Fried rice syndrome is food illness caused by Bacillus cereus, a bacterium that can contaminate rice and other starchy foods. The word is commonly connected with fried rice since it is usually cooked in big quantities and may be carelessly preserved.
1. Cause:
Bacillus cereus generates spores that can withstand cooking. If cooked rice is left at room temperature, the spores will germinate and reproduce. Bacillus cereus generates toxins that can cause vomiting and diarrhoea.
2.Risk factors:
- Large batches: Cooking and storing big volumes of rice might cause incorrect cooling and promote bacterial growth.
- Improper storage: Leaving rice at room temperature for long periods poses a considerable risk.
3. Symptoms:
- Emetic Syndrome: Nausea and vomiting occur within 1-5 hours of intake.
- Diarrheal Syndrome is characterized by abdominal cramps and diarrhea, often lasting 6-15 hours after ingestion.
4. Prevention:
- Cook rice thoroughly to kill bacteria.
- Refrigerate cooked rice within two hours to prevent bacteria growth.
- To prevent bacteria growth during storage, reheat leftover rice thoroughly.
Tips for Safe Rice Preparation:
- Cook Rice Properly: Ensure rice is cooked at the correct temperature and for the right duration to kill bacteria.
- Cool Rapidly: Spread out cooked rice on a baking sheet to cool it quickly before refrigerating.
- Store Correctly: Keep rice in airtight containers in the refrigerator.
- Use Quickly: Consume refrigerated rice within a few days.
- Reheat Thoroughly: When reheating, ensure rice is steaming hot throughout.
By following these precautions, the risk of fried rice syndrome can be minimized, ensuring that rice dishes are safe to eat.
