Improper reheating of leftovers could cause food poisoning
- 9 years ago
Cooking is known to kill most bacteria in food; however, experts warn certain types of bacteria can withstand ordinary cooking conditions or instant reheating.
Bacillus cereus, a spore-forming type of bacteria is capable of producing toxins which can be heat-resistant.
According to Dr. Windell Rivera, a microbiologist, "Heating 'yung food na contaminated ng Bacillus cereus won't kill the toxin (Heating a food contaminated by the Bacillus cereus bacteria won't kill the toxin)."
Bacillus cereus can be found in a wide variety of foods such as cooked vegetables, meat, fried rice, noodles, soup, or milk. Oftentimes, these foods can be prone to the bacteria if left for long hours under room temperature. They can also transfer to cooked food through utensils contaminated by the bacteria.
This type of bacteria can cause two types of food poisoning. The first, known as diarrheal illness often comes from meat, fish, and vegetables. This type of illness is known to cause abdominal pain to the individual who ingested the contaminated food. Meanwhile, the other, known as emetic illness can often be found in starchy foods such as cooked rice. The emetic illness is harder to eradicate and can possibly cause nausea or vomiting.
Oftentimes, effects of the disease can last up to 24 hours.
Rivera however adds that children could be prone to worse cases. "May studies pwede rin siya maging cause ng meningitis sa mga bata (Some studies show that worst cases of the disease can cause meningitis among children)."
In order to prevent the disease, experts say the public can undertake several precautionary measures.
For instance, ordinary cooking may help destroy the vegetative cells, but in order to destroy the toxins, cooking at longer periods of time at higher temperature is suggested.
To kill the diarrheal toxin, studies suggest cooking or heating for over 5 minutes at 133 degrees Fahrenheit. To kill the more resistant emetic toxin, food must be cooked or heated for more tha
Bacillus cereus, a spore-forming type of bacteria is capable of producing toxins which can be heat-resistant.
According to Dr. Windell Rivera, a microbiologist, "Heating 'yung food na contaminated ng Bacillus cereus won't kill the toxin (Heating a food contaminated by the Bacillus cereus bacteria won't kill the toxin)."
Bacillus cereus can be found in a wide variety of foods such as cooked vegetables, meat, fried rice, noodles, soup, or milk. Oftentimes, these foods can be prone to the bacteria if left for long hours under room temperature. They can also transfer to cooked food through utensils contaminated by the bacteria.
This type of bacteria can cause two types of food poisoning. The first, known as diarrheal illness often comes from meat, fish, and vegetables. This type of illness is known to cause abdominal pain to the individual who ingested the contaminated food. Meanwhile, the other, known as emetic illness can often be found in starchy foods such as cooked rice. The emetic illness is harder to eradicate and can possibly cause nausea or vomiting.
Oftentimes, effects of the disease can last up to 24 hours.
Rivera however adds that children could be prone to worse cases. "May studies pwede rin siya maging cause ng meningitis sa mga bata (Some studies show that worst cases of the disease can cause meningitis among children)."
In order to prevent the disease, experts say the public can undertake several precautionary measures.
For instance, ordinary cooking may help destroy the vegetative cells, but in order to destroy the toxins, cooking at longer periods of time at higher temperature is suggested.
To kill the diarrheal toxin, studies suggest cooking or heating for over 5 minutes at 133 degrees Fahrenheit. To kill the more resistant emetic toxin, food must be cooked or heated for more tha