Bacillus cereus is a toxin-producing bacterium that causes food poisoning. Starchy foods, such as rice, are the most commonly affected food types. (KoSPS) Bacillus cereus is a toxin-producing bacterium that is one of the most common causes of food poisoning, also known as "fried rice syndrome." It is estimated that 63,000 food poisoning cases caused by Bacillus cereus occur in the United States each year. According to a 2019 article published in the journal Frontiers in Microbiology. However, the vast majority of cases go unreported because symptoms are generally mild and resolve spontaneously with rest and hydration.
Fried leftover rice is the culprit, says Philip Tierno, a microbiologist and clinical professor at New York University Langone Health. After the rice is cooked, it is usually left to cool at room temperature for more than two hours before being fried with other ingredients. Chilling the rice ensures that the finished fried rice doesn't become lumpy or soggy. But reheating doesn't eliminate the toxins the bacteria have already produced. "KdSPE" Symptoms "KDSPs" bacteria release two types of toxins, each causing a different illness—one causes diarrhea and the other causes vomiting, according to the U.S. Food and Drug Administration (FDA) Bad Bug Book. "KDSPE" "KDSPS" first type. After the toxin is released in the small intestine, the bacteria are ingested and cause diarrhea, cramps, and occasionally nausea, but rarely vomiting. Symptoms usually begin 6 to 15 hours after eating contaminated food, including various types of meat, milk, vegetables or fish. Symptoms usually subside after a day. "KDSPE" "KDSPs" are the second type of toxins that are released by bacteria in food before consumption. Starchy foods, such as rice, are the most common affected food sources. The toxin causes vomiting and nausea within 30 minutes to 6 hours after eating contaminated food. Symptoms disappear after about 24 hours. [Top 7 Bacteria in Food That Make You Sick] Diagnosis, Treatment, and Complications
Anyone is susceptible to illnesses caused by bacteria. According to a 2018 review article, doctors diagnose Bacillus cereus food poisoning by testing a patient's vomit or stool for the bacteria, and then comparing the bacterial strains in the sample to known contaminated food sources or known causes of the disease. Strains match. For most people infected with B. cereus, resting and staying well hydrated is enough to allow the body to clear the infection on its own, usually within a day. Complications, including aseptic meningitis, gangrene, and cellulitis, typically occur only in people with compromised immune systems, those with surgical wounds, or those using intravenous medications.
If medical treatment is needed, doctors will focus on treating the symptoms, such as giving dehydrating fluids through an IV. Sometimes, when vancomycin remains in the digestive tract for too long, the antibiotic is used as a cure-all, Tierno said: "KDSPE" "KDSPs" "KDSPE" Bacillus cereus is a rod-shaped bacterium that produces two toxins—one is The bacteria cause diarrhea when ingested, and another toxin causes vomiting. After contaminated food is eaten. Prevention
Keep hot foods (above 140 degrees Fahrenheit, or 60 degrees Celsius) and cold foods (below 40 degrees Fahrenheit, or 4 degrees Celsius) hot, according to the U.S. Department of Health and Human Services. status is critical to reducing the risk of B. cereus disease. Heating or freezing any food for longer than 2 hours may not prevent illness.
"Bacillus cereus naturally colonizes uncooked rice grains," Tierno said. The bacteria produce spores that easily survive the cooking process and grow best at room temperature. "KDSPE" "KDSPs" heating food to temperatures above 165°C or 74°C (15°C) kill cells but not the toxins if they have formed, according to a 2017 article in TH.