A dietitian has issued a warning about the dangers of leaving food out at room temperature, follwoing a trend circulating on social media.
The trend, known as ‘fried rice syndrome’, refers to a type of food poisoning caused by the bacteria Bacillus cereus, which can develop in dry foods like pasta and rice if they are left out.
This trend gained momentum on TikTok in 2023 following reports of a student who died from a toxin produced by Bacillus cereus.
The student had reheated a bowl of spaghetti Bolognese that had been left out for several hours.
The 20-year-old Belgian, identified as AJ, had eaten the leftover dinner days later before going out to play sports with friends, according to The Mirror.
After returning home complaining of a headache and stomach pains, he experienced vomiting and diarrhoea.
He decided to sleep it off but was later found by his parents when he failed to attend class.
His post-mortem revealed the presence of Bacillus cereus, a bacterium that produces a toxin when heated or left out for too long, as stated by the Centers for Disease Control and Prevention (CDC).
While Bacillus cereus is most commonly linked to food poisoning, it is increasingly being reported as a cause of serious and potentially fatal non-gastrointestinal-tract infections, reports GloucestershireLive.
It has been revealed that leaving cooked rice out at room temperature can lead to food poisoning, as uncooked rice harbours Bacillus cereus spores strong enough to survive the cooking process.
If rice is not properly stored after cooking, it becomes a breeding ground for bacteria as the spores proliferate.
Kyndall Weir MS, RD, an expert dietician who works with college and professional athletes, shared insights from her experience regarding the ‘temperature danger zone’.
She recalled a story of an athlete who ate pizza left unrefrigerated over several days during a tournament.
When queried if he stored the pizza in a ‘mini fridge’, the athlete replied, “He didn’t have a mini fridge, he just left it out and was eating all weekend long”.
Kyndall underscored the risks associated with such practices, stressing the peril of storing foods outside their recommended temperatures.
She outlined: “If something is supposed to be refrigerated and it reaches above 40 degrees (Fahrenheit), bacteria can start to grow.”
However, she said: “On the other hand, something that is supposed to be hot, like that rice that was cooked, cools down below 140 degrees Fahrenheit, that is also in the temperature danger zone. Why is that dangerous? That bacteria growth can make you ill.”
