I eat rice for over 50 years and never had any issues. We even left rice at room temperature from lunch to dinner, and it was okay. We would put leftover rice in the fridge overnight and reheat the next day. Never an issue. This is the first time I heard of this problem.
I had some rice cooked with coconut milk in a plastic bag in the fridge for over two weeks, put in the steamer and ate it. No problem. God bless Jamaica. I am 67 years old and have never even heard of a case of food poisoning from bacteria.
I had a 90 year old friend who did not handle food well. She would leave leftover food out, storing it in her pantry many times instead of her friggy. She told me she had many cases of "stomach flu" but never food poisoning! Suuuure, my dear Ruby, suuure. But after I talked to her about it, she started keeping her leftovers in the friggy. No more "stomach flus" for the remainder of her life.
I'm always surprised and a bit disappointed when I hear seemingly intelligent people mention they were suffering from 'stomach flu'. Where did this silly falsehood get its start, and why do people still fall for it? It's gastroenteritis, folks.
I have a friend who's a know it all- and she does the same thing. Is VERY careless with food and think it's good and will boost her immunity... but it's not working and she won't admit it. She's in healthcare and won't get vaccinated and is sick continuously because of exposure. She gets over one thing and a week later something else is going on. She and her husband got covid and he ended up in the hospital with a heart problem. She's also had breast cancer- had a minor surgery refuses more and drank greens smoothies for a few months... and now she's constantly getting tests but refusing every treatment because she's convinced 1- they want money. 2 - don't know what they're talking about ... and 3 her under current is denial and fear. She would get furious if anyone asked how she was and attacked them for disrespecting her (because of course she CAN'T have a problem and felt insulted by even a "how is it going?" ) because in her opinion SHE was controlling it all and asking implied she wasn't..
Culturally I eat a lot of rice and I cook in large quantities, but I freeze them as soon as they cool down. I reheat straight from the freezer. Never ever had a problem.
I'm not convinced that cooked rice can grow bacteria due to eating rice left out at room temperature for hours far beyond cook time and not even reheating. I've been doing it for decades and never had food poisoning from rice ever. It's chicken you have to watch out for. Chicken is the number one foodborne illness.
@@no_country_for_real_men Well, it's certainly happening to people, so maybe there's another factor. If the rice is being kept in the cooker maybe it's protected from contamination? Using a clean spoon and putting the lid on after serving might help. Costa Ricans make their rice and leave it in the cooker. But, it gets eaten right away and leftovers eaten in the next meal.
@@2degucitas I don't know. I know I use to watch my grandmother make Spanish rice on the stove and afterwards she would seal the skillet with either foil or Saran wrap and put it in the refrigerator and then the next day remove the cover and put the skillet back on the stove and reheat and eat and we never got food poisoning EVER. I think it might have something to do with the container or the reheating in a microwave because a microwave alters structure and composition whereas a stove and steamer does not. What do you think about my theory ?
I have a large bowl of rice in the frig for up to a week with no problems. I don't leave food sitting around before it goes back in the frig and don't store it with eggs, chicken or anything else in it.
My husband is Vietnamese, his mother would leave all the left over food on the table after eating and they would eat it later for the next meal. He would get so many stomach aches and issues for his whole childhood and adulthood that only stopped once we got married. He thinks he just grew out of it. I know it’s bc I put food in the fridge and throw out uneaten rice. I just try to cook as much as we need per meal. It’s way too hot & humid where we live to play around with food.
I'm Vietnamese and my parents kept rice out growing up. Sometimes if there's not that much left, they'd put it in a bowl and leave it out covered or put it in the microwave (turned off). I never had stomach issues or got sick from it that I know of. I always marveled at how strong my stomach was (as a teen and young adult, I'd buy foot long subways and leave them in my car in warm/hot temp and eat them later on during my break - never got sick). The first time I truly got food poisoning was when I was 50 (yep, escaped it for 50 years!) and it was from bad clams I ate at a restaurant. I had it 2 other times since, which was caused by eating a bunch of rambutans before eating anything else that day. I googled and found out rambutans do that.
This is the best way to stay healthy - to cook whatever is needed. I do it regularly. I also don't like reheated food. It doesn't taste as good as fresh food.
@@jayaxavier6805 oh wow look at you with all the freetime in the world to just cook whenever you fancy. I have to work for a living 50 hours a week, often more than that. sometimes 7 days a week. I cook 1 big pot of food or 4lb of meat twice a week. Then I live off the leftovers. Jeez I wish I had your relaxed kick back happy go lucky lifestyle. anyway I gotta wipe my butt and get back to work good luck with your spending hours every day in the kitchen you lucky ducky
@@sparklesparklesparkle6318 15 minute meals (5 for cooking, 5 for eating, 5 for washing up) are pretty easy when you get some practice and there are lots of meals which don't even require a lot of attention while cooking, letting you do other stuff around the house. Just don't forget to set a timer which tells you when you should check back on your food.
This is the closest reproduction of a high quality med school lecture I've ever found on TH-cam, it brings back memories of those hard seats from decades ago. If anybody wonders what that was like, think of sitting in lectures like this, 8 hours a day, 5 days a week for a couple of years. I found the ID lectures like this to be the most interesting of all. If you get through that, you go on to application of these lessons and practical experience.
I had the emetic type! I left reheated rice on the stove overnight and had just a spoonful in the morning. I was in the kitchen eating something else when I suddenly felt faint. I sat on the floor with my back to the wall. I was very weak and could barely move. I was really worried I was dying. Though I did not feel nauseous, a clear liquid vomit gushed out in three or four waves. After being still for about 15 or 20 minutes, I managed to get up and clean up. I went to bed, ate crackers and hot tea for a few days and drank electrolytes. I attributed it to the rice because I had not eaten much of anything else. Since then I have been very careful to cool rice quickly and refrigerate. Thank you!
Good for you! Glad you got okay and well done. Been through food poisoning in my life, usually from restaurants or me keeping leftovers too long when I was low on funds for food. It's a horrible experience but you make sure it doesn't happen again. Some people aren't that smart, they keep doing the wrong thing foolishly again and again
mom does this with so many foods. Stews, rice, beans, fruit punches on the stove, many foods. Leaves out overnight and says, "its ok i will boil it later and it will be fine". But some bacteria survive that boil.
Culturally I eat a lot of rice and I cook in large quantities, but I refrigerate it as soon as it cools down. I reheat straight from the refrigerator . Never ever had a problem in 40 years.
Is your second account, "Ataboyboy895"??? You worded your comment exactly like that person except you replaced the word "freezer" with "refrigerator". 🤔
A number of years ago I ordered a side dish of rice from one of those open air Asian restaurants in the mall. It was late in the day so it’s safe to say the rice had been sitting in the warming tray for hours, a perfect environment for growing bacteria. I’ve never been so sick in my life. It was coming out of both ends for hours. I was so dehydrated I ended up at an urgent care facility where they put me on an IV. Not a pleasant memory.
@@cinta3805 Why not the rice? It was most likely in that warming tray for a number of hours. Remember from high school Biology, every 10 degrees (F) increase doubles the rate of bacteria growth.
@@garycooney6370 You do realize that restaurants have to temp & record over & over all day? It can't have been in the more then 4 hrs. Proper temp that inhibits bacteria growth
I'm 74, half Japanese and half Mexican, I've eaten LOTS of rice and never had any BC issues. Until recently I've eaten short grain rice steamed and long grain for Mexican dishes (fried then steamed), I've recently switched to brown rice because old lady stomach likes fiber. I'm intensely careful with food handling, so maybe that helped skirt any food poisoning issues. I did get food poisoning a few times in my life, once in Mexico after eating in a restaurant, and another in San Francisco after eating sashimi.
In Japan you are taught to NEVER eat leftover rice. Also, you eat all the rice that you are served. Extremely disrespectful of farmers to throw away rice. Cook only what you will eat.
My Zijorushi rice cooker disagrees. We make rice once a week on Sundays, it's good all week in the rice cooker, as the rice cooker keeps a constant temp (out of the danger zone) and has a timer let's us know how many hours old the rice is. Also it was customary for the families I stayed with in Japan to make rice every few days and leave the remainder in the rice cooker for ease of access. Rice is eaten three meals a day, it's highly doubtful that people cook rice three times a day. Much simpler to make daily batches, twice a week or weekly. Cheers
After cooking rice and beans i ferment them with bascillus subtilis natto to preserve them and increase their nutritional status. Natto creates a biofilm around the food to prevent pathogens from colonizing your food. Natto also produces vitamin k2 and nattokinase (an enzyme that breaks down plaques and prevents heart desease)
explain. do you buy the natto frozen in asian store and then mix it into your leftovers and leave it on counter at room temperature overnight? how long?
@@medini2probably tosses it in the bin to ferment, then hoses the bin out. That would at minimum be a good approximation if not what natto actually is.
Natto is a freaking superfood to me for that reason. This one food has stopped cavities and remineralized my teeth! I wish l could get this ferment and make it myself. Is it possible to make it in on the warm setting of my rice cooker?
You need to know basic food handling rules. Always keep cooked rice refrigerated, and any food left at room temp over two hours or kept at "food hold temp" for more than four hours (like on a steam table or prep area of a commercial kitchen) should be discarded. On the other hand, as long as the rice is handled properly, refrigerating cooked white rice overnight will convert the simple starch into a complex starch which is healthier in regard to the glucose index of the rice and how long it takes your digestive system to digest the starches.
Also, discard refrigerated cooked rice after 3 or 4 days. You can freeze it before then and keep it for perhaps 3 to 6 months that way. Be wary of rice from a restaurant because you really have no idea how long it was held at serving temp, stored at fridge temp or any other handling that might shorten the safe window for reheating. Also, always always always make sure you reheat above the recommended cook temp to kill any bacteria that grew during storage.
I've been hearing the health benefits of chilling the rice overnight. But apparently it's only if you eat the rice (pasta, potatoes) while still cold. I always reheat my rice Maybe add to a soup. Maybe make fried rice. Maybe add to a burrito but always reheat
@@PhilLesh69how about a Japanese bento? They cooked in the morning, put in a container, and then ate during lunch. They never had problems with that rice. More than 2 hours at room temperature, not even reheated when eaten. Fact is, there is a lot of rice kept at room temperature in Asia.
