据央视财经，米饭是常见主食，很多人将剩米饭做成炒饭，但如果保存、食用不当，剩米饭也可能变成“致命杀手”。
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“炒饭综合征”？
广东江门50多岁的陈先生（化名）将冷藏了几天的米饭做成炒饭食用，不久便出现腹痛、腹泻、呼吸困难等症状。
被送至医院时，他已严重休克，心脏、肝肾等脏器功能开始衰竭，经ICU医务人员抢救，终于脱离生命危险。
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 /ədˈmɪt/ 收治
经检查，陈先生罹患的是由蜡样芽孢杆菌引起的食源性疾病。这种细菌多见于室温下长时间放置的米饭或炒饭中，因此，由其引发的急性中毒症状也被称为“炒饭综合征”。
引起蜡样芽孢杆菌食物中毒的食品主要为含淀粉较多的谷类食物，常见者为酒酿、隔夜剩饭、面包和肉丸等，但这些食物没有引起感官的变化，使人们不易察觉，所以容易误食。
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 /ˈstɑːtʃi/ 含淀粉的
“炒饭综合征”分为两种类型
▌呕吐型
蜡样芽孢杆菌产生的呕吐毒素易在米饭、面条、土豆等淀粉类食物中产生，需要在126℃的高温下加热90分钟才能去除。
呕吐型蜡样芽孢杆菌中毒潜伏期为0.5至6小时，主要症状为恶心、呕吐，严重时会影响人体免疫力，破坏肝脏细胞，造成多脏器衰竭。
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 /ˈnɔːziə/ 恶心
▌腹泻型
蜡样芽孢杆菌产生的腹泻型肠毒素，在45℃下加热30分钟，或在56℃下加热5分钟即可去除。
腹泻型蜡样芽孢杆菌中毒潜伏期为2至36小时，主要症状为腹痛、腹泻。
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.
如何远离“炒饭综合征”？
▌避免长时间放置。特别是米制品和其他易滋生细菌的食物，最好现做现吃。
▌妥善保存。可以先将食物放入食品保鲜袋或保鲜盒，再放入冰箱内低温冷藏、短期保存。
▌注意个人卫生。勤洗手、保持厨具和餐具的清洁卫生，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 /juːˈtens(ə)l/ 用具
4类食物最好不要隔夜吃
食物现做现吃，尽量避免隔夜食用，谨记冰箱不是“保险箱”。
Beyond rice dishes, authorities caution against eating certain foods stored overnight.
▌海鲜
螃蟹、鱼类、虾类、贝类等海鲜都是高蛋白食物，隔夜后会出现蛋白质降解物，可能对胃肠道黏膜产生刺激，引起胃肠道不适，还容易损伤肝、肾功能。
▌绿叶菜
绿叶菜煮熟后，若长时间放置或储存不当，易产生大量亚硝酸盐。
浙江宁波食检院曾做过实验，发现芹菜、空心菜等绿叶菜经过炒制后，放置在25℃的常温环境下保存，24小时后亚硝酸盐含量达到0.1g/kg以上。通常成人摄入0.2g亚硝酸盐即可引起中毒。
Seafood may undergo protein breakdown that irritates the digestive tract, while cooked leafy greens can accumulate nitrites if left too long.
nitrite /ˈnaɪtraɪt/ 亚硝酸盐
▌豆浆
新鲜豆浆不易保存，一般3至4小时就可能滋生大量细菌。建议豆浆煮完后及时饮用，避免隔夜。
▌银耳、蘑菇等菌类
隔夜银耳、蘑菇建议尽量不吃，泡发、储存不当还可能产生黄杆菌毒素，食用后会出现腹痛、腹泻等症状。
Fresh soy milk spoils quickly, and fungi such as tremella and mushrooms may produce harmful toxins if soaked or stored improperly.
tremella /tremelə/ 银耳
提示：尽量避免食用隔夜食物，一旦食用后，出现腹痛、腹泻等不适症状，应立即就医。
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.
来源：央视财经综合国家应急广播、CCTV生活圈、健康时报
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