Fried rice should not sit out at room temperature for more than two hours.
Here's a more detailed explanation:
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The Danger Zone: Bacteria multiply rapidly between 40°F and 140°F (4°C and 60°C). This temperature range is often referred to as the "danger zone" for food safety. Cooked rice, including fried rice, is particularly susceptible to bacterial growth.
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Bacillus cereus: Cooked rice can contain Bacillus cereus, a bacteria that produces toxins. These toxins can cause vomiting and diarrhea. Even reheating the rice may not destroy these toxins.
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Time is of the Essence: The longer fried rice sits at room temperature, the greater the risk of bacterial growth and toxin production.
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Two-Hour Rule: To minimize the risk of foodborne illness, it is crucial to refrigerate fried rice within two hours of cooking. If the ambient temperature is above 90°F (32°C), refrigerate it within one hour.
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Proper Storage: When refrigerating fried rice, store it in shallow containers to allow for quicker cooling.
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Reheating: When reheating fried rice, ensure that it reaches an internal temperature of 165°F (74°C) to kill any potential bacteria. However, remember that toxins produced by Bacillus cereus may not be destroyed by reheating.
In summary, always prioritize food safety by refrigerating fried rice promptly to avoid potential health risks.
