Stop Leaving These 10 Foods On Your Kitchen Counter - Tasting Table

"The kitchen counter is often the place where we leave foods that don't need to be refrigerated. Unfortunately, we might not know exactly which foods are safe to leave out and which ones are not. Correct food storage and safety is something we all need to get clued up on to prevent foodborne illness and food poisoning. Proper storage can also help food maintain its quality for longer, thus preventing food waste."

"Rice contains a spore-forming bacterium called Bacillus cereus. If left at room temperature for too long, these spores will multiply and release toxins that lead to food poisoning if ingested. It's not dangerous to eat leftover rice, as long as it's been stored correctly. Once it's cooked, it should be left to cool before being moved to the fridge. If it's properly sealed, it can last three or four days after which it must be discarded."

The kitchen counter often hosts foods that do not require refrigeration, but improper identification of which items are safe to leave out increases risk of foodborne illness and food waste. Proper food storage preserves quality and prevents poisoning. Professional food-safety training stresses adapting commercial storage practices to the home kitchen. Most cooked items should not remain long at room temperature. Cooked rice poses a specific hazard because Bacillus cereus spores can multiply at room temperature and produce toxins. Cooked rice should cool before refrigeration, be kept sealed, consumed within three to four days, and prepared in smaller quantities when possible.

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