Fried rice syndrome: bacteria causes most food poisoning

A “fried rice syndrome” refers to a food poisoning caused when cooked food is left at room temperature for too long. The bacteria responsible for poisoning are Bacillus cereus, quite common and found throughout the environment. However, it only causes problems if it is found in foods that are not stored correctly.

See too: Food safety: 4 essential tips for all cooks.

Therefore, the main culprits for this food poisoning are foods rich in starch, such as rice and pasta. But it is worth mentioning that it can also affect other foods, such as cooked meats and vegetables. The longer these foods are stored at room temperature, the more likely bacteria toxins are to develop.

Unlike other bacteria, Bacillus cereus does not die when food is heated. In other words, even if you heat the stored food to room temperature before eating, the risk of poisoning is still high as the bacteria have not been eliminated.

What are the symptoms of poisoning B. cereus?

When ingesting a contaminated food, the person may have diarrhea and vomiting, which tend to disappear within a few days. However, the situation is more complicated in vulnerable people, such as children, the elderly or people with underlying illnesses. In these cases, hospitalization may be necessary to monitor dehydration and treat food poisoning.

Because it has symptoms similar to those of gastrointestinal diseases, many people do not seek medical attention to deal with poisoning. In addition to B. cereus, there are other microorganisms that can cause the same symptoms, including: AND. coli, Salmonella and Campylobacter.

After all, what is the correct way to store food?

According to an article in The Conversation, published by Enzo Palombo, food should spend as little time as possible at room temperature after it is ready. This reduces the likelihood of toxins developing.

The danger zone considered by Palombo is between the maximum temperature of your refrigerator and below 60ºC, which is the recommended temperature for heating food. After cooking a snack, the part that will not be consumed immediately must be refrigerated immediately. There is no need to wait for the food to cool before placing it in the refrigerator.

Finally, if the food has been out of the refrigerator for up to two hours, it is safe to return it to the refrigerator. Now, if it has been sitting outside the refrigerator for longer, it is recommended to discard the rest of the meal to avoid food poisoning.