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Old 08-08-2007, 07:56 AM   #11
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I'm all about bento. While we have all been told about the dangers of not storing food properly, surely a few hours isn't that big a deal? I mean, back in the day Japanese people used to travel goodness only knows how far and for how long with bento. And as kids didn't we all take packed lunches with us to school without access to refridgeration? I think sometimes we all get a little bit paranoid about what our bodies can and can't handle...
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Old 08-08-2007, 09:15 AM   #12
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Quote:
Originally Posted by Anthea
I mean, back in the day Japanese people used to travel goodness only knows how far and for how long with bento. I think sometimes we all get a little bit paranoid about what our bodies can and can't handle...
Do not forget thought that lifespans "back in the day" were much less then what they are todayl. People got sick all the time and died from illnesses as well. Just because people did it way back when does not mean that it was safe or no harm came from it.
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Old 08-08-2007, 09:20 AM   #13
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Also, do not forget that rice can be a big contributor to food poisoning. True, the vinegar in sushi rice will probably help combat that to some degree.

Quote:
Originally Posted by http://www.eatwell.gov.uk/asksam/keepingfoodsafe/asksamcooking/quote
I've heard that reheating rice can cause food poisoning. Is this true?

It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem – it's the way the rice has been stored before reheating.

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.

Remember that when you reheat any food, you should always check that it's piping hot all the way through, and avoid reheating more than once.
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