What is the danger zone for cooked rice? A guide to safe storage
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4 min read
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.
