Latest news with #Bacilluscereus
Yahoo
20-05-2025
- Health
- Yahoo
The Major Frozen Pasta Recall That Affected Multiple Brands
Pasta seems like a pretty benign food, but it can be surprisingly dangerous. In one tragic incident, a 20-year-old Belgian man died from eating cooked pasta that was kept for too long at room temperature. The proper way to store both pasta and cooked rice -- both of which can be breeding grounds for the deadly Bacillus cereus toxin -- is to refrigerate them within two hours of preparation. You should also keep your cooked pasta in the fridge for no longer than four to five days. So, is the only risk from home-cooked pasta? Unfortunately, this isn't the case, since there have been numerous store-bought pasta recalls that have affected millions. One major recall by the Nestlé company in 2016 affected two different pasta brands: Lean Cuisine spinach artichoke ravioli, ricotta and spinach ravioli, and mushroom mezzaluna were pulled from the market along with Stouffer's chicken and vegetable lasagnas. In addition to the pasta meals, several pizza products (DiGiorno Thin & Crispy spinach and garlic, rising crust spinach and mushroom, thin crust spinach and mushroom, and Tuscan-style chicken and Lean Cuisine's spinach and mushroom) were also recalled, as was Lean Cuisine's spinach, artichoke, and chicken panini and Stouffer's spinach soufflé. The reason for the recall involved the spinach contained in all of these products. This vegetable, which all came from one grower, seemed to have been contaminated with small pieces of glass. Luckily, no injuries were reported, but Nestlé took a hit equivalent to the profit on three million meals. Read more: The Biggest Kirkland Signature Flops In Costco History When Nestlé issued that 2016 recall on pasta and other spinach-containing products, it wasn't the company's first rodeo. In 2014, the company pulled a noodle dish called Lean Cuisine Culinary Collection chicken with peanut sauce because some of the packages instead contained shrimp alfredo, and shrimp is a known allergen. In 2020, it had to recall about 29,002 pounds of Lean Cuisine fettuccini alfredo due to the presence of soy, another allergen that was not disclosed on the packaging. More recently, a March 2025 recall again affected Lean Cuisine and Stouffer's pasta products. The items involved were Lean Cuisine butternut squash ravioli, spinach artichoke ravioli, and Stouffer's party-size chicken lasagna. The rice-based Lean Cuisine lemon garlic shrimp stir fry was also part of the recall. The problem this time around was similar to that of the 2016 incident, only in this case, the foreign matter present in some of the frozen meals was described as being wood-like. In this case, at least one person actually ingested the substance and experienced some choking as a result. To date, however, there have been no reports of other injuries, and we hope this will continue to be the case. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
Daily Mirror
16-05-2025
- Health
- Daily Mirror
How to reheat leftover rice so well you'd 'never know it was a day old'
Rice is a staple for many meals, leaving us with plenty for leftovers. But if you're going to eat leftover rice, it's important to make sure you're reheating it safely to eat Rice is a common staple that accompaniment many cuisines, but if you're facing an abundance of leftovers, it's crucial to ensure you're reheating it safely. Bacillus cereus, a bacterium found in uncooked rice, is capable of generating food poisoning spores, which can survive even after cooking. As cooked rice sits at room temperature, the likelihood increases that it could become hazardous due to bacterial growth or toxins. The culinary gurus at Delish have shared three simple methods to guarantee your rice is safe to consume and tastes as fresh as when it was first cooked. These cooking techniques can be applied to various portion sizes of leftover rice. Delish even bragged that you'd "never know it was a day old". This what you'll need to do to make sure your rice is cooked thoroughly to enjoy again. How to reheat rice properly Delish suggests several ways to reheat rice. If you're warming up rice just for yourself, the most efficient method is to use the microwave, reports the Express. Delish advised: "Add your rice to a microwave safe bowl, add a tablespoon of water, cover tightly and microwave in 45 second intervals, stirring between each until the rice is fluffy and warm again." For reheating multiple servings of rice, Delish recommends using the hob. Simply transfer your rice to a saucepan, adding a tablespoon of water per cup of rice you're reheating. Cover the saucepan and reheat over a medium-low heat, stirring every 45 seconds until the rice is warm. Lastly, you can also utilise the oven. Delish revealed: "This is the most surprising, but it's also the best for heating rice for a crowd. Add your rice to an oven-safe baking dish, add a couple tablespoons of water, tablespoon for every cup of rice you're reheating. "Cover tightly and bake at 300°F (approximately 150°C) for about 15 to 20 minutes... You'd never know it was a day old." The Food Standards Agency has shed light on common misconceptions about rice, advising that cooled-down rice can indeed be consumed cold if it's rapidly chilled. To ensure rice is adequately cool, the FSA suggests refrigerating it and consuming within a day. It cautioned against the risk of food poisoning from reheated rice, noting that improper storage prior to reheating is often the culprit. Rice should be stored in the fridge for no more than 24 hours before it's warmed up again. They stressed the importance of thoroughly heating the rice until it's steaming hot throughout. The FSA also emphasises the rule of not reheating rice more than once.