For us in Sri Lanka rice is the staple food for generations so much so that we used to eat rice- based meals for breakfast, lunch and dinner. We have never had issues related to this type of poisoning. Personally, our household cooks rice ( brown long or short grain) in the morning for lunch and leftover is kept under room temperature ( around 28- 32) and used for dinner in the evening. Absolutely no issue. In Sri Lanka, keeping leftover rice cooked in the evening to which water is added just sufficient to cover rice and kept overnight ( at room temp ) consumed in the morning usually with added chopped onions with coconut cream and a pinch of salt is regarded as a probiotic fermented food source . No issue at all.
Same. I'm from Southeast Asia and rice is our staple also. Cook it once and eat all day. Never an issue. It seems like the westerners and their fragile digestive track that seems to have issues.
I grew up eating rice every day at dinner time. Often, there was leftover rice. Sometimes we put it in the fridge, but quite often it was just left on the element when there was no room in the fridge. I have never heard of this problem. TBH, I occasionally got an upset stomach later in the evening, but it could be from anything. We never all got sick at the same time so we attributed the occasional upset to unknown cause, like maybe individual sensitivity to excess grease.
@mainers9618 - It is always possible for the bacteria to grow unevenly in the rice and not evenly, or homogenously, throughout the container and there was a time or two that you were the unlucky one, getting that glob of contaminated rice. Without testing at the time, there is no way to know for sure. Also, perhaps your immune system is not as robust as your family's, a problem that I have. Always use good hygiene when handling foods, raw or cooked. Don't leave them out at room temperature.
@@weareallbeingwatched4602 I've eaten alot of greasy foods in my 38 years and never gotten sick. And I've left them out at room temperature for long periods as well numerous times. I guess it depends on your body.
One of my coworkers got BC poisoning from a Guamanian food truck because the rice was kept in a rice cooker on warm. I'd gotten food from it before and never had a problem. It's just sort of one of those things that can happen, something contaminates the rice and suddenly you've got a giant pot of misery and there'sno way to know until It's too late. 60k incidents is ridiculously understated... I think in most cases people just kinda deal with it, call it the stomach flu and move on. The prevalence of food trucks and cafeteria/fast service restaurants serving rice means there's no shortage of potential vectors.
Or maybe some people have just built a resistance to it? We leave our rice out from lunch to dinner (we just cook one big pot for the entire day) and never got sick from it.
@@nunyabiznes33 I'm tending to agree with you. I've never had the flu in my life and stopped getting the flu shots after a vaccine injury. And only had food poisoning twice, no rice involved
@@nunyabiznes33 it is a toxin, so in theory you could build up a resistance, but I think the more likely answer is just luck. Same with the flu. Exposure doesn't give much resistance due to how much it changes, so if you haven't caught it, it's really just because you managed to avoid exposure rather than any inherent defense. I think people are more likely to avoid exposure because of old covid habits like generally not being willing to let people breathe on them as much as they did pre pandemic. Even if they aren't doing it consciously.
“MILDLY heated” “HIGH temperatures” “ LONG periods of time” These phrases are meaningless since they have no baseline. What , exactly, is ‘MILDLY heated”? “HIGH temperature”? “LONG periods of time”? Who defined ‘mild’ or ‘high’ or ‘long’?
I got food poisoning from rice in a restaurant several years ago….it hit me instantly with stomach cramps like I’ve never had before. I was so sick!! Since then, I’m very cautious about ordering food out.
For years I used to be criticized by my dad who liked to cook. I would put away my hot food into the fridge if I wasn't going to eat it right away. When he would cook he would always leave food out to cool down so he kept telling me I was doing it wrong. I eat a lot of rice and I do tend to reheat my left over rice. I've never got sick from it. I also won't eat rice past a couple days, especially if it tastes off. Over 50 years and I've only had food poisoning twice. Once from eating chicken nuggets. The other time was more recent eating an avocado. I had no idea the skin could have bacteria and I didn't think to wash it first before pealing it. Dear lord that was an unpleasant few days.
I leave hot food on the counter to cool down, but only long enough for it to stop producing steam. It might be a tiny bit warm yet when I put it in the fridge but I heard that the steam could cause bacteria issues...but I dunno. Never had food poisoning issues.
@@artisanrox Yes the food needs to be cooled down and then you can put it in the fridge or freezer. One reason is you'll be raising the temperature in the fridge in that spot, and it will take longer anyway. The other thing is that yes, you'll have a lot more steam condensing and then falling into the food as water, making it mushy. The rice will last longer if it's more on the dry side, not if it's swimming in liquid (unless the liquid is salted, like soy sauce). The rice sitting in liquid creates a better environment for bacteria and fungal growth, and causes the more rapid breakdown of the food.
The food does need to br cooled down before putting it into the fridge or freezer. You let it cool and allow excess steam to escape. You don't want that steam to then condense and fall as water into the food, where the water will sit at the bottom or on top of the food and create a wet, liquid environment which is conducive to the food breaking down quickly and for bacteria and fungi to grow and spread more easily. If you put a warm container in the fridge it will create more liquid condensation inside the container. You don't want that. If the container is cold, there will be very little condensation forming inside. The hotter the container and food, the more condensation and liquid falling into the food. Also warm to hot containers will raise the spot temperature in your fridge in that local area. The fridge has to work harder to lower the temperature (more energy consumption) and it will take longer to get the food cold anyway. Therefore it's better to let food cool completely outside, and allow all steam to escape. As soon as it its cooled down, then you can cover it and put it in the fridge.
Household refrigerators do not have enough cooling power to handle significant amounts of hot food: the food cools too slowly (with the core often staying warm way longer than you’d think), but even worse, the rest of the fridge warms up, often to unsafe temperatures. This means that not only the newly-added food, but also everything else that was already in the fridge, will stay at an unsafe temperature for a while. So it really is better to cool things outside the fridge. Ideally, spread them out to increase surface area, uncovered if possible. You can cool many foods, especially ones with lots of liquid, very effectively and quickly by setting the pot into a sink of cold water. Ice water if you can, otherwise just cold tap water, refreshed with new cold water if it gets too warm. Water has a very high thermal capacity, so it can absorb a ton of heat, and the direct contact with that water means cooling is fast. The other thing to do is to help the fridge by keeping it full (add bottles of water or other drinks if necessary). The thermal capacity of liquids is far higher than of air, so a fridge full of liquids and foods will maintain (and recover) its temperature far faster than one that is mostly empty. This also saves energy, by the way. Restaurant refrigerators have much more powerful chillers, designed to handle large amounts of hot food placed inside at once, and doors being opened all the time. They also have more powerful fans to circulate the cold air inside, which chills foods faster.
My family are Chinese immigrants who ate rice daily for decades. My parents left out rice at room temp overnight in the rice cooker for us to eat the next day, never did we have food poisoning. I’m wondering if gut micro biome or perhaps genetics plays a role in susceptibility to the infection. We weren’t the only Asian family to eat room temp reheated rice for years.
It's not an uncommon practice since room temperature rice doesn't retrograde (harden) like refrigerated rice. You'd think many more Asians would be getting sick if rice were this volatile. I've more commonly heard to the illness referred to as "Fried Rice Syndrome", which probably makes more sense. I always figured that it was because people often throw together old leftovers into fried rice to use them up, so they may be putting days or even weeks old food in it. And if you're cooking it on an ordinary home stove top it's probably not reaching hot enough temps to sanitize it. Then they date it by the date they cooked it, and not by the date of the oldest thing in it, and maybe its sits in the fridge for days longer still.
Thank you for this very informative lesson. My husband and two of my grandchildren have autoimmune diseases and I host every holiday meal. The last thing I want to do is make anyone ill and possibly be hospitalized from a food served at a celebratory meal. Fresh is best under the circumstances.
I never heard of this. It is very common here in South Louisiana, where we eat rice practically every meal, to keep leftover rice in the fridge or even on the stove overnight. I am 65 this year and I never got sick from it. In fact, I usually cook about three meals' worth of rice at a time and keep it in the fridge, and stick it in the microwave if I want it hot, or don't, if it doesn't matter. Never got sick.
One of the maintenance men where I live ate Chinese food he’d had in the fridge for 3 or 4 days. He got so sick he had to be hospitalized and nearly died. He also had other unrelated medical problems which probably contributed to the severity of his illness.
Thank you for sharing this period yeah many people could have un discovered medical issues it could make something like a bout of food poisoning extra serious and dangerous!
Over a billion asians from India to Japan have most likely eaten leftover, reheated rice with no issues. I think this highlights the need for cleanliness in the kitchen.
I ate some leftover rice that had been in the covered pan at room temperature for two days. MISTAKE!! The nausea was intense and came on fast! I remember wondering what the heck, going to the bathroom to get some water or whatever then boom- as soon as my stomach realized it was in a good place to vomit, it was on! No wheeling and dealing with the nausea, thinking maybe drinking some soda or taking some medicine would help, it happened right then no delay! I only comment hoping that my description of the uniquely sudden and intense onset of nausea could help others recognize the symptom as possible BC.
Been eating leftover rice from the fridge since childhood. We would use the leftover rice from Chinese takeout like a week later to make our own fried rice or rice pudding. And now I make rice for myself when I do curried dishes and I make it in large batches that I eat throughout the week. Never had a problem. I think it really depends on the person as to how suspectable you are to this bacteria. Might even be genetic because none of my family seemed to have an issue either.
