Bacillus cereus:
I was at a friend’s house and noticed that the rice was left in the rice cooker, cold, on the counter. I wasn’t sure how old the rice was but it made me think about Bacillus cereus.
Fried rice syndrome refers to food poisoning caused by the bacterium Bacillus cereus which occurs when cooked food is left at room temperature for too long.
Dr. Joe, a board certified emergency room physician, states that “Fried rice syndrome is a form of food poisoning caused by the Bacillus cereus bacterium. This bacteria is commonly found in foods that have been sitting at room temperature for extended periods.”
This bacteria can produce toxins as the food cools down, leading to symptoms like vomiting, diarrhea and abdominal cramps. Symptoms will happen a few hours after you have ingested the food and could last for 24 hours.
If the weather is hot and sunny, the two hour limit gets reduced to just one hour. So be aware, especially when at the beach or park with perishable foods.
Then recently, there has been a story circulating that happened in 2019 of a 20-year-old college student who died after eating spaghetti that he cooked, left out of the refrigerator and then reheated it, and ate it five days later.
Bacillus cereus is a common bacterium found in the environment. It is found in raw materials, in the soil, in fresh and marine waters and in plants. It only becomes a problem when certain cooked foods are not stored properly. This would include rice and pasta, as well as cooked vegetables and meat dishes.
Certain bacteria can produce toxins and the longer that food that should be refrigerated is stored at room temperature, the more likely it is to have these toxins grow.
Cooking foods at high temperatures will not kill this bacteria as it is resistant to high heat. These spores remain dormant, but given the right temperature and conditions, they will grow and become active. Bacillus cereus grows best in temperatures from 39 degree F to 118 degrees F.
The USDA suggested storing dry goods in a cool, clean, dry place away from extreme heat or cold.
With the upcoming holiday celebrations coming up, make sure you are aware of the possibilities of Bacillus cereus from foods left out too long. Keep dishes hot with chafing dishes or put them in the refrigerator after a couple of hours. Do not allow the spores to start growing under the “right” conditions.
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SALMONELLA:
Salmonella is a bacteria that can cause abdominal pain, vomiting, diarrhea, chills, fatigue, fever, loss of appetite, headaches and dehydration. It can be found in raw or undercooked poultry and eggs, raw, unpasteurized milk and cheese, and produce. It is spread through contaminated water, the environment, other people and animals.
A recent salmonella outbreak was linked to cantaloupes from Minnesota. Forty-five people were sent to the hospital and two people died. Nationwide, at least 99 cases of salmonella have been linked to cantaloupes.
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ESHERICHIA COLI OR E. COLI:
Esherichia coli, or E. coli, bacteria live in our intestines. But certain strains, such as E. coli 0157:H7, can cause severe stomach cramps, bloody diarrhea and vomiting.
Food contaminated with E. coli comes from contaminated water or food, especially raw vegetables and undercooked ground beef. The elderly and young children have a greater risk of developing a life-threatening form of kidney failure.
Symptoms begin three to four days after ingestion of the bacteria and could give you diarrhea, stomach cramping, nausea and vomiting. There is no specific treatment. Drinking lots of fluids to prevent dehydration and resting at home is the best remedy.
Urinary tract infections are common and especially for the elderly. It is caused by the same bacteria that contaminates food, Escherichia coli, and can be treated with antibiotics.
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STAPHYLOCOCCUS AUREUS:
Staphylococcus aureus is present in poultry and cooked meat products such as ham or corned beef. It can cause skin and soft tissue infections such as abscesses or boils. It enters the body through a cut in the skin and not through ingesting.
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LISTERIA:
Listeria is a bacteria found in unpasteurized milk and cheese, ice cream, raw or processed vegetables, raw or processed fruits, raw or undercooked poultry, sausages, hot dogs, deli meats, and raw or smoked fish and other seafood. It can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions. Antibiotics can rid your body of this infection.
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CLOSTRIDIUM PERFRINGENS:
C. perfringens is a form of food poisoning that causes diarrhea and stomach cramps, which usually occurs six to 24 hours after ingesting. Drink lots of fluids to avoid dehydration as there is no specific medication.
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CAMPYLOBACTER:
Campylobacter is the most common bacterial cause of diarrhea. It is caused by eating raw or undercooked poultry or eating something that touched it. It can also be found in seafood, meat and produce. The antibiotic Ciprofloxacin is a recommended treatment.
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VIBRIO PARAHAEMOLYTICUS:
Vibrio parahaemolyticus is a bacteria found in the sea and in estuaries and causes gastrointestinal problems. Symptoms include watery and bloody diarrhea, abdominal cramps, nausea, vomiting, fever and headache. It runs its course after 7 days and treatment is to drink lots of liquid.
If we are aware of the many ways our foods can get contaminated and make us sick, we can be more careful about how we treat food.
Hawaii Community College’s Culinary Program’s I Ola Na Ke Kino and Da’Ohana Corner Cafe are open this week. Check the menu out at:http://hawaii.haawaii.edu/cafeteria or call 808 934-2559.
Email Audrey Wilson at audreywilson808@gmail.com.
