Food safety experts had said, starchy meals such as cooked rice and pasta can go bad after one or two days, even if they are refrigerated. As a result, such items should be consumed as quickly as possible because holding them for later may result in food poisoning. Every year, millions of Nigerians become ill as a result of foodborne illness, which leads to hospitalisation or worse.
Reheated rice sickness is a type of food poisoning caused by Bacillus cereus, a pathogen that grows in inadequately cooled starches. Rice is an important staple in Nigeria, however nutritionists caution that it should not be reheated and should be eaten on the same day it is cooked to avoid the danger of hazardous bacteria. Many people rely on leftovers for quick lunches, but things such as rice should only be heated once, according to the expert.
The reasons for this are as follows: first, reheating can modify the chemical composition of food, resulting in harmful compounds that can injure kidneys and other organs. Second, cooling certain meals before reheating might encourage the growth of harmful germs such as E. coli and listeria.
The experts advise that rice is one of the most harmful foods to reheat. When rice cools, it may grow Bacillus cereus, a bacterium prevalent in soil and plants. Since the spores can survive heating, reheating does not eliminate the risk of illness, which can include vomiting and diarrhoea. To reduce this danger, keep rice in the refrigerator within two hours of cooking, preferably in an airtight container. However, leaving rice out for an extended period of time can promote bacterial growth.
A 20-year-old Belgian man apparently died from ‘friedrice syndrome’ after reheating pasta that had been left out for five days. He developed severe symptoms quickly after eating, including nausea and abdominal pain, and died within 10 hours. A post-mortem investigation found liver damage, which contributed to organ failure. Cooked rice can produce Bacillus cereus bacteria, which can induce vomiting, diarrhoea, and stomach cramps.
Although cooked rice can be stored for months on the shelf, it only lasts about a day in the fridge before spoiling due to the presence of Bacillus cereus, which is commonly found in raw foods such as potatoes, peas, beans, and various spices.The bacteria are most prolific in rice or grains that have been left out at ambient temperature or in an overly warm refrigerator, but they can also develop in leftover rice stored at safe temperatures.
Cooking rice does not kill the spores, therefore if cooked rice or pasta is left out at room temperature, the spores will proliferate quickly and produce dangerous poisons.Symptoms of Bacilluscereus infection include vomiting, diarrhoea, and stomach cramps. Elderly people and those with compromised immune systems are more likely to get infections from this bacteria.
Bacillus cereus, which is commonly found in raw foods such as potatoes, peas, beans, and some spices, is particularly prolific in rice or grains that have been left out at ambient temperature or in a too warm refrigerator, although they can even grow in leftover rice stored at safe temperatures. Cooking rice does not kill the spores, therefore if cooked rice or pasta is left out at room temperature, the spores will proliferate rapidly and produce dangerous poisons.
