Should you worry about “fried rice syndrome”?

Unfortunately, a few years ago, someone died from food poisoning caused by a bacteria called Bacillus cereus, a condition known as ” Fried rice syndrome”. Recently, the 2008 case resurfaced, causing panic on social media.Sudden death from food poisoning documented Journal of Clinical Microbiology of the American Society for Microbiology.

The 20-year-old college student reportedly died from Bacillus cereus after eating pasta with tomato sauce that had been cooked and left in the refrigerator for five days and then reheated for consumption.most people don’t know Bacillus cereus is commonIt is found almost everywhere in the environment and can begin to cause gastrointestinal illness if food is not stored properly, but death is rare.

Most often, starchy foods such as pasta and rice are its source, but B. cereus can also affect other foods, such as cooked vegetables and meat dishes. Certain bacteria produce toxins, and the longer food that should be kept in the refrigerator is kept at room temperature, the more likely these toxins are to grow.

Bacillus cereus It has an advantage over other bacteria because the spore cells it produces are very heat-resistant. This means that heating leftovers at high temperatures to kill bacteria may not have the same effect on food contaminated with B. cereus. While these spores normally lie dormant, under the right temperature and conditions, such as cooked food left in the refrigerator for too long, growth and activity are stimulated, and from that point on, they begin to produce toxins that make us feel sick.

There are two types of this bacterial infection: one associated with diarrhea and one associated with vomiting. While the illness tends to clear up within a few days, certain people are more vulnerable, such as people with underlying medical conditions and children, who may need medical attention.

One of the problems with B. cereus infections is that the symptoms are similar to other gastrointestinal illnesses, and most people don’t seek medical attention for these problems, so there’s no firm data on how often B. cereus occurs. We do know that this is not the most common cause of gastroenteritis, and other causes such as Campylobacter, E. coli and Salmonella may be more common, as well as other viral causes of gastroenteritis such as norovirus.

You can protect yourself by minimizing the time your food is in the danger zone that allows toxins to grow, which is any temperature above refrigerator temperature and below 60°C, and this is the temperature at which you should reheat food. Eat leftovers hot when they need to be hot and cold when they need to be cold.

If you plan to keep leftovers to eat within a few days of cooking, refrigerate them immediately. It also helps break large batches into smaller portions to help cold air penetrate the food faster. Small batches also mean you don’t have to take all the food out of the freezer every time you need it and keep the rest refrigerated.

i follow 2 hour/4 hour rule, which means that if something has been out of the freezer for up to two hours, it’s usually safe to put it back in, if it’s been out longer, I’d throw it out and wait until it’s out It becomes a risk if it is kept in the refrigerated state for more than 4 hours. I also never eat leftovers that are more than 2-3 days old in the refrigerator. Food Safety 101: When in doubt, throw it out.

when we talk about this topic Food safety and hygiene of equal importance. Before preparing food, wash your hands and surfaces you will use, including cutting boards. Make sure you use clean utensils and surfaces and re-wash your hands when preparing raw food and cooking to avoid cross-contamination of your food. Cross-contamination can easily occur and no one wants to experience the consequences.

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