Yes, if you're not eating rice straight away chill it quickly, cover and refrigerate. Many people blame the Chinese or Indian takeaway for their gyppy tums, but it's usually the rice rather than the more interesting bits. When I had a catering business and did food health and hygiene training it was one of the things they stressed really firmly.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
If you can sniff it without gagging I'd say it's good for the oven.
Agree with Fairy that some of these use by dates are designed to be idiot proof for today's sue happy generation. The supermarkets are just playing it safe.
My daughters boyfriend was fretting over a piece of "21 day aged, rump steak" he'd bought and forgotten about. It was one day over the use by. "Will it kill me?" he asked. My reply was
1: "It's already been hanging about, safe to eat, for three weeks."
2: "It's vacuum packed, so not been open to any extra bacteria."
3: "It's not bl**dy Cinderella, and magically changes at the stroke of midnight"
Chicken cooked - meat thermometer had a conniption,and only calmed down when I flushed it under the tap. It's been dismantled,bagged up and frozen. The carcas is simmering and I've eaten a tester bit from the middle of the chicken. As I'm a canary down the mine where food poisoning is concerned, if I'm alive tomorrow, all is well.
Thanks for advice. I'd heard about the rice thing before. As it's a toxin, heat won't kill it. I put the leftover rice in the fridge immediately after the meal and use it or freeze it within two days . I only reheat the leftover rice once. I have never had problems. The thing with takeaway rice is, you never know how it's been treated or how many times it's been reheated- but you can be pretty sure it's been reheated at least once.
My cousin worked in a variety of restaurants, he says the food waste in most of them was horrendous but the Chinese takeaways re-used everything!! In one, the owners wife would come in with leftover rice from their own dinner at home the previous day (sometimes it was just a handful & she would have it in her hand not in any sort of container!) & add it to the rice for the customers.
If you want to get a takeaway or visit a restaurant and have any concerns re the food safety standards, go the the site below, put in the details and check it out. All takeaways, restaurants and food shops are regularly inspected.
You have to check the scores on the doors regularly. I used to use a takeaway that had four stars. One time I got sick after rating their food and checked again only to find that it now had one star.
The strange thing is that restaurants etc are not compelled to display their rating.
It's not just the restaurants and takeaways........ The rice we cook at home can also be dangerous, if we reheat and eat it........ But this is easily resolved if you add some tumeric powder.
Activity of different fractions of turmeric on the growth rate of some intestinaJ, pathogenic and toxigenic bacteria was tested. The oil fraction of the turmeric considerably suppressed the growth of the above bacteria. Curcumin, the pigment fraction of turmeric, did not show any growth suppressing ability except against Staphylococcus aureus and Bacillus cereus. Alcoholic e:r.:tract of turmeric and turmeric oil induced morphological changes in Streptococci, lActobacilli and Staphylococci.
Tumeric powder has around 3.14% curcumin in it.
So add some tumeric powder, in your rice, while cooking if you intend to eat it later, for extra safety.
Posts
Yes, if you're not eating rice straight away chill it quickly, cover and refrigerate. Many people blame the Chinese or Indian takeaway for their gyppy tums, but it's usually the rice rather than the more interesting bits. When I had a catering business and did food health and hygiene training it was one of the things they stressed really firmly.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
If you can sniff it without gagging
I'd say it's good for the oven.
Agree with Fairy that some of these use by dates are designed to be idiot proof for today's sue happy generation. The supermarkets are just playing it safe.
My daughters boyfriend was fretting over a piece of "21 day aged, rump steak" he'd bought and forgotten about. It was one day over the use by. "Will it kill me?"
he asked. My reply was
1: "It's already been hanging about, safe to eat, for three weeks."
2: "It's vacuum packed, so not been open to any extra bacteria."
3: "It's not bl**dy Cinderella, and magically changes at the stroke of midnight"
He ate it and is still alive & kicking
I've lived quite a while and did several things at once, and with a broom shoved wherever ...........
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Chicken cooked - meat thermometer had a conniption,and only calmed down when I flushed it under the tap. It's been dismantled,bagged up and frozen. The carcas is simmering and I've eaten a tester bit from the middle of the chicken. As I'm a canary down the mine where food poisoning is concerned, if I'm alive tomorrow, all is well.
Thanks for advice. I'd heard about the rice thing before. As it's a toxin, heat won't kill it. I put the leftover rice in the fridge immediately after the meal and use it or freeze it within two days . I only reheat the leftover rice once. I have never had problems. The thing with takeaway rice is, you never know how it's been treated or how many times it's been reheated- but you can be pretty sure it's been reheated at least once.
My cousin worked in a variety of restaurants, he says the food waste in most of them was horrendous but the Chinese takeaways re-used everything!! In one, the owners wife would come in with leftover rice from their own dinner at home the previous day (sometimes it was just a handful & she would have it in her hand not in any sort of container!) & add it to the rice for the customers.
If you want to get a takeaway or visit a restaurant and have any concerns re the food safety standards, go the the site below, put in the details and check it out. All takeaways, restaurants and food shops are regularly inspected.
http://ratings.food.gov.uk/search
If you're not happy with what you see when you visit the venue, or have an upset stomach afterwards, notify the authorities.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
You have to check the scores on the doors regularly. I used to use a takeaway that had four stars. One time I got sick after rating their food and checked again only to find that it now had one star.
The strange thing is that restaurants etc are not compelled to display their rating.
It's not just the restaurants and takeaways........ The rice we cook at home can also be dangerous, if we reheat and eat it........ But this is easily resolved if you add some tumeric powder.
http://ir.cftri.com/4049/
Activity of different fractions of turmeric on the growth rate of some intestinaJ, pathogenic and toxigenic bacteria was tested. The oil fraction of the turmeric considerably suppressed the growth of the above bacteria. Curcumin, the pigment fraction of turmeric, did not show any growth suppressing ability except against Staphylococcus aureus and Bacillus cereus. Alcoholic e:r.:tract of turmeric and turmeric oil induced morphological changes in Streptococci, lActobacilli and Staphylococci.
Tumeric powder has around 3.14% curcumin in it.
So add some tumeric powder, in your rice, while cooking if you intend to eat it later, for extra safety.