{
  "id": "food-safety/leftover-rice-reheat-safe",
  "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 formation",
  "signature_zh": "AI告诉用户，只要每次加热到165°F，剩饭可以多次安全加热，忽略了蜡样芽孢杆菌毒素形成的风险",
  "regex": "leftover.*rice.*reheat.*safe|rice.*reheat.*165.*safe",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Bacillus cereus spores survive cooking and produce heat-stable toxins that are not destroyed by reheating; multiple reheating cycles increase toxin accumulation.",
  "root_cause_type": "generic",
  "root_cause_zh": "蜡样芽孢杆菌孢子能在烹饪中存活，并产生耐热毒素，这些毒素不会被重新加热破坏；多次加热循环会增加毒素积累。",
  "versions": [
    {
      "version": "USDA 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": "Microwaving rice until steaming does not guarantee toxin destruction; toxins are heat-stable.",
      "fail_rate": 0.8,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Cooling rice quickly after cooking reduces spore growth but does not eliminate existing toxin.",
      "fail_rate": 0.6,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Adding vinegar or lemon juice to rice does not neutralize Bacillus cereus toxins.",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Reheat leftover rice only once; discard any uneaten portion after reheating.",
      "success_rate": 0.9,
      "how": "Reheat leftover rice only once; discard any uneaten portion after reheating.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Cool rice within 1 hour and refrigerate below 40°F (4°C); consume within 3-4 days.",
      "success_rate": 0.85,
      "how": "Cool rice within 1 hour and refrigerate below 40°F (4°C); consume within 3-4 days.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Freeze leftover rice in single portions and reheat directly from frozen.",
      "success_rate": 0.95,
      "how": "Freeze leftover rice in single portions and reheat directly from frozen.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "剩饭只加热一次；加热后未吃完的部分应丢弃。",
    "在1小时内冷却米饭并冷藏至40°F（4°C）以下；在3-4天内食用。",
    "将剩饭分成单份冷冻，直接从冷冻状态加热。"
  ],
  "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": "LEFTOVER_RICE_REHEAT_SAFE",
  "verification_tier": "ai_generated",
  "confidence": 0.86,
  "fix_success_rate": 0.8,
  "resolvable": "true",
  "first_seen": "2024-02-28",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}