A biomedical science expert has put to rest the age-old debate about the safety of reheating cooked rice. Dr Gail Rees, who is Head of the School of Biomedical Sciences and an Associate Professor in Human Nutrition at the University of Plymouth, within the Faculty of Health, clarified how to handle leftover rice without risking food poisoning.
Dr. Rees explained that while Bacillus cereus in rice can lead to food poisoning, resulting in gastrointestinal distress which includes both vomiting and diarrhoea, it is safe to reheat rice under certain conditions. Her advice is clear: “Rice can be reheated. Don’t store cooked rice at room temperature – cool it quickly and store in the fridge, preferably within an hour. If you reheat it – make sure it is piping hot (above 75 degrees C).” With proper cooling and storage, plus ensuring a reheating temperature above 75 degrees Celsius, rice can safely be consumed without the fear of waste or illness.
“Don’t store longer than 1- 2 days in the fridge. It can contain spores of the bacteria Bacillus cereus which can survive being cooked – but the risk is low if the rice is cooled and stored correctly. Never reheat more than once. You can also freeze rice but again make sure you cool it quickly so it goes in within the hour. Defrost in the fridge and heat to piping hot.”
Dr Gail has also shed light on other potential health risks associated with food, stating that raw poultry is the most common source of food poisoning. The associate professor identified two culprits – Campylobacter bacteria and Salmonella – making raw poultry particularly hazardous, reports Surrey Live.
She explained: “Both Campylobacter bacteria and Salmonella are found in raw poultry. So I would go with undercooked poultry as the most risky and cross-contamination from uncooked poultry (bacteria from raw poultry transferring to surfaces, utensils and foods that will be eaten raw).”
Discussing another potentially risky food, Dr Gail highlighted oysters, saying: “Oysters are risky as they are often eaten raw and can contain viruses such as norovirus from polluted water (they are filter feeders and so filter large volumes of water and viruses accumulate in the oyster).
“Other shellfish is safer if it is cooked thoroughly to destroy viruses or bacteria. However, toxins produced by bacteria can still be present and this isn’t broken down on cooking. So if you are vulnerable (such as those with lower immunity or are pregnant) it is best to avoid raw shellfish.”
She also issued a caution about eating oysters: “If you have consumed a lot of alcohol at the same time as contaminated oysters you can feel more ill. And if you have had a lot of alcohol and are swallowing the oyster whole, you could choke if you are not careful. Alcohol could make it more likely for some individuals to react if you have an allergy to shellfish or a histamine intolerance.”
Dr Gail Rees, a registered dietician and nutritionist with over 15 years of research experience in the NHS and various academic institutions, contributes her expertise to the advancement of healthcare and public health knowledge and technologies.