Which type of food requires careful temperature monitoring due to its risk of contamination?

Cooked rice is particularly susceptible to contamination and requires careful temperature monitoring because of the presence of Bacillus cereus, a bacterium that can multiply rapidly in cooked rice when it is left at room temperature. If rice is cooked and then stored improperly, particularly if it is not cooled quickly or kept at the correct temperature, Bacillus cereus can produce toxins that lead to foodborne illness.

Unlike packaged snacks, which are typically shelf-stable, or dried fruits, which have a low moisture content that inhibits microbial growth, cooked rice retains moisture that can foster bacterial growth if not handled properly. Additionally, condiments often have preservatives or clashing pH levels that allow for longer shelf lives and lower risks for foodborne pathogens compared to perishable items like cooked rice. Therefore, maintaining the correct temperatures when cooked rice is stored is critical to preventing contamination and ensuring food safety.