Understanding Fried Rice Syndrome: A Doctor's Guide to Safe Rice Consumption

A medical expert has shed light on the potential dangers of improperly stored cooked rice, a condition commonly referred to as "Fried Rice Syndrome." Dr. Daniel, a physician based in Vienna, explained in a recent video that uncooked rice and other starchy foods can contain spores of the bacterium Bacillus cereus. These spores are remarkably heat-resistant and can survive the cooking process. "If cooked rice is subsequently left at lukewarm temperatures or at room temperature for several hours, these spores can germinate into bacteria, which then multiply and produce toxins," Dr. Daniel stated. He elaborated that these toxins can lead to symptoms such as nausea and vomiting within 30 minutes to 6 hours after consumption, or diarrhea within 6 to 15 hours. While symptoms typically resolve within 24 hours, Dr. Daniel stressed the importance of adequate hydration during recovery. He also issued a particular warning for vulnerable groups: "Special caution is advised for children, pregnant women, and individuals with weakened immune systems, as they face an increased risk of severe illness." He cited reports of fatalities in children linked to this type of food poisoning. To prevent "Fried Rice Syndrome," Dr. Daniel provided clear guidelines: "You should not leave rice unrefrigerated for more than one hour after cooking. Leftovers should be stored in the refrigerator at temperatures below 5°C for a maximum of one day and thoroughly reheated before consumption, but only once." These recommendations aim to minimize the risk of bacterial growth and toxin formation, ensuring food safety for consumers.

kurier.at

Arzt warnt: So schnell kann gekochter Reis kann giftig werden

Bleiben gekochte Nudeln und Reis zu lange ungekühlt stehen, droht eine Lebensmittelvergiftung.