Bacillus Cereus (Reheated Rice Syndrome) Food Poisoning, Pathology, Symptoms, Diagnosis, Treatment

Bacillus Cereus (Reheated Rice Syndrome) Food Poisoning, Pathology, Symptoms, Diagnosis, Treatment

Bacillus cereus is a gram positive bacteria that is a common cause of food poisoning, a condition that can be referred to as ‘Reheated Rice Syndrome’ due to the fact that many cases can be from contaminated rice dishes. In this lesson, we discuss the common foods that can be contaminated by Bacillus cereus, including the types of infection from Bacillus cereus, the signs and symptoms, how it’s diagnosed and how it’s treated.

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JJ

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[trenttan]

I eat rice for over 50 years and never had any issues. We even left rice at room temperature from lunch to dinner, and it was okay. We would put leftover rice in the fridge overnight and reheat the next day. Never an issue. This is the first time I heard of this problem.

[MossyMozart]

I had a 90 year old friend who did not handle food well. She would leave leftover food out, storing it in her pantry many times instead of her friggy. She told me she had many cases of "stomach flu" but never food poisoning! Suuuure, my dear Ruby, suuure. But after I talked to her about it, she started keeping her leftovers in the friggy. No more "stomach flus" for the remainder of her life.

[supremacy]

My husband is Vietnamese, his mother would leave all the left over food on the table after eating and they would eat it later for the next meal. He would get so many stomach aches and issues for his whole childhood and adulthood that only stopped once we got married. He thinks he just grew out of it. I know it’s bc I put food in the fridge and throw out uneaten rice.
I just try to cook as much as we need per meal. It’s way too hot & humid where we live to play around with food.

[spelunkerd]

This is the closest reproduction of a high quality med school lecture I've ever found on Youtube, it brings back memories of those hard seats from decades ago. If anybody wonders what that was like, think of sitting in lectures like this, 8 hours a day, 5 days a week for a couple of years. I found the ID lectures like this to be the most interesting of all. If you get through that, you go on to application of these lessons and practical experience.

[ataboyboyboy]

Culturally I eat a lot of rice and I cook in large quantities, but I freeze them as soon as they cool down. I reheat straight from the freezer. Never ever had a problem.

[jaysmith]

I had the emetic type! I left reheated rice on the stove overnight and had just a spoonful in the morning. I was in the kitchen eating something else when I suddenly felt faint. I sat on the floor with my back to the wall. I was very weak and could barely move. I was really worried I was dying. Though I did not feel nauseous, a clear liquid vomit gushed out in three or four waves. After being still for about 15 or 20 minutes, I managed to get up and clean up. I went to bed, ate crackers and hot tea for a few days and drank electrolytes. I attributed it to the rice because I had not eaten much of anything else. Since then I have been very careful to cool rice quickly and refrigerate. Thank you!

[RicardoLopez-ubhs]

Culturally I eat a lot of rice and I cook in large quantities, but I refrigerate it as soon as it cools down. I reheat straight from the refrigerator . Never ever had a problem in 40 years.

[garycooney]

A number of years ago I ordered a side dish of rice from one of those open air Asian restaurants in the mall. It was late in the day so it’s safe to say the rice had been sitting in the warming tray for hours, a perfect environment for growing bacteria. I’ve never been so sick in my life. It was coming out of both ends for hours. I was so dehydrated I ended up at an urgent care facility where they put me on an IV. Not a pleasant memory.

[AZHITW]

I'm 74, half Japanese and half Mexican, I've eaten LOTS of rice and never had any BC issues. Until recently I've eaten short grain rice steamed and long grain for Mexican dishes (fried then steamed), I've recently switched to brown rice because old lady stomach likes fiber. I'm intensely careful with food handling, so maybe that helped skirt any food poisoning issues. I did get food poisoning a few times in my life, once in Mexico after eating in a restaurant, and another in San Francisco after eating sashimi.

[Supernumerary]

In Japan you are taught to NEVER eat leftover rice. Also, you eat all the rice that you are served. Extremely disrespectful of farmers to throw away rice. Cook only what you will eat.

