How long can you leave rice/noodles outside for?
Hey, it's a completely stupid question but apparently I'm too stupid for it.
This is the fourth time I've been "poisoned" with the Bacillus cereus bacteria from eating rice and pasta. For example, I did meal prep on Wednesday and left the Tupperware containers outside until they cooled down. Then I put them in the fridge and freezer.
Ate a meal of it yesterday (warmed up of course), and today I've had unpleasant problems all day because of it:
How long can noodles and rice be left outside to avoid getting this ugly thing?!?
(4 votes)
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It’s unusual. Anyway, I think it’s like this: I’m quite careful with rice because of the large surface. Once the rice has cooled, it comes into the refrigerator. Most of the noodles I’ll be in the kitchen overnight.
It is also important to heat through when warming up. And if you have special problems with it, the foods cool down a bit faster in the water bath before they get into the refrigerator. Soon in the thick winter the balcony is also available.
If you cook pasta and rice, this is first germ-free. But everywhere are germs, in the air, in the bowl. But very few germs. If you don’t go in there with dirty fingers, or the bowl is dirty, it can stand at room temperature for at least 24 hours without it getting bad.
It seems to me that your diet is not “healthy”. At least it’s unnatural.
I once looked at your posts and shake with xxxx calories, selective nutrient supply so that your body behaves like yyyy, etc – that can’t be healthy.
Such a human system is not a machine!
I leave rice, potatoes or noodles (including meat and vegetables) once again in the summer, two days uncooled in the kitchen and have never caught up with anything. If they got a slimy rag, but don’t smell bad, I rinse them under running water, and then do something fried out.
I’ve never got any problems.
Maybe you should rethink your eating habits and rebalance them to the original diet?
Germs on surfaces are quite normal and should be easily handled by a healthy digestive system.
But your diet seems to be a bit sterile. And with the defense in the digestive system it’s like with a muscle– you don’t train it, it’s ruined!
Hello,
hm, this is indeed unusual.
I personally do this:
I’ll leave things max. Cool for 2 hours after cooking at room temperature, but then already in well sealed containers. In the fridge, I only put the things when they are eaten the next day. Otherwise: freeze at at least -18°C.
What I always care about: Before eating, I always heat everything right well.
well with me they were standing around like 2 h and in part the tupperware was open
The problem could be your bowls too
The spores formed are extremely resistant to heat etc – there is no easy rinsing zb, only if it is not a glass but zb plastic cans or lid
the tupperware dosen were completely new so it is not
Why I think so – I let noodles and co almost always stand in the kitchen until the next day – and never happened
The first time – and then?
always new used because I bought a large amount of tupperware to make several weeks of Meal Prep…
If foods (especially starchy such as noodles and rice) are standing outside for a long time, bacteria such as Bacillus cereus can form, which are not always killed when warming up. Even if the noodles/ice had been cooled before, bacteria can be formed on slow cooling.
Here are some tips:
Opinions are now opinions, but I do so:
1. No longer than 2 hours (1 hour should be easy to fold right after eating).
Two. Before eating thoroughly warm, so it evaporates and the interior becomes hot.
3. Prepare frozen products without microwave (except I cook well). For this purpose, already heated products are again cooled through the freezing area.
Thank you. do you mean freeze immediately without cooling is not a good idea? and all meals away I suppose?