Cooked rice, pasta, and even potatoes can become breeding grounds for Bacillus cereus, a bacterium found naturally in soil.
These bacteria form spores that survive cooking and “wake up” as food cools.
According to Professor Marina Elisabeth Aspholm from the Norwegian University of Life Sciences, most people ingest small amounts of Bacillus cereus daily without getting sick.
Problems occur only when the bacteria multiply to high levels, usually after several hours at room temperature.
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After about six hours, the risk increases sharply. The bacteria thrive in warm, moist food and can produce toxins that cause nausea, vomiting, or diarrhea.
Simple ways to stay safe
The best way to avoid food poisoning is to cool and store leftovers properly. Experts recommend:
- Cool food quickly: Divide large portions into smaller containers so they chill faster.
- Refrigerate promptly: Don’t leave rice, pasta, or potatoes on the counter for more than a couple of hours.
- Eat soon: Consume leftovers within one or two days.
- Keep the fridge cold: Check that it stays below 5°C (41°F).
- Trust your senses, but don’t rely on them completely: Spoiled food may look or smell fine but still contain toxins.
During colder months, cooling food outdoors is an option, just keep it covered to avoid contamination from animals or dust.
A small effort with big benefits
While food poisoning from Bacillus cereus is usually mild and short-lived, prevention is simple and saves waste.
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Many people throw away rice, pasta, and potatoes unnecessarily, even though they could be stored safely.
With a few quick precautions, you can enjoy your leftovers without worry, protecting both your health and the environment.
Sources: Forskning.no.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.