this post was submitted on 05 Oct 2024
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20-Year-Old Dies From 'Fried Rice Syndrome' After Eating Leftover Pasta (www.iheart.com)
submitted 1 month ago by [email protected] to c/[email protected]
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The bacteria is best known for causing a type of food poisoning called "Fried Rice Syndrome," since rice is sometimes cooked and left to cool at room temperature for a few hours. During that time, the bacteria can contaminate it and grow. B. cereus is especially dangerous because it produces a toxin in rice and other starchy foods that is heat resistant and may not die when the food it infects is cooked.

And

Unfortunately, that was the case for a 20-year-old student, who passed away after eating five-day-old pasta.

His story was described in the Journal of Clinical Microbiology a few years back, but has since resurfaced due to some YouTube videos and Reddit posts. According to article, every Sunday the student would make his meals for the entire week so he wouldn't need to deal with making it on the weekdays. One Sunday, he cooked up some spaghetti, then put it in Tupperware containers so that days later, he could just add some sauce to it, reheat it and enjoy it.

However, he didn't store the pasta in the fridge, rather he left it out on the counter. After five days of the food sitting out at room temperature, he heated some up and ate it. While he noticed an odd taste to the food, he figured it was just due to the new tomato sauce he added to it.

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[โ€“] [email protected] 1 points 1 month ago (1 children)

Wait, so since tomatoes are acidic is that why it's not as big of a deal to let dishes with it cool completely before fridgerating? My ex told me that fridgerating too early makes the tomato go sour, so like chili I try to split into smaller containers to cool more quickly. Still makes me nervous leaving it out too long, but I haven't had issues yet

[โ€“] [email protected] 2 points 1 month ago

Not sure about the sourness thing, but a tomato pasta sauce without meat can probably get away with it a few hours longer, but I'd probably still just pop it into the fridge when it got cool enough anyway.

Chili with meat in, I'd be more careful of.