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Freezing meal containing rice
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I've made a batch of vegetable/lentil stew and frozen it in portions for mid week microwave meals. I've done it before and its delicious served on its own or with freshly cooked potato.
I read that rice and pasta freeze well, so this time I included rice to bulk it up. But now I'm nervous about reheating rice, is it dangerous under these circumstances? What are the rules? I would normally microwave my stew from frozen.
I read that rice and pasta freeze well, so this time I included rice to bulk it up. But now I'm nervous about reheating rice, is it dangerous under these circumstances? What are the rules? I would normally microwave my stew from frozen.
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I prepared my stew into plastic containers and left it to cool at room temperature for an hour or so with lids off. It was such a cold afternoon yesterday that it didn't take long to cool. I popped the lids on and put in the freezer.
I will make sure its pipping hot when I mircowave it, but maybe i'll leave the rice out next time (especially if its a warm day) as it sounds a bit risky. I realise in the commercial environment they use rapid/blast chilling and that sounds like the main difference to freezing and reheating rice at home.
I will make sure its pipping hot when I mircowave it, but maybe i'll leave the rice out next time (especially if its a warm day) as it sounds a bit risky. I realise in the commercial environment they use rapid/blast chilling and that sounds like the main difference to freezing and reheating rice at home.
This is the 'perceived' problem http
If-at home-you cook,cool and store a rice dish quickly,then reheat thoroughly-you are less likely to have problems. This is because you have control of all steps in the process. The problem arises with food prepared outside the home. This is why many instances of food poisoning due to take-aways or meals out occur. Too many take aways will have rice sitting out-this gives the bacillus the perfect conditions to flourish.
It's silly to be flippant and take the 'I always do it/I'm alive' approach.....just be very,very careful how you handle rice,or where you eat it.
You don't want this - and it has nothing to do with 'food policing gone mad'
From wiki-
"B. cereus is responsible for a minority of foodborne illnesses (2–5%), causing severe nausea, vomiting and diarrhea.[6] Bacillus foodborne illnesses occur due to survival of the bacterial endospores when food is improperly cooked.[7] Cooking temperatures less than or equal to 100 °C (212 °F) allows some B. cereus spores to survive.[8] This problem is compounded when food is then improperly refrigerated, allowing the endospores to germinate.[9] Cooked foods not meant for either immediate consumption or rapid cooling and refrigeration should be kept at temperatures above 60 °C (140 °F).[8] Germination and growth generally occurs between 10–50 °C (50–122 °F),[8] though some strains are psychrotrophic.[10] Bacterial growth results in production of enterotoxins, one of which is highly resistant to heat and to pH between 2 and 11;[11] ingestion leads to two types of illness, diarrheal and emetic (vomiting) syndrome.[12]
The diarrheal type is associated with a wide-range of foods, has an 8- to 16.5-hour incubation time and is associated with diarrhea and gastrointestinal pain. Also known as the long-incubation form of B. cereus food poisoning, it might be difficult to differentiate from poisoning caused by Clostridium perfringens.[11]
The emetic form is commonly caused by rice that is not cooked for a time and temperature sufficient to kill any spores present, then improperly refrigerated. It can produce a toxin, cereulide, which is not inactivated by later reheating. This form leads to nausea and vomiting 1–5 hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne pathogens such as Staphylococcus aureus.[11]"
It's silly to be flippant and take the 'I always do it/I'm alive' approach.....just be very,very careful how you handle rice,or where you eat it.
You don't want this - and it has nothing to do with 'food policing gone mad'
From wiki-
"B. cereus is responsible for a minority of foodborne illnesses (2–5%), causing severe nausea, vomiting and diarrhea.[6] Bacillus foodborne illnesses occur due to survival of the bacterial endospores when food is improperly cooked.[7] Cooking temperatures less than or equal to 100 °C (212 °F) allows some B. cereus spores to survive.[8] This problem is compounded when food is then improperly refrigerated, allowing the endospores to germinate.[9] Cooked foods not meant for either immediate consumption or rapid cooling and refrigeration should be kept at temperatures above 60 °C (140 °F).[8] Germination and growth generally occurs between 10–50 °C (50–122 °F),[8] though some strains are psychrotrophic.[10] Bacterial growth results in production of enterotoxins, one of which is highly resistant to heat and to pH between 2 and 11;[11] ingestion leads to two types of illness, diarrheal and emetic (vomiting) syndrome.[12]
The diarrheal type is associated with a wide-range of foods, has an 8- to 16.5-hour incubation time and is associated with diarrhea and gastrointestinal pain. Also known as the long-incubation form of B. cereus food poisoning, it might be difficult to differentiate from poisoning caused by Clostridium perfringens.[11]
The emetic form is commonly caused by rice that is not cooked for a time and temperature sufficient to kill any spores present, then improperly refrigerated. It can produce a toxin, cereulide, which is not inactivated by later reheating. This form leads to nausea and vomiting 1–5 hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne pathogens such as Staphylococcus aureus.[11]"
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