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Post by Jennifer on Aug 19, 2018 3:55:57 GMT
I've been cooking and eating rice for years. Now.. I read about not reheating rice because of a bacteria that causes food poisoning.
First thing that comes to mind is that huge recipe of unstuffed stuffed cabbage casserole I make and eat all week because it's so good. I send some home with my son because he loves it too..
Have we just been lucky dodging this bullet?
Am I the only one on the planet that didn't know this?
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Post by zazzles on Aug 19, 2018 4:06:03 GMT
I've been cooking and eating rice for years. Now.. I read about not reheating rice because of a bacteria that causes food poisoning. First thing that comes to mind is that huge recipe of unstuffed stuffed cabbage casserole I make and eat all week because it's so good. I send some home with my son because he loves it too.. Have we just been lucky dodging this bullet? Am I the only one on the planet that didn't know this? Sounds like more fear mongering to me. When I think about the hundreds/thousands of these types of "alerts" that float around every year, I wonder how mankind survived for the millions of years the scientists say we have. The plain fact is that all cooked food has bacteria. That's why, when left in the refrigerator for a long time, it grows mold. Even frozen food has bacteria which grows veeeeery slowly in its frozen state. So I'd say "if it ain't broke, don't fix it." Just my $0.02.
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Post by Jennifer on Aug 19, 2018 11:45:49 GMT
I had hoped it was just fear mongering... I first read about it on a message board, just a little blip about "you should never reheat rice", so I started looking it up and there are loads of articles supporting at least that it is higher risk than other foods. www.medicalnewstoday.com/articles/322775.php
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Post by ann1953 on Aug 19, 2018 11:50:05 GMT
I've always reheated rice and I'm still on this side of the dirt! Just sayin' Thanks for the article.
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Post by itsrad on Aug 19, 2018 12:00:24 GMT
From everything I've read, you just have to handle it properly. There is a specific Bacteria in rice that multiplies quickly if it is held too long at unsafe temps. I think it is suddenly news because it is one of those foods that seems benign - we all know about proper meat handling but tend to be more casual about other things.
I've started tossing leftover rice from chinese take-out but other than that I don't worry about it.
I believe many of us have had mild food poisoning more than once. That "24 hour bug" was in all likelihood food poisoning. That "I don't feel quite right" feeling we've all had sometimes. Fortunately, very few of us get the type of food poisoning that puts us in the hospital (or even at the DR.) or on the evening news.
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Post by Jennifer on Aug 19, 2018 12:23:29 GMT
I have a bit of a throwing up phobia and will avoid like the plague...I'm really careful with proper handling, storing any food. (a big pita in our Scout Troop lol)
The rice thing caught me by surprise.
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Post by DotRen on Aug 19, 2018 12:28:18 GMT
I think properly storing it is more important than the heating. Like not letting food sit out too long before putting it in the fridge. Or the opposite: putting it away hot and it not cooling down in the middle.
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Post by itsrad on Aug 19, 2018 12:46:18 GMT
I have a bit of a throwing up phobia and will avoid like the plague...I'm really careful with proper handling, storing any food. (a big pita in our Scout Troop lol) Scouts. My son still talks about the camping trip where the chicken wasn't completely cooked through. He knew not to eat it, but some of the kids had a pretty miserable night.
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Post by fullmahina on Aug 19, 2018 12:48:43 GMT
Sounds like more fear mongering to me. When I think about the hundreds/thousands of these types of "alerts" that float around every year, I wonder how mankind survived for the millions of years the scientists say we have. The plain fact is that all cooked food has bacteria. That's why, when left in the refrigerator for a long time, it grows mold. Even frozen food has bacteria which grows veeeeery slowly in its frozen state. ITA. For years I worked in places where the majority of my coworkers were Asian. We always had the rice cooker going in the break room and often took leftover rice and put it in a ziploc and froze it for future use. It's not unusual at all for Asian families to make rice in the morning, turn the rice cooker knob to "warm," and eat from the cooker all day long. Honestly I never heard of anyone, including myself, getting sick from rice at any temperature. Sure it can go moldy in the fridge, like any food, but no one I know would eat visibly moldy rice.
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Post by alias123 on Aug 19, 2018 14:08:29 GMT
The only concern I've heard about rice is arsenic. The other big concern is the recent news about unsafe levels of weedkiller found in breakfast cereals and oatmeal. Glyphosate is the active chemical in Monsanto's weed killer RoundUp. This is according to the Environmental Working Group report that was released this week. All the news agencies picked up the story. Here is just one article you can find when you google. www.cnn.com/2018/08/15/health/glyphosate-oat-products-ewg-study/index.html
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Post by bee on Aug 19, 2018 14:14:50 GMT
Sounds like more fear mongering to me. When I think about the hundreds/thousands of these types of "alerts" that float around every year, I wonder how mankind survived for the millions of years the scientists say we have. The plain fact is that all cooked food has bacteria. That's why, when left in the refrigerator for a long time, it grows mold. Even frozen food has bacteria which grows veeeeery slowly in its frozen state. So I'd say "if it ain't broke, don't fix it." Just my $0.02. Yep, Mike, lots of fear mongering out there. I live in Cajun country, and they probably eat more rice than anyone else. They reheat everyday.
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Post by zazzles on Aug 19, 2018 14:32:01 GMT
Honestly I never heard of anyone, including myself, getting sick from rice at any temperature. And you pointed out something I was thinking as I was catching up on this thread: the best study of something is one that uses empirical data—actual usage test cases. In this case, a negative has been proven under lab conditions; but in real life most people never create those conditions and, thus, don't suffer the consequences. When I hear of actual alerts about things like e. coli in lettuce, weed killer in cereals, etc., I pay attention. But all of these constant study-based, generalized alerts are things I just HAVE to ignore. Jennifer said: I have a bit of a throwing up phobia... I share that a bit; but I have a greater phobia of having all these "reports" make me so paranoid about eating ANYTHING that I might develop malnutrition from avoiding many, many foods. When I consider that I've lived way longer than most of these researchers have been alive, I guess the food supply and food handling techniques I've used have been "safe enough for government work!"
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