What pathogen is commonly linked with cooked rice?

Bacillus cereus is commonly linked with cooked rice due to its ability to form spores that can survive cooking. When cooked rice is left at improper temperatures for a period of time, the spores can germinate and produce toxins, leading to foodborne illness. This bacterium is particularly associated with fried rice and other rice dishes that may be held at warm temperatures for extended periods, such as in buffets or food warmers.

Other pathogens listed, such as Salmonella, E. coli, and Listeria, are linked with different types of foods and conditions. Salmonella often originates from poultry and eggs, E. coli is typically associated with undercooked beef and contaminated produce, and Listeria is generally found in deli meats and unpasteurized dairy products. Understanding the specific foods linked to these pathogens can help food handlers implement proper food safety practices to prevent illness.