A day care center is serving stir- fried rice for lunch. The rice is cooked to the proper temperature for the proper amount of time at 1:00 PM. The covered rice was then placed on the countertop and allowed to cool to room temperature. At 6:00 PM the cook placed it in the refrigerator. At 9:00 AM the next day, the rice was mixed with other ingredient for stir-fried rice and cooked to 74 degrees Celsius for at least 15 seconds. The cook covered the stir fried rice and left it on the range until s
Answer (1)
The described cooking and storage practices of the stir-fried rice could potentially lead to a foodborne illness, particularly Bacillus cereus, due to time-temperature abuse. The rice was held at room temperature for an extended period, which allowed bacteria to grow, and then reheated to a safe temperature but was not immediately served, potentially allowing the bacteria to grow again if held at unsafe temperatures. Here's a more detailed breakdown:Initial Cooking and Cooling:While the rice was properly cooked initially, allowing it to cool to room temperature on the countertop for several hours created an ideal environment for microbial growth, especially Bacillus cereus, which is known to survive cooking and can produce heat-resistant spores. Refrigeration:Placing the cooled rice in the refrigerator at 6:00 PM did help to slow down bacterial growth, but the previous time at room temperature may have already allowed for significant bacterial multiplication. Reheating and Holding:Reheating the rice to 74 degrees Celsius (165°F) at 9:00 AM for at least 15 seconds should have killed off many bacteria, but the spores of Bacillus cereus are heat-resistant and can survive this process. If the rice was then left uncovered on the range or at an unsafe temperature, it could have been contaminated by other pathogens. Time-Temperature Abuse:The prolonged time spent at room temperature and the potential for unsanitary holding conditions after reheating created a significant risk of foodborne illness. Bacillus cereus:Bacillus cereus is a common cause of foodborne illness, particularly when associated with rice. The bacteria can produce toxins that cause vomiting and diarrhea. Preventing Foodborne Illness:Proper cooling techniques, such as using a deep freezer to cool large batches of food quickly, are crucial to prevent bacterial growth and ensure food safety. In summary, the combination of prolonged time at room temperature, potential for unsanitary holding conditions after reheating, and the presence of Bacillus cereus spores create a high risk of foodborne illness.
