A leading biomedical science expert has finally put to rest the long-standing debate on whether it’s safe to reheat cooked rice. Many are aware that rice can often be a culprit in cases of food poisoning, leaving people unsure of what to do with leftovers.
The risk associated with reheating rice stems from Bacillus cereus, a bacteria that can cause acute intoxication and lead to gastrointestinal illness, including vomiting and diarrhoea, if ingested. An age-old debate about whether leftover rice is safe to consume often divides opinion, with some adament you can reheat it, while other argue it’s potentially unsafe. Dr Gail Rees, head of the School of Biomedical Sciences and an Associate Professor in Human Nutrition at the University of Plymouth, has offered her professional insight into this contentious issue.
Gail said: “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).
“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 prevalent health risks concealed within everyday foods – revealing that the leading culprit behind food poisoning cases is actually raw poultry. The academic highlighted how two particular microorganisms are responsible – Campylobacter bacteria and Salmonella – rendering raw chicken and turkey “most risky”, 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).”
Turning her attention to a popular delicacy that carries significant danger, Dr Gail warned: “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 issued this stark 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.”
Specialists in biomedical sciences and human nutrition like Dr Gail Rees play a crucial role in advancing medical knowledge and raising public health awareness. A registered dietician and nutritionist, Dr Rees brings more than 15 years of research expertise gained through work with the NHS and various academic establishments.