{
  "id": "food-safety/ai-says-reheating-rice-once-is-safe-after-multiple-coolings",
  "signature": "AI tells a user that leftover rice can be safely reheated multiple times as long as it reaches 165°F each time",
  "signature_zh": "AI告诉用户，只要每次加热到165°F，剩饭可以多次安全地重新加热",
  "regex": "(?i)(reheat.{0,20}rice|leftover.{0,20}rice).{0,40}(165|safe|multiple|again)",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Bacillus cereus spores survive cooking and produce heat-stable toxins upon germination during cooling; reheating kills bacteria but does not destroy pre-formed toxins, which accumulate with multiple cooling cycles.",
  "root_cause_type": "generic",
  "root_cause_zh": "蜡样芽孢杆菌孢子能在烹饪中存活，并在冷却过程中萌发产生耐热毒素；重新加热可以杀死细菌，但无法破坏已形成的毒素，多次冷却循环会使毒素累积。",
  "versions": [
    {
      "version": "USDA Food Safety and Inspection Service 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FDA Food Code 2022",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Microwave heating is uneven; even if center reaches 165°F, cold spots may allow spore germination. Toxins already present are not destroyed.",
      "fail_rate": 0.8,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Acid does not neutralize Bacillus cereus toxins; it may slightly inhibit spore growth but does not remove pre-formed toxins.",
      "fail_rate": 0.95,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Cool rice within 1 hour after cooking by spreading in a thin layer (1 inch deep) in a shallow pan, then refrigerate at 40°F (4°C) or below. Reheat only once, to 165°F, and discard any uneaten portion.",
      "success_rate": 0.9,
      "how": "Cool rice within 1 hour after cooking by spreading in a thin layer (1 inch deep) in a shallow pan, then refrigerate at 40°F (4°C) or below. Reheat only once, to 165°F, and discard any uneaten portion.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Freeze rice immediately after cooling: portion into single servings, freeze at 0°F (-18°C). Reheat directly from frozen in microwave or steamer to 165°F.",
      "success_rate": 0.95,
      "how": "Freeze rice immediately after cooling: portion into single servings, freeze at 0°F (-18°C). Reheat directly from frozen in microwave or steamer to 165°F.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Cool rice within 1 hour after cooking by spreading in a thin layer (1 inch deep) in a shallow pan, then refrigerate at 40°F (4°C) or below. Reheat only once, to 165°F, and discard any uneaten portion.",
    "Freeze rice immediately after cooling: portion into single servings, freeze at 0°F (-18°C). Reheat directly from frozen in microwave or steamer to 165°F."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety",
  "official_doc_section": null,
  "error_code": "FSIS-BACILLUS-002",
  "verification_tier": "ai_generated",
  "confidence": 0.9,
  "fix_success_rate": 0.8,
  "resolvable": "true",
  "first_seen": "2024-05-20",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}