Which bacteria are commonly linked with cooked rice or pasta dishes?

Bacillus cereus is the bacterium commonly associated with cooked rice or pasta dishes, particularly when they are improperly stored after cooking. This bacterium can produce toxins that lead to foodborne illness.

When rice or pasta is cooked and then kept at room temperature for an extended period, Bacillus cereus spores present in the food can survive the cooking process. If these foods are not promptly cooled and reheated correctly, the spores germinate and multiply, producing harmful toxins. This is particularly critical with dishes that are often prepared in large quantities and kept warm for prolonged periods, as is common in many food service settings.

Understanding the behavior of Bacillus cereus is vital for food safety practices, especially in managing cooked starchy foods like rice and pasta. Ensuring proper cooking, storage, and reheating of these dishes can significantly reduce the risk of foodborne illness caused by this microorganism.