Normally, odors can come from bacteria multiplication. Uncooked rice contains bacteria called bacillus cereus, which is commonly found in soil. It is a spore-forming type of bacteria that can survive the cooking process and the moist rice and warm temperatures can make these spores germinate and produce toxins. Please avoid improper storing of rice. Reheating cooked rice does not inactivate the toxins or kill bacteria. Rice contaminated with bacterial growth is not visible and will not affect the taste or smell of rice. Very few people realize that bacteria can be responsible for their food-borne illnesses. Cooked rice must be kept above 140°F or cooled as quickly as possible in a different container and stored below 39°F to minimize bacterial growth.
Once the rice cooker starts to smell, the odors can be absorbed in your gaskets due to the natural properties of the material. Since bacillus cereus cannot be eliminated in boiling water please follow this disinfecting cleaning guide below:
- Remove the inner pan, inner lid, steam vent cap, gaskets (if any), dew collector, and spatula holder.
- Make a sanitizing solution consisting of:
– 2 tbsp. of chlorine bleach.
– 2 tbsp. of dishwashing liquid and hot/boiling water.
- Soak removable parts for 2-3 hours
- Rinse well.
- Dry all removable parts with a dry clean cloth.
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