Once you have cooked your rice, do you ever keep it out of the fridge? A doctor in virology, Océane Sorel, at the origin of the popular science Instagram account, The French Virologist, explains why this is a bad idea. It is based in particular on the resources provided by ANSES.
The risk ? This means you end up with a serious case of food poisoning. Vomiting, diarrhea, fever, cramps, headaches… The symptoms are numerous, recalls the Pasteur Institute. And there’s no need to travel halfway around the world to pay for it. A priori, leaving your cooked rice out could be enough. ANSES specifies: “The main route of transmission of this bacteria to humans is through food. Indeed, due to its abundance in the soil and the resistance of its spores, B. cereus can contaminate practically all raw materials and especially plants. It is therefore found in very diverse foods.”
A bacteria that cooking does not kill
And this is explained by the fact thatit contains a bacteria, Bacillus cereus, recalls the doctor of virology. “The spores of the bacteria are present almost everywhere in the environment and are therefore found on a whole bunch of basic foods. At room temperature (between 4 and 55 degrees) the spores can germinate and transform into bacteria which will then produce a toxin. This toxin if you consume it can make you sick,” she explains.
To protect yourself, nothing could be simpler: less than 2 hours after cooking, place your rice in the fridge. Contrary to popular belief: cooking food does not protect us… The spores are not destroyed by the cooking temperature. Only then do they develop. However, the cold blocks them in this process. Rice is not the only thing to be wary of: muslin puree, sachet soups, pasta, semolina present the same risks.
Sources: Anses, The French Virologist, Institut Pasteur
