Food safety experts say that starchy foods such as cooked rice and pasta could start going bad after just one or two days even if they are refrigerated.
Therefore such foods need to be eaten as soon as a possible because storing them for later could lead to food poisoning.
Millions of Nigerians suffer foodborne illness every year ending up in the hospital or worse. Reheated rice syndrome is food poisoning caused by Bacillus cereus, a bacteria that spreads in improperly cooled starches. Rice is a major staple in Nigeria, but dietitians warn that it should not be reheated and must be consumed on the day it is cooked due to the risk of the harmful bacteria. Many people rely on leftovers for quick meals, but foods like rice should only be warmed once, the expert noted.
The reasons for this are, first, reheating can alter the chemical makeup of food, leading to toxic substances that may harm kidneys and other organs. Second, cooling certain foods before reheating can promote the growth of deadly bacteria like E. coli and listeria.
Rice is regarded as one of the most dangerous foods to reheat, the experts warn. When rice cools, it may develop Bacillus cereus, a type of bacteria found in soil and vegetables. The spores can survive heating, therefore reheating does not eliminate the risk of illness, which can include vomiting and diarrhea.
To minimise this risk, rice should be stored in the fridge within two hours of cooking, ideally in an airtight container. However, leaving rice out for extended periods can lead to bacteria growth.
A 20-year-old man in Belgium reportedly died from ‘fried rice syndrome’ after reheating spaghetti he had left out for five days. He experienced severe symptoms shortly after eating, including nausea and abdominal pain, and passed away within 10 hours. A post-mortem examination revealed liver damage that led to organ failure.
Cooked rice can develop Bacillus cereus bacteria that can cause vomiting, diarrhea, and stomach cramps. Although rice can be stored for months on the shelf, cooked rice only lasts about a day in the fridge before it goes bad due to the presence of Bacillus cereus, which is often found in raw foods like potatoes, peas, beans, and some spices.
The bacteria are especially prevalent in rice or grains that have been left out at room temperature or in a refrigerator that is too warm, but they can also grow in leftover rice kept at safe temperatures.
Cooking rice does not eliminate the spores, so if cooked rice or pasta is left out at room temperature, the spores can multiply quickly and create harmful toxins. Symptoms from Bacillus cereus infection include vomiting, diarrhea, and stomach cramps. Elderly individuals and those with weakened immune systems are at a higher risk of getting infections from this bacteria.
Bacillus cereus, which is often found in raw foods like potatoes, peas, beans, and some spices are especially prevalent in rice or grains that have been left out at room temperature or in a refrigerator that is too warm, but they can also grow in leftover rice kept at safe temperatures. Cooking rice does not eliminate the spores, so if cooked rice or pasta is left out at room temperature, the spores can multiply quickly and create harmful toxins.
Safety tips:
Cool cooked rice quickly, within one hour of cooking, ideally by dividing it into smaller portions. Don’t leave it in the pan, steamer, or rice cooker to cool. Put the rice in the fridge and use it within two days. Make sure the rice is steaming hot all the way through and don’t reheat more than once. Reheating more than once can increase the risk of food poisoning.
