Rice and pasta are staples of our diet, but it is important to pay attention to how they are treated after cooking.
Letting them cool too long at room temperature can result risks to our health. Let’s find out together why it is important to avoid this common mistake.
Many, whether they are cooking enthusiasts or not, have made the mistake of letting rice or pasta cool to room temperature, unaware of the potential negative consequences of this seemingly harmless gesture.
Bacillus cereusa battery that proliferates in these foods at room temperature, is an often underestimated danger.
Causes of food poisoning
Rice and pasta, when left to cool to room temperature, become a fertile ground for bacterial growth, particularly Bacillus cereus.
This battery is durable and can survive cooking by forming spores. At room temperature, these spores germinate and produce toxins, causing “fried rice syndrome.”
The first case of this food poisoning It has been observed in Chinese fried rice, but can affect any starchy food, including pasta.
Health risks and symptoms
Understanding health risks is critical. Bacillus cereus produces two types of toxins: one that causes vomiting and one that causes diarrhea.
- Appearance of symptoms: Symptoms may appear within 1-16 hours of ingesting contaminated food, depending on the toxin involved.
- Duration and intensity: Generally, symptoms are mild and short-lived, disappearing within 24 hours without the need for specific treatments.
- Populations at risk: Children, the elderly, pregnant women and people with weak immune systems are more susceptible to complications.
Prevention measures
To reduce the risk of food poisoning, follow these guidelines.
- Hygiene: Wash your hands thoroughly before handling food and keep work surfaces clean.
- Cold storage: after cooking, quickly store the rice and pasta in the refrigerator to avoid bacterial growth.
- Avoid room temperature: Do not leave food at room temperature for more than two hours.
- Compliance with expiration dates: consume food before the expiry date to avoid bacterial proliferation.
Tips for heating safely
When warming up, follow these tips to minimize the risk of poisoning.
- High temperature: heats food to temperatures high enough to destroy any bacteria present.
- Do not reheat repeatedly: any heating increases the risk of bacterial growth. Heat only what is needed for immediate consumption.
- Using the lid: Use a lid to maintain humidity and ensure even heating.
- Warm-up time: heats for a sufficient time without degrading the quality and flavor of the food.
