Jimmy explains the dangers of reheating cooked rice. It’s all to do with a bacteria called Bacillus cereus that is commonly found in rice. When cooked rice cools down, the bacteria produces a toxin that can make you ill.
He takes a tour of a microwave rice factory to discover the ‘space age’ technology used to fight back against the bug and keep consumers safe.
Could be used to develop learners' understanding of hygiene procedures in food production, including the use of multiple procedures (steam and nitrogen), to control the risks to the consumer from reheating microwave rice in the home. In the clip, learners will also see how hygiene procedures for workers in a microwave rice manufacturing plant are used to reduce risk of contamination.
Use the clip to look at a range of food hazards or reflect on the positive and negative role that bacteria can play in food production and consumption.