Time of India
05-05-2025
- Health
- Time of India
Leftovers can kill: Fried rice syndrome and the food poisoning bacteria you have never heard of
1 2 We've all been there—ordering in, cooking extra, and saving that delicious fried rice for the next day. But what if that seemingly harmless leftover meal could be a ticking time bomb? In a tragic case reported in Belgium, in 2008, a young adult died suddenly after consuming rice contaminated with Bacillus cereus. The individual had eaten fried rice that had been left at room temperature for several days. Within hours of consumption, he experienced severe symptoms and died. This is based on information from the study "Sudden Death of a Young Adult Associated with Bacillus cereus Food Poisoning " published in the Journal of Clinical Microbiology. "On 1 October 2008, a 20-year-old man became sick after eating a meal of leftovers of spaghetti with tomato sauce, which had been prepared 5 days before and left in the kitchen at room temperature. After school, he warmed the spaghetti in the microwave oven. Immediately after eating, he left home for his sports activities, but he returned 30 min later because of headache, abdominal pain, and nausea. At his arrival, he vomited profusely for several hours and at midnight had two episodes of watery diarrhea. He did not receive any medication and drank only water. After midnight, he fell asleep. The next morning at 11:00 AM, his parents were worried because he did not get up. When they went to his room, they found him dead," the report says. Fried rice syndrome A few years later, an American ER doctor, Joe Whittington decided to create awareness around this common practice of handling food. He took to TikTok to share a video where he cautioned people to not eat pasta and rice dishes that have not been refrigerated properly. "This 20-year-old man died of a condition that's commonly referred to as 'fried rice syndrome'. This is a condition in which you have bacterial overgrowth if pasta or rice is left at room temperature for too long. In medical school, we're taught the phrase 'Reheat rice? Be serious!' to remember which bacteria [b. cereus] causes this condition. So, how long is too long? You should not eat pasta or rice left at room temperature, unrefrigerated, for more than two hours," Express UK quoted him. Tips to handle leftover rice and pasta Bacillus cereus is a type of bacteria commonly found in soil and on raw foods. It thrives in starchy foods like rice, pasta, and potatoes. When these foods are cooked and then left at room temperature, B. cereus can multiply rapidly, producing toxins that cause food poisoning. "A broad range of foods have been implicated as vehicles of B. cereus. These include boiled or fried rice, cooked vegetables and meats, pasta, vanilla sauce, custards, casseroles, pastries, salads, soups, ice cream, and herbs and spices," USDA NIFA has said. While Bacillus cereus food poisoning is often mild and resolves without treatment, the potential for severe illness or death as in the case cited above exists, especially if food is mishandled. By following simple food safety practices , you can enjoy your leftovers without worry. Remember, when it comes to food safety, it's always better to be cautious than sorry. Preventing B. cereus food poisoning is straightforward with proper food handling practices: Refrigerate cooked rice within two hours of cooking. If the room temperature is above 32°C (90°F), refrigerate within one hour. Keep leftovers in shallow containers to allow for quick cooling. When reheating rice, ensure it reaches a temperature of 75°C (165°F) to kill any bacteria present. If in doubt, throw it out. It's better to waste a little food than risk your health. Masterclass for Students. Upskill Young Ones Today!– Join Now
Business Mayor
01-05-2025
- Health
- Business Mayor
Doctor warns 'dangerous' leftover rice and pasta mistake is putting lives at risk
A doctor has warned the public about the dangers of improperly storing leftover rice and pasta. It's common practice to save excess food or takeaway for the next day to avoid wastage. The process for most foods is straightforward: let it cool, then refrigerate. However, an American ER doctor, Joe Whittington, has raised alarm bells about preserving any dishes containing rice or pasta. In a TikTok video, he reacted to another user's post recounting the tragic tale of a 20-year-old man who died after consuming five-day-old pasta that hadn't been refrigerated. The young man was studying in Belgium when he tragically lost his life in 2008 after eating spaghetti leftovers, which he had prepared five days earlier and left out at room temperature instead of refrigerating. Soon after consuming the pasta, he fell ill with severe vomiting and gastrointestinal symptoms, and by the following morning, he was found dead. An autopsy revealed acute liver failure, and tests showed high levels of a bacterium known as Bacillus cereus in the pasta, according to the Journal of Clinical Microbiology. In his video, Dr Joe cautioned that although most of us wouldn't eat five-day-old pasta anyway, Bacillus cereus can develop in pasta and rice dishes rapidly, exposing you to risks within hours rather than days. He elaborated: 'This 20-year-old man died of a condition that's commonly referred to as 'fried rice syndrome'. This is a condition in which you have bacterial overgrowth if pasta or rice is left at room temperature for too long. 'In medical school, we're taught the phrase 'Reheat rice? Be serious!' to remember which bacteria [b. cereus] causes this condition. 