Why is rice a high risk food?
You can easily choke on it.
Because it has a high moisture content which supports bacteria growth.
Well i doubt it will taste very good. I don't know about being high risk though.
Yes, sheelfish is a high-risk food including cooked meat or poultry, dairy products and eggs, and cooked rice. (did u mean SHELLfish? or SHEELFISH?)
Cooked pasta is a high risk food, like: poultry, eggs, cooked rice and etc. simply because bacteria, the cause of food poisoning prefers residing in these foods than in others.
no it is not a high risk food.
Rice contains spores that are not necessarily killed by heat. So, if you cook rice and then let it sit out at room temp. the spores could multiply to toxic levels and make you sick. If you store leftover rice in the refrigerator, it will be fine for a few days at least.
Rice is a high GI (glycemic index) food, so yes.
Meat is a high risk food because it has a lot of bacteria in it and it can contaminate vegetables, which can cause food poisoning.
Chicken is considered a high risk food because it can support the growth of pathogenic microorganisms.
Risk of Food poisoning from unproperly cooked basmati rice is as equal as any other unproperly cooked food item.
Foods high in cholesterol and fats are high risk for heart disease.
raw and cooked meat foods are high risk foods.
Turkey is a high-risk food because of the ease with which pathogenic bacteria grow on it. This makes it susceptible to causing food poisoning.
A high risk food is often one which is bought ready to eat. This food, in the right conditions, supports the growth of pathogens.
Everyone consumes high risk food sometime in their life. High risk foods are foods that require no further cooking to be consumed. However, it can be dangerous if they are not correctly handled or stored correctly.
It is high in cholesterol
The main food of China is rice. This serves as the staple food in the country as a result of the high production rate of rice in southern China.
its a high risk food
High risk food is any kind of food that is likely to be a carrier for or support the growth of pathogenic microorganisms. Proteinaceous foods - like beef, fish, mollusks, milk, eggs, poultry, and pork - we all know about. But minimally processed fruits and vegetables have been implicated in many foodborne outbreaks and are considered high risk, too. Ready-to-eat foods are high risk since the consumer does not cook the food before consuming.
the difference is that all high risk foods come under animal fat which comes under dairy products then which practically becomes fast food.. and also high risk food is food with sugar and butter and animal fat and any thing to do with meat. And low risk foods are foods like flour, coke, fruits, oils, grains, and many more.
lack of protein
It depends on what risk you are talking about. If you want an answer, please reask and I will try to help you out.
Because of the mercury it contains
because it is funny and slimy.
it's impossible to eat melon that hasn't be cut in some sort of way. so, no...uncut melon is not a high risk food. it becomes risky as soon as you cut it.
Yes. Milk is a high risk food. It naturally contains bacteria and requires pasteurization to reduce the threat of pathogens. Milk has been implicated in many foodborne illness outbreaks.
This can mean many things. If a person is allergic to milk, then milk and cheese are a risk for them to eat. Chicken that is not cooked properly can be high risk for carrying bacteria that cause sicknesses.
Rice pilaf is not considered a healthy food. It contains white rice, butter, pasta, and chicken broth which makes it high in fat and salt and carbs.
NO only by cross contamination
Mayonnaise contains 40% fat.
yes it also has alot of calories
It depends on the type of milk used with it
Yes, there is a high risk of drowning if one falls into a vat of food poisoning.
Yes, brown rich is rich in carbohydrates. For this reason, it can be eaten as a staple food.
No. Rice is a relatively high carbohydrate food. For the carbohydrate count of rice, see the page link, further down his page, listed under Related Questions.
For the food to remain safe of spoilage bacteria and multiplication then no longer than 2 hours for high risk foods. High risk foods include those that are ready to eat and/or contain moisture.
It depends what the 'risk' relates to - cream is a dairy product with a high water content. As such, it is an easy way to grow bacteria that cause food poisioning. Also, cream is high in saturated fats (the kind that cause raised cholesterol and heart disease/diabetes/fatty livers/other weight related illnesses etc...)That also makes cream a 'high risk'.
the bag tea will work or else try bright brown food coloring and soak it with a little waterthen you may risk getting soggy rice, i dunno- there is rice that is already brown, and wild rice, i'd try using those.
so you don't get salmanila
Steak Tartare Raw Egg
it ain't bad for you its good for you
Consumer safety and litigation reduction.
Bacteria will grow rapidly and reproduce. i do not recommend eating the rice the next day because you will have an increased risk of food poisoning, especially listeria and salmonella. :)
Prawns can be considered a high risk food because they are often prepared and shipped to consumers raw, then must be cleaned and cooked in the home before consumption. In addition, there are several food-borne illnesses associated with raw shellfish that consumers can become ill from.
When any food is plentiful then its price will go down. When any food is very hard to find then the price of that food will be high
Rice is already a high-calorie food; it's a carbohydrate. When you fry it, you get even more carbs and fats. So yes, fried rice is fattening because of the oil it is fried in.
Cooked rice should be kept n a fridge for no longer than one day. Cooked rice is a night risk food group for food poisoning and therefore it would be better to cook a fresh batch of rice rather than use pre-cooked rice. However, if you have bought the rice pre-packed and part cooked, it will have been treated to make it safe, so use it by the use by date on the label of… Read More
Fresh cream. Tomatoes can also be a risk as salmonella can grow in them.
It depends how long it was left at room temperature before being refrigerated. It is, surprisingly, a food with a high risk of carrying food poisoning bacteria, as it can hold the bacteria at slightly-higher-than-room-temperature (their optimum breeding temperature) for longer than many other foods. Once cooled, the bacteria are still there.