Prevalence, toxigenic profiles, multidrug resistance, and biofilm formation of Bacillus cereus isolated from ready-to eat cooked rice in Penang, Malaysia

Navaneethan, Yugenraj; Effarizah, Mohd Esah

doi:10.1016/j.foodcont.2020.107553

Cited by 44 publications

(28 citation statements)

References 73 publications

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“…Multidrug‐resistant strains were also identified among them. These bacteria can contribute to the transfer of antibiotic resistance genes in the food chain (Fiedler et al., 2019 ; Navaneethan & Effarizah, 2021 ). According to Zarzecka et al., ( 2020 ), there is a risk of transmission of antibiotic resistance genes to pathogenic bacteria like S. aureus, B. cereus and others.…”

Section: Introductionmentioning

confidence: 99%

“…Bacterial strains with antibiotic resistance can enter the food supply chain from different environments (Dutta & Ramamurthy, 2020;Thapa et al, 2020). Diverse food commodities may act as a reservoir and transmission vector of antibiotic resistance due to contamination by bacteria (Mercimek Takci et al, 2020;Navaneethan & Effarizah, 2021). In food producing animals, bacterial strains like Campylobacter jejuni and Campylobacter coli resistant to quinolones and fluoroquinolones were determined.…”

mentioning

confidence: 99%

“…Multidrugresistant strains were also identified among them. These bacteria can contribute to the transfer of antibiotic resistance genes in the food chain (Fