RICE

Bacillus cereus, or B. cereus, is a rod-shaped, toxin-producing gram-positive bacterium that can multiply rapidly at room temperature and create abundant amounts of preformed toxins that can cause gastrointestinal illness. Additionally, B. cereus can form spores, which allow them to survive in extreme temperatures and conditions. It’s often found as a contaminant in various large-batch cooked foods including cooked vegetables and starchy foods, like rice and pasta. These foods become contaminated with B. cereus before being cooked and after being left at room temperature for prolonged periods, meaning the initial contamination typically comes from cross-contamination during handling or cooking. When an individual consumes contaminated food products, they may experience one of two types of food poisoning syndromes: predominantly diarrheal symptoms or a predominantly upper gastrointestinal syndrome characterized by nausea and vomiting without diarrhea. Individuals may also experience constitutional symptoms such as fever, malaise, and fatigue. 

Fried rice syndrome refers to food poisoning caused by foods contaminated with B. cereus bacteria. It received its name from some early cases of food poisoning linked to leftover rice or cooked rice that was not refrigerated properly and later used to make rice-based dishes at restaurants. Of note, it’s important to remember that this illness is not only linked to rice. 

Individuals with severe food poisoning symptoms should immediately seek medical attention for appropriate treatment. To prevent food poisoning, it is important to avoid eating foods that may have been left at room temperature, which falls in the danger zone (i.e., a temperature zone from 40°F to 140°F, which allows bacteria to multiply rapidly). Therefore, when in doubt, throw the leftover foods out!