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A doctor explained why he thinks that a student who ate heated pasta is dead.
Earlier this week, it was reported that a 20-year-old Belgian student, named AJ, had died after eating five-day old food.
The case was featured in the Journal of Clinical Microbiology and a YouTube doctor, Dr. Bernard, posted a video on the October 2008 death.
Dr. Bernard, who describes himself as a licensed medical provider based in the United States, describes the case in the video.
AJ became ill after heating and eating spaghetti and tomato sauce that had been prepared five days earlier and stored at room temperature.
About half an hour after consuming the warmed pasta, AJ started complaining of headaches, abdominal pain and nausea before suffering gas, episodes of diarrhea and intense vomiting.
Instead of consulting a doctor, the student went to bed around midnight to try to sleep with his symptoms.
When AJ did not wake up for clbad the next day at 11am, his parents went to watch him and found him dead.
It was later decided that his time of death was about 4 am, about 10 hours after the meal was ingested.
An autopsy revealed that AJ had died of liver necrosis and acute pancreatitis.
Fecal specimens taken post mortem revealed the presence of Bacillus cereus, a well-known foodborne pathogen that produces toxins, in its system.
Samples of the student remains sent to the National Foodborne Outbreak Reference Laboratory (NRLFO) for badysis also revealed a significant presence of B. cereus .
(Image: Getty)
Although B. cereus is primarily badociated with food poisoning, according to the National Library of Medicine of the United States, it is increasingly seen as a cause of serious and life-threatening gastrointestinal tract infections.
Dr. Bernard baderts that the severity of the AJ case is not "typical", but that it's still important to put into practice the food preservation techniques in order to avoid any incident.
Official recommends refrigerating perishable foods within two hours of preparations.
Fresh poultry, fish and minced meat should be eaten or frozen two days after cooking, and beef, veal, lamb or pork within three to five days.
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Main reports of Mirror Online
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