2023-11-13 04:00:00
This condition called “fried rice syndrome” can be caused by mistakes when reheating your food. Paula Gonçalves Meteored Portugal 13/11/2023 05:00 6 min
According to microbiologists, “Fried rice syndrome” refers to food poisoning caused by a bacteria called Bacillus cereus, which becomes a risk when cooked foods are left at room temperature for too long.
This bacteria, Bacillus cereus, is quite common and is found everywhere in the environment, but it only begins to cause problems if it gets into certain foods that are cooked and not stored properly.
Foods high in starch, like rice and pasta, are often the culprits. But it can also affect other foods, such as cooked vegetables and meat dishes.
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Some bacteria can produce toxins and most foods, which should be refrigerated, are stored at room temperature, the more likely it is that these toxins will grow.
Bacillus cereus and its problems
B. cereus has a trick that other bacteria don’t: it produces a type of cell called a spore, which is very heat resistant.
Although heating leftovers to a high temperature can kill other types of bacteria, this may not have the same effect if the food is contaminated with B. cereus.
The danger begins when food sits in the oven or on the stove for hours before being stored. This risk is linked to ambient temperature, as it favors the growth of the pathogen. – warns nutritionist Renata Guirau.
These spores are almost always dormant, and in order to grow and become active, it is necessary to give them the right temperature and conditions.
What are the symptoms ?
Symptoms of a B. cereus infection include diarrhea and vomiting, which tend to disappear within a few days, however, vulnerable people, such as children or people with underlying illnesses, may have a greater likelihood of requiring medical attention.
#Bacillus cereus is a Gram-positive #spore-forming #bacteriumthat produces two different toxins. The commonest is the emetic or vomiting #toxin referred to as cereulide. The second type of B. cereus toxin is an #enterotoxin causing a diarrhoeal type of #food #poisoning. pic.twitter.com/ijoA0Ttfc3
— Food and Industrial Microbiology (@microbiology121) July 17, 2021
These clinical signs are similar to those observed in usual gastrointestinal disorders, which can lead to an underestimation of the problem and dissuade individuals from seeking medical advice. This reluctance to consult affects the available data, preventing the scientific community from obtaining accurate statistics on the prevalence of B. cereus infections.
Other B. cereus, other microorganisms like E. coli, Salmonella and Campylobacter can cause gastritis.
The most correct way to store your food for the next day
According to an article by Enzo Palombo in The Conversationfor better prevention once morest these bacteria, we should minimize the time food spends in the danger zone, which is conducive to the development of toxins.
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This danger zone is between the maximum temperature above your refrigerator temperature and below 60°C, which is the temperature you should reheat your food to.
After cooking a meal, if you plan to keep some to eat the following days, refrigerate it immediately. There is no need to wait for food to cool.
One of the most consumed cereals in the world, reheated rice, can undergo inappropriate processes, which leave it exposed and vulnerable to the proliferation of bacteria. You should therefore avoid reheating it several times.
When you put something in the refrigerator, it takes a while for the cold to fully penetrate the food.
You can apply the two hour/four hour rule: so if a food has been left out of the refrigerator for up to two hours, it is safe to refrigerate it.
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If food has been out of the refrigerator for more than two hours, eat it quickly and throw away any leftovers. However, if it has been left outside for more than four hours, then it will show a health risk.
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