IMPACT OF STORAGE CONDITIONS ON THE MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY OF COOKED RICE

Cooked rice, owing to its high moisture content and rich nutritional profile, is particularly prone to microbiological contamination, especially under suboptimal storage conditions. This study investigated the effects of three distinct storage regimes—room temperature, refrigeration, and freezing—on the microbiological and organoleptic quality of cooked rice, with the objective of identifying safe consumption windows and minimizing quality degradation. Microbiological assessments were carried out in accordance with relevant ISO standards, while sensory evaluation was performed using a descriptive scoring method by a trained panel. The findings revealed that rice stored at room temperature became microbiologically unsafe after 24 hours. In contrast, refrigeration maintained microbiological safety up to day five, and freezing preserved overall stability for up to three months. However, sensory quality deteriorated progressively under all conditions, with the most pronounced alterations observed in samples frozen for over 90 days. These results underscore the critical role of appropriate storage conditions in ensuring food safety and preserving sensory attributes. While the study does not propose technological innovations, it provides a practical framework by integrating microbiological and sensory evaluations into a reproducible model applicable in both educational and professional settings.