Can Leftover Rice Cause Food Poisoning?
There are chances that the consumption of reheated cooked rice can lead to food poisoning. Primarily, the problem lies with something other than reheating but is linked to how the rice was stored before reheating. Some food items like cooked pasta and rice contain spores of a bacterium (these include spores of Bacillus Cereus).
Even after cooking, these spores survive; some even suggest that these spores get activated on heating. So when cooked rice is left too long to stay at room temperature, these spores develop into bacteria, which rapidly multiply and produce bacterial toxins. These toxins are responsible for food poisoning while consuming reheated cooked rice. These toxins do not get destroyed during reheating.
What Are the Causes of Food Poisoning?
Food poisoning is a foodborne disease that occurs due to the intake of contaminated food. Food contamination can occur during preparation, storage, or handling. Individuals with a weakened immune system or with chronic health issues are more likely to develop food poisoning than normal healthy individuals. Food poisoning due to consumption of reheated cooked rice occurs due to toxins of B. Cereus.
B. Cereus is commonly present in the environment and is mainly found in soil. It produces spores that are resistant to desiccation and heat. These spores develop into bacteria when the food is under favorable temperature and pH conditions for a sufficiently long. It can result in two types of gastrointestinal issues - diarrheal syndrome or an emetic or vomiting syndrome.
The emetic syndrome occurs in individuals who consume food contaminated with the emetic toxin cereulide. Estimates show that B. Cereus levels should be higher than 10,000 per gram of food to produce enough cereulide to induce vomiting. The diarrheal syndrome occurs due to the ingestion of many B. Cereus in its vegetative form. This results in the production of enterotoxins in the intestines, which leads to diarrheal syndrome.
What Are the Symptoms and Treatment for food poisoning?
The food poisoning that develops due to Bacillus Cereus poisoning is acute intoxication due to toxins released by the bacterium. It can result in two types of gastrointestinal issues - diarrheal syndrome or an emetic/vomiting syndrome. B. Cereus is one of the common causes of gastroenteritis. These can increase in improperly stored food.
The symptoms of emetic syndrome:
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Vomiting.
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Sometimes diarrhea.
Symptoms usually start after half an hour to five hours after ingesting the contaminated food.
The symptoms may last for six hours to a day.
The symptoms of diarrheal syndrome include:
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Nausea.
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Abdominal pain.
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Diarrhea (stool may contain mucous or blood).
Symptoms usually start after eight to sixteen hours after ingesting the contaminated food. The symptoms may last for 12 hours to a day. Most individuals recover without any treatment. Fluid resuscitation is needed in case of severe diarrhea or vomiting. Antibiotics are not required as the symptoms are due to the toxins and not the bacterium.
If dehydration occurs, the following symptoms develop
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Dry mouth.
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Extreme thirst.
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Dark-colored urine.
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Feeling tired.
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Lightheadedness.
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Sunken eyes.
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Decreased skin turgor.
A physician consultation is needed for food poisoning patients under the following conditions:
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Have severe symptoms.
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Pregnant women.
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Elderly.
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Infants or young children.
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Those individuals with weakened immune systems.
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If one develops dehydration symptoms.
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Those who have high fever.
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Severe abdominal pain.
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Symptoms last for more than three days.
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Bloody vomits or bloody stools.
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If one is not able to keep down fluids.
The home remedies that can be done to speed recovery are:
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Follow a bland diet (like bananas, fresh apples, bread, potatoes, crackers, rice, toast, etc.) and avoid solid food till things get better.
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Proper rest.
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Take plenty of fluids to avoid dehydration, and try to take ORS (oral rehydration solution).
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Avoid fizzy drinks, alcohol, fatty food, caffeine, and spice till one gets better.
What Are the Food Safety Measures One Can Take To Prevent Poisoning?
Storage
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Uncooked rice should be stored in air-tight, pest-proof containers that are washable.
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Avoid storing rice for too long (follow reasonable stock control).
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Avoid using old tin cans as scoops. Use clean plastic or metal cans as scoops.
Preparation
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Try to cook only the required quantity for the particular service period, and throw away any leftover rice if possible.
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Rice should be thoroughly washed before cooking, and any foreign bodies in rice should be removed.
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Use clean equipment for preparing rice.
Storage of Cooked Rice
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Cooked rice should be cooled quickly and refrigerated within one and a half hours after cooking.
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After the rice is cool, it should be refrigerated until needed and covered with a lid or aluminum foil. Avoid using a cloth or towel to cover the rice, as there is a chance that these can contain bacteria.
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Besides refrigeration, rice can also be stored hot at a temperature greater than 63 degrees Celsius in a rice cooker.
Reheating
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Reheat only the required amount of rice in small amounts (only the amount consumed in an hour).
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Refrigerated rice may stick together and form clumps. Try to break these clumps using utensils and avoid using one’s hands.
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Rice should be reheated thoroughly to a temperature of 75 degrees Celsius or above. The reheated rice should be positively steaming hot.
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Avoid reheating rice more than one time.
Reheating In Microwave
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Add one to two teaspoons of water to each cup of cooked rice, place it in a microwave-safe container, and tightly close the lid, which allows the rice to steam well.
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Heating should be done for three to four minutes or until the rice is piping hot.
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The internal temperature of the rice should reach 165 degrees Fahrenheit or higher.
Conclusion:
One should be cautious while consuming reheated cooked rice. Food poisoning that develops following consumption of reheated rice mostly resolves, and symptoms are mild. However, in case of severe symptoms or dehydration, medical care is needed. Following all food safety measures, right from storage of uncooked rice to reheating cooked rice, can help reduce the risk of poisoning.
