Image by Kavinda F from Pixabay
Bacterial toxins are dangerous chemicals. Mostly because they behave differently than their live makers. They cannot be killed.
Pasta, rice, potato dishes and other delightfully starchy foods are vulnerable to this type of bacterial toxin formation. It is the central factor in what is known as “fried rice syndrome.”
Why are toxins so dangerous, and how do you know if you have fried rice syndrome?
Follow along for this, and more, as we dive deep into this topic.
Bacterial toxins are made by the mean microbe Bacillus cereus. A spore forming bacteria commonly associated with rice and pasta. While they love all that starchy goodness, they aren’t truly limited to those foods. They can also be found in meat, cheese, and other cuisine.
Why is it called “fried rice syndrome?”
Mostly because rice is a very common carrier of these spore forming toxins. The surface area of a serving of rice provides more space for these bacteria to latch onto and hide. On a steak, for example, you’ve just got the surface. On rice or pasta, there are lots and lots of surfaces throughout the dish.
Most of the time, Bacillus cereus bacteria initially contaminate food in spore form.
A spore is a protective structure that can resist high temperatures, desiccation, pH changes, and many sanitizers and disinfectants. It is an effective evolutionary benefit.
Once the spore form of the Bacillus cereus bacteria is heated, like when it is cooked, it can become activated.
During this step of the life cycle, bacteria can begin to reproduce. This generally happens during the temperature range that food scientists refer to as the “danger zone.”
The danger zone is the temperature range between 40° F and 140° F, where most bacteria exponentially increase in number. Causing infectious amounts of bacteria, that if consumed, leads to foodborne illness.
As Bacillus cereus bacteria increase in number, those bad bugs produce a type of toxin that can make people sick. This bacterial toxin is the cause of “fried rice syndrome.”
The longer leftovers sit out on the counter in the danger zone, the more bacteria can grow, the more likely that harmful bacteria toxins are produced in concentrations that can cause serious illness, or even death.
Yikes!
While heating leftovers may kill any non-spored Bacillus cereus bacteria, no amount of heating can kill the bacterial toxin produced by them.
Once food contains the bacterial toxin it must be thrown away.
Symptoms of this tricky illness are similar to other gastrointestinal illnesses. What often sets it apart is the timing of symptoms.
If you get sick within a few hours of consuming potentially spoiled food, this is likely the source of your illness.
Common symptoms include:
The other aspect of fried rice syndrome or bacterial toxin illness is the duration of the illness. Most people with this type of foodborne illness experience symptoms for a day or two. Whereas other types of foodborne illness can last several days longer.
While illness is inconvenient and certainly uncomfortable, most people recover on their own. However, people with a weakened immune system or other health conditions may experience more severe or even life-threatening illnesses or complications.
Seek medical attention if you experience severe symptoms or any of the following:
It may sound counterintuitive to not take medication for diarrhea caused by bacterial toxin infection. But it can cause more harm than good.
While reducing the dehydration factor of diarrhea, taking this type of medication can keep the toxins in your body longer. As diarrhea is your body’s way of expelling the germs or toxins. Taking anti-diarrheal medication could prolong your illness.
Combat dehydration by taking small sips of water every few minutes. Try to consume clear liquids, like water, broth, electrolyte drinks, and diluted juice.
Since these toxins cannot be killed by heat, prevention is your best bet for reducing the risk of bacterial toxin illness.
Keep your uncooked rice and pasta in a cool, dry place.
Always wash your hands with soap and water before handing food.
Prepare food with meal time in mind. Don’t let food sit out.
Don’t leave cooked food out for more than two hours (or one hour if ambient temperature is 90° F or warmer). Transfer any leftovers into shallow containers so that they can cool evenly and place in the refrigerator.
Only reheat food once. Be sure that reheated food reaches an internal temperature of at least 165° F.
Always discard leftovers if it has been sitting in the refrigerator for more than two days. Even if it is properly stored. If food smells off or you are unsure of the time, do not eat it. Wasting food is much better than getting sick.
We always think about undercooked poultry, raw oysters, or even romaine lettuce as being risky foods. But rice and pasta?!
We hope you take these bacterial toxin illness prevention strategies seriously. You gut will thank you!
If you’d like to know more about food safety topics in the news, like “Death by Pasta? R.I.P’d by Rice? Bacterial Toxins Can Form When Leftovers Are Left Out,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)
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