Takeaways get really blasted here, although I don't have many with rice.
It's really dangerous. Increasing the time or temperature when reheating rice doesn't kill the bacteria (as it can with other foodstuffs), it can actually increase the rate of growth. The Food Standard Agency specifically warns food businesses against doing it, and it's nearly impossible to treat rice, in a domestic setting, in a way that can eliminate the bacteria.
As with many things it might never affect you - you may have a greater tolerance to the bacteria, or you may have "luckily" not consumed enough, but it doesn't change the fact that the bacteria is there and can cause nausea, vomiting and even skin infection.
Just like ignoring "use by" dates - it's your choice, you might be fine, but it's a scientifically measured risk that isn't cancelled out by "a strong stomach". Don't risk it, it's really not worth it.
Takeaways get really blasted here, although I don't have many with rice.
It's really dangerous. Increasing the time or temperature when reheating rice doesn't kill the bacteria (as it can with other foodstuffs), it can actually increase the rate of growth. The Food Standard Agency specifically warns food businesses against doing it, and it's nearly impossible to treat rice, in a domestic setting, in a way that can eliminate the bacteria.
...
That is exactly what I was taught when I did a food hygiene and safety course when I had a catering business. I've always cooled rice immediatelyif it's not needed for the meal, then frozen it. I never let it linger in the fridge. We were told that the huge majority of reports of food poisoning from takeaways are down to the rice, not the meat etc.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I was hospitalised with food poisoning once (in Amsterdam, so not down to home cooking) and it is an experience I would not like to repeat. So thank you for your sage words @strelitzia32.
I have no no issue with throwing out small amounts of cooked, uneaten food - and it is almost always just a part portion so not worth the bother of chilling, labelling and freezing.
You have to wonder how the Chinese have coped all these millenia with their fried rice dishes.......
I had a serious case of food poisoning after ordering Stoemp in a traditional café in Utrecht but that was badly kept cooked meats. Another time it was a company dinner and dance for 300 people organised in a big hotel in London - Caribbean theme and dodgy prawns in the buffet. Loos like skating rinks and sick all the way home and for 2 more days too.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Sorry - but I've never been affected by reheating rice, and I'm not going to stop now. If it hasn't killed me after 40 years or so, I'll take my chances
I'm well aware of the reheating thing. As I've said- it gets cooled and frozen.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
There is a standard length for spaghetti, linguine, mafaldine now @josusa47 but the spoon doesn't work for that last one. I just weigh ours as how much we need per person depends on how complex or simple the sauce is going to be.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Posts
As with many things it might never affect you - you may have a greater tolerance to the bacteria, or you may have "luckily" not consumed enough, but it doesn't change the fact that the bacteria is there and can cause nausea, vomiting and even skin infection.
Just like ignoring "use by" dates - it's your choice, you might be fine, but it's a scientifically measured risk that isn't cancelled out by "a strong stomach". Don't risk it, it's really not worth it.
A friendly suggestion
We were told that the huge majority of reports of food poisoning from takeaways are down to the rice, not the meat etc.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I have no no issue with throwing out small amounts of cooked, uneaten food - and it is almost always just a part portion so not worth the bother of chilling, labelling and freezing.
I had a serious case of food poisoning after ordering Stoemp in a traditional café in Utrecht but that was badly kept cooked meats. Another time it was a company dinner and dance for 300 people organised in a big hotel in London - Caribbean theme and dodgy prawns in the buffet. Loos like skating rinks and sick all the way home and for 2 more days too.
I'm well aware of the reheating thing. As I've said- it gets cooled and frozen.
I live in west central Scotland - not where that photo is...
I've never seen the point of "measuring" how many strands of spaghetti you're cooking, since the length varies.
New AND improved packaging.
https://forum.gardenersworld.com/discussion/1047526/curmudgeons-corner-11/p1?new=1
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