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Food/recipes

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Original poster

So is rice really the main culprit for food poisoning? And if so, how long would rice salad keep for in the fridge?

41 replies

emkana · 07/06/2006 19:10

That's it really! TIA!

OP posts:

edam · 07/06/2006 23:16

I'd chuck it but am probably over-cautious after doing loads of food hygiene stories. Then again, serious food poisoning is the last thing you need right now...

Nice idea about the pens, will have to get back in touch with the Chartered Institute of Environmental Health and see if I can have one!

SueW · 07/06/2006 23:17

This reply has been withdrawn

This has been withdrawn by MNHQ at OP's request.

threelittlebabies · 07/06/2006 23:21

Oh no! I too have a rice question, as this thread has me bricking it! I made a rice pudding for 9mo dd, and froze the extra portions. I let them cool completely before putting them in the freezer. Is this ok or should I chuck the lot?

CorrieDale · 08/06/2006 08:14

Chuck it! Chuck it! Chuck it!!!!!!! (Both Emkana and 3littlebabies. I was really really ill. Honest. It was much MUCH worse than even all-day morning sickness.

ggglimpopo · 08/06/2006 09:26

After reading this thread, gave the labrador the leftover rice salad that was in the fridge last night....

NotQuiteCockney · 08/06/2006 09:37

Oh, whoops, I don't follow those gov't guidelines ever. Well, I cool leftover rice quite quickly, probably always within an hour. And our fridge is good, and I put it on "high" if cooling lots of food. But I leave rice in the fridge for more than a day.

Pretty sure I've not had food poisoning from rice, though. (I do have a diarrhea bug atm, but haven't had reheated rice for ages.)

Does this apply to rice pudding, too? Store-bought? Home-made?

Northerner · 08/06/2006 09:39

My dh has the advanced food hygiene certificate from CIEH and never eats reheated rice. It's lethal as far as he's concerned.

Roobie · 08/06/2006 09:39

I made a load of kedgeree last week and froze a load of meal-sized batches for ds. He's eaten them all now with no ill effects - but I certainly didn't realise eating rice was such a dodgy business.

lazycow · 08/06/2006 09:40

Oh no I often cook rice dishes and freeze for ds. I do put them straight in the freezer while still quite warm and then put them in the fridge overnight to defrost and straight in the microwave to reheat. After reading all this though maybe I'll stop. Sigh - that was a real easy staple he would always eat and it is so easy to have several portions in the ffeezer wheras I find cooking rice for lunch/tea a bit of a pfaff especially when ds is having a really'affectionate' day.

Northerner · 08/06/2006 09:43

\link{http://www.eatwell.gov.uk/asksam/keepingfoodsafe/asksamcooking/#A220063\info here - scroll down}

blueshoes · 08/06/2006 09:45

Rice is part of my staple diet. Since I was a child. Cook a whole pot for family at least 5 times a week. As far as I know, I have only had food poisoning once in my life and that was from eating shellfish in Bangkok. So this is interesting for me to read.

Although we generally eat rice hot and fresh (it is easy to prepare on the day with a rice cooker), I do keep rice in the fridge for days as well with no problems. But have to admit, never tried freezing it!

threelittlebabies · 08/06/2006 09:49

Right, will chuck it all out. Or maybe I'll eat it....

singersgirl · 08/06/2006 09:52

From my experiences in Asia, and from the many Asians we know who eat rice daily, it is common to leave rice on the stove to cool for several hours, to store it in the fridge and to make rice the day before for fried-rice dishes.

I know the facts about the food-poisoning are true, but have to say I've never got it, despite freezing rice, letting it stand for more than 2 hours, making fried rice, re-heating rice pudding, re-heating my fried rice made from day-old rice.....And neither have my children.

oliveoil · 08/06/2006 10:01

dd1 used to eat tuna rice, made huge batches and froze, then reheated. No illnesses at all.

I think you may all be over reacting a tad!

I remember in Thailand a huge pot of rice was festering most of the day in the restaurant.

joelalie · 09/06/2006 17:48

Bacillus cereus - I think that's how you spell it- is the bad guy. I remember being told it was really bad. And cooling it down after cooking helps to make it safer.

Having said that I've never had a problem with dodgy rice. But I'm very lucky with food poisoning ...touch wood.

BettySpaghetti · 09/06/2006 17:56

I once did Basic Food Hygiene training in connection with a job I had at the time and what they told us about rice has made me really dubious about it ever since! Can't remember the exact details but it was enough for me to preach to everyone else at the time (I was living in a shared house so lots of bad practice going onfood-wise!)

I'll no longer reheat rice and have it the next day, especially if its come from a take-away.

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