A Deadly Case ‘Fried Rice Syndrome’ Reminds the World of Food Safety Procedures

Despite the innocuous nature of saving food for later, this incident reveals how simple habits can turn deadly. Bacillus cereus, the culprit behind this syndrome, thrives in improperly stored food, turning a meal into a fatal mistake.

Ingesting food contaminated with Bacillus cereus can lead to severe food poisoning and, in some cases, death.

Essentially, the toxic bacteria can grow in almost any food that has been left out at room temperature after being cooked.

What’s especially dangerous about Bacillus cereus is that it can continue to live in leftovers even after they have been moved to the fridge or freezer or even reheated.

Emetic or vomiting syndrome can cause vomiting and intense nausea, while diarrheal syndrome causes diarrhea, often with blood or mucus, and severe abdominal pain.

For some, it could simply feel like a mild case of food poisoning. But others, depending on their body and the amount of bacteria growth in the food, could become dangerously sick and even die from the toxins.

The 20-year-old had apparently experienced severe headaches, abdominal pain, nausea, and vomiting in the mere hours between his last meal and his untimely passing. (via Yahoo! News).

These findings, particularly the significant liver changes and the absence of mitochondrial damage in cardiac cells, pointed to an indirect cause of death, likely related to systemic reactions like acidosis.

This finding, along with the pathologist’s report, dictated that the man had indeed died of Bacillus cereus poisoning, or “fried rice syndrome.”

In fact, a paper from the National Library of Medicine reported that over 7,385 people fell ill from Bacillus cereus bacteria in the United States alone between 1998 and 2015, three of whom died due to the toxin. 

The majority of people who die from “fried rice syndrome” experience fatal gastrointestinal syndromes, respiratory tract infections, or organ decomposition, such as the liver or kidneys.

But doctors hope that with the proper education, they can all but stop Bacillus cereus from causing any more damage.

There are several aspects of food storage and food poisoning that everyone should know, including how to safely store cooked food, how long food can stay at room temperature, exactly how to safely reheat leftovers, and the various symptoms to look out for.

Understanding this can help prevent the inclination to leave food out for convenience, safeguarding against potential illness.

However, it is unsafe to transfer hot or even warm food into the refrigerator before it has reached room temperature. The general recommendation is that food should be left to cool to room temperature, but it should never be left out for more than two hours. 

This method allows the food to cool more quickly and evenly, reducing the time it spends in the temperature danger zone before being safely moved to the refrigerator. 

Sticking to these temperatures can drastically reduce the risk of foodborne illnesses in any and all kinds of food. 

Therefore, using airtight containers when storing food can limit the amount of oxygen available, inhibiting some bacterial growth. This simple practice can be a crucial step in food safety.

Many people are unaware that leaving moldy food in the fridge can actually contaminate other foods, even if they are not directly touching. It is crucial to remove any out-of-date or possibly contaminated food from storage immediately. 

Although reheating can never 100% guarantee that all bacteria will be eliminated, the majority of food-borne bacteria and viruses will be killed when food is heated properly. 

Of course, it’s impossible to know a food’s internal temperature just by looking at it, and every reheat is a little different. Therefore, the USDA recommends using a food thermometer when reheating any kind of food, especially those that are known to cause food poisoning. 

According to the BBC, microwaves are not the best way to reheat food as they heat from the outside in, leaving cool pockets where bacteria can thrive. If you do choose to reheat in the microwave, it’s vital that you take the food out, stir it, and then reheat it at least once more before consumption. 

Instead, the organization explains, using a stove or oven to reheat food are the two best, and really the only safe, options.

The Food Standards Agency reports that leftover food should only be reheated once. Unfortunately, once it gets cold again, it is no longer completely safe to eat. 

Bacillus cereus is one of those heat-resistant bacteria, which is why “fried rice syndrome” is so dangerous.

While many cases of food poisoning are mild, Bacillus cereus can have devastating, even fatal, consequences. Therefore, it’s crucial to learn about the various symptoms one might encounter and when to contact a medical professional. 

However, depending on the type of bacteria and the body it has entered, these symptoms can vary in how and when they present, as well as the severity. So it’s extremely important that you know your own body and can determine what feels abnormal.

That being said, some people don’t see any symptoms for until almost three days later. It all depends on the digestive system, the food itself, and the type of bacteria present. 

However, if you experience symptoms of food poisoning, such as vomiting or diarrhea, for more than 24 hours, it’s crucial to seek medical attention promptly. 

If symptoms persist or worsen over 24 hours, immediate medical attention is necessary. A quick response can prevent severe dehydration and other potential complications from an otherwise completely curable problem. 

Typically, medical professionals will prescribe IV fluids to replace the electrolytes lost due to dehydration. Though in some cases, they may offer pharmaceuticals, such as antibiotics, to kill the internal bacteria as quickly as possible. 

But there can be other complications, especially in children, the elderly, or those with a weak immune system, such as infections, kidney failure, liver failure, or heart failure. 

And according to the World Health Organization (WHO), food poisoning causes more than 420,000 annually around the world; 30% of these fatalities occur in children under the age of five.

Embracing these technologies could greatly reduce the incidence of foodborne illnesses in the future.

According to ScienceDirect, food-borne illnesses cost individual states more than $55 billion per year, so ensuring food safety is not just a personal responsibility but a public health priority.

This tragic case serves as a sobering reminder of the importance of proper food storage practices. As we remember the young man whose life was cut short, it’s important to commit to being more vigilant about how we store and handle our food.