Which bacteria can multiply rapidly in cooked rice?

Bacillus cereus is known for its ability to grow rapidly in starchy foods such as cooked rice. This bacterium can survive cooking because its spores can withstand high temperatures. When cooked rice is left at room temperature for an extended period, the spores can germinate and multiply, leading to potential foodborne illness.

The type of illness caused by Bacillus cereus in rice is often associated with the consumption of fried rice or other dishes that have been improperly stored after cooking. Symptoms can include nausea, vomiting, diarrhea, and abdominal cramps, depending on the type of toxin that is produced as it multiplies.

This characteristic makes Bacillus cereus particularly relevant in food safety discussions, especially regarding the handling and storage of cooked rice and similar foods. Emphasizing the importance of cooling and storing food properly can help to prevent the growth of this bacterium.