A recent investigation by "City Focus" revealed that chain sushi restaurant left pre-made sushi rice outside the refrigerator for over 16 hours without temperature control.
Prof. Amber Chiou, Association Director of RiFood, interviewed by HOY TV, emphasized that the handling method of the sushi rice is inappropriate. If bacteria proliferate, their toxins cannot be eliminated even with high-temperature cooking. Staphylococcus aureus and Bacillus cereus are the most common foodborne pathogens that are associated to rice products. The toxins produced by these pathogens cannot be 100% eliminated through heating.
Prof. Chiou advises consumers to check the condition of sushi rice before eating. If the rice is too dry or stringy, it may have been stored too long or have excessive bacterial growth, and avoid eating it.
Let’s stay alert to food safety and protect our health!
Online coverage:
https://hoy.tv/title?id=9444&title=%E4%B8%80%E7%B7%9A%E6%90%9C%E6%9F%A5 (episode 791) (00:37-10:40)
