hi jason!
yes i know about botulinum toxin produced by clostridium botuninum what i asked is give me idea about bacterial toxin which might be produced in stable food like rice, flour, pulses . can food is processed food and yes canning has a problum of botulinum toxin. my job is related with the agriculture produces specialy with rice , flour , wheat and pulses and problem is that these foods have very low water content so bacterial problem is not so prominent in these food. so if you people have any idea about bacterial problem in these food than kindly let me know . well thanx a lot for your responce.
regard
raffay
Yes dried rice isn't a risk but as soon as you cook rice, the bacillus cereus spores germinate and because the other bacteria are not heat resistant, they generally have no competition so if cooked rice is stored at room temperature,
bacillus cereus can produce toxin. The toxin is heat resistant so further cooking or reheating will not destroy it and will only cause the
bacillus bacteria to become spores again only to germinate again once the dish is at room temperature. Which is why personally if I'm cooking rice, I only ever cook it and eat it hot. I never eat rice salads in delis etc because I'm suspicious of their controls and on one occasion I reported a local takeaway to the EHO for leaving rice out at room temperature and reheating it for customers.
I believe it can also be a risk in flour and pulses but rice is notorious for it and having had
bacillus cereus food poisoning in Varanasi once, it was not pleasant.