Don’t Let Rice or Pasta Ruin Your Day!

by | Nov 25, 2019 | 2019, Family and Consumer Sciences, Family Meals, Food Preparation, Food Safety, Wellness

Photo credit: UF/IFAS NW District

Rice and pasta are a staple of most family meals. But did you know these simple grains can lead to a foodborne illness? Uncooked rice and pasta can contain spores of Bacillus cereus, a bacterium that can cause foodborne illness. These spores can survive even when rice or pasta is cooked. If the rice or pasta is left standing at room temperature, like in a pot on the stove, these spores can grow into bacteria. These bacteria will then multiply and produce toxins (poisons) that can cause foodborne illness. Bacillus cereus, sometimes called B. cereus, can cause nausea, vomiting, and abdominal cramps.

Preventing Contamination by B. Cereus
Because B. cereus endospores are heat resistant, they are likely to survive cooking at temperatures that would destroy other foodborne pathogens. Bacillus cereus spores can grow when exposed to heat or improper handling.

Recommendations for Proper Handling of Rice and Pasta:

  • Cook rice and pasta at 135ºF or above and maintain at that temperature outside of the refrigerator.
    Serve rice or pasta as soon as it is cooked.
  • Cool in the refrigerator at 41ºF or below within 2 hours of cooking.
  • Store rice or pasta in the fridge using a shallow container or resealable bags.
  • Cooked rice or pasta can be stored in airtight containers in the fridge for 3 – 5 days.
  • Do not reheat rice or pasta more than once.

During the holidays, celebrations usually center around family and good food, and, therefore, our refrigerators easily can become full. We tend to leave rice or pasta out on the stove when there isn’t any room in the fridge. This is where the problem occurs. By following proper food handling techniques, you can ensure that everyone enjoys the holidays and the fabulous foods that are part of the festivities.

To learn more about Bacillus cereus or other foodborne illnesses, contact your UF/IFAS County Extension Office.

Resources:
UF/IFAS Electronic Data Information Source (EDIS), Preventing Foodborne Illness: Bacillus cereus

The Number of Food Poisoning Cases Caused by Bacillus cereus is on the Rise. (2015, April 1). Infection Control Today. Retrieved from https://www.infectioncontroltoday.com/food-safety/number-food-poisoning-cases-caused-bacillus-cereus-rise

 

Laurie Osgood
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