Don't Just Save It! Leftover Rice and Chicken Can Be Dangerous Poison in the Fridge

Illustration of storing food in the refrigerator. (Pexels)

JAKARTA - Not a few people store leftover food such as chicken or rice in the refrigerator to eat again tomorrow. However, the habit of storing and consuming leftover food can have an impact on health.

Microbiologist from Leicester University, Dr Primrose Freestone, said that improperly stored leftovers could be one of the causes of food poisoning.

"Food poisoning is caused by eating food that has been contaminated with pathogenic bacteria, fungi, or viruses," said Freestone, quoted from Unilad, Wednesday, April 1, 2026.

"Although many people know that food poisoning can be caused by undercooked food or risky food preparation habits, improperly stored leftovers are also a major cause," he added.

There are several types of foods that are actually high-risk and can trigger poisoning if not stored properly. The foods are rice and chicken.

Rice can contain Bacillus cereus spores, a common cause of food poisoning. If rice is left too long at room temperature, these spores can develop and produce toxins.

"Although Bacillus cells die due to heat during cooking, their spores are heat-resistant and can survive. These spores are able to release toxins into cooked rice, which can potentially cause vomiting and severe diarrhea that lasts up to 24 hours," he explained.

Therefore, rice should be cooled within two hours and is only safe to consume within 24 hours after cooking.

Meanwhile, cooked chicken is also included in high-risk foods if it is not stored properly. In order to remain safe, after the chicken is cooked, it is best to immediately separate the parts that will not be eaten immediately.

The main risk of improperly stored cooked chicken leftovers is contamination with the bacteria Salmonella or Campylobacter that causes diarrhea, vomiting, and fever.

"If it won't be eaten immediately, it should be covered and refrigerated as soon as possible. The food should be stored at room temperature for no more than a few hours, then stored in the refrigerator for three days," he concluded.