[levansegnaro]

After cooking rice and beans i ferment them with bascillus subtilis natto to preserve them and increase their nutritional status. Natto creates a biofilm around the food to prevent pathogens from colonizing your food. Natto also produces vitamin k2 and nattokinase (an enzyme that breaks down plaques and prevents heart desease)

[PhilLesh]

You need to know basic food handling rules. Always keep cooked rice refrigerated, and any food left at room temp over two hours or kept at "food hold temp" for more than four hours (like on a steam table or prep area of a commercial kitchen) should be discarded.

On the other hand, as long as the rice is handled properly, refrigerating cooked white rice overnight will convert the simple starch into a complex starch which is healthier in regard to the glucose index of the rice and how long it takes your digestive system to digest the starches.

[rggmojm]

For us in Sri Lanka rice is the staple food for generations
so much so that we used to eat rice- based meals for breakfast, lunch and dinner. We have never had issues related to this type of poisoning. Personally, our household cooks rice ( brown long or short grain) in the morning for lunch and leftover is kept under room temperature ( around 28- 32) and used for dinner in the evening. Absolutely no issue. In Sri Lanka, keeping leftover rice cooked in the evening to which water is added just sufficient to cover rice and kept overnight ( at room temp ) consumed in the morning usually with added chopped onions with coconut cream and a pinch of salt is regarded as a probiotic fermented food source . No issue at all.

[vectorwolf]

One of my coworkers got BC poisoning from a Guamanian food truck because the rice was kept in a rice cooker on warm. I'd gotten food from it before and never had a problem. It's just sort of one of those things that can happen, something contaminates the rice and suddenly you've got a giant pot of misery and there'sno way to know until It's too late. 60k incidents is ridiculously understated... I think in most cases people just kinda deal with it, call it the stomach flu and move on. The prevalence of food trucks and cafeteria/fast service restaurants serving rice means there's no shortage of potential vectors.

[HugsXO]

I just went through this the past week. I never knew this was something to be aware of. Thank you for the video.

[ProctorsGamble]

Never gotten sick eating at home
Eating out now that’s a different story!

[piggypoo]

I don't understand how this happens. I always leave rice in the rice cooker. If it's not winter, I leave a crack open on the lid so it doesn't get too moist. Then, if it rice passes the smell test, I heat and eat. Longest the rice seems to be okay is 2 days, I usually eat the rice by 24 hours though.

Though I've encountered other instances where takeout starch-based meals do not pass the smell test in a very short amount of time. I'm convinced moisture and airflow has something to do with all this.

And then for other foods, my family likes to cook a bunch of food and it stays in the big pot on the stove. We reheat it once a day, or sometimes less. And sometimes it's such a big pot and the food is so viscous (saucy or it's a stew of sorts) the pot would still be warm even after leaving it overnight. I can count on my two hands the amount of times I've had to sh!t my brains out from some unknown reason throughout my lifetime, and on one hand the amount of times I've had to vomit for a non-flu and non-alcoholic reason. I don't know what you guys are doing.

And thinking about it, ever hear of packing a hot lunch for a student? I'd get rice and leftovers, heated in the morning and put a thermos for me. It would be warm for me at lunch time, that's like 4 hours of warm rice and entres isn't it? No problems there either.

And reading some comments, my dad grew up doing that thing: leaving last nights leftovers covered and on the dinner table. This was in asia where refrigerators were too expensive for the local people. Apparently gastrointestinal distress was not a regular thing. Maybe people are just built different.

[toybarons]

For years I used to be criticized by my dad who liked to cook. I would put away my hot food into the fridge if I wasn't going to eat it right away. When he would cook he would always leave food out to cool down so he kept telling me I was doing it wrong. I eat a lot of rice and I do tend to reheat my left over rice. I've never got sick from it. I also won't eat rice past a couple days, especially if it tastes off. Over 50 years and I've only had food poisoning twice. Once from eating chicken nuggets. The other time was more recent eating an avocado. I had no idea the skin could have bacteria and I didn't think to wash it first before pealing it. Dear lord that was an unpleasant few days.

[suzannw]

My family are Chinese immigrants who ate rice daily for decades. My parents left out rice at room temp overnight in the rice cooker for us to eat the next day, never did we have food poisoning. I’m wondering if gut micro biome or perhaps genetics plays a role in susceptibility to the infection. We weren’t the only Asian family to eat room temp reheated rice for years.

[lynnevoyle]

Over a billion asians from India to Japan have most likely eaten leftover, reheated rice with no issues. I think this highlights the need for cleanliness in the kitchen.