Mistakes I Made That Caused Food Poisoning

The date: It was 2 days past the "use by" date. I opened the package, and it didn't smell bad. It looked normal. I thought, "This is fine, I'll just cook it thoroughly."

What I ignored: The package had been in my fridge for a week. I'd bought it on sale, and it had been sitting there. My fridge was also running a bit warm (I found out later it was at 42°F instead of the recommended 40°F).

What happened: I cooked it, ate it, and 6 hours later I was violently ill. Fever, chills, vomiting, diarrhea—the works. It lasted 3 days. I was miserable.

What I learned: Raw chicken is not something you mess with. Even if it looks and smells fine, bacteria can be present. The "use by" date exists for a reason. I now follow it religiously for raw meat.

The situation: I'd made a big batch of fried rice. Ate some, put the rest in the fridge. Three days later, I took it out. It smelled fine, looked fine. I reheated it thoroughly and ate it.

What I ignored: Rice can harbor Bacillus cereus, a bacteria that produces toxins that aren't destroyed by cooking. The rice had been sitting at room temperature for about an hour before I put it in the fridge. That's enough time for bacteria to multiply.

What happened: Within 2 hours, I started feeling nauseous. By 4 hours, I was vomiting. The symptoms were different from the chicken—more sudden, more intense nausea. It lasted about 24 hours, but it was awful.

What I learned: Cooked rice needs to be cooled quickly and eaten within 2-3 days. I now put rice in the fridge within 30 minutes of cooking, and I'm more cautious about leftovers in general.