據(jù)央視財(cái)經(jīng)，米飯是常見主食，很多人將剩米飯做成炒飯，但如果保存、食用不當(dāng)，剩米飯也可能變成“致命殺手”。

Improperly stored and reheated leftover rice can, in rare cases, cause a potentially fatal form of food poisoning known as "fried rice syndrome".

什么是“炒飯綜合征”？

廣東江門50多歲的陳先生（化名）將冷藏了幾天的米飯做成炒飯食用，不久便出現(xiàn)腹痛、腹瀉、呼吸困難等癥狀。

被送至醫(yī)院時(shí)，他已嚴(yán)重休克，心臟、肝腎等臟器功能開始衰竭，經(jīng)ICU醫(yī)務(wù)人員搶救，終于脫離生命危險(xiǎn)。

A man in his 50s from Jiangmen, Guangdong province, was hospitalized after eating fried rice made from rice that had been refrigerated for several days. He soon developed abdominal pain, diarrhea and breathing difficulties, and was admitted in shock with multiple organ failure. He was later stabilized after intensive care treatment.

admit /?d?m?t/ 收治

經(jīng)檢查，陳先生罹患的是由蠟樣芽孢桿菌引起的食源性疾病。這種細(xì)菌多見于室溫下長(zhǎng)時(shí)間放置的米飯或炒飯中，因此，由其引發(fā)的急性中毒癥狀也被稱為“炒飯綜合征”。

引起蠟樣芽孢桿菌食物中毒的食品主要為含淀粉較多的谷類食物，常見者為酒釀、隔夜剩飯、面包和肉丸等，但這些食物沒有引起感官的變化，使人們不易察覺，所以容易誤食。

Doctors identified Bacillus cereus as the cause, a bacterium commonly linked to starchy foods left at room temperature for prolonged periods. The resulting food poisoning is often associated with rice-based dishes, while contaminated food typically shows no obvious changes in taste or appearance.

starchy /?stɑ?t?i/ 含淀粉的

“炒飯綜合征”分為兩種類型

▌嘔吐型

蠟樣芽孢桿菌產(chǎn)生的嘔吐毒素易在米飯、面條、土豆等淀粉類食物中產(chǎn)生，需要在126℃的高溫下加熱90分鐘才能去除。

嘔吐型蠟樣芽孢桿菌中毒潛伏期為0.5至6小時(shí)，主要癥狀為惡心、嘔吐，嚴(yán)重時(shí)會(huì)影響人體免疫力，破壞肝臟細(xì)胞，造成多臟器衰竭。

Foodborne illness caused by Bacillus cereus generally occurs in two forms. The vomiting type is caused by a heat-resistant toxin that can survive normal cooking, develops within hours, and is marked by nausea and repeated vomiting. In severe cases, it may lead to liver damage and multiple organ failure.

nausea /?n??zi?/ 惡心

▌腹瀉型

蠟樣芽孢桿菌產(chǎn)生的腹瀉型腸毒素，在45℃下加熱30分鐘，或在56℃下加熱5分鐘即可去除。

腹瀉型蠟樣芽孢桿菌中毒潛伏期為2至36小時(shí)，主要癥狀為腹痛、腹瀉。

The diarrhea type is caused by a less heat-stable toxin, usually develops within 2 to 36 hours, and is characterized by abdominal cramps and diarrhea.

如何遠(yuǎn)離“炒飯綜合征”？

▌避免長(zhǎng)時(shí)間放置。特別是米制品和其他易滋生細(xì)菌的食物，最好現(xiàn)做現(xiàn)吃。

▌妥善保存。可以先將食物放入食品保鮮袋或保鮮盒，再放入冰箱內(nèi)低溫冷藏、短期保存。

▌注意個(gè)人衛(wèi)生。勤洗手、保持廚具和餐具的清潔衛(wèi)生，避免交叉污染。

Health experts advise reducing the risk by avoiding prolonged storage of cooked rice and other starchy foods, consuming meals soon after preparation, and refrigerating leftovers promptly in sealed containers for only short periods. Good hand hygiene and clean kitchen utensils are also essential to prevent cross-contamination.

utensil /ju??tens(?)l/ 用具

4類食物最好不要隔夜吃

食物現(xiàn)做現(xiàn)吃，盡量避免隔夜食用，謹(jǐn)記冰箱不是“保險(xiǎn)箱”。

Beyond rice dishes, authorities caution against eating certain foods stored overnight.

▌海鮮

螃蟹、魚類、蝦類、貝類等海鮮都是高蛋白食物，隔夜后會(huì)出現(xiàn)蛋白質(zhì)降解物，可能對(duì)胃腸道黏膜產(chǎn)生刺激，引起胃腸道不適，還容易損傷肝、腎功能。

▌綠葉菜

綠葉菜煮熟后，若長(zhǎng)時(shí)間放置或儲(chǔ)存不當(dāng)，易產(chǎn)生大量亞硝酸鹽。

浙江寧波食檢院曾做過實(shí)驗(yàn)，發(fā)現(xiàn)芹菜、空心菜等綠葉菜經(jīng)過炒制后，放置在25℃的常溫環(huán)境下保存，24小時(shí)后亞硝酸鹽含量達(dá)到0.1g/kg以上。通常成人攝入0.2g亞硝酸鹽即可引起中毒。

Seafood may undergo protein breakdown that irritates the digestive tract, while cooked leafy greens can accumulate nitrites if left too long.

nitrite /?na?tra?t/ 亞硝酸鹽

▌豆?jié){

新鮮豆?jié){不易保存，一般3至4小時(shí)就可能滋生大量細(xì)菌。建議豆?jié){煮完后及時(shí)飲用，避免隔夜。

▌銀耳、蘑菇等菌類

隔夜銀耳、蘑菇建議盡量不吃，泡發(fā)、儲(chǔ)存不當(dāng)還可能產(chǎn)生黃桿菌毒素，食用后會(huì)出現(xiàn)腹痛、腹瀉等癥狀。

Fresh soy milk spoils quickly, and fungi such as tremella and mushrooms may produce harmful toxins if soaked or stored improperly.

tremella /tremel?/ 銀耳

提示：盡量避免食用隔夜食物，一旦食用后，出現(xiàn)腹痛、腹瀉等不適癥狀，應(yīng)立即就醫(yī)。

It is warned that refrigeration only slows bacterial growth and does not eliminate it, and anyone experiencing abdominal pain, vomiting or diarrhea after consuming stored food should seek medical attention promptly.

來源：央視財(cái)經(jīng)綜合國(guó)家應(yīng)急廣播、CCTV生活圈、健康時(shí)報(bào)

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