To cut out the weight gain from white rice, I moved over to brown rice. It ought to be obvious from the odour, if the rice has gone bad, but I've been getting a touch of gut cramps that I think is from the brown rice that I reheat from a batch that is kept in the fridge and eaten over a period of 4-days. Since the cramps take up to 4-hours to go away and because they are so unpleasant, I have reverted to cooking only what I will be eating at the time. Hopefully, this will solve my problem :-)
I don't understand how this happens. I always leave rice in the rice cooker. If it's not winter, I leave a crack open on the lid so it doesn't get too moist. Then, if it rice passes the smell test, I heat and eat. Longest the rice seems to be okay is 2 days, I usually eat the rice by 24 hours though. Though I've encountered other instances where takeout starch-based meals do not pass the smell test in a very short amount of time. I'm convinced moisture and airflow has something to do with all this. And then for other foods, my family likes to cook a bunch of food and it stays in the big pot on the stove. We reheat it once a day, or sometimes less. And sometimes it's such a big pot and the food is so viscous (saucy or it's a stew of sorts) the pot would still be warm even after leaving it overnight. I can count on my two hands the amount of times I've had to sh!t my brains out from some unknown reason throughout my lifetime, and on one hand the amount of times I've had to vomit for a non-flu and non-alcoholic reason. I don't know what you guys are doing. And thinking about it, ever hear of packing a hot lunch for a student? I'd get rice and leftovers, heated in the morning and put a thermos for me. It would be warm for me at lunch time, that's like 4 hours of warm rice and entres isn't it? No problems there either. And reading some comments, my dad grew up doing that thing: leaving last nights leftovers covered and on the dinner table. This was in asia where refrigerators were too expensive for the local people. Apparently gastrointestinal distress was not a regular thing. Maybe people are just built different.
the thing that must be explained in layman terms for the average person to get it through their head and learn is that any bacteria must already be present in the environment - soil in the dirt surrounding the house, air circulating through the house - in order to grow or ferment on food sources being exposed to said environment. without explaining that, you get people denying the existence of these organisms because they never got sick despite practicing bad food safety, because there was no bacteria, mold, fungi present in their specific house or region.
Wow. Very very important video to watch. Im in Summer rn and all the food i cook tend to be spoiled if im not careful. This video remind me those cases in airplanes with massive food poisoning in passengers and other in the crew itself.
I've been doing this when cooking dried beans for years and never had any issues. I usually cook enough food to last at least 4-5 days on Sunday night. I always leave it out to cool down before putting it in a container, because I don't like putting really hot food in a plastic container. I don't eat alot of rice, but last night I cooked Jambalaya and left it out for about 1.5 hours to let my enameled dutch oven cool, and put it directly in the fridge. Sometimes I put my dutch oven with food and all in the fridge to keep from getting extra dirty dishes.
This bacteria can infect silos and transfer systems and can infect other grains that use the same equipment for processing. I've had this problem from Wheat, Oats, and Rice.
I have reheated rice all my life. Rinse it well before cooking it the first time to remove much of the bacteria. We always reheat rice; it's the best way to make fried rice. Let's face it, all of our food can kill us.
@@stargazerbird We never do, cooking destroys bacteria. Never had problem from rice. That's what stomach acid do too, kills bacteria and liquefies food. To keep up healthy digestion, eat probiotics, like jogurt, kefir etc.. If there's problem digesting food, like solid food particles in stool, take HCL/Pepto.
Rinsing rice with water does not remove bacteria, cooking kills bacteria. Culinary science says the only difference rinsing makes to rice is the outcome of the texture, so fluffy rice (rinsed) versus gummy rice (not rinsed). Myth…..busted!
Actually, in my home region in the Philippines, our term for breakfast is "pamahaw". The root word is "bahaw", literally means "leftover" from previous meal. Most of time we don't reheat them, many Filipinos love it cold/ room temperature. If the rice smells like rotten egg, and the texture is somewhat sticky , don't eat it.
The medical terminology might be a bit much for lay people like me but you did translate for the most part and overall it was interesting and helpful. Cheers
Thank you JJ. I recently refrigerated some reheated rice that had been left out at room temperature for over 18 hours. Question: Is bacteria present in par-boiled microwavable rice as well?
For over 40 years I have been cooking multiple portions of rice, freezing them, and reheating as needed: after defrosting for about a day in the refrigerator. I've never had a problem.
Most cooked foods that are not refrigerated immediately before they completely cool down will cause problems after being reheated. Not specific to rice.
Most domestic fridges aren't powerful enough to chill hot food quickly. When you put hot food in the fridge, it slightly warms the other food that's been in there for a while and that's potentially worse than letting the freshly cooked food cool down before putting it in the fridge.
@@brandyballoon I always let my food cool down a while before I put it in the fridge. Say I cook up a large stock pot of spaghetti sauce, beans, soup/stew, etc...I always let it cool down because I don't want really hot food in my plastic containers. I've always been skeptical of how HOT food interacts with plastic. Whether that really matters or not I don't know, but I've never had any issues from leaving food out to cool.
@@Blox117 Like I said I don't really know, I'm no science expert. It's just a thought. I'm 38 and been eating leftovers my whole life, and never had a case of food poisoning that I know of by leaving food out to cool.
Last night I ate reheated microwave white rice that’s been in the refer for 7+ days. It tasted fine but I was getting nervous as I finished it realizing it’s at least a week old. Those Trader Joe’s white rice bags. Then I wake up to this new unlocked fear.
I have heard that a lot of rice sold in the US (possibly elsewhere) is either treated to prevent this bacteria from ocurring or it's not even real rice to begin with.
@@terrapinflyer273I'm from Southeast Asia and have eaten a lot of leftover room temperature rice. I also never have this problem. Not only that, people around me also don't have this problem.
Usually cook and freeze imeediately when cool. Today first time ever reheated rice that had sat in fridge for 3 days (unable to feed self as back bad)...will let you if know I get unwell.
The only thing to prevent this is to just refrigerate or freeze the rice after it cools down or right away the portion of rice you don’t use after making all your dishes.
I quit rice 5 years ago. It was messing with my digestion and blood sugar levels. No doubt reheated rice syndrome happens occasionally. Much happier eating only meat and veg as my staples. No regrets.
Strong Canadian accent. When he says, "about" he says "aboot". People in UK say 'aboot' too. There was emigration to Canada in esrly 1700s. Im pleased to hear it has lived on.
The black drawl also came to America with white people from the UK. It died out in white Americans but lives on in the black American culture, but it was originally white people from the UK that spoke it. This has beeen well-documented by historians. Watch a few Thomas Sowell videos for the details.
What is its doubling time? How long can I keep the cooked rice refrigerated? Room or 30C "can double in as little as 20 minutes or as long as 3 hours, depending on the food product." but no one says at 4C
How many food toxins are heat resistant? I’m very sensitive to scombroid. It doesn’t seem to affect everyone as much as me. I love seafood, but I always keep some Benadryl handy just in case. I know that cooking the food may kill the bacteria, but the toxins remain dangerous. I wonder how many other food toxins are like this.
A form of Clostridia is frequently found in seafood and have read is naturally found in MahiMahi, just as scombroid toxins are. Clostridia cannot be killed by freezing or by heat. It is trapped frozen in the vacuum sealed packages. I assume I got scromboid, and clostridia from this fish, but no doctor would acknowledge my symptoms came from FOOD/Fish. All they could say was "But WHERE is all this inflammation coming from?" Because they believe these food born illnesses are supposed to resolve all by themselves in a couple days in normal people. Almost 2 weeks after the fish consumption, I found antibiotics to be quite useful for the GI symptoms (doxy and flaggyl) but this did not stop the problem the toxins caused to my eyes (black hole in the retina, blepharitis with dry eye). And also caused paresthesias to fingers and something like raynaulds where they seemed to get no blood flow and felt cold/ frozen; and this "toxin" caused parotid gland swelling and itchy rashes, pimples in the scalp, not the mention belching, and intestinal gas which was gradually getting worse until i took the antibiotics.
I used to be a rice-aholic, got sick quite often. Once was hospitalized and on IV because of dehydration from the "stomach-flu" which I used to get at least once every winter. Another time I was deathly ill with pneumonia for a week. I believe it was a piece of rice that became trapped in my trachea that caused the infection. In 2017 I switched to a low carb/keto/carnivore diet. I never get sick anymore. The end.
I heard refrigeration of cooked rice lowers the glycemic index, or a comment in this video says it changes the rice from a simple carbohydrate to a complex carbohydrate. But another channel I watch said that only works if you eat the rice still cold. I reheat rice. I'd like this cleared up too. I'll make a batch of rice. Another day I'll add it to soup, make fried rice, add to a burrito, but I always reheat it. And I try to eat it within a few days but I haven't had a problem. Maybe some people have a built in tolerance or immunity? I don't like throwing away food so I eat expired stuff all the time. Just to make my stomach stronger. No problem yet
I’m 54, I’ve eaten loads of rice over the years. I’ve left it out all day. I’ve refrigerated it and reheated. I’ve never once been sick from it. I wonder if some people are more susceptible to this. I gave up all carbs a year ago and eat strictly carnivore now. Feel so much better. ❤
Never had a problem reheating rice at home, from supermarket packets. Perhaps it makes a difference wher you source rice. I believe some coutries sell it loose from sacks along with the insects and other contaniments
Never had any of this. I live in the tropics, we cook rice in one go for lunch and leave that out for dinner later. We just add vinegar to the rice before cooking.
Nunya: You're extremely lucky then. Warm tropical humid air is the perfect medium for toxins & nasty bacteria to grow. I posted above and my experience happened in Saigon. Yes, hot and humid there too! First time in over 20 years living in SEA.
before also i came to notice i had face problem after eating rice in normal tempetrature after few years i started only eating healthy food as i had lactose gluten intolerance i alwayscutting it off still i m suffering diarhoea n nausea,after seeing ur video glad i came to conclusion because i had everyday eating rice kept in normal temp.
Maybe the traditional advice on cooking rice prevent this? Wash with several changes of water, add rice vinegar to it as it cools. Reheat by frying at a high heat in a wok.
I have been eating leftover rice for years and never had a problem; first I wash the rice before I cook it, second I place the leftovers in the freezer as son as I am done with it.
I almost always got sick eating rice from restaurants. I see some places that have a massive pot of it that I assume they cooked in the morning and just scoop it to customers throughout the day. Years ago I vowed to stop eating restaurant rice. I only eat rice that we cook here at home. We refrigerate what we don't finish.
I’m a sushi chef. The state says throw the rice out 4hrs after it comes out of the pot. I throw it away after 3.5hrs. It’s not worth eating after that long out of the pot, regardless of the bacteria. It’s just rice. Make more.
Basically, any food left out can cause issues, especially if there's something bad floating around. Bad food handling can also make you sick as well as some foods that came with certain bad germs/bacteria on them.
I make a huge skillet of rice,beans, ham, tomatoes, peppers and seasonings every 2-3 weeks. I leave it set in individual containers to cool a bit before freezing. I reheat in the microwave for burritos typically. Is this bad practice? Have never had a bad event in the past couple years.
