With the warm weather inspiring people to fire up summer barbecues, the Federal Agency for Food Safety (FASFC) is warning not to keep cold pasta salads in the fridge for more than two days as those who eat it can become "very ill."
Cold pasta salads will be a popular choice as temperatures near 30°C in the coming days. But the FASFC is warning people to pay close attention to the (left-over) pasta in their fridges and eat it before it makes them severely ill.
"The greatest risk bacteria for products such as pasta and rice is the Bacillus cereus bacteria," Hélène Bonte of the FASFC told VRT. Bonte explains that although this bacteria occurs naturally in these products, it is also a so-called "spore former" – meaning the bacteria leaves spores that can produce toxins if allowed to develop.
It is precisely those toxins that can be dangerous and make people sick. In most cases, that means vomiting, she explained.
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"But for people at risk, such as young children, those with a weakened immune system, pregnant women or the elderly, it can have serious implications, especially on the liver. There are even examples of children who have died after eating spoiled pasta in the past."
The best way to store cooked pasta is by cooling it as quickly as possible: the golden rule is to get cooked pasta or rice below 10°C within two hours. "Always keep the pasta in the fridge and only take it out to serve it immediately. For a barbecue, we recommend keeping the pasta in the fridge and putting it on the table in small quantities."
