The media office at the Ministry of Health issued the following statement: "There are circulating videos on social media that spread inaccurate information regarding food safety, the latest of which relates to cooking rice, its shelf life, and the presence of toxic substances. Regarding the information circulated about mycotoxins, particularly aflatoxin, and their proliferation in cooked rice, the Ministry of Public Health reassures citizens that this substance only proliferates through fungi, and since cooking kills fungi, the claim of mycotoxin proliferation is inaccurate. It is worth noting that if there are any fungal residues due to some being heat-resistant, these residues require temperatures exceeding 20 degrees Celsius to proliferate again, at which point signs of mold would indeed be evident on the rice. As for aflatoxins, these toxins need temperatures exceeding 30 degrees Celsius to be produced by fungi, which cannot occur inside a refrigerator."
The statement continued: "The Ministry of Public Health is keen to clarify to citizens that cooked rice is subject to the same conditions regarding cooling and reheating cooked food in general, and it may be stored in the refrigerator like other foods. The ministry also reminds of the following guidelines related to the storage and consumption of cooked food:
- Maintain cleanliness.
- Separate raw and cooked foods.
- Cook food properly at temperatures exceeding 70 degrees Celsius and reheat it at the required temperatures, i.e., more than 85 degrees Celsius.
- Store cooked foods at safe temperatures (less than 4 degrees Celsius or more than 63 degrees Celsius).
- Use safe and sound water and raw materials."
The ministry urged "citizens not to consider any information not issued by them or by reliable scientific references."