I’ve ever had the symptoms tho I save and reheat cooked brown rice from saving in the fridge..but I never thought about the number of days I kept a cooked supply …and I won’t be doing that anymore, also my let’s dry food…no more saving any left over from day to day….either….
They also mentioned that fats will clog up the arteries or that cereal is healthy. Take it with a grain of salt. Asian countries will have this problem, right? Since rice is their staple food.
You've never had bacillius food poisoning I see. I'll tell you. Went to a 5* restaurant for brunch. It was the last 1/2 of it. We had this delicious rice dish We'd eaten in the past.Very lovely. 2 hours later, I was in the bathroom so I'll I didnt make the toilet. By the time I got to er I was already severely dehydrated after less than 6 hours. I knew as s nurse,it was not salmonella as it takes 10-14 hrs to hit you. As precaution, emt had collected some vomit in a sterile jar for the health dept. It was bacillius and believe me, I would rather have had salmonella! In China they don't eat rice that is not fresh. They don't leave it to cool on counters. Greatest mistake ever western people do! Rice, pasta, must be refrigerated immediately once heat is turned off. Not 30 mins or an hour later. A little bacillius goes a long way my friend. It's not about washing your fecking hands but proper food disposal or refrigeration. We live in a society where food insecurity is higher than ever and standards of living the worst than ever. As a result, this is happening more than ever. Its terribly sad that we live in times when you gov wants you dead at whatever cost. That it's vaccines, viruses, food, water, burning ev batteries THEY DONT CARE! The rice I got sick from was due to the buffet which had turned off the heaters to hot water station. They probably used some of it and that's how I got so ill. Meat doesn't clog your arteries. It's the amount you eat the salt, the grilling, the sauces you use. Experts once swore eggs were bad for you more than once a week. Then that changed But the science of food born bacteria does not. It doesn't mean you shouldn't eat rice of pasta. It simply means refrigerate leftovers immediately. Don't let it sit on counter to cool first. Lid it and stick it in the fridge. Or don't make massive portions.
@live_long_and_prosper of course not. Eat meat. Eat healthy amounts of salt. Eat eggs. Eat dairy. Try stay away from processed is all. Don't make more rice than you'll eat. Simple! I don't even trust store freezers with doors opened and closed every 2 mins. Microwaving leftovers is something people don't do properly half the time. Food needs reach heated through temps. Most people don't. I don't reheat suff in microwave. I try avoid leftover pasta and rice. It's shouldn't be cause for panic, but EDUCATION as to food prep and refrigeration knowlege.
What an absolutely moronic take. It's not about eating rice; it's about eating improperly handled rice. Do you think Asians don't know how to properly handle something they've been eating for millennia?
Of course not. It's about improper cooling. Rice needs go from heat to fridge no in between. You'd never catch me heating stuff cooking I plastic and in a microwave though. Electric non stick rice cookers cost 10$ a pouch of bssmati rice 16$ last you a year. Don't buy "garbage" on basis of convenience.
Maybe it has something to do with the cleanliness of people. People that have a clean kitchen don't really see this. Whereas people that just cut a raw chicken or something don't wash things right away, have a dirty sink, dirty utensils. Then the bacteria migrate in the air from one thing to another. Like whenever you open the rice cooker and air get in along with whatever bacteria is floating in it.
I wish you would have given us a rough idea of how resistant to "high" or "higher" temperatures the bacteria and the toxin are. Like, what is the minimum temperature that the bacteria is killed at? Does it survive at 155 Deg F? If so, how long? How about boiling temperatures? What temperature does the toxin break down? What if it's heated in the presence of an acid (like vinegar)? This would be much more useful than a generic warning that Bacillus Cereus can Personally, I have a somewhat sensitive stomach to food poisoning, due to an extremely violent case of C. Diffilus, along with some E. Coli and Salmonella poisoning, which I got from eating some contaminated salad. I have never had food poisoning from rice, even several days old, and I regularly leave it out over night when it's cool out. I have had food poisoning from vegetables and fruit a couple times, and from eating at a restaurant several times, and one time from a bad egg not thoroughly cooked. But never from rice sitting out. Still, good to be aware of this possibility.
A lot of fast food takeaways had food poisoning problems, I used one all the time back in early 1980's no problem, as I used to always have chapatis, no rice, both my friends were ill, we all had the same curry, but they had theirs with 'rice' and chapatis, people always blamed the meat ! Gaz UK.
I had the emetic type. During a busy shift I let my heated food sit out until I could eat. My fault. I can say that it was the worse emetic illness I have had until this point in my life.
I just read an article Alice Callahan New York Times that says that Pasta, rice may be hearlthier the next day because cooking and cooling causes the food's startch moleculest to become tightly packed together, making them more difficult to digest.
I had Rice make me sick AF last month!! I stayed at the point of "on the verge of Throwing up" for like 10 hours and ever since then my bones and joints have hurt.. It came with the worse Heartburn I have ever experienced and it is why I could not get myself to Regurgitate, even when feeling I was about to, every time it would burn so bad, my Body would automatically keep it down!!
So i have done this i now refrigerated it but my question is i have never had nausea or vomkt but can this be related to sinu issues mucus food allergies?
I dodged this bullet. I've left rice out too long by the standards mentioned here. I reheated in the microwave. Could it be that the microwaves kill the bacteria? Just curious, because I will never leave rice out after it's cooked. Same with potatoes and pasta. Thanks for the information. 👍
I am 83 and have never had BC … I never leave left over cooked rice after our dinner Cool Rice down and place in fridge …if eating rice next day, if not cool it and bag it and freeze it Left over rice in fridge after 3/4 days should be thrown out
No. Not like rotten eggs. That's caused by sulfuric acidic food. Bacillius infection causes severe vomiting and diarrhea within as much as 2 hours. Unlike salmonella with takes over 10 hrs. I love rice. But since I contracted bacillius infection from a buffet, never again unless it's at home. You know those metal containers they use in buffets that sits in boiling water to keep it hot? Well, a lot just turn it down and it's what you end up with. Best measure is to refrigerate pasta and rice when still hot. Don't let it cool, lid it and refrigerate and try not cook large batches unless it'll be eaten.
![[UNCUT] บอสพอล แผลงฤทธิ์ บอสพระ-นักร้อง ก. โดนแฉยับ! I คนดังนั่งเคลียร์ I 21 ต.ค. 67](http://i.ytimg.com/vi/XKf6HeftoPI/mqdefault.jpg)
I eat rice for over 50 years and never had any issues. We even left rice at room temperature from lunch to dinner, and it was okay. We would put leftover rice in the fridge overnight and reheat the next day. Never an issue. This is the first time I heard of this problem.
Same here. I’ve eaten a Nupitwr’s worth of rice and...well...(drum roll)...nothing.
Same here although I found out a few years ago not to do that. Never had an issue.
I had some rice cooked with coconut milk in a plastic bag in the fridge for over two weeks, put in the steamer and ate it. No problem. God bless Jamaica. I am 67 years old and have never even heard of a case of food poisoning from bacteria.
JJ Medicine = Joker Jester Medicine. He knows not what he’s saying. He’s a quack.
Learned about the 'risks' but went ahead and did what you have done for the last 25 years. No issues.
I had a 90 year old friend who did not handle food well. She would leave leftover food out, storing it in her pantry many times instead of her friggy. She told me she had many cases of "stomach flu" but never food poisoning! Suuuure, my dear Ruby, suuure. But after I talked to her about it, she started keeping her leftovers in the friggy. No more "stomach flus" for the remainder of her life.
Ugh, how I hate the term 'stomach flu'.
I'm always surprised and a bit disappointed when I hear seemingly intelligent people mention they were suffering from 'stomach flu'. Where did this silly falsehood get its start, and why do people still fall for it? It's gastroenteritis, folks.
I have a friend who's a know it all- and she does the same thing. Is VERY careless with food and think it's good and will boost her immunity... but it's not working and she won't admit it. She's in healthcare and won't get vaccinated and is sick continuously because of exposure. She gets over one thing and a week later something else is going on. She and her husband got covid and he ended up in the hospital with a heart problem. She's also had breast cancer- had a minor surgery refuses more and drank greens smoothies for a few months... and now she's constantly getting tests but refusing every treatment because she's convinced 1- they want money. 2 - don't know what they're talking about ... and 3 her under current is denial and fear. She would get furious if anyone asked how she was and attacked them for disrespecting her (because of course she CAN'T have a problem and felt insulted by even a "how is it going?" ) because in her opinion SHE was controlling it all and asking implied she wasn't..
Common sense is not that common.
Sounds like one of my grandfathers ... "I had stomach flu again!"
No, Grandpa, you had *food poisoning* -- again!!
Culturally I eat a lot of rice and I cook in large quantities, but I freeze them as soon as they cool down. I reheat straight from the freezer. Never ever had a problem.
I'm not convinced that cooked rice can grow bacteria due to eating rice left out at room temperature for hours far beyond cook time and not even reheating. I've been doing it for decades and never had food poisoning from rice ever. It's chicken you have to watch out for. Chicken is the number one foodborne illness.
@@no_country_for_real_men Well, it's certainly happening to people, so maybe there's another factor. If the rice is being kept in the cooker maybe it's protected from contamination? Using a clean spoon and putting the lid on after serving might help. Costa Ricans make their rice and leave it in the cooker. But, it gets eaten right away and leftovers eaten in the next meal.
@@2degucitas I don't know. I know I use to watch my grandmother make Spanish rice on the stove and afterwards she would seal the skillet with either foil or Saran wrap and put it in the refrigerator and then the next day remove the cover and put the skillet back on the stove and reheat and eat and we never got food poisoning EVER. I think it might have something to do with the container or the reheating in a microwave because a microwave alters structure and composition whereas a stove and steamer does not. What do you think about my theory ?
I have a large bowl of rice in the frig for up to a week with no problems. I don't leave food sitting around before it goes back in the frig and don't store it with eggs, chicken or anything else in it.
@@no_country_for_real_menthis is a safe practice.
