Last year, the case of a 20-year-old who died in 2008 resurfaced on TikTok. The college student passed away after reportedly eating spaghetti that he cooked, left out of the fridge, and then reheated five days later. Despite the time lag, we’re still ruminating about it.
In a subsequent viral video, TikToker @jpall20 shared the cautionary tale “for all the students and meal-preppers out there,” amassing over 2 million views and over 8,000 comments.
The case, like most things these days, has caused some panic online, and brought attention to a condition which is known more colloquially referred to as “fried rice syndrome”: food poisoning from a bacterium called Bacillus cereus, which becomes a risk when cooked food is left at room temperature for too long.
“This has to be some form of #naturalselection because idk how this isn’t common sense,” @jpall20 wrote. Commenters were quick to chime in. “I wouldn’t even eat something a week old that had been refrigerated,” one user wrote. “No way that container didn’t audibly hiss when he opened it,” another added. “A week? I get nervous when I leave it out a few hours,” a third person wrote.
@jpall20 This has to be some form of #naturalselection because idk how this isnt common sense #leftovers #spoiledfood #bacteria #foodpoisoning
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According to a report published in the Journal of Clinical Microbiology, the Brussels, Belgium-based student reportedly began experiencing nausea, abdominal pain, a headache, diarrhea, and vomiting. He died at 4 a.m., nearly 10 hours after eating the contaminated pasta. The autopsy claims that he suffered moderate centrilobular liver necrosis, which led to organ shutdown.
Although death is rare, B. cereus can cause gastrointestinal illness if food isn’t stored properly. Here’s what to know and how to protect yourself.
What is ‘fried rice syndrome’?
“Baccilus cereus is a common bacterium found all over the environment. It begins to cause problems if it gets into certain foods that are cooked and not stored properly,” explains Enzo Palombo, Professor of Microbiology, Swinburne University of Technology. “Starchy foods like rice and pasta are often the culprits. But it can also affect other foods, like cooked vegetables and meat dishes.”
B. cereus is problematic because it produces a type of cell called a spore, which is very resistant to heating. So while heating leftovers to a high temperature may kill other types of bacteria, it might not have the same effect if the food is contaminated with B. cereus.
@drjoe_md Fried Rice Syndrome is a type of food poisoning caused by the bacteria Bacillus cereus, often associated with improperly stored or reheated fried rice dishes. What’s the longest you’ve left out food that should have been refrigerated but still ate it? I want to know! #foodpoisoning #leftovers #pastalover #friedrice #healthydiet
The symptoms of infection with B. cereus include diarrhoea and vomiting, and while the illness tends to resolve in a few days, people who have underlying conditions may be more likely to need medical attention.
How can I avoid it?
The aim is to be careful when storing foods, but not freak out too much. So basically: leftovers should be hot when they need to be hot, and cold when they need to be cold. That means after you meal prep, just pop your meals straight in the fridge and don’t worry about waiting for them to cool.
Also, if you can, break a large batch up into smaller portions. When you put something in the fridge, it takes time for the cold to penetrate the mass of the food, so smaller portions will help with this. This will also minimise the times you’re taking the food out of the fridge.
In terms of food left out (we’re talking grazing tables, buffets etc), it’s a good idea to follow the two hour/four hour rule, according to Palombo. “If something has been out of the fridge for up to two hours, it’s safe to put it back. If it’s been out for longer, consume it then and then throw away the leftovers. If it’s been out for longer than four hours, it starts to become a risk. The common adage of food safety applies here: if in doubt, throw it out.”
It’s also worth keeping in mind the general principles of food hygiene like washing your hands before preparing food, using clean utensils, and not cross-contaminate cooked food with raw food. Here are some more handy tips for when you’re prepping food, according to Better Health:
1. Wash your hands in warm, soapy water and dry them well before preparing food. Wet hands are more likely to transmit bacteria so take the time to dry them thoroughly.
2. Don’t use the same cutting board for raw food that will be cooked (such as meat) and foods served uncooked (such as salads). This reduces the chances of cross-contamination of food.
3. If you don’t have separate cutting boards or utensils to prepare raw foods and ready-to-eat foods, thoroughly clean and dry them between each use.
4. Note that most food should be cooked to a temperature of at least 75 °C. Check the cooking temperature with a thermometer. If you don’t have one, make sure you cook poultry until the meat is white, particularly near the bone. Cook hamburgers, mince, rolled roasts and sausages right through until their juices run clear. Cook white fish until it flakes easily with a fork.
5. Rinse raw fruits and vegetables with clean water before using them.
6. If you feel unwell, let someone else prepare the food.
What should I do if I think I have food poisoning?
If you experience symptoms and think you have food poisoning, see your doctor as soon as possible. It’s also a good idea to report your illness to your local council or the Department of Health, so that the causes can be investigated. This is particularly important if you think the illness is related to eating out at a restaurant or café, or to food purchased from a shop or takeaway outlet.
