A 20-year-old man, generally known as AJ, was attempting to economize the place he may similar to any scholar.

The most inexpensive meal for the Belgian to make was pasta with pre-made sauce.

On October 1 2008, AJ tucked into his meal of leftover spaghetti and tomato sauce, which had been ready 5 days earlier than and left within the kitchen at room temperature.

After his meal, he headed out to play sports activities along with his buddies, clueless in regards to the gruelling symptoms that may observe.

He returned again residence half an hour later with headache, abdomen pains and nausea.

Not a lot later, the 20-year-old was struck down with episodes of vomiting and diarrhoea.

Instead of going to a health care provider, he drank water and went straight to mattress to sleep it off. 

Tragically, AJ was discovered useless the subsequent day by his dad and mom who had gone to test on him when he didn’t report back to class.

The time of dying was estimated to be at 4AM, about 10 hours after he ate the suspected meal.

An post-mortem revealed the Belgian man died of liver necrosis and acute pancreatitis. 

Faecal swabs revealed the presence of Bacillus cereus, a widely known food poisoning organism which produces toxins. 

The leftovers of the unlucky meal have been despatched to the National Reference Laboratory for Food-borne Outbreaks (NRLFO) for evaluation, which additionally discovered a major presence of B. cereus.

The report, revealed within the Journal of Clinical Microbiology, about AJ’s case defined that this bacterium was “the most likely cause for this fatal outcome”.

Worryingly, this organism is being more and more reported to be the reason for critical and doubtlessly deadly non-gastrointestinal-tract infections, based on the US National Library of Medicine.

A YouTube medic, generally known as Dr Bernard, stated the severity of the sickness suffered by AJ will not be "typical", however it's nonetheless essential to practise correct food storage techniques. 

It is really helpful to refrigerate perishable meals objects inside two hours of preparation, whereas contemporary poultry, fish and floor meats needs to be eaten or frozen two days after cooking, and beef, veal, lamb or pork, inside three to 5 days.

“If the food smells funny, it’s always better to be safe than sorry,” the physician added.