Question

A day-care center decided tp prepare stir-fried rice to serve for lunch one day. The rice was cooked to the right temperature at 1:00 p.m. It was then covered and placed on a countertop, where it was allowed to cool at room temperature. At 6:00 p.m., the cook placed the rice in the refrigerator. At 9:00 a.m. the following day, the rice was combined with the other ingredients of stir-fried rice and cooked to 165* F for at least 15 seconds.The cook covered the rice and left it on the stove until noon when she reheated it. Within an hour of eating the rice, several of the children complained that they were nauseous and began to vomit. What pathogen caused the illness and why?

Answer 1

The likely cause of the illness was Bacillus cereus, a pathogen that can multiply in food left at room temperature. The rice was left out too long, allowing the bacteria to produce toxins that caused the symptoms. Temperature control failure and poor handwashing practices are critical points to ensure food safety.

Step-by-step explanation:

The illness among the children at the day-care center was likely caused by Bacillus cereus, a pathogen commonly found in rice that is left at room temperature for extended periods. The rice in this scenario was kept at room temperature from 1:00 p.m. until 6:00 p.m., which is beyond the two-hour safe zone defined by health safety standards. During this time, the B. cereus spores could have survived the cooking process and produced enterotoxins, leading to the nausea and vomiting experienced by the children.

Temperature control failure is a critical factor in the proliferation of this bacterium, as the danger zone for bacterial growth in foods is between 40 and 140 degrees Fahrenheit. Once the temperature of food drops below 140 °F, bacteria such as B. cereus can multiply rapidly. This is why cooked foods should not be left out at room temperature for more than two hours and should be rapidly cooled and refrigerated.

Proper handwashing and hygiene are vital to prevent the spread of foodborne diseases. The bacteria can be transmitted through contaminated surfaces and poor hand hygiene. To mitigate the risk of B. cereus and other foodborne pathogens, it is essential that food handlers adhere strictly to food safety guidelines, such as maintaining appropriate temperatures for hot and cold foods and ensuring that refrigerated foods are kept below 40 °F.

Answer 2

Bacillus cereus

Step-by-step explanation:

Bacillus cereus is a bacteria associated with foodborne infection (which is what happened to the children exposed in the question). These bacteria usually grow on rice that has not been properly cooled or heated.

The poisonings caused by Bacillus cereus result from the ingestion of food contaminated with the microorganism and / or the enterotoxins it produced during its growth. The poisonings associated with this microorganism are usually of short duration and not severe. However, several sporadic outbreaks and cases have been reported.