**Never Keep Your Cooked Rice in the Fridge Without Knowing This: The Danger That No One Tells You**

Rice is a staple in many households worldwide, cherished for its versatility and ability to complement a wide array of dishes. However, one crucial aspect of rice consumption often goes unnoticed: the proper storage of cooked rice. Improper storage can lead to serious health risks, primarily due to a bacterium known as *Bacillus cereus*.

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### Understanding *Bacillus cereus*

*Bacillus cereus* is a spore-forming bacterium commonly found in soil and on plants. These spores can contaminate rice during harvesting, processing, or packaging. The real concern arises when cooked rice is left at room temperature for extended periods. Under such conditions, the spores can germinate, multiply, and produce toxins that cause foodborne illnesses.([fcs-hes.ca.uky.edu][1])

There are two primary types of illnesses associated with *B. cereus*:

* **Emetic Syndrome**: Characterized by nausea and vomiting, this syndrome typically manifests within 1 to 6 hours after consumption. It is associated with a toxin that is heat-stable, meaning reheating the rice won’t eliminate the risk.([nationthailand.com][2])

* **Diarrheal Syndrome**: Symptoms include diarrhea and abdominal cramps, usually occurring 6 to 15 hours post-consumption. This form is linked to a different toxin that is also resistant to heat.([foodsafetynews.com][3])

While these illnesses are generally self-limiting and resolve within 24 hours, they can be more severe in vulnerable populations, such as young children, the elderly, and immunocompromised individuals.([people.com][4])

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