- Bacillus cereus food poisoning, sometimes called “fried rice syndrome,” occurs when rice or other foods are left at room temperature for too long, allowing Bacillus cereus bacteria to multiply and produce toxins. This condition is particularly associated with cooked rice that has been improperly stored.
- B. cereus causes two types of food poisoning. The emetic (vomiting) type is caused by a heat-stable toxin produced in the food before consumption. This form is commonly linked to rice dishes, hence the name “fried rice syndrome.” Symptoms typically occur within 30 minutes to 6 hours after eating and include nausea and vomiting.
- The diarrheal type is caused by a different toxin produced by B. cereus in the intestines after consuming contaminated food. Symptoms include watery diarrhea and abdominal cramps, typically occurring 6-15 hours after eating.
- Prevention focuses on proper food handling practices. Cooked rice should be served hot (above 140°F/60°C) or cooled quickly and refrigerated within 2 hours of cooking. Refrigerated rice should be stored at 40°F (4°C) or below and used within 1-2 days. Reheated rice should reach at least 165°F (74°C) throughout.
- Most cases resolve within 24 hours without specific treatment. Management typically involves maintaining hydration and resting. While usually mild, the illness can be more severe in young children, elderly people, and those with compromised immune systems.
