Cooked Grains Rice and Pasta DON'T keep for too long!

[Aytundra]

I came across an article http://sciencenordic.com/bacteria-can-w ... ears-sleep
saying that cooked grains, rice, pasta should not be kept for more than several hours.

Grains infected with bacteria may have endospores (baby bacteria eggs) on the grain's surface.
When you cook the grains the surface bacteria dies but the endospores (eggs) might survive the heat treatment (think protective egg shell).
The increased heat environment from cooking prompts these eggs to hatch.
Bacteria from endospores continue to repopulate the grain and produce toxins.
At room temperature it can take as quick as a few hours for the bacteria to repopulate with toxins.
In the fridge it might take longer, the article says that if you need to store cooked food, you should let the steam or heat dissipate and then immediately bring it to the fridge for keeping as soon as possible, and store foods below 4°C.
Some of these toxins unlike the bacteria can't be removed with reheating food.
Reheating might cause the second batch of bacteria to die, but not the toxin.

It became clear that the toxin could withstand temperatures of 120 °C and pH values ranging from 2 to 12. The latter explains why our stomach acids have no effect on the toxin.

Food industries know this!
Their first method is simple:
1) Increase temperature
2) Decrease temperature
3) Increase temperature again
4) Hope they killed all the bacteria, and did not give the bacteria enough time to make toxins.

Their second method is:
1) High-pressure treatment

So your food is twice cooked or high-pressure treated. {:O! i fearrr dirty proteins!}

The food industry is constantly making new processed foods – meals which only need to be heated up. Naturally, they don’t want to sell products that make you sick.

One method is to heat food until it reaches a temperature that wakes the Sleeping Beauty bacteria up. Then the temperature is lowered a while to trick the bacteria into full activation. Now the food is heated again to a temperature that kills the live bacteria. Fully wakened, or activated, bacteria don’t have the resistance to heat which keeps them viable in their dormant endospore phase.

Another method being developed is high-pressure treatment.

“High-pressure treatment is all the rage now. High pressure is another way of waking up the bacteria and a subsequent heating can then kill them.”

“This can be a gentler form of treatment. It can preserve the nutrients in the food and make it taste better,” says Hilde Mellegård.

{Of course it makes the food taste better, i am thinking molecules will collide at high pressures to make new chemicals!}
and
{haha, high-pressure treatment as "gentler", well that is subjective idea of that researcher, i think high-pressure is scary for all those molecules trapped in heated containers.}