Bacillus cereus
Bacillus cereus is a spore-forming bacterium and is associated with cereals and cooked rice.
Once again, the way to reduce the risks of poisoning is by temperature control. If you’re saving cooked rice for another meal, don’t leave the food lingering in the temperature danger zone – chill it as quickly as possible. (For example, it helps to split a large amount into small, shallow containers while it’s still hot.) And, because refrigeration doesn’t stop bacterial reproduction altogether, don’t keep rice beyond the day after it was cooked.
This is Chapter Two, Part Eight in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Nine: Listeria
Return to the start of Chapter Two
