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Fried Rice Syndrome: A Deadly Food Poisoning Trend

In recent weeks, a 15-year-old incident has gained popularity on social media platforms, shedding light on a food poisoning case known as Fried Rice Syndrome. The incident involves a young man who tragically lost his life after consuming five-day-old, unrefrigerated pasta. The TikTok user @jpall20 went viral for sharing the story, cautioning students and meal preppers against leaving their food out for extended periods.

The Journal of Clinical Microbiology initially published this case back in 2011, recounting the untimely death of a 20-year-old Belgian student in 2008. After consuming the old pasta with tomato sauce, he experienced severe vomiting and gastrointestinal symptoms. The healthy young man passed away the following day. An autopsy later revealed that his demise was due to acute liver failure and that the pasta contained significant amounts of Bacillus cereus, the bacteria responsible for Fried Rice Syndrome.

What Exactly is Fried Rice Syndrome?

Fried Rice Syndrome refers to food poisoning caused by Bacillus cereus. This type of bacterial infection can occur when food is left at room temperature for short periods, even just a few hours. Bacillus cereus produces spores that release harmful toxins, as explained by Robert Gravani, a Food Science professor at Cornell University.

The bacteria thrives in pre-cooked starchy foods like rice and pasta, with an optimal growth temperature between 40 and 140 degrees Fahrenheit.

Unrefrigerated cooked white rice, commonly used in making fried rice, has been historically associated with early documented cases of Fried Rice Syndrome. Dr. Cynthia Sears, a food-borne infections expert and professor of medicine at Johns Hopkins University, explains that keeping cooked rice at an inappropriate temperature allows the spores to germinate and produce heat-stable toxins.

It’s important to note that reheating the food will not eliminate or neutralize the toxins and spores that cause illness.

Recognizing Symptoms and Preventing Fried Rice Syndrome

Dr. Gravani states that Bacillus cereus infection manifests in two forms: vomiting syndrome and diarrheal syndrome. Fried Rice Syndrome, specifically, presents as the vomiting type. The incubation time is incredibly short, and symptoms usually appear within one to six hours of consuming contaminated food. Nausea, vomiting, and abdominal pain are common indicators of this syndrome.

To prevent Fried Rice Syndrome, it is vital to adhere to proper cooking, cooling, and storage practices for food.

In Conclusion

Fried Rice Syndrome, a dangerous food poisoning trend, has garnered significant attention on social media platforms recently. One tragic incident from 15 years ago has sparked a renewed discussion about the potential risks of consuming food left at room temperature. Bacillus cereus, the bacteria responsible for this syndrome, thrives in starchy foods like rice and pasta. By practicing proper food handling and storage techniques, individuals can minimize the risk of falling victim to this potentially life-threatening illness.

Source: [WION News](https://www.wionews.com)