'So, how long is too long? You should not eat pasta or rice left at room temperature, unrefrigerated, for more than two hours.' The NHS advises that rice should be cooled within an hour of cooking and then immediately stored in the fridge or freezer. It should also be consumed within 24 hours and never reheated more than once. Viewers of Dr Joe's video had mixed reactions. Many claimed they've never fallen ill after consuming pasta or rice that has been left at room temperature for over two hours. However, some highlighted that the two-hour rule doesn't guarantee food poisoning or death from eating rice or pasta left on the kitchen counter. This is merely when the bacteria begin to multiply, meaning your risk of food poisoning escalates the longer it is left out. What to do if you have food poisoning Food poisoning is typically not severe and generally improves within a week. Symptoms such as vomiting and diarrhoea can often be managed at home, with the key being to stay hydrated to avoid dehydration. It's also crucial to get plenty of rest and eat when possible – but steer clear of fatty or spicy foods, which could further irritate your sensitive stomach. The NHS also recommends avoiding fruit juice or fizzy drinks, as these can exacerbate diarrhoea. You should call 111 if: You're worried about a baby under 12 months A child under five years has signs of dehydration (such as fewer wet nappies) You or your child have signs of dehydration after using oral rehydration sachets You or your child keep being sick and cannot keep fluid down You or your child have bloody diarrhoea or bleeding from the bottom You or your child have diarrhoea for more than 7 days or vomiting for more than 2 days You should call 999 if you or your child: Vomit blood or have vomit that looks like ground coffee Have green vomit (adults) Have yellow-green or green vomit (children) May have swallowed something poisonous Have a stiff neck and pain when looking at bright lights Have a sudden, severe headache Have a sudden, severe tummy ache Have blue, grey, pale or blotchy skin, lips or tongue – on brown or black skin, this may be easier to see on the palms of the hands or soles of the feet Are having severe difficulty breathing, or taking lots of quick, short breaths Are confused or not responding as usual You can find more information on food poisoning via the NHS website. READ SOURCE
New York Post
30-04-2025
- Health
- New York Post
The dangerous takeout mistake too many New Yorkers make — one that could actually kill you
New Yorkers certainly love their takeout. Supposedly, around 45 to-go food searches are made each month per 1,000 residents, according to a study from Betway, originally reported by Time Out. While it's easier than ever to snap your fingers and have food delivered to your home — New Yorkers have to be careful with how long they're holding onto their leftover food and how they're reheating it, especially leftover food involving rice. Advertisement Surprisingly, cooked rice can harbor a toxin-producing bacterium called Bacillus cereus. 3 ahirao – '[The bacteria] survives the initial cooking process as a spore and if [the rice is] left out at room temperature, it'll produce toxins,' Emily Hovis, an assistant teaching professor at the University of Washington School of Public Health, explained to Right as Rain by UW Medicine. Advertisement 'So even when you reheat [rice], you're killing the vegetative cells, you're not destroying the toxins.' And these toxins can cause food poisoning or sometimes more serious health issues, especially if a person has a compromised immune system or is pregnant. When reheating rice or any leftover food — on the stovetop or in the microwave — the food should reach an internal temperature of at least 165 degrees, according to experts. You can check this using an inexpensive food thermometer. 3 There are certain things to know about reheating leftover food. Getty Images/iStockphoto Advertisement Speaking of reheating, as tempting as it may be to throw your leftover pasta in the microwave to reheat it using the plastic container it came in — experts warn against this. As reported in Well & Good, those containers can have materials that spread chemicals like microplastics, phthalates or BPA into your food. 'When these plastics are heated, they can break down and release harmful chemicals into your food, increasing your exposure to toxins,' Shanina Knighton, PhD, RN, an infection preventionist and adjunct associate professor at Case Western Reserve University, told the outlet. 3 As tempting as it may be to reheat food in the plastic container it comes in — try your best to avoid doing it. Seventyfour – Advertisement 'The hotter, greasier, or more acidic your food is, the more likely these chemicals will leach into your meal,' the expert said. Instead of lazily relying on the dangerous takeout containers, store your leftover food in the fridge in a container with an air-tight lid and always reheat it in microwave-safe ceramic, glass bowls or plates, according to the Food Network. And considering 32% of Americans admit they're likely to forget about leftovers once they're out of sight, try not to let your leftover pizza sit in the fridge for longer than three or four days, because food can still go bad there. According to the USDA, 'spoilage bacteria can grow at cold temperatures, such as in the refrigerator. Eventually, they cause food to develop off or bad tastes and smells.'
