Expert Warns: Why Leaving Cooked Rice at Room Temperature Can Lead to Food Poisoning

WARSAW, Poland – A leading dietitian, Dr. Michał Wrzosek, recently highlighted critical food safety concerns regarding the storage of cooked rice, warning consumers about the dangers of Bacillus cereus bacteria. In a public address, Dr. Wrzosek explained that leaving cooked rice at room temperature for as little as two hours can lead to the proliferation of Bacillus cereus and the production of heat-resistant toxins. These toxins can cause severe food poisoning, with symptoms including diarrhea and vomiting. "Many people believe that reheating rice will eliminate any risks, but unfortunately, the toxins produced by Bacillus cereus are resistant to high temperatures," Dr. Wrzosek stated. He emphasized that once these toxins are present, re-cooking the rice will not render it safe for consumption. Dr. Wrzosek urged the public to either consume cooked rice immediately after preparation or refrigerate it promptly to prevent bacterial growth and toxin formation. This advice aims to prevent foodborne illnesses linked to improperly stored rice.

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