Tag: Cooked rice safety

According to the Centers for Disease Control and Prevention (CDC), an estimated 63,000 people in the U.S. get sick from *Bacillus cereus* annually, the bacteria responsible for making rice toxic. The risk of food poisoning from rice depends on how long it is left at room temperature, not on the reheating process itself.

According to the USDA, bacteria grow fastest in the temperature range between 40°F and 140°F, known as the temperature danger zone. For cooked rice, this window of unsafe temperature is particularly risky, as it creates the perfect environment for a specific type of bacteria, *Bacillus cereus*, to multiply and produce harmful toxins.

According to the World Health Organization, Bacillus cereus is a common foodborne pathogen often associated with rice dishes that have been improperly stored. This makes cooked rice a classic example of high risk food, susceptible to bacterial growth when left at room temperature for extended periods.

According to the Mayo Clinic, leftovers should typically be eaten within three to four days when stored properly in the refrigerator. This guideline applies to biryani, a dish containing perishable ingredients like meat, rice, and dairy, which requires correct handling to ensure it is safe to eat and delicious.