{
  "id": "food-safety/leftover-rice-bacillus-cereus-reheat",
  "signature": "AI tells a user that leftover rice can be safely reheated multiple times as long as it reaches 165°F each time, ignoring the risk of Bacillus cereus toxin",
  "signature_zh": "AI告诉用户，只要每次加热到165°F，剩米饭就可以安全地多次重新加热，忽略了蜡样芽孢杆菌毒素的风险",
  "regex": "(leftover rice|reheat rice|reheated rice).*(multiple|several|again).*(safe|165|steaming)",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Bacillus cereus spores can survive cooking and produce heat-stable toxins when rice is left at room temperature; reheating to 165°F kills the bacteria but does not destroy the pre-formed toxins, which can cause vomiting or diarrhea.",
  "root_cause_type": "generic",
  "root_cause_zh": "蜡样芽孢杆菌孢子能在烹饪中存活，并在米饭室温放置时产生耐热毒素；加热到165°F可杀死细菌，但无法破坏已形成的毒素，这些毒素会导致呕吐或腹泻。",
  "versions": [],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "Reheat rice to 165°F and it will be safe",
      "why_fails": "Reheating kills live bacteria but does not eliminate heat-stable Bacillus cereus toxins already produced during improper cooling.",
      "fail_rate": 0.97,
      "condition": "",
      "sources": []
    },
    {
      "action": "Microwave rice until steaming hot throughout",
      "why_fails": "Microwave heating can be uneven, leaving cold spots where toxins persist; even if all parts reach 165°F, toxins remain.",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    },
    {
      "action": "Add vinegar or lemon juice to prevent toxin formation",
      "why_fails": "Acidification can inhibit spore germination but does not neutralize existing toxins; the risk remains if rice was left out too long.",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Cool leftover rice within 1 hour and refrigerate at 40°F (4°C) or below; consume within 24 hours and reheat only once to 165°F.",
      "success_rate": 0.92,
      "how": "Cool leftover rice within 1 hour and refrigerate at 40°F (4°C) or below; consume within 24 hours and reheat only once to 165°F.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Freeze rice in shallow containers immediately after cooking; thaw in refrigerator and reheat once to 165°F.",
      "success_rate": 0.95,
      "how": "Freeze rice in shallow containers immediately after cooking; thaw in refrigerator and reheat once to 165°F.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Cool leftover rice within 1 hour and refrigerate at 40°F (4°C) or below; consume within 24 hours and reheat only once to 165°F.",
    "Freeze rice in shallow containers immediately after cooking; thaw in refrigerator and reheat once 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": "FS-RICE-002",
  "verification_tier": "ai_generated",
  "confidence": 0.9,
  "fix_success_rate": 0.88,
  "resolvable": "true",
  "first_seen": "2024-01-10",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}