A meal trend dominating gym TikTok could be putting young men at real risk of food poisoning, and in rare circumstances it may even be deadly.
Known as ‘Boy kibble’, the no-frills combination of ground mince and rice is being batch-cooked in bulk by fitness-focused young men who want a budget-friendly, high-protein option. Clips showing massive weekly meal preps have pulled in huge viewing figures, with many people portioning it out to eat for days.
However, microbiologists are raising concerns that keeping large quantities of this rice-based dish for several days can create ideal conditions for harmful bacteria to take hold.
The main problem is Bacillus cereus, a bacterium commonly associated with starchy foods such as cooked rice. Although cooking eliminates active bacteria, Bacillus cereus spores can withstand heat and remain behind. If rice is then allowed to cool too slowly at room temperature, those spores can germinate, turning into bacteria that multiply quickly.
As the bacteria grows, it can produce toxins that trigger intense food poisoning. The key warning is that reheating may not remove these toxins, even if it kills the bacteria.
Compounding the issue, Bacillus cereus is able to continue reproducing at temperatures down to 4°C, meaning it can still multiply during refrigeration.
Dr Primrose Freestone, a food safety expert from the University of Leicester told the Daily Mail, said: “It is not so much preparing batch meal cooking that is the food safety issue, but how the food is prepared and then stored.”
Professor Cath Rees from the University of Nottingham says the symptoms hit fast. “It causes severe nausea and vomiting, rapid onset, usually 30 minutes to five hours after eating, and generally lasts for 12 to 14 hours.”
Data cited by the National Library of Medicine suggests Bacillus cereus is responsible for an estimated 63,400 foodborne illnesses in the US each year, making up roughly 1-2% of confirmed foodborne outbreak reports.
Most cases are unpleasant but short-lived and tend to clear without treatment, though fatalities can happen in vulnerable individuals.
Specialists say safer storage is the crucial factor. Instead of leaving a big pot of rice to cool gradually, split it into smaller portions in separate containers so it drops in temperature faster, then get it into the fridge promptly.
Food safety guidance also advises against storing cooked rice for extended periods, with recommendations that it should only be kept in the fridge for one to two days.
For people who want to prep further ahead, Professor Rees suggests cooking rice fresh when needed and only preparing the mince in batches, as mince can be stored more safely in the fridge for three to four days.
Another option is freezing meals at -18°C, where they can remain safe to eat for two to three months.