well you can get food poisoning from anything, innit? but it almost always comes from contaminated meat or seafood so I think we should concentrate our efforts and resources in those areas.
That old favorite - microwaving rice
- Thread starter cliche guevara
- Start date
well you can get food poisoning from anything, innit? but it almost always comes from contaminated meat or seafood so I think we should concentrate our efforts and resources in those areas.
pogofish
Testicle Hairstyle
well you can get food poisoning from anything, innit? but it almost always comes from contaminated meat or seafood so I think we should concentrate our efforts and resources in those areas.
Complete & utter myth BTW.
Bacillus Cereus is rice-specific & endemic, whilst a number of the more common strains of e-coli (about the most common bacteria of all in food poisoning) can do just as well in fruit & veg as on meat & gets into the produce during growth.
Indeed, a large part of the recent increase in cases of food poisoning (last 10-15 yrs) can be attributed as much to our moving over to more fresh & lightly-cooked veg in our diets as it can to meat, egg or fish ingredients & bad prep methods.
softybabe
one merlot then two....
Complete & utter myth BTW.
Bacillus Cereus is rice-specific & endemic, whilst a number of the more common strains of e-coli (about the most common bacteria of all in food poisoning) can do just as well in fruit & veg as on meat & gets into the produce during growth.
Indeed, a large part of the recent increase in cases of food poisoning (last 10-15 yrs) can be attributed as much our moving over to more fresh & lightly-cooked veg in our diets as it can to meat, egg or fish ingredients & bad prep methods.
Gosh! you really hate rice dont ya?
softybabe
one merlot then two....
subversplat
writer of wrongs
Botulism loves air-sealed veggiesComplete & utter myth BTW.
Bacillus Cereus is rice-specific & endemic, whilst a number of the more common strains of e-coli (about the most common bacteria of all in food poisoning) can do just as well in fruit & veg as on meat & gets into the produce during growth.
Indeed, a large part of the recent increase in cases of food poisoning (last 10-15 yrs) can be attributed as much our moving over to more fresh & lightly-cooked veg in our diets as it can to meat, egg or fish ingredients & bad prep methods.
George & Bill
semiotically superfluous
Reheating rice you have cooked & cooled yourself is one thing but reheating takeaway rice is more or less asking for it! You have no idea how long or how well it has been kept since it was first cooked. Indeed, it may well be a reheat already.
I've told my story here before. Poisoning from rice can be fucking nasty & then some, esp if secondary toxins are involved & unlike bacteria, they cannot be destroyed by any amount of heating
I've re-heated takeaway rice on innumerable occasions and never had a problem. Must be the superior quality Indian takeaways that I select
FridgeMagnet
Administrator
Toxins aren't destroyed by heating - it's the bacteria that generated the toxins which can be killed. If they've already generated the toxins, if you eat the stuff you'll be poisoned.
George & Bill
semiotically superfluous
suppose I've been lucky enough to avoid such toxins.
par-cooked rice in a pouch, incidentally, does strike me as a particularly offensive invention - reminds me of the way they package posh cat food
par-cooked rice in a pouch, incidentally, does strike me as a particularly offensive invention - reminds me of the way they package posh cat food
Psychonaut
Well-Known Member
Do you wear rubber gloves when you go to the bathroom, just to be sure that you don't come in contact with anything dangerous?
How the fuck did you know that? - seriously!
(only when i work on the bikes)
Chz
Stark Raving Sane
Fried rice is best made with day-old rice. So reheating rice is pretty common and safe.
The problem is when people then re-heat the fried rice. You've now got rice that sat out at least twice, and possibly more depending on how scuzzy your local takeaway is. Then it's somewhat more dangerous.
The problem is when people then re-heat the fried rice. You've now got rice that sat out at least twice, and possibly more depending on how scuzzy your local takeaway is. Then it's somewhat more dangerous.
oh I see, so as the oxygen's out as soon as they cook it there's no chance for any nasties to develop.
prunus
Tick tock.
Ooh! Ooh! Not just wrong, but actually dangerously wrong!
Some of the most nasty nasties, the Clostridium bacteria, actually *require* there to be no oxygen present. C. botulinum is one of these - produces toxins that can remain after all the bacteria have been killed by heating - although the toxins themselves can also be broken down by heat, just a lot more than it takes to kill the beasties (80C will do that); 100C for 20 minutes or 120C for 5 minutes is recommended I think (although DYOR...
). Or blast in a pressure cooker (which will actually denature pretty much *all* bacterial toxins BTW).The thing about rice is, if I remember aright, that the first heating process can activate some dormant nasties which can then grow on the second heating.
<wonders how microwave rice can be safe then>
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