My husband is Vietnamese, his mother would leave all the left over food on the table after eating and they would eat it later for the next meal. He would get so many stomach aches and issues for his whole childhood and adulthood that only stopped once we got married. He thinks he just grew out of it. I know it’s bc I put food in the fridge and throw out uneaten rice.
I just try to cook as much as we need per meal. It’s way too hot & humid where we live to play around with food.
I'm Vietnamese and my parents kept rice out growing up. Sometimes if there's not that much left, they'd put it in a bowl and leave it out covered or put it in the microwave (turned off). I never had stomach issues or got sick from it that I know of. I always marveled at how strong my stomach was (as a teen and young adult, I'd buy foot long subways and leave them in my car in warm/hot temp and eat them later on during my break - never got sick). The first time I truly got food poisoning was when I was 50 (yep, escaped it for 50 years!) and it was from bad clams I ate at a restaurant. I had it 2 other times since, which was caused by eating a bunch of rambutans before eating anything else that day. I googled and found out rambutans do that.
This is the best way to stay healthy - to cook whatever is needed. I do it regularly. I also don't like reheated food. It doesn't taste as good as fresh food.
@@jayaxavier6805 oh wow look at you with all the freetime in the world to just cook whenever you fancy. I have to work for a living 50 hours a week, often more than that. sometimes 7 days a week. I cook 1 big pot of food or 4lb of meat twice a week. Then I live off the leftovers.
Jeez I wish I had your relaxed kick back happy go lucky lifestyle. anyway I gotta wipe my butt and get back to work good luck with your spending hours every day in the kitchen you lucky ducky
Why don't you put the leftover rice in the fridge as well?
@@sparklesparklesparkle6318 15 minute meals (5 for cooking, 5 for eating, 5 for washing up) are pretty easy when you get some practice and there are lots of meals which don't even require a lot of attention while cooking, letting you do other stuff around the house. Just don't forget to set a timer which tells you when you should check back on your food.
This is the closest reproduction of a high quality med school lecture I've ever found on TH-cam, it brings back memories of those hard seats from decades ago. If anybody wonders what that was like, think of sitting in lectures like this, 8 hours a day, 5 days a week for a couple of years. I found the ID lectures like this to be the most interesting of all. If you get through that, you go on to application of these lessons and practical experience.
I had the emetic type! I left reheated rice on the stove overnight and had just a spoonful in the morning. I was in the kitchen eating something else when I suddenly felt faint. I sat on the floor with my back to the wall. I was very weak and could barely move. I was really worried I was dying. Though I did not feel nauseous, a clear liquid vomit gushed out in three or four waves. After being still for about 15 or 20 minutes, I managed to get up and clean up. I went to bed, ate crackers and hot tea for a few days and drank electrolytes. I attributed it to the rice because I had not eaten much of anything else. Since then I have been very careful to cool rice quickly and refrigerate. Thank you!
did anyone else have access to that rice? If so, is that person a beneficiary on any policies should you unexpectedly expire??
@@lisashiela9137 whaat?? Ugh
Good for you! Glad you got okay and well done. Been through food poisoning in my life, usually from restaurants or me keeping leftovers too long when I was low on funds for food. It's a horrible experience but you make sure it doesn't happen again. Some people aren't that smart, they keep doing the wrong thing foolishly again and again
mom does this with so many foods. Stews, rice, beans, fruit punches on the stove, many foods. Leaves out overnight and says, "its ok i will boil it later and it will be fine". But some bacteria survive that boil.
A bot eating is new
Culturally I eat a lot of rice and I cook in large quantities, but I refrigerate it as soon as it cools down. I reheat straight from the refrigerator . Never ever had a problem in 40 years.
SAME HERE!!! Up to a week old...
Same 👋.
Also in small portions.
Is your second account, "Ataboyboy895"??? You worded your comment exactly like that person except you replaced the word "freezer" with "refrigerator". 🤔
you forgot to mention 40 years additional comment not the same either.@@DG77733
A number of years ago I ordered a side dish of rice from one of those open air Asian restaurants in the mall. It was late in the day so it’s safe to say the rice had been sitting in the warming tray for hours, a perfect environment for growing bacteria. I’ve never been so sick in my life. It was coming out of both ends for hours. I was so dehydrated I ended up at an urgent care facility where they put me on an IV. Not a pleasant memory.
But was it the rice?
@@stargazerbirdreread their comment. With your brain this time.
Not the rice, I'm asian been eating rice 2 times a day, never had a problem with it. Dont eat out, just cook it your self, safer that way.
@@cinta3805 Why not the rice? It was most likely in that warming tray for a number of hours. Remember from high school Biology, every 10 degrees (F) increase doubles the rate of bacteria growth.
@@garycooney6370
You do realize that restaurants have to temp & record over & over all day?
It can't have been in the more then 4 hrs.
Proper temp that inhibits bacteria growth
I'm 74, half Japanese and half Mexican, I've eaten LOTS of rice and never had any BC issues. Until recently I've eaten short grain rice steamed and long grain for Mexican dishes (fried then steamed), I've recently switched to brown rice because old lady stomach likes fiber. I'm intensely careful with food handling, so maybe that helped skirt any food poisoning issues. I did get food poisoning a few times in my life, once in Mexico after eating in a restaurant, and another in San Francisco after eating sashimi.
Why do all the sketchy sushi stories seem related to either gas stations or san fran, they got a BAY *right THERE*
In Japan you are taught to NEVER eat leftover rice. Also, you eat all the rice that you are served. Extremely disrespectful of farmers to throw away rice. Cook only what you will eat.
@Supernumerary - Good practice!
@@poollife777 - That is not "left-over rice" that has hanging around, but quickly refrigerated rice that you will use very soon, THEN eat it all.
Love The Japanese culture - so clean and hygienic
My Zijorushi rice cooker disagrees. We make rice once a week on Sundays, it's good all week in the rice cooker, as the rice cooker keeps a constant temp (out of the danger zone) and has a timer let's us know how many hours old the rice is.
Also it was customary for the families I stayed with in Japan to make rice every few days and leave the remainder in the rice cooker for ease of access.
Rice is eaten three meals a day, it's highly doubtful that people cook rice three times a day. Much simpler to make daily batches, twice a week or weekly.
Cheers
rice act mold 1921?
After cooking rice and beans i ferment them with bascillus subtilis natto to preserve them and increase their nutritional status. Natto creates a biofilm around the food to prevent pathogens from colonizing your food. Natto also produces vitamin k2 and nattokinase (an enzyme that breaks down plaques and prevents heart desease)
explain. do you buy the natto frozen in asian store and then mix it into your leftovers and leave it on counter at room temperature overnight? how long?
@@medini2probably tosses it in the bin to ferment, then hoses the bin out. That would at minimum be a good approximation if not what natto actually is.
Best to just buy natto. New York Natto is the best brand. Google their website and buy it online.
Natto is a freaking superfood to me for that reason. This one food has stopped cavities and remineralized my teeth! I wish l could get this ferment and make it myself. Is it possible to make it in on the warm setting of my rice cooker?
this is a great way to game yourself over
I just went through this the past week. I never knew this was something to be aware of. Thank you for the video.
You need to know basic food handling rules. Always keep cooked rice refrigerated, and any food left at room temp over two hours or kept at "food hold temp" for more than four hours (like on a steam table or prep area of a commercial kitchen) should be discarded.
On the other hand, as long as the rice is handled properly, refrigerating cooked white rice overnight will convert the simple starch into a complex starch which is healthier in regard to the glucose index of the rice and how long it takes your digestive system to digest the starches.
Also, discard refrigerated cooked rice after 3 or 4 days. You can freeze it before then and keep it for perhaps 3 to 6 months that way.
Be wary of rice from a restaurant because you really have no idea how long it was held at serving temp, stored at fridge temp or any other handling that might shorten the safe window for reheating.
Also, always always always make sure you reheat above the recommended cook temp to kill any bacteria that grew during storage.
I've been hearing the health benefits of chilling the rice overnight. But apparently it's only if you eat the rice (pasta, potatoes) while still cold. I always reheat my rice
Maybe add to a soup. Maybe make fried rice. Maybe add to a burrito but always reheat
EXACTLY@@PhilLesh69
@@PhilLesh69 You can kill the bacteria with proper heat, but it's their toxins that will give you the awful symptoms if the food has already gone bad.
@@PhilLesh69how about a Japanese bento? They cooked in the morning, put in a container, and then ate during lunch. They never had problems with that rice. More than 2 hours at room temperature, not even reheated when eaten. Fact is, there is a lot of rice kept at room temperature in Asia.
For us in Sri Lanka rice is the staple food for generations
so much so that we used to eat rice- based meals for breakfast, lunch and dinner. We have never had issues related to this type of poisoning. Personally, our household cooks rice ( brown long or short grain) in the morning for lunch and leftover is kept under room temperature ( around 28- 32) and used for dinner in the evening. Absolutely no issue. In Sri Lanka, keeping leftover rice cooked in the evening to which water is added just sufficient to cover rice and kept overnight ( at room temp ) consumed in the morning usually with added chopped onions with coconut cream and a pinch of salt is regarded as a probiotic fermented food source . No issue at all.
Same. I'm from Southeast Asia and rice is our staple also. Cook it once and eat all day. Never an issue. It seems like the westerners and their fragile digestive track that seems to have issues.
My rice cooker keeps rice warm for hours. It’s designed to do it. Never any issues.
Well said !😊
@@stargazerbirdthat’s because your rice cooker keeps it out of the dangerous temperature range. Maybe use your brain once in a while?
I grew up eating rice every day at dinner time. Often, there was leftover rice. Sometimes we put it in the fridge, but quite often it was just left on the element when there was no room in the fridge. I have never heard of this problem. TBH, I occasionally got an upset stomach later in the evening, but it could be from anything. We never all got sick at the same time so we attributed the occasional upset to unknown cause, like maybe individual sensitivity to excess grease.
@mainers9618 - It is always possible for the bacteria to grow unevenly in the rice and not evenly, or homogenously, throughout the container and there was a time or two that you were the unlucky one, getting that glob of contaminated rice. Without testing at the time, there is no way to know for sure. Also, perhaps your immune system is not as robust as your family's, a problem that I have. Always use good hygiene when handling foods, raw or cooked. Don't leave them out at room temperature.
