The aim of the study was a general analysis of the multiplication process of pathogens in refrigerated stored cooked rice which can be heated and prepared for every-day consumption. Grains of rice (parboiled and white long grain) were boiled (for 5–30 minutes) using two methods, either immersion in water or in steam at atmospheric pressure, then trails were stored at 3°C (a home refrigeration appliance) for 7 days. Du- ring the storage time the total number of microorganisms in the mass trials weas deter-mined daily. White long grain rice showed greater susceptibility to microorganism expan-sion.

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