Which food is commonly associated with Bacillus cereus contamination?

Bacillus cereus is a type of bacteria that is known for its ability to survive in certain environments and its association with foodborne illness. It is particularly noted for its contamination of cooked rice, which can occur when rice is cooked and then kept warm for extended periods, allowing the bacteria to grow and produce toxins.

Cooked rice provides a favorable environment due to its high starch content and moisture, which are suitable for the growth of Bacillus cereus if not stored properly. When rice is cooked and left at room temperature instead of being cooled quickly or kept at safe temperatures, the spores can activate, and if the rice is consumed without adequate reheating, it can lead to food poisoning.

Understanding this connection highlights the importance of proper food handling and storage practices, especially for starchy foods like rice, to minimize the risk of Bacillus cereus contamination and subsequent foodborne illness.