
- Alert sign: If you notice a sour smell, extra sticky texture or unusual color; don’t even think about it and throw it away.
This tips help you interrupt the growing cycle of the bacteria and reduce the household risks. Also, it’s always a good help to plan your rations and cook only what you need from the beginning.
Simple habits that protect
As mentioned before, is not bad to reheat, the problems starts way before actually, when the rice is not stored correctly or has been outside for too long, and then if you reheat it too many times. With easy steps you can make it safe and avoid all types of risks and food poisoning for Bacillus cereus, including vomiting, diarrhea y fever.
More often than you think, people get sick at their own homes. But applying food safety and a good food storage, there won’t be a reason to worry.