Is Rice the Number One Cause of Food Poisoning?

January 6, 2026 •

3 min read

While raw and undercooked poultry carries a high risk of causing food poisoning from bacteria like Salmonella and Campylobacter, rice can also be a culprit if not handled properly, though it is not the number one cause. This issue with rice stems from a naturally occurring bacterium called Bacillus cereus, which can survive cooking and multiply if cooked rice is left at room temperature.

Quick Summary

This article explores the truth behind food poisoning from rice, focusing on the bacterium Bacillus cereus. It explains how improper storage and reheating of cooked rice can lead to illness and details best practices for safe food handling, cooling, and reheating.

Key Points

Not the Number One Cause: While rice can cause food poisoning, pathogens from sources like poultry and produce lead to significantly more foodborne illnesses.
Bacillus cereus is the Culprit: The specific bacterium responsible for rice-related food poisoning is Bacillus cereus, which forms heat-resistant spores.
Improper Cooling is the Main Risk: The danger arises when cooked rice is left at room temperature, allowing the spores to activate and produce toxins.
Reheating Doesn't Kill the Toxin: The toxin produced by Bacillus cereus is heat-stable, meaning reheating contaminated rice won't eliminate the risk.
Follow the 'Cool Down' Rule: For safety, cool cooked rice within one hour by placing it in shallow containers in the refrigerator.
Reheat Thoroughly and Only Once: Heat leftover rice to steaming hot (at least 165°F) and do not reheat it multiple times.
Store Properly: Refrigerate cooked rice in an airtight container at 40°F (5°C) and consume within 24 hours.

Debunking the Myth: Why Rice is Not the Top Culprit

While food poisoning from poorly stored rice is a legitimate concern, it's a common misconception that it is the number one cause of food poisoning. Major health organizations, including the CDC, consistently report that other foods and pathogens, such as Salmonella from poultry and eggs, and Norovirus from produce and shellfish, are responsible for a significantly higher number of illnesses. The danger with rice is highly specific to improper storage conditions, which allow a particular bacterium to thrive.

The Science Behind Rice-Related Food Poisoning

Uncooked rice can contain dormant spores of the bacterium Bacillus cereus. These spores can survive the cooking process. If cooked rice is left to cool slowly at room temperature, the warm, moist conditions provide a perfect breeding ground for these spores to germinate, multiply, and produce harmful toxins.

Spores vs. Vegetative Cells: The heat of cooking kills the active, or vegetative, Bacillus cereus cells, but not the heat-resistant spores. The problem begins when these spores, now in a moist, cooked environment, re-activate.
Toxin Production: As the bacteria multiply, they produce a toxin called cereulide, which is resistant to heat. This means that even thoroughly reheating the rice will not destroy the toxin that has already been produced. It's the toxin, not the bacteria itself, that makes you sick.

Proper Rice Handling to Prevent Illness

Preventing food poisoning from rice is simple with proper food safety habits. These steps focus on minimizing the time cooked rice spends in the 'danger zone'—between 40°F and 140°F (5°C and 60°C)—where bacteria multiply fastest.

Serve Immediately: Eat rice as soon as it's cooked and hot.
Cool Quickly: If you have leftovers, cool them rapidly within one hour of cooking. To speed up cooling, separate large batches into smaller, shallow containers to increase surface area.
Refrigerate Promptly: Store cooled rice in an airtight container in the refrigerator (at 40°F/5°C or below).
Reheat Thoroughly: When reheating, ensure the rice is steaming hot all the way through, reaching a temperature of at least 165°F (74°C).
Reheat Once: Never reheat rice more than once.
Use Within 24 Hours: Consume leftover rice within one day of cooking and refrigeration.

Comparison: Rice vs. Other Common Food Poisoning Causes


Food/Cause	Pathogen(s)	Primary Risk Factor	Key Prevention Method
Rice	Bacillus cereus	Leaving cooked rice at room temperature, allowing spores to germinate and produce toxins.	Rapid cooling and proper refrigeration of cooked rice.
Poultry	Salmonella, Campylobacter	Raw and undercooked meat, and cross-contamination.	Thorough cooking and using separate utensils/cutting boards.
Leafy Greens & Produce	E. coli, Salmonella	Contamination from unclean water, soil, or processing equipment.	Thorough washing before consumption.
Deli Meats	Listeria, Staphylococcus aureus	Contamination after cooking, especially when sliced or not stored properly.	Proper storage and cooking before eating.
Eggs	Salmonella	Raw or undercooked eggs can contain the bacteria.	Thoroughly cooking eggs and avoiding products with raw eggs.
Shellfish	Viruses (e.g., Norovirus), toxins	Contamination from viruses, or natural toxins from algae consumed by the shellfish.	Cooking thoroughly and sourcing from safe suppliers.

Conclusion: A Broader Perspective on Food Safety

While food poisoning from rice, sometimes called 'fried rice syndrome,' is a valid concern, particularly concerning the resilience of Bacillus cereus spores, it's far from being the number one cause of foodborne illness globally. The risk from rice is a specific problem of improper temperature control and storage, not the food itself. By practicing simple but critical food safety measures—especially rapid cooling and proper reheating—the risk of illness from cooked rice is easily managed. For comprehensive food safety, it's vital to apply these principles to all types of food, not just rice, recognizing that pathogens like Salmonella and E. coli from other sources are far more prevalent causes of serious foodborne illness. The key to preventing illness isn't fearing specific foods but rather understanding the science of bacteria growth and practicing safe handling every time you cook.

For more information on general food safety guidelines, you can consult the Food Safety website.

Frequently Asked Questions

The main cause is a bacterium called Bacillus cereus. While its spores can survive cooking, the problem arises when cooked rice is left at room temperature, allowing the bacteria to grow and produce heat-resistant toxins.

Reheating will kill the active Bacillus cereus bacteria, but it will not destroy the heat-stable toxins they may have produced if the rice was left out too long. The toxins are what cause the illness, so reheating is not a reliable safety measure.

You should cool cooked rice and place it in the refrigerator within one hour of cooking. Spreading the rice in a shallow container helps it cool more rapidly.

Symptoms can include nausea, vomiting, abdominal cramps, and diarrhea, and typically appear 1 to 6 hours after eating contaminated rice. The illness is usually mild and lasts about 24 hours.

For maximum safety, leftover rice should be consumed within 24 hours of cooking and proper refrigeration. Beyond that, the risk of bacterial growth increases.

Rinsing rice primarily removes excess starch, not the heat-resistant spores of Bacillus cereus. The key to preventing food poisoning is proper handling and storage after cooking, not rinsing beforehand.

While cases of food poisoning from rice, sometimes called 'fried rice syndrome', are documented, they are not as frequent as illnesses from other sources like contaminated poultry, produce, and deli meats.