I bet your family since they ate it all the time probably got low doses of it developed an immunity to it
Me neither but now I am scared 😂😂
Individual grease sensitivity: growing problem or folk medicine diagnosis - a Wuhan Institute study... with a cover sheet by Fort Dietrich....
@@weareallbeingwatched4602 I've eaten alot of greasy foods in my 38 years and never gotten sick. And I've left them out at room temperature for long periods as well numerous times. I guess it depends on your body.
One of my coworkers got BC poisoning from a Guamanian food truck because the rice was kept in a rice cooker on warm. I'd gotten food from it before and never had a problem. It's just sort of one of those things that can happen, something contaminates the rice and suddenly you've got a giant pot of misery and there'sno way to know until It's too late. 60k incidents is ridiculously understated... I think in most cases people just kinda deal with it, call it the stomach flu and move on. The prevalence of food trucks and cafeteria/fast service restaurants serving rice means there's no shortage of potential vectors.
Yep! And buffets do the same.
Or maybe some people have just built a resistance to it? We leave our rice out from lunch to dinner (we just cook one big pot for the entire day) and never got sick from it.
@@nunyabiznes33 I'm tending to agree with you.
I've never had the flu in my life and stopped getting the flu shots after a vaccine injury. And only had food poisoning twice, no rice involved
@@nunyabiznes33 it is a toxin, so in theory you could build up a resistance, but I think the more likely answer is just luck. Same with the flu. Exposure doesn't give much resistance due to how much it changes, so if you haven't caught it, it's really just because you managed to avoid exposure rather than any inherent defense. I think people are more likely to avoid exposure because of old covid habits like generally not being willing to let people breathe on them as much as they did pre pandemic. Even if they aren't doing it consciously.
“MILDLY heated”
“HIGH temperatures”
“ LONG periods of time”
These phrases are meaningless since they have no baseline.
What , exactly, is ‘MILDLY heated”? “HIGH temperature”? “LONG periods of time”?
Who defined ‘mild’ or ‘high’ or ‘long’?
I got food poisoning from rice in a restaurant several years ago….it hit me instantly with stomach cramps like I’ve never had before. I was so sick!! Since then, I’m very cautious about ordering food out.
For years I used to be criticized by my dad who liked to cook. I would put away my hot food into the fridge if I wasn't going to eat it right away. When he would cook he would always leave food out to cool down so he kept telling me I was doing it wrong. I eat a lot of rice and I do tend to reheat my left over rice. I've never got sick from it. I also won't eat rice past a couple days, especially if it tastes off. Over 50 years and I've only had food poisoning twice. Once from eating chicken nuggets. The other time was more recent eating an avocado. I had no idea the skin could have bacteria and I didn't think to wash it first before pealing it. Dear lord that was an unpleasant few days.
I leave hot food on the counter to cool down, but only long enough for it to stop producing steam. It might be a tiny bit warm yet when I put it in the fridge but I heard that the steam could cause bacteria issues...but I dunno. Never had food poisoning issues.
@@artisanrox Yes the food needs to be cooled down and then you can put it in the fridge or freezer.
One reason is you'll be raising the temperature in the fridge in that spot, and it will take longer anyway.
The other thing is that yes, you'll have a lot more steam condensing and then falling into the food as water, making it mushy. The rice will last longer if it's more on the dry side, not if it's swimming in liquid (unless the liquid is salted, like soy sauce). The rice sitting in liquid creates a better environment for bacteria and fungal growth, and causes the more rapid breakdown of the food.
The food does need to br cooled down before putting it into the fridge or freezer.
You let it cool and allow excess steam to escape. You don't want that steam to then condense and fall as water into the food, where the water will sit at the bottom or on top of the food and create a wet, liquid environment which is conducive to the food breaking down quickly and for bacteria and fungi to grow and spread more easily.
If you put a warm container in the fridge it will create more liquid condensation inside the container. You don't want that. If the container is cold, there will be very little condensation forming inside. The hotter the container and food, the more condensation and liquid falling into the food.
Also warm to hot containers will raise the spot temperature in your fridge in that local area. The fridge has to work harder to lower the temperature (more energy consumption) and it will take longer to get the food cold anyway.
Therefore it's better to let food cool completely outside, and allow all steam to escape. As soon as it its cooled down, then you can cover it and put it in the fridge.
Household refrigerators do not have enough cooling power to handle significant amounts of hot food: the food cools too slowly (with the core often staying warm way longer than you’d think), but even worse, the rest of the fridge warms up, often to unsafe temperatures. This means that not only the newly-added food, but also everything else that was already in the fridge, will stay at an unsafe temperature for a while.
So it really is better to cool things outside the fridge. Ideally, spread them out to increase surface area, uncovered if possible. You can cool many foods, especially ones with lots of liquid, very effectively and quickly by setting the pot into a sink of cold water. Ice water if you can, otherwise just cold tap water, refreshed with new cold water if it gets too warm. Water has a very high thermal capacity, so it can absorb a ton of heat, and the direct contact with that water means cooling is fast.
The other thing to do is to help the fridge by keeping it full (add bottles of water or other drinks if necessary). The thermal capacity of liquids is far higher than of air, so a fridge full of liquids and foods will maintain (and recover) its temperature far faster than one that is mostly empty. This also saves energy, by the way.
Restaurant refrigerators have much more powerful chillers, designed to handle large amounts of hot food placed inside at once, and doors being opened all the time. They also have more powerful fans to circulate the cold air inside, which chills foods faster.
Never gotten sick eating at home
Eating out now that’s a different story!
My family are Chinese immigrants who ate rice daily for decades. My parents left out rice at room temp overnight in the rice cooker for us to eat the next day, never did we have food poisoning. I’m wondering if gut micro biome or perhaps genetics plays a role in susceptibility to the infection. We weren’t the only Asian family to eat room temp reheated rice for years.
the rice wasnt contaminated likely
Im sure it plays massive role. There are people who eat rotten meat and are ok
It's not an uncommon practice since room temperature rice doesn't retrograde (harden) like refrigerated rice. You'd think many more Asians would be getting sick if rice were this volatile. I've more commonly heard to the illness referred to as "Fried Rice Syndrome", which probably makes more sense. I always figured that it was because people often throw together old leftovers into fried rice to use them up, so they may be putting days or even weeks old food in it. And if you're cooking it on an ordinary home stove top it's probably not reaching hot enough temps to sanitize it. Then they date it by the date they cooked it, and not by the date of the oldest thing in it, and maybe its sits in the fridge for days longer still.
Thank you for this very informative lesson. My husband and two of my grandchildren have autoimmune diseases and I host every holiday meal. The last thing I want to do is make anyone ill and possibly be hospitalized from a food served at a celebratory meal. Fresh is best under the circumstances.
I never heard of this. It is very common here in South Louisiana, where we eat rice practically every meal, to keep leftover rice in the fridge or even on the stove overnight. I am 65 this year and I never got sick from it. In fact, I usually cook about three meals' worth of rice at a time and keep it in the fridge, and stick it in the microwave if I want it hot, or don't, if it doesn't matter. Never got sick.
Keeping it in the fridge is fine. Keeping it at room temperature is dangerous.
I’m with you growley- my body must have built immunity cuz I love pizza the next day. Lol
@@lisalikesit2 I'm 38 and I've ate pizza left out overnight as far back as I can remember. Never had any issues.
One of the maintenance men where I live ate Chinese food he’d had in the fridge for 3 or 4 days. He got so sick he had to be hospitalized and nearly died. He also had other unrelated medical problems which probably contributed to the severity of his illness.
Thank you for sharing this period yeah many people could have un discovered medical issues it could make something like a bout of food poisoning extra serious and dangerous!
Over a billion asians from India to Japan have most likely eaten leftover, reheated rice with no issues. I think this highlights the need for cleanliness in the kitchen.
I ate some leftover rice that had been in the covered pan at room temperature for two days. MISTAKE!! The nausea was intense and came on fast! I remember wondering what the heck, going to the bathroom to get some water or whatever then boom- as soon as my stomach realized it was in a good place to vomit, it was on! No wheeling and dealing with the nausea, thinking maybe drinking some soda or taking some medicine would help, it happened right then no delay! I only comment hoping that my description of the uniquely sudden and intense onset of nausea could help others recognize the symptom as possible BC.
Emetic type? I went to medical school. Never covered this.
I literally sat down to eat reheated rice when this video popped up in my recommended.
Same lol
I've had this syndrome much more than I'd ever admit to. Rice is still my favorite food though.
Been eating leftover rice from the fridge since childhood. We would use the leftover rice from Chinese takeout like a week later to make our own fried rice or rice pudding. And now I make rice for myself when I do curried dishes and I make it in large batches that I eat throughout the week. Never had a problem.
I think it really depends on the person as to how suspectable you are to this bacteria. Might even be genetic because none of my family seemed to have an issue either.
To cut out the weight gain from white rice, I moved over to brown rice. It ought to be obvious from the odour, if the rice has gone bad, but I've been getting a touch of gut cramps that I think is from the brown rice that I reheat from a batch that is kept in the fridge and eaten over a period of 4-days. Since the cramps take up to 4-hours to go away and because they are so unpleasant, I have reverted to cooking only what I will be eating at the time. Hopefully, this will solve my problem :-)
I don't understand how this happens. I always leave rice in the rice cooker. If it's not winter, I leave a crack open on the lid so it doesn't get too moist. Then, if it rice passes the smell test, I heat and eat. Longest the rice seems to be okay is 2 days, I usually eat the rice by 24 hours though.
Though I've encountered other instances where takeout starch-based meals do not pass the smell test in a very short amount of time. I'm convinced moisture and airflow has something to do with all this.
And then for other foods, my family likes to cook a bunch of food and it stays in the big pot on the stove. We reheat it once a day, or sometimes less. And sometimes it's such a big pot and the food is so viscous (saucy or it's a stew of sorts) the pot would still be warm even after leaving it overnight. I can count on my two hands the amount of times I've had to sh!t my brains out from some unknown reason throughout my lifetime, and on one hand the amount of times I've had to vomit for a non-flu and non-alcoholic reason. I don't know what you guys are doing.
And thinking about it, ever hear of packing a hot lunch for a student? I'd get rice and leftovers, heated in the morning and put a thermos for me. It would be warm for me at lunch time, that's like 4 hours of warm rice and entres isn't it? No problems there either.
