新春佳节，家家户户的餐桌上布满美味佳肴，然而丰盛之余，如何处理吃不完的"隔夜菜"，成了很多人 甜蜜的烦恼：丢了可惜，吃了又担心影响健康。剩菜到底能不能吃？怎么保存才安全？哪些菜必须"光 盘"？ 在营养科医生看来，比起亚硝酸盐，剩菜储存不当带来的微生物污染和细菌繁殖，才是更直接的健康威 胁。"每年春节，急诊都会收到因食用保存不当的剩菜而出现不适症状的患者。"马莉介绍，比如鱼虾蟹 贝等水产品，本身容易携带耐高温的细菌，普通烹饪方式很难彻底杀灭，隔夜存放后细菌会大量繁殖， 很容易引发腹痛、腹泻等肠胃不适；豆制品也较容易发酸变质，微生物繁殖会产生黄曲霉毒素B1等有 毒成分，即使加热后也无法分解；蔬菜煮熟后如果常温放置超过4小时，或是储存不当，也会产生大量 亚硝酸盐…… 那么，剩菜到底能不能吃，怎么吃才安全呢？马莉给出几点建议：首先，如果感觉吃不完，可以在饭菜 出锅时就分装出来，放凉后马上放入冰箱，这样能大大减少细菌数量——饭菜已在常温下放置很久，还 被多人翻动过，细菌会大幅增多，保质期也会明显缩短；其次，放入冰箱的饭菜要做好密封，避免串 味，生熟食要分开存放；最后，食用前务必彻底加热，尤其是用微波炉加热的，要记得中途 ...

Core Insights - A man in Guangdong experienced severe health issues after consuming fried rice made from refrigerated rice, leading to ICU admission due to foodborne illness caused by Bacillus cereus [2] Group 1: Foodborne Illness Overview - The illness was identified as food poisoning caused by Bacillus cereus, commonly found in starchy foods like rice and fried rice left at room temperature for extended periods [2] - Symptoms of the illness include abdominal pain, diarrhea, and respiratory difficulties, which can lead to multi-organ failure if untreated [2] Group 2: Types of Bacillus cereus Poisoning - There are two types of Bacillus cereus poisoning: 1. Vomiting type, which requires high-temperature cooking (126°C for 90 minutes) to eliminate the toxin, with symptoms appearing within 0.5 to 6 hours [3] 2. Diarrheal type, which can be eliminated by heating at 45°C for 30 minutes or 56°C for 5 minutes, with symptoms appearing within 2 to 36 hours [3] Group 3: Food Safety Recommendations - To avoid Bacillus cereus poisoning, it is advised to consume rice and other starchy foods immediately after cooking and to store them properly in the refrigerator [3] - Personal hygiene practices, such as frequent handwashing and maintaining clean kitchen utensils, are essential to prevent cross-contamination [3] Group 4: Foods to Avoid Overnight Storage - Certain foods should not be stored overnight, including: 1. Seafood, which can degrade and irritate the gastrointestinal tract [4] 2. Leafy greens, which can produce harmful nitrites if stored improperly [4] 3. Fresh soy milk, which can harbor bacteria if not consumed shortly after preparation [5] 4. Mushrooms and fungus, which can produce toxins if not stored correctly [6]