“Fried Rice Syndrome” has recently made waves on social media in the US, sparking a flurry of concern and curiosity (Image: Getty). This term refers to food poisoning caused by the bacterium Bacillus cereus, which thrives when cooked food is left at room temperature for too long.
What is Fried Rice Syndrome?
Fried rice, or ” cơm rang,” is a beloved dish not just in Vietnam but across many cultures. This savory dish, made with stir-fried rice mixed with ingredients like eggs, vegetables, seafood, and meats, is a staple in many households.
Recently, the term “Fried Rice Syndrome” has gained attention online, particularly on TikTok, due to a tragic story about a 20-year-old college student who died in 2008. The student had prepared spaghetti, left it in the fridge, reheated it, and consumed it five days later, resulting in severe gastrointestinal issues and eventual death.
So, what exactly is Fried Rice Syndrome? According to Science Alert, this syndrome is caused by Bacillus cereus, a bacterium that can proliferate when cooked food is improperly stored at room temperature for extended periods.
Understanding Bacillus cereus
Bacillus cereus is a common bacterium found in the environment, including soil and dust. However, it poses a health risk only when it contaminates certain foods that are not stored properly. Starchy foods like rice and pasta are particularly prone to harboring this bacterium. Cooked vegetables and meats can also be potential carriers.
This bacterium has a unique ability to form spores that are heat-resistant. Consequently, even high temperatures may not destroy these spores, which can then grow and produce toxins once the food is in favorable conditions.
Protecting Yourself from Food Poisoning
Symptoms of Bacillus cereus infection include diarrhea and vomiting. These symptoms are similar to those of other gastrointestinal illnesses, often leading people to underestimate the severity and delay seeking medical help.
While Bacillus cereus infections usually resolve within a few days, vulnerable populations, such as children and individuals with underlying health conditions, may require more intensive medical care.
To safeguard yourself, avoid leaving cooked food in the “danger zone”—temperatures between refrigerator levels and 60°C (140°F). After cooking, refrigerate food promptly instead of letting it cool at room temperature. If possible, divide large portions into smaller ones to facilitate quicker cooling and reduce the time food spends outside the refrigerator.
Enzo Palombo, a microbiology professor at Swinburne University of Technology, Australia, recommends the 2-4 hour rule: If food has been out of the fridge for no more than 2 hours, it can be safely returned to refrigeration. If it’s been out longer, consume it immediately and discard any leftovers.
If food has been at room temperature for more than 4 hours, it becomes hazardous and should be discarded to avoid the risk of harmful bacterial contamination.
As the old food safety adage goes: When in doubt, throw it out.
