by Gregory Van Dyke, Natural News:
Experts warned that eating leftover rice may yield to food poisoning. Cooking rice does not always destroy all the pathogens residing on it. There is also a higher risk of food poisoning when rice is left at room temperature.
Dr. Bejamin Chapman, North Carolina State University’s resident Food Safety Specialist, said in an interview that a pathogen is prevalent in dried rice, most likely as spores. This pathogen is known as Bacillus cereus. It is commonly found in soil and food. However, some pathogenic strains are known to cause harm to humans and may cause food-borne diseases.
According to Dr. Chapman, these spores can survive even when cooked. If the rice is stored at room temperature after cooking, the spores can grow and propagate. Food poisoning happens because these bacterial spores survive. It is probably that cooked rice is a great breeding place for the spores, as it has water and nutrients.
An estimated 60-70 percent of newborns have Clostridium difficile without exhibiting any symptoms of the disease. However, when the microbiome is attacked with wide spectrum of antibiotics, this bacteria exhibit irregular growth, leading to serious problems. The new study describes the Clostridium difficile infection as an increasing health problem. Overgrowth of Clostridium difficile typically takes place throughout antibiotic therapy when the normal digestive flora is disturbed.
Clostridium difficile is known as one of the most troublesome infections in the U.S. Each year, there are about 453,000 reported cases of Clostridium difficile infections. In 2011 alone, 29,000 of these cases resulted in fatalities. (RELATED: Discover more news about natural remedies and medical breakthroughs at Remedies.news.)
As soon as these spores germinate, they release toxins which include those resistant to heat. Although it is not clear how many infection incidents of Bacillus cereus there are, a report suggest that it constitutes to two percent of food-borne diseases.
A study published in Epidemiology and Infection stated that boiled rice must be kept hot (more than 63 degrees Celsius) or cooled immediately, and be placed in a refrigerator within two hours from cooking. Fried or boiled rice must not be kept under warm conditions, specifically in the range of 15-50 degrees Celsius. This temperature is ideal for the bacteria to multiply.
Meanwhile, Dr. Donald Shaffner, Rutger University’s food scientist, warned that there are restaurants that cook a big batch of rice then keep it at room temperature all day. It will then be consumed or served as needed. This may lead to outbreaks such as food poisoning. The best way to fend off this kind of food poisoning is to refrigerate rice leftovers two hours after cooking.
However, it is not always the case, as sushi rice can be stored at room temperature without the chance of food poisoning. Sushi rice has vinegar, which gives it its acidic property not ideal for bacterial growth.
Foods you must not reheat
While on the subject of leftovers, here is the list of the foods you must not r
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