You’re probably thinking the same thing(s) I’m thinking… What in the politically incorrect…? What has precious, delicious, cost-effective fried rice EVER done to cause a SYNDROME? I had to read a little to find out more about it, so let’s dig.
I know, it’s a broad statement, but just take it and be ok with it, please.
WhoTheKel
The name bothers me a lot.
Many people love the comfort of a late-night carryout box of Pacific-inspired cuisine, but forget to properly store the leftovers. Fried rice syndrome received its name because the bacteria that causes it is normally found in room temperature rice leftover from days/nights before.
Still, I may be a bit overly sensitive, but I don’t like the name at all. I understand how the connection is made, but in situations like this, if you have to reach THAT far to make a connection, it’s best to let it remain disconnected.
I digress…
What is it though?
Fried Rice Syndrome is the name given to the (generally) gastrointestinal group of symptoms from food poisoning caused by Bacillus cereus, which is found in improperly stored and consumed room temperature food. Most often the bacteria is found in rice, which is many times cooked and left to cool at room temperature for a few hours. During the time is sits out, the bacteria begins to multiply and develop heat-resistant spores. Notice I said “heat-resistant” just now? There’s your red flag honey… Though some of the bacteria may die, others may not die when the food is cooked or reheated.
And yes, that picture is an actual microscope selfie of the bacterium.
Is it THAT Bad?
According to the National Library of Medicine, B. cereus is fairly common in most environments and can contaminate food such as beef, turkey, rice, beans, and vegetables. It forms spores, which assist it in surviving extreme temperatures. When it is ingested, it normally causes the run of the mill gastrointestinal symptoms such as diarrhea, nausea, and vomiting. However, there are extreme cases documented, but it is rare that a person dies from it.
What is the Bottom Line?
The bottom line is to BE CAREFUL! There are plenty of other things outside and inside our homes to challenge our immune systems. In the situation I read about, a college student died from Fried Rice Syndrome because of pasta he’d cooked five days before ingesting, which he did not refrigerate. The bacterium caused his liver to shut down, and the necrosis is what caused his death while he slept. I suspect his practices in the kitchen were not new to him, and he had no expectation of a foodborne bacterium becoming a lethal pathogen.
To prevent getting sick from it, just be sure any starchy food you eat hasn’t been kept at room temperature for an extended period of time. When in doubt, cook it at a high temperature to try to kill off any bacteria, or just don’t eat it.
WhoTheKel says…
Times are tough and the willingness to toss “edible” food is significantly lower for some of us. However, caution cannot be thrown to the wind just because you’re afraid to be a little hungry. There’s no such thing as a little unalive or a little hospital bill. In my house, we pretty much refrigerate everything, regardless of other schools of thought. I, personally, do not take any chances. Even with the items being refrigerated, we clear our refrigerator weekly of all the prepared food from the week just to make sure we give ourselves the best chance at some measure of normal gut health. I have no level of professional training in food preparation or microbiology. The only thing I suggest is to educate yourself on the wiles and guiles of kitchens and food. I know, it’s a broad statement, but just take it and be ok with it, please.
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Source: Elvis Duran and The Morning Show
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