SC - RE: Rice
Oughton, Karin (GEIS, Tirlan)
Karin.Oughton at geis.ge.com
Tue May 25 05:07:58 PDT 1999
Thanks bear - that sounds about right ! Thanks for rescuing my failing
memory!
k.
> -----Original Message-----
> From: Decker, Terry D. [SMTP:TerryD at Health.State.OK.US]
> Sent: Monday, May 24, 1999 4:38 PM
> To: 'sca-cooks at Ansteorra.ORG'
> Subject: RE: SC - RE: Rice
>
> > > this seems pretty weird. What could
> > > withstand 15-20 minutes of boiling?
> > >
> > As I recall it is not neccessarily something that has survived,
> > (because I agree about the boiling) but that rice is particularily prone
> > to
> > getting this particular bug AFTERWARD - and it has something to do with
> > the
> > way this rice is processed - leaving lots of loose starch on each grain
> > > Also, since one of the hallmarks of
> > > Japanese cooking is "It was hot once." they've had centuries of
> letting
> > > the stuff lay about unrefrigerated.
> >
> > > I've never noticed any problem with even un-sushi-vinegared rice
> > > balls at room temp for an afternoon.
> > No - for a short while, no, but my understanding of the original
> > request was for a something to be stored in a cooler (presumably the
> > american equivalent of my English coldbox) for possibly a couple of
> days.
> >
> >
> > karin
> >
> I think you are talking about Bacillus cereus. It is a fairly common
> bacteria, to which most people are resistant at normal concentrations.
> There appear to be several different strains, some more pathological than
> others.
>
> The problem is it infects cooked cereals, has a fast reproduction time,
> and
> produces a heat resistant toxin. The effective reproduction temperature
> is
> from below 40 degrees F to around 130-140 degrees F. The bacteria is
> aerobic.
>
> Onset is one to six hours. Symptoms are abdominal pain, vomiting and
> diarrhea.
>
> Bear
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