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20-Year-Old Dies Of 'Fried Rice Syndrome' After Eating 5-Day-Old Pasta
There is a common belief that you should never reheat rice. However, this is not true. It is possible to reheat rice, but people must take precautions to ensure it is safe to eat.Rice is more problematic than some other leftover foods as it may contain bacteria called Bacillus cereus, which survive some cooking processes.This bacterium is often the cause of food poisoning from reheated or cooked rice. Food poisoning usually causes diarrhea and vomiting and can cause severe complications in people with other health issues.If people do not follow food safety guidelines correctly, the bacteria may grow on leftover rice and make people sick. However, handling food correctly can prevent illness.Share on PinterestIf a person follows food safety guidelines, they can reheat rice without risk.The United States Department of Agriculture (USDA) outline the safest ways to cook, store, and reheat food, including rice, properly.Each of the following steps will ensure that reheated rice has a low risk of making people sick:1. Wash hands wellAlways wash hands thoroughly before preparing and cooking food. Keep utensils that have touched raw animal products separate.2. Cook the rice properlyWhen cooking rice, make sure that it reaches a high temperature. Keep it out of the danger zone — between 40°F and 140°F — where bacteria grow rapidly.Serve rice immediately after cooking.3. Cool the leftovers quicklyTo further reduce bacteria growth, cool food quickly by:Dividing the food into shallow food containers and sealing them with a lid.Placing hot food directly into the fridge or freezer. Risottos or paellas will freeze better than plain rice.Do not leave rice or any hot food sitting out for more than 1 hour.4. Store leftovers properlyThe USDA recommend only storing leftovers for set periods:Dispose of fridge leftovers after 3 to 4 days.Dispose of freezer leftovers after 3 to 4 months.Store foods at a safe temperature. According to the USDA, room temperature is 90°F, which is the ideal temperature for bacteria to grow. Bacteria grow rapidly between 40°F and 140°F.Store foods at 40°F and below. Make sure the fridge is at this temperature or lower.Throw away any leftovers kept at room temperature for over 2 hours.5. ReheatingWhen reheating rice, make sure it is piping hot throughout.To microwave leftover rice:Open the storage container and remove the lid. For each cup of rice, add 1–2 tablespoons of water. Place the lid lightly back on top to allow the rice to re-steam.Place in the microwave and heat for 3–4 minutes, or until piping hot throughout.Make sure the internal temperature of the rice is at 165°F or higher. If unsure, use a food thermometer.Serve immediately.To stir-fry leftover rice:Place the rice in a wok or sauté pan with your choice of oil.Turn the stove to medium heat, stirring the rice continuously. Make sure to break up the clumps of rice.Stir continuously to cover the rice evenly in oil.Use a thermometer to make sure internal temperature is at least 165°F.Serve immediately when piping hot.To steam leftover rice:Place the rice in a saucepan with 1–2 tablespoons of butter or oil.Add 1–2 tablespoons of water for each cup of rice and bring to a simmer. Keep the lid on the saucepan.Stir occasionally. Once the water has boiled off, check that the internal temperature is above 165°F.Serve immediately if piping hot.It is safe to eat the rice cold as long as it has been cooled and stored correctly. Do not leave reheated rice sitting on the counter.Following these steps will reduce the risk of food poisoning. Do not reheat the rice more than once as this further increase the risk of food poisoning.Food poisoning symptoms typically include:diarrheavomitingabdominal painfeverchillsThe symptoms will come on quickly and should only last a short time. According to one report, there may be up to 84,000 cases of food poisoning caused by Bacillus cereus each year in the U.S.Most people will recover quickly with no complications. Speak to a doctor if:symptoms persist longer than 48 hourssymptoms worsennew symptoms appearReheating rice is safe when done correctly. It is essential to practice food safety and hygiene whenever cooking.Following specific steps will reduce bacteria growth and limit the risk of food poisoning from eating reheated rice.
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The Student Who Ate 5-Day Old Pasta And His Liver Shut Down
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A Student Ate 5 Day Old Pasta For Lunch. This Is How His Liver Shut Down.
Fulminant Liver Failure in Association with the Emetic Toxin of Bacillus cereus. https://www.nejm.org/doi/full/10.1056/NEJM199704173361604
Sudden Death of a Young Adult Associated with Bacillus cereus Food Poisoning. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3232990/
Acute Liver Failure after Ingestion of Fried Rice Balls: A Case Series of Bacillus cereus Food Poisonings. https://doi.org/10.3390/ toxins14010012
Fatal Family Outbreak of Bacillus cereus-Associated Food Poisoning. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1233987/
Bacillus cereus and its food poisoning toxins. https://pubmed.ncbi.nlm.nih.gov/9435100/
Liver Zonation – Revisiting Old Questions With New Technologies. https://www.frontiersin.org/articles/10.3389/fphys.2021.732929/full
Bacillus cereus food poisoning. https://www.nejm.org/doi/full/10.1056/NEJM197801192980306
Tox and Hound: D and Toxin-Induced Hepatic Microvesicular Steatosis https://toxandhound.com/toxhound/ff-microvesicular-steatosis/
ENCEPHALOPATHY AND FATTY DEGENERATION OF THE VISCERA. A DISEASE ENTITY IN CHILDHOOD. https://pubmed.ncbi.nlm.nih.gov/14055046/
Whatever happened to Reye’s syndrome? Did it ever really exist? https://pubmed.ncbi.nlm.nih.gov/10470768/
Regulation of the structure and activity of pyruvate carboxylase by acetyl CoA. https://pubmed.ncbi.nlm.nih.gov/22120519/
Prevalence of Alcoholic Fatty Liver Disease Among Adults in the United States, 2001-2016.
Goldfrank’s Toxicologic Emergencies 11th ed.
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