Recent online panic ensued over "fried rice syndrome" after the resurgence of a 2008 case involving a 20-year-old's death on TikTok. This syndrome is associated with food poisoning caused by the bacterium Bacillus cereus, posing a risk when cooked food is left at room temperature.
In the cited case, a college student died after consuming reheated spaghetti left at room temperature for five days. While death is uncommon, improper storage of food can lead to gastrointestinal illness due to B. cereus. Awareness and proper food handling are essential.
What Is Fried Rice Syndrome? Experts Explain the Risks, Causes, and How To Avoid This Type of Food Poisoning
Fried Rice Poisoning: Causes and Symptoms
Bacillus cereus is a widespread bacterium in the environment, causing issues when it contaminates improperly stored cooked foods, especially starchy ones like rice and pasta, as well as cooked vegetables and meat dishes.
Unlike many bacteria, B. cereus can produce toxins, and the longer food is left at room temperature instead of being refrigerated, the greater the risk of toxin growth.
One distinctive feature of B. cereus is its ability to form spores, highly resistant to heat. While reheating leftovers might eliminate some bacteria, it may not be as effective against B. cereus if the food is contaminated.
Intestinal B. cereus infections are common and typically mild, with approximately 63,400 outbreaks occurring annually in the United States. The illness usually results from improperly cooled and stored contaminated food, allowing the bacteria and its heat-resistant spores to multiply to unsafe levels.
Refrigerating food within two hours of cooking is crucial, as it can take just a few hours for B. cereus to reach harmful concentrations. Foods causing "fried rice syndrome" are usually contaminated before cooking, with the initial B. cereus contamination stemming from environmental sources or cross-contamination during harvesting, handling, or cooking.
These dormant spores, when provided with suitable conditions, can activate, leading to toxin production and causing symptoms like diarrhea and vomiting. Although the illness typically resolves in a few days, vulnerable individuals may require medical attention.
Due to its symptoms resembling those of various gastrointestinal illnesses and people often not seeking medical help for common gastroenteritis, the exact prevalence of B. cereus infections is unclear. Although it's not the most common cause of gastro, taking precautions against B. cereus remains important.
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How To Avoid Fried Rice Syndrome
To ensure food safety, leftovers should be maintained at the appropriate temperatures-hot or cold-minimizing the time spent in the danger zone where toxins can proliferate. The danger zone spans temperatures above your refrigerator's level and below 60°C, which is the recommended reheating temperature.
After preparing a meal, promptly refrigerate any leftovers without waiting for the food to cool. If possible, divide large batches into smaller portions, aiding the quicker penetration of cold into the food mass and reducing the frequency of fridge access.
Adhering to the two-hour/four-hour rule offers guidance: if food has been outside the fridge for up to two hours, it can be safely returned; beyond four hours, it poses an increasing risk and should be consumed immediately. When in doubt, the wise approach is to discard questionable items to prioritize safety.
It's also vital to follow fundamental food hygiene practices, including handwashing before cooking, using clean utensils, and preventing cross-contamination. These measures enhance overall food safety and reduce the risk of foodborne illnesses.
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