And reading some comments, my dad grew up doing that thing: leaving last nights leftovers covered and on the dinner table. This was in asia where refrigerators were too expensive for the local people. Apparently gastrointestinal distress was not a regular thing. Maybe people are just built different.
the thing that must be explained in layman terms for the average person to get it through their head and learn is that any bacteria must already be present in the environment - soil in the dirt surrounding the house, air circulating through the house - in order to grow or ferment on food sources being exposed to said environment. without explaining that, you get people denying the existence of these organisms because they never got sick despite practicing bad food safety, because there was no bacteria, mold, fungi present in their specific house or region.
The best and fastest weight loss method ever! 😝
Wow. Very very important video to watch. Im in Summer rn and all the food i cook tend to be spoiled if im not careful. This video remind me those cases in airplanes with massive food poisoning in passengers and other in the crew itself.
I cook a large quantity of rice and food for a week, then eat a portion of it daily.. never use freezer.. never got sick from it…
I've been doing this when cooking dried beans for years and never had any issues. I usually cook enough food to last at least 4-5 days on Sunday night. I always leave it out to cool down before putting it in a container, because I don't like putting really hot food in a plastic container. I don't eat alot of rice, but last night I cooked Jambalaya and left it out for about 1.5 hours to let my enameled dutch oven cool, and put it directly in the fridge. Sometimes I put my dutch oven with food and all in the fridge to keep from getting extra dirty dishes.
This bacteria can infect silos and transfer systems and can infect other grains that use the same equipment for processing. I've had this problem from Wheat, Oats, and Rice.
I have reheated rice all my life. Rinse it well before cooking it the first time to remove much of the bacteria. We always reheat rice; it's the best way to make fried rice. Let's face it, all of our food can kill us.
I concur that if rice is not washed properly before cooking, then it could spoil very easily and cause illness.
I read one time not to wash white rice, bc vitamins sprayed on it and it would wash off.
I never wash rice, it goes straight into the cooker.
@@szakiplease wash your rice and get vitamins another way. Rice is much nicer after a wash
@@stargazerbird We never do, cooking destroys bacteria.
Never had problem from rice.
That's what stomach acid do too, kills bacteria and liquefies food.
To keep up healthy digestion, eat probiotics, like jogurt, kefir etc..
If there's problem digesting food, like solid food particles in stool, take HCL/Pepto.
Rinsing rice with water does not remove bacteria, cooking kills bacteria. Culinary science says the only difference rinsing makes to rice is the outcome of the texture, so fluffy rice (rinsed) versus gummy rice (not rinsed). Myth…..busted!
Actually, in my home region in the Philippines, our term for breakfast is "pamahaw". The root word is "bahaw", literally means "leftover" from previous meal. Most of time we don't reheat them, many Filipinos love it cold/ room temperature. If the rice smells like rotten egg, and the texture is somewhat sticky , don't eat it.
People forget or don’t realise how dangerous rice and pasta can be. Great vid.
Thanks for the video. I also learned a new misnomer: 'Reheated Rice Syndrome'
have been eating reheated rice, never got sick.
The medical terminology might be a bit much for lay people like me but you did translate for the most part and overall it was interesting and helpful. Cheers
Thank you JJ. I recently refrigerated some reheated rice that had been left out at room temperature for over 18 hours.
Question: Is bacteria present in par-boiled microwavable rice as well?
Hmm, good question. I think the factories producing the parboiled rice freeze dry it right after cooking.
For over 40 years I have been cooking multiple portions of rice, freezing them, and reheating as needed: after defrosting for about a day in the refrigerator. I've never had a problem.
Most cooked foods that are not refrigerated immediately before they completely cool down will cause problems after being reheated. Not specific to rice.
Most domestic fridges aren't powerful enough to chill hot food quickly. When you put hot food in the fridge, it slightly warms the other food that's been in there for a while and that's potentially worse than letting the freshly cooked food cool down before putting it in the fridge.
@@brandyballoon I always let my food cool down a while before I put it in the fridge. Say I cook up a large stock pot of spaghetti sauce, beans, soup/stew, etc...I always let it cool down because I don't want really hot food in my plastic containers. I've always been skeptical of how HOT food interacts with plastic. Whether that really matters or not I don't know, but I've never had any issues from leaving food out to cool.
@@yearginclarke the temperature doesnt make much difference. if there was something leeching out of the plastic it would happen regardless
@@Blox117 Like I said I don't really know, I'm no science expert. It's just a thought. I'm 38 and been eating leftovers my whole life, and never had a case of food poisoning that I know of by leaving food out to cool.
Last night I ate reheated microwave white rice that’s been in the refer for 7+ days. It tasted fine but I was getting nervous as I finished it realizing it’s at least a week old. Those Trader Joe’s white rice bags.
Then I wake up to this new unlocked fear.
You'll be okay, Jesse.
I hope 2024 is just the beginning of many wonderful years for you!
🌟
me & my family have eaten reheated rice all our lives. Never had a problem.
I have heard that a lot of rice sold in the US (possibly elsewhere) is either treated to prevent this bacteria from ocurring or it's not even real rice to begin with.
@@terrapinflyer273I'm from Southeast Asia and have eaten a lot of leftover room temperature rice. I also never have this problem. Not only that, people around me also don't have this problem.
Usually cook and freeze imeediately when cool. Today first time ever reheated rice that had sat in fridge for 3 days (unable to feed self as back bad)...will let you if know I get unwell.
The only thing to prevent this is to just refrigerate or freeze the rice after it cools down or right away the portion of rice you don’t use after making all your dishes.
I quit rice 5 years ago. It was messing with my digestion and blood sugar levels. No doubt reheated rice syndrome happens occasionally. Much happier eating only meat and veg as my staples. No regrets.
Pasta is no different
@@guylainelavoie7571 I quit pasta, bread, cereal, oats ... all grains except for a treat once/twice a weak.
You are wise! My brother has celiac, eats nothing but eggs, meat and veggies without piling on high sugar fruit. It's gone and hes healthy!
@@guylainelavoie7571 Paleo, keto, or any whole foods low carb diet is the way.
@@henrytang2203 EXTREMELY SMART.
Strong Canadian accent. When he says, "about" he says "aboot".
People in UK say 'aboot' too. There was emigration to Canada in esrly 1700s. Im pleased to hear it has lived on.
The black drawl also came to America with white people from the UK. It died out in white Americans but lives on in the black American culture, but it was originally white people from the UK that spoke it. This has beeen well-documented by historians. Watch a few Thomas Sowell videos for the details.
I'm canadian only people on the east coast ever say "aboot"
Stupidest myth ever...
Eastern Canada, mostly Nova Scotia
@maggieb5326 you got it Maggie 👍
Most sound more like "aboat".
What is its doubling time? How long can I keep the cooked rice refrigerated? Room or 30C "can double in as little as 20 minutes or as long as 3 hours, depending on the food product." but no one says at 4C
How many food toxins are heat resistant?
I’m very sensitive to scombroid. It doesn’t seem to affect everyone as much as me. I love seafood, but I always keep some Benadryl handy just in case. I know that cooking the food may kill the bacteria, but the toxins remain dangerous. I wonder how many other food toxins are like this.
A form of Clostridia is frequently found in seafood and have read is naturally found in MahiMahi, just as scombroid toxins are. Clostridia cannot be killed by freezing or by heat. It is trapped frozen in the vacuum sealed packages. I assume I got scromboid, and clostridia from this fish, but no doctor would acknowledge my symptoms came from FOOD/Fish. All they could say was "But WHERE is all this inflammation coming from?" Because they believe these food born illnesses are supposed to resolve all by themselves in a couple days in normal people.
Almost 2 weeks after the fish consumption, I found antibiotics to be quite useful for the GI symptoms (doxy and flaggyl) but this did not stop the problem the toxins caused to my eyes (black hole in the retina, blepharitis with dry eye). And also caused paresthesias to fingers and something like raynaulds where they seemed to get no blood flow and felt cold/ frozen; and this "toxin" caused parotid gland swelling and itchy rashes, pimples in the scalp, not the mention belching, and intestinal gas which was gradually getting worse until i took the antibiotics.
heat to 10000K and worry about toxins no more
I used to be a rice-aholic, got sick quite often. Once was hospitalized and on IV because of dehydration from the "stomach-flu" which I used to get at least once every winter. Another time I was deathly ill with pneumonia for a week. I believe it was a piece of rice that became trapped in my trachea that caused the infection. In 2017 I switched to a low carb/keto/carnivore diet. I never get sick anymore. The end.
I've been told to place cooked rice in the refrigerator overnight to reduce the glastric index. So what should I believe?
I heard refrigeration of cooked rice lowers the glycemic index, or a comment in this video says it changes the rice from a simple carbohydrate to a complex carbohydrate.
But another channel I watch said that only works if you eat the rice still cold. I reheat rice.
I'd like this cleared up too. I'll make a batch of rice. Another day I'll add it to soup, make fried rice, add to a burrito, but I always reheat it. And I try to eat it within a few days but I haven't had a problem.
Maybe some people have a built in tolerance or immunity? I don't like throwing away food so I eat expired stuff all the time. Just to make my stomach stronger. No problem yet
I’m 54, I’ve eaten loads of rice over the years. I’ve left it out all day. I’ve refrigerated it and reheated. I’ve never once been sick from it. I wonder if some people are more susceptible to this. I gave up all carbs a year ago and eat strictly carnivore now. Feel so much better. ❤
Never had a problem reheating rice at home, from supermarket packets. Perhaps it makes a difference wher you source rice. I believe some coutries sell it loose from sacks along with the insects and other contaniments
I’ve eaten reheated rice my whole entire life and this is the first time hearing about it.
Never had any of this. I live in the tropics, we cook rice in one go for lunch and leave that out for dinner later. We just add vinegar to the rice before cooking.
Vinegar in the water?
Use either salt or vinegar to kill the bacteria? !!!
I always have salt
Nunya: You're extremely lucky then. Warm tropical humid air is the perfect medium for toxins & nasty bacteria to grow.
I posted above and my experience happened in Saigon. Yes, hot and humid there too! First time in over 20 years living in SEA.
I get " meals on wheels" from which i sometimes get diarrhea, Do you suppose the way they prepare and deliver food could be causing it?
To prevent bad bacteria, one option would be to inoculate the cooked rice with natto when it's still warm then store in the fridge for later.
before also i came to notice i had face problem after eating rice in normal tempetrature after few years i started only eating healthy food as i had lactose gluten intolerance i alwayscutting it off still i m suffering diarhoea n nausea,after seeing ur video glad i came to conclusion because i had everyday eating rice kept in normal temp.
What a coincidence!! We were just discussing this very thing yesterday. Have you bugged my house???
Maybe the traditional advice on cooking rice prevent this? Wash with several changes of water, add rice vinegar to it as it cools. Reheat by frying at a high heat in a wok.
I have been eating leftover rice for years and never had a problem; first I wash the rice before I cook it, second I place the leftovers in the freezer as son as I am done with it.
I used to do renovation for restaurants and I have seen huge bowls of rice left out overnight for the next day.
Many thanks!
malaysia have "tapai pulut" which is fermented rice, it's sweet and tasty
Is it good to consume activated charcoal if you have food poisoning
Never heard of this, in fact I've heard the opposite as reheated rice produces resistant starches after being cooled for at least 24 hours.
I'm eating rice ,have been and never got sick ,😁👍 paramethes.- story tellers.
I've just reheat my rice it taste as good as yesterday.
I almost always got sick eating rice from restaurants. I see some places that have a massive pot of it that I assume they cooked in the morning and just scoop it to customers throughout the day. Years ago I vowed to stop eating restaurant rice. I only eat rice that we cook here at home. We refrigerate what we don't finish.
My friends mother was a regular eater of yesterday's rice. She lived 108 years.
What about frozen dinners with rice? Or rice pudding?
I’m a sushi chef. The state says throw the rice out 4hrs after it comes out of the pot. I throw it away after 3.5hrs. It’s not worth eating after that long out of the pot, regardless of the bacteria. It’s just rice. Make more.
Basically, any food left out can cause issues, especially if there's something bad floating around. Bad food handling can also make you sick as well as some foods that came with certain bad germs/bacteria on them.
Please tell me how it is that I might have this problem!
Is it the reheating or is it leaving it out at room temperature? I do the latter often and have never had an issue to my knowledge.
I make a huge skillet of rice,beans, ham, tomatoes, peppers and seasonings every 2-3 weeks. I leave it set in individual containers to cool a bit before freezing. I reheat in the microwave for burritos typically. Is this bad practice? Have never had a bad event in the past couple years.
That sounds tasty
@@janetbradbury5021 It is! It’s so versatile 😊
I’ve ever had the symptoms tho I save and reheat cooked brown rice from saving in the fridge..but I never thought about the number of days I kept a cooked supply …and I won’t be doing that anymore, also my let’s dry food…no more saving any left over from day to day….either….
They also mentioned that fats will clog up the arteries or that cereal is healthy. Take it with a grain of salt. Asian countries will have this problem, right? Since rice is their staple food.
You've never had bacillius food poisoning I see. I'll tell you. Went to a 5* restaurant for brunch. It was the last 1/2 of it. We had this delicious rice dish We'd eaten in the past.Very lovely. 2 hours later, I was in the bathroom so I'll I didnt make the toilet. By the time I got to er I was already severely dehydrated after less than 6 hours. I knew as s nurse,it was not salmonella as it takes 10-14 hrs to hit you.
As precaution, emt had collected some vomit in a sterile jar for the health dept.
It was bacillius and believe me, I would rather have had salmonella!
In China they don't eat rice that is not fresh. They don't leave it to cool on counters. Greatest mistake ever western people do!
Rice, pasta, must be refrigerated immediately once heat is turned off. Not 30 mins or an hour later. A little bacillius goes a long way my friend. It's not about washing your fecking hands but proper food disposal or refrigeration.
We live in a society where food insecurity is higher than ever and standards of living the worst than ever. As a result, this is happening more than ever. Its terribly sad that we live in times when you gov wants you dead at whatever cost. That it's vaccines, viruses, food, water, burning ev batteries THEY DONT CARE!
The rice I got sick from was due to the buffet which had turned off the heaters to hot water station. They probably used some of it and that's how I got so ill.
Meat doesn't clog your arteries. It's the amount you eat the salt, the grilling, the sauces you use. Experts once swore eggs were bad for you more than once a week. Then that changed
But the science of food born bacteria does not.
It doesn't mean you shouldn't eat rice of pasta. It simply means refrigerate leftovers immediately. Don't let it sit on counter to cool first. Lid it and stick it in the fridge. Or don't make massive portions.
Better don't eat at all then because
Everything could potentially kill you.
@live_long_and_prosper of course not. Eat meat. Eat healthy amounts of salt. Eat eggs. Eat dairy. Try stay away from processed is all.
Don't make more rice than you'll eat. Simple! I don't even trust store freezers with doors opened and closed every 2 mins.
Microwaving leftovers is something people don't do properly half the time. Food needs reach heated through temps. Most people don't. I don't reheat suff in microwave. I try avoid leftover pasta and rice.
It's shouldn't be cause for panic, but EDUCATION as to food prep and refrigeration knowlege.
What an absolutely moronic take. It's not about eating rice; it's about eating improperly handled rice. Do you think Asians don't know how to properly handle something they've been eating for millennia?
@@guylainelavoie7571Me who leave out rice from lunch up to dinner: 💀
Can microwaveable rice pouches sold in shops cause this food poisoning?
Of course not. It's about improper cooling. Rice needs go from heat to fridge no in between.
You'd never catch me heating stuff cooking I plastic and in a microwave though. Electric non stick rice cookers cost 10$ a pouch of bssmati rice 16$ last you a year.
Don't buy "garbage" on basis of convenience.
@@guylainelavoie7571nonstick? that's as toxic if not more than plastics sadly.
I’m 52 and I’ve been eating reheated rice my entire life. Yes, I leave the rice out in the cooker. First I’ve ever heard of getting sick from it.
Maybe it has something to do with the cleanliness of people. People that have a clean kitchen don't really see this. Whereas people that just cut a raw chicken or something don't wash things right away, have a dirty sink, dirty utensils. Then the bacteria migrate in the air from one thing to another. Like whenever you open the rice cooker and air get in along with whatever bacteria is floating in it.
What about rice snacks and rice-based desserts, which is very common in Asian countries. Is there any difference?
I wish you would have given us a rough idea of how resistant to "high" or "higher" temperatures the bacteria and the toxin are. Like, what is the minimum temperature that the bacteria is killed at? Does it survive at 155 Deg F? If so, how long? How about boiling temperatures? What temperature does the toxin break down? What if it's heated in the presence of an acid (like vinegar)? This would be much more useful than a generic warning that Bacillus Cereus can
Personally, I have a somewhat sensitive stomach to food poisoning, due to an extremely violent case of C. Diffilus, along with some E. Coli and Salmonella poisoning, which I got from eating some contaminated salad.
I have never had food poisoning from rice, even several days old, and I regularly leave it out over night when it's cool out. I have had food poisoning from vegetables and fruit a couple times, and from eating at a restaurant several times, and one time from a bad egg not thoroughly cooked. But never from rice sitting out. Still, good to be aware of this possibility.
I make rice in small quantities for a long time now. No leftovers, and more enjoyable perfect rice.
A lot of fast food takeaways had food poisoning problems, I used one all the time back in early 1980's no problem, as I used to always have chapatis, no rice, both my friends were ill, we all had the same curry, but they had theirs with 'rice' and chapatis, people always blamed the meat !
Gaz UK.
I had the emetic type. During a busy shift I let my heated food sit out until I could eat. My fault. I can say that it was the worse emetic illness I have had until this point in my life.
Never had this prob. Its likely related to lack of good bacteria in gut. Which is a huge part of the immune process.
I just read an article Alice Callahan New York Times that says that Pasta, rice may be hearlthier the next day because cooking and cooling causes the food's startch moleculest to become tightly packed together, making them more difficult to digest.
Nice seeing you again, sir 🙏
What if any do different spices have on stopping the growth of this bacteria?
I had Rice make me sick AF last month!! I stayed at the point of "on the verge of Throwing up" for like 10 hours and ever since then my bones and joints have hurt..
It came with the worse Heartburn I have ever experienced and it is why I could not get myself to Regurgitate, even when feeling I was about to, every time it would burn so bad, my Body would automatically keep it down!!
Informative. Thanks.
So i have done this i now refrigerated it but my question is i have never had nausea or vomkt but can this be related to sinu issues mucus food allergies?
I would leave rice and pasta to cool down max 4hrs before putting in fridge. I never had foodpoisoning.
I dodged this bullet. I've left rice out too long by the standards mentioned here. I reheated in the microwave. Could it be that the microwaves kill the bacteria? Just curious, because I will never leave rice out after it's cooked. Same with potatoes and pasta. Thanks for the information. 👍
Yea, probably
I've left food out for hours and then refrigerated and ate it the next day since the beginning of time.
I am 83 and have never had BC … I never leave left over cooked rice after our dinner
Cool Rice down and place in fridge …if eating rice next day, if not cool it and bag it and freeze it
Left over rice in fridge after 3/4 days should be thrown out
I've had (what I believe to be) food poisoning that caused bloating, pain and burping that smelled strongly like rotten eggs. Am I right?
I need to know too because it's happened to me before
You just need to brush your teeth
Sounds like lactose intolerance due to dairy.
Take digestive enzymes with Ox bile ! Look for super Enzymes and make sure it has “Ox Bile” in it.
No. Not like rotten eggs. That's caused by sulfuric acidic food.
Bacillius infection causes severe vomiting and diarrhea within as much as 2 hours. Unlike salmonella with takes over 10 hrs.
I love rice. But since I contracted bacillius infection from a buffet, never again unless it's at home. You know those metal containers they use in buffets that sits in boiling water to keep it hot? Well, a lot just turn it down and it's what you end up with.
Best measure is to refrigerate pasta and rice when still hot. Don't let it cool, lid it and refrigerate and try not cook large batches unless it'll be eaten.
In the 80s there was an attack on coconut oil. Forcing people to use corn, soybean oil.
Now rice is under fire 😂