Prevalence of the levels of Bacillus cereus in fried rice dishes and its exposure assessment from Chinese-style restaurants

Hyeja, Chang; Lee, Jihye; Han, Bo-ra; Kwak, Tong‐Kyung; Kim, Jun

doi:10.1007/s10068-011-0186-3

Cited by 16 publications

(11 citation statements)

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“…It is established that cooked rice is associated with B. cereus food poisoning [28], a number of studies reported the incidence of toxigenic B. cereus in raw and cooked rice dishes [4,6,7]. In the current study we managed to isolate toxigenic B. cereus from imported white raw rice in Saudi Arabia.…”

Section: Discussionmentioning

confidence: 98%

“…In the current study we managed to isolate toxigenic B. cereus from imported white raw rice in Saudi Arabia. B. cereus spores may survive cooking temperature, and the spores may heat-shocked to germinate, if these dishes left to cool at ambient temperature, germination and vegetative growth may begin, thus, if these vegetative cells are toxigenic, infection is most likely to occur [7] . Rice is the main and daily dish in Saudi cuisine, with various cooking and dietary habits together with improper handling and kitchen hygiene, it is possible to expect potential health hazard due to B. cereus food poisoning.…”

Section: Discussionmentioning

confidence: 99%

“…B. cereus is a common food contaminant, it can be found in different types of raw food such as rice, meat, vegetables, raw milk, dairy products as well as cooked dishes [3][4][5][6][7][8] . The presence of B. cereus in food is usually associated with food spoilage [9] as well as food poisoning that usually occur in two types of illness: the emetic and diarrheal syndromes.…”

Section: Introductionmentioning

confidence: 99%

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Occurrence and characterization of toxigenic Bacillus cereus in food and infant feces

Organji

Abulreesh

Elbanna

et al. 2015

Asian Pacific Journal of Tropical Biomedicine

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Objective: To investigate the true incidence of Bacillus cereus (B. cereus) in food and children diarrhea cases. Methods: A total of 110 samples of various dairy products such as raw milk, long life pasteurized milk, yoghurt and infant powdered milk formulas, raw rice, and feces were examined for the presence of B. cereus by selective plating on mannitol-egg-yolkpolymyxin agar. Confirmation of B. cereus was carried out by biochemical tests and PCR. Identification of non-B. cereus isolates was carried out by 16S rDNA sequencing. Antimicrobial susceptibility was done by disk diffusion method. Results: Overall 35 samples (31.8%, n = 110) yielded Bacillus-like growth. Of which 19 samples (54.28%) were positive for B. cereus. All isolates were positive for enterotoxin production. No psychrotolerant B. cereus strains were detected in all samples. All B. cereus isolates were resistant to penicillin G, but susceptible to vancomycin, erythromycin and clindamycin. Conclusions: The results of this study confirm the importance of including B. cereus in disease control and prevention programs, as well as in routine clinical and food quality control laboratories in both Saudi Arabia and Egypt.

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Occurrence and characterization of toxigenic Bacillus cereus in food and infant feces

Organji

Abulreesh

Elbanna

et al. 2015

Asian Pacific Journal of Tropical Biomedicine

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“…Chang et al 15 realizaram estudo com preparações a base de arroz frito, em oito restaurantes, a fim de determinar a prevalência de Bacillus cereus nesses pratos. Um de seus objetivos específicos foi analisar a relação tempo e temperatura de exposição no período de produção e consumo.…”

Section: Discussionunclassified

Avaliação Das Temperaturas Dos Alimentos Durante O Preparo E Distribuição Em Restaurantes Comerciais De Belo Horizonte-Mg

Penedo

Jesus

Silva

et al. 2015

DEMETRA

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ResumoIntrodução: Devido às mudanças nos hábitos de vida da população, as refeições são cada vez mais realizadas fora do ambiente doméstico. Os estabelecimentos comerciais são locais de grande importância no cotidiano das pessoas; assim, é imprescindível que cuidados para o fornecimento de um alimento seguro sejam adotados. O binômio tempo e temperatura é um dos parâmetros que precisam ser muito bem controlados, a fim de evitar o crescimento microbiano. O objetivo deste trabalho foi avaliar as temperaturas pós-preparo e durante a distribuição dos alimentos em restaurantes comerciais. Metodologia: Trata-se de estudo observacional descritivo realizado em dez restaurantes comerciais self servisse a quilo da região CentroSul do município de Belo Horizonte-MG. Foram realizadas quatro aferições das temperaturas do prato principal (duas opções), da guarnição (uma opção), do acompanhamento (arroz e feijão) e da salada (duas opções), utilizando-se termômetro de espeto digital, em intervalos de uma hora durante três dias alternados. Os dados foram analisados pelo programa SPSS versão 16.0, pela mediana de cada preparação, e comparados ao preconizado pela Resolução RDC 216/2004 e Portaria CVS 6/1999. Resultados: As temperaturas dos pratos quentes variaram de 43ºC a 91ºC, e dos pratos frios, de 9ºC a 24ºC. Sessenta por cento dos restaurantes apresentaram inconformidades quanto à temperatura de distribuição dos alimentos, o que sugere risco de contaminação microbiológica. Conclusão: Torna-se indispensável a implantação de técnicas efetivas de controle de temperatura e capacitação adequada dos profissionais envolvidos no processo de distribuição das refeições.Palavras-chave: Alimentos. Controle de Qualidade. Temperatura. Restaurantes.

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“…This occurs because the emetic toxin cereulide can be produced during storage of the cooked rice, and it is not destroyed by frying or re-heating [6]. The prevalence of B. cereus in cooked rice from Chinese-style restaurants in Korea was determined to be 37.5 % [7]; indeed, rice dishes are commonly implicated in B. cereus outbreaks [8]. According to the Governmental Agency of Control of Buenos Aires (Argentina), B. cereus is in third place in the ranking of the most common bacteria associated with foodborne illness registered in the city [9].…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Bacillus cereus Strains by Antimicrobial Metabolites from Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21

Soria

Audisio

2014

Probiotics & Antimicro. Prot.

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Bacillus cereus is an endospore-forming, Gram-positive bacterium able to cause foodborne diseases. Lactic acid bacteria (LAB) are known for their ability to synthesize organic acids and bacteriocins, but the potential of these compounds against B. cereus has been scarcely documented in food models. The present study has examined the effect of the metabolites produced by Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21 on the viability of select B. cereus strains. Furthermore, the effect of E. faecium SM21 metabolites against B. cereus strains has also been investigated on a rice food model. L. johnsonii CRL1647 produced 128 mmol/L of lactic acid, 38 mmol/L of acetic acid and 0.3 mmol/L of phenyl-lactic acid. These organic acids reduced the number of vegetative cells and spores of the B. cereus strains tested. However, the antagonistic effect disappeared at pH 6.5. On the other hand, E. faecium SM21 produced only lactic and acetic acid (24.5 and 12.2 mmol/L, respectively) and was able to inhibit both vegetative cells and spores of the B. cereus strains, at a final fermentation pH of 5.0 and at pH 6.5. This would indicate the action of other metabolites, different from organic acids, present in the cell-free supernatant. On cooked rice grains, the E. faecium SM21 bacteriocin(s) were tested against two B. cereus strains. Both of them were significantly affected within the first 4 h of contact; whereas B. cereus BAC1 cells recovered after 24 h, the effect on B. cereus 1 remained up to the end of the assay. The LAB studied may thus be considered to define future strategies for biological control of B. cereus.

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Prevalence of the levels of Bacillus cereus in fried rice dishes and its exposure assessment from Chinese-style restaurants

Cited by 16 publications

References 10 publications

Occurrence and characterization of toxigenic Bacillus cereus in food and infant feces

Occurrence and characterization of toxigenic Bacillus cereus in food and infant feces

Avaliação Das Temperaturas Dos Alimentos Durante O Preparo E Distribuição Em Restaurantes Comerciais De Belo Horizonte-Mg

Inhibition of Bacillus cereus Strains by Antimicrobial Metabolites from Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21

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