Bacillus cereus is often linked to cooked rice held at improper temperatures because it:

Giải thích

Bacillus cereus forms heat-resistant spores that survive cooking; if cooked rice or pasta is left in the 41°F–135°F danger zone, the bacteria grow and produce a heat-stable toxin, so reheating to 165°F for 15 seconds may not make the food safe. Cooked rice must therefore be cooled quickly or held at a safe temperature. Its spores do survive the cooking step, cooked starchy food is its classic vehicle, and raw meat is not its only source.