Risk of Bacillus cereus contamination in cooked rice

Albaridi, Najla Abdullah

doi:10.1590/fst.108221

Cited by 5 publications

(4 citation statements)

References 24 publications

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“…Its high prevalence may be due to the presence of S. aureus in ready‐to‐eat cereals (e.g., lamb quick‐frozen dumplings, vegetarian quick‐frozen dumplings, seafood quick‐frozen dumplings, pork quick‐frozen dumplings, and cold noodles [34]) and the limited number of studies on cereals included in this study. Rice is one of the most widely consumed cereals worldwide [35], S. aureus is also present in rice cereals and is mostly consumed by children [32]. It is worth noting that S. aureus is the main cause of food poisoning associated with rice products [33].…”

Section: Resultsmentioning

confidence: 99%

Global prevalence of Staphylococcus aureus in food products and its relationship with the occurrence and development of diabetes mellitus

Liang

Zeng²,

et al. 2023

Medicine Advances

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The worldwide distribution of Staphylococcus aureus across food types is an important food safety concern. This study aimed to estimate the prevalence of S. aureus in food products and its relationship with the occurrence and development of diabetes mellitus. A total of 55 articles were included. The pooled prevalence of S. aureus was 30.2%. The highest prevalence of S. aureus was observed in cereals, followed by meat and bean products, and the lowest in confectionery, egg products, and vegetables. The prevalence in dairy and seafood products was similar. Combinations of culture and molecular methods have been used for S. aureus detection. Furthermore, the prevalence of S. aureus in developed countries (Europe and North America) was higher than that in developing countries (Asia and Africa). In addition, the prevalence was higher in the provinces of Xinjiang and Shaanxi than that in Sichuan and Shandong in China, which may be due to the difference in climate and dietary habits. The results revealed that food type, bacterial detection methods, and location can influence the prevalence of S. aureus contamination. Resistance rates to preferred antibiotics against S. aureus were the highest for cephradine, polymyxin B, and penicillin at 82.9%, 82.0%, and 81.3%, respectively. In addition, 17 studies were system reviewed that the S. aureus infections are closely associated with the development of diabetes, and the treatment of probiotic, prebiotic, FMT, and bacteriophage can prevent and control S. aureus infections. This review emphasizes the high prevalence of S. aureus contamination in food, suggesting a potential diabetic infection risk and importance of observing principles of food safety and hygiene to reduce S. aureus.

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Section: Resultsmentioning

confidence: 99%

Global prevalence of Staphylococcus aureus in food products and its relationship with the occurrence and development of diabetes mellitus

Liang

Zeng²,

et al. 2023

Medicine Advances

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“…The majority of bacteria related to cooked rice (B. cereus) is reported to cause food poisoning in adults at concentrations of 10 5 CFU/g and diarrheal illness in infants and the elderly at concentrations of 10 3 CFU/g (Albaridi, 2022). These rice products (Table 1) appeared to be healthy for consumption but some contained pathogenic bacteria in high counts that indicated the potential for cooked rice to act as a reservoir for the transmission of diseases to humans.…”

Section: Microorganisms Associated With Cooked Ricementioning

confidence: 99%

“…The Food and Drug Administration (FDA) recommends that ready‐to‐eat foods, including cooked rice, should have a total viable bacterial count below 10 5 CFU/g (Eifert & National Advisory Committee on Microbiological Criteria for Foods [NACMCF], 2022). The majority of bacteria related to cooked rice ( B. cereus ) is reported to cause food poisoning in adults at concentrations of 10 5 CFU/g and diarrheal illness in infants and the elderly at concentrations of 10 3 CFU/g (Albaridi, 2022). These rice products (Table 1) appeared to be healthy for consumption but some contained pathogenic bacteria in high counts that indicated the potential for cooked rice to act as a reservoir for the transmission of diseases to humans.…”

Section: Microorganisms Associated With Cooked Ricementioning

confidence: 99%

Cooked rice safety: A review of status and potential of radiative pasteurization

Owusu,

Luthra,

Bruce

et al. 2023

Journal of Food Safety

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Microbial contamination in cooked rice‐based foods poses a global concern due to rice's widespread consumption. This review aims to consolidate information on harmful microorganisms associated with such foods from various countries and their adverse effects on consumers. Additionally, it explores the reported causes of microbial contamination in cooked rice‐based dishes and proposes an intervention strategy for safer consumption. The findings highlight that ready‐to‐eat cooked rice‐based foods may harbor unsafe levels of microorganisms like Bacillus cereus, Staphylococcus aureus, and Aspergillus spp. A recommended solution is the application of microwave pasteurization. This method involves cooking rice in pasteurized packaging, minimizing human contact, and effectively controlling harmful microorganisms. Microwave pasteurization emerges as a promising approach to ensure the safe consumption of cooked rice‐based foods by reducing microbial contamination levels.

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“…The suitable growth temperature range is 20~45C and it grows slowly or does not grow below 10C (Toril and Granum, 2013). Foodborne diseases caused by B. cereus mostly occur in warm seasons and often contaminate foods containing more carbohydrates, such as rice (Albaridi, 2022;Yu et al, 2020;Sidiqui et al, 2019;Forero et al, 2018;Glasset et al, 2016;Bilung et al, 2016;Jiang, 2013). Rice and other foods are easy to be polluted by B. cereus and multiply in large quantities after being placed under high temperatures for a long time.…”

Section: Introductionmentioning

confidence: 99%

Establishment and Application of Rapid Quantitative Detection Technology for Bacillus cereus

Sun¹,

Li²,

Qian³

et al. 2023

American Journal of Biochemistry and Biotechnology

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Infections caused by Bacillus cereus often occur, causing a certain degree of health hazards and economic losses to people around the world. Rapid quantitative detection is of great significance for prevention. This study aims to develop a simple and rapid quantitative detection method for B. cereus, which can be used to monitor the contamination of B. cereus in food samples. A fluorescence real-time quantitative PCR assay was employed to solve this problem. According to the conservative sequence of the gyrB gene in B. cereus, primers were designed online using primer-blast of the NCBI website. The recombinant plasmid standard was constructed by genetic engineering technology. Reaction parameters of real-time PCR were also optimized in this study. After the establishment of this method, 16 rice samples collected from a canteen were tested, one of which was positive and the content of B. cereus was 7.13 × 10 2 copies/g. The analysis of the melting curve indicated that the system was specific and sensitive, therefore which made it an effective approach for the rapid quantitative detection of B. cereus in food samples. This result is of particular significance for application of predicting the levels of B. cereus in food and other samples.

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Risk of Bacillus cereus contamination in cooked rice

Cited by 5 publications

References 24 publications

Global prevalence of Staphylococcus aureus in food products and its relationship with the occurrence and development of diabetes mellitus

Global prevalence of Staphylococcus aureus in food products and its relationship with the occurrence and development of diabetes mellitus

Cooked rice safety: A review of status and potential of radiative pasteurization

Establishment and Application of Rapid Quantitative Detection Technology for Bacillus cereus

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