Health Experts Issue WARNING Over Invisible Danger

Health Experts Issue WARNING Over Invisible Danger

( – Whether it’s because someone made an excess of it in the kitchen or because they just couldn’t finish their Chinese takeout, rice is usually served as a leftover. One lady, nevertheless, has cautioned against storing leftover rice. Patricia Ladis, a physical health specialist, said that invisible mold may grow on food and cause a host of illnesses.

Uncooked rice is a threat because it may contain spores of the food-poisoning bacteria Bacillus cereus. Even after cooking, the spores may remain in the rice and, if left unrefrigerated, can develop into bacteria and spread. The bacteria may go on to develop toxic poisons that may harm you.

No matter how hot the temperature of the rice becomes when reheated, if those toxins do develop, they will still be there. Bacillus cereus may cause an illness that may manifest in a variety of unpleasant ways, including fever, chills, nausea, weakness, vomiting, abdominal pain, and diarrhea. Fortunately, symptoms often begin within a few hours after consuming leftovers and persist for only approximately 24 hours.

In a video, Ladis revealed that they discovered numerous ill patients in Japan who were putting their leftover rice in the refrigerator after eating most of it. An unseen mold may develop and cause many illnesses in humans. Bronchitis, respiratory problems, sinusitis, neurological disorders, and other similar conditions might develop in susceptible individuals.

You don’t have to throw out every last bit; just be careful with how they’re chilling and storing them. The USDA advises to quickly chill any leftovers. When making a huge pot of food like rice or soup, rather than storing the leftovers in one large pot, split the pot into many smaller containers. After letting them cool for a little while on the counter, put them in a refrigerator.

The English National Health Service states that rice should be refrigerated for a maximum of one day before heating it for consumption.

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