Bacillus Cereus Food Poisoning https://www.ba-bamail.com/health-articles/bacillus-cereus-food-poisoning/
No matter how much you maintain hygiene and
cleanliness when preparing or eating food, you could still suffer from
food poisoning due to a nasty bacterium called Bacillus cereus. It
contaminates your food when you store it at room temperature for several
hours, and it survives even after you refrigerate it or reheat it in
the microwave. This poisoning earned the nickname "fried rice syndrome"
in the early 1970s when cases of food poisoning were reported at a
Chinese restaurant in the US, but it can thrive in any starchy food like
pasta, potatoes, pastries, and of course rice, as well as in cooked
meat, vegetables, dairy products, and soups. What exactly does it do,
and how can you avoid it? You’ll learn all about that right now.
What Are the Symptoms of Bacillus cereus
Food Poisoning?
There are two types of food poisoning you can suffer from due to
consuming food contaminated with Bacillus cereus. When it’s present in
moderate amounts and develops in the intestines, it can cause diarrhea;
if it grows in large quantities on the food itself, it can primarily
cause vomiting. Of course, you can experience both symptoms
simultaneously, and additional symptoms include high fever, abdominal
cramps, and pain. These symptoms begin about 6 hours after consuming
contaminated food, unlike the norovirus, which has similar symptoms but
causes them 12-48 hours after eating contaminated food. It takes 24
hours to a few days to recover from these symptoms.
What Causes Bacillus cereus to Grow in
Food?
Generally, there may be a small amount of Bacillus cereus in any food
you prepare, and in such quantities, it’s harmless. The problem is that
it multiplies very quickly after cooking, especially in starchy food
left at room temperature for several hours. A study published in 2006
even showed that the bacterium doubles itself in just 20 minutes,
meaning its quantity in food increases exponentially within a few hours.
What’s surprising is that microwaving doesn’t kill this bacterium, so
unlike bacteria like Salmonella or E. coli, it can still cause harm even
after reheating the food.
How Is Bacillus cereus Food Poisoning Treated?
If you’ve consumed food with high levels of Bacillus cereus, all you can
do is drink plenty of fluids and take medications to prevent diarrhea
and vomiting, which a doctor can prescribe. Some people, such as
children with weak immune systems, may develop complications from the
infection and require special treatment.
You should see a doctor if you experience:
Diarrhea that doesn’t stop after two or three days
A high fever above 38°C (100.4°F)
Signs of dehydration, such as dizziness, general weakness, dry
mouth, lack of urination, and sunken eyes
If the symptoms are very severe, you might be prescribed antibiotics
like vancomycin, gentamicin, chloramphenicol, or carbapenem, but in most
cases, this isn’t necessary. If you reach the point of needing
antibiotics, you’ll likely already be in the emergency room.
How to Avoid Bacillus cereus Food
Poisoning?
What you need to do is prevent this bacterium from developing in the
food you prepare, which means refrigerating the dishes you’ve made
within two hours of them being ready. Cooling significantly slows the
bacterium’s growth rate, though it doesn’t stop it entirely. Therefore,
it’s generally not recommended to consume cooked starchy food after
three days in the fridge, as it could develop dangerous levels of the
bacterium by then.
Follow these tips to avoid Bacillus cereus food poisoning:
1. Store starchy food in a cool area: Keep
the rice, pasta, and potatoes you buy in a cool, dry place until you use
them for cooking.
2. Wash your hands before preparing food: This will significantly reduce
the amount of bacteria that develops in the food you make.
3. Cook food thoroughly: Ensure the rice or pasta you prepare is fully
cooked in boiling water.
4. Cool food quickly: Don’t leave the food you’ve prepared out for more
than two hours. If you cooked a dish and served it to guests right after
it came out of the oven, put it in the fridge immediately after the
meal.
5. Don’t reheat food more than once: If you took leftovers out of the
fridge and reheated them, eat everything and discard what’s left. Don’t
put it back in the fridge.
6. Dispose of food that’s been in the fridge too long: If it’s been more
than two or three days and you’re unsure if the food is safe to eat,
it’s better to throw it out than to eat it and regret it later.
In Summary
Bacillus cereus is a bacterium present in all starchy food you prepare
and even in other dishes. At low levels, it’s harmless, but if you don’t
store food in the fridge within two hours of preparation, it can grow
to dangerous levels and cause diarrhea and vomiting. The symptoms of
this food poisoning should subside within 24 hours, but it can persist
longer, lead to complications, and require antibiotics. Share this
information with everyone you know, especially those who tend to reheat
food, store it back in the fridge, and eat it again – this habit can be
very dangerous!