Exposure Assessment of Bacillus cereus in Chinese‐Style Cooked Rice

Abstract

This study conducted an exposure assessment, the most important component of risk assessment, of Bacillus cereus in Chinese‐style cooked rice in Shanghai, China. A retail‐to‐consumption phase model was considered. Survey data were used to estimate initial contamination levels, and mathematical models from previous research were employed to test the growth kinetics of B. cereus in cooked rice under different conditions before public consumption. The results showed that approximately 3.07% of cooked rice contained more than 4 log cfu/g of B. cereus, suggesting some potential risk for consumers. Moreover, sensitivity analysis indicated that retail temperature (r = −0.15) is the main risk factor that could provide useful information to consumers and stakeholders. Combined with further dose–response relationship research data, the results of this study could be referenced for complete establishment of B. cereus risk assessment. Practical Applications Risk assessment would be very useful to control the hazards of Bacillus cereus in cooked rice more effectively. The application of quantitative exposure assessment of B. cereus in cooked rice, also based on the establishment of predictive growth models, could be referenced to evaluate the risk of B. cereus foodborne diseases associated with the consumption of cooked rice in China.

Prevalence ofVibrio parahaemolyticusin seafood products from hypermarkets in Shanghai

“…The integrated distribution used in this study, which combined two cumulative distributions into a discrete distribution, has been frequently used by Chinese QMRA researchers . Also, a unique advantage of this distribution is that it could simultaneously describe the bacterial contamination in positive and negative samples.…”

“…Nevertheless, previous studies have tended to collect a lot of surveillance data but have neglected deeper analysis for the choice of appropriate probability distribution. The two probability distributions chosen in the present study are widely used in QMRA models, but no research has proved which distribution is the better choice for describing bacteria concentrations. As shown in Figs and , these two probability distributions output a similar mean value and standard deviation, and the parameters of the two for quantification of variability were within a close range.…”

Control ofBacillus cereusspore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders

“…To place the results of the present study in proper perspective, selected reported studies on the contamination of raw and processed rice products by B. cereus are being briefly mentioned. These include Korean raw rice affected by production area and degree of milling (Kim et al, ); Korean rice during storage (Zhang et al, ); cooked rice (Dong, ; Hariram & Labbé, ; Jawad & Mutalib, ; Jawad, Mutalib, & Abdullah, ; Rachtanapun, Tantala, Klinmalai, & Ratanasumawong, ; Wang, Ding, & Oh, ); fried rice (Jawad, Mutalib, & Abdullah, ); rice cake (Wang, Park, Choi, Ha, & Oh, ); and refined and turbid rice wines (Jeon et al, ; Kim et al, ).…”

Status and future of Quantitative Microbiological Risk Assessment in China

“…, 2013 ), B . cereus in Chinese-style cooked rice ( Dong, 2013 ), and mycotoxins in cereal and oil products ( Li et al. , 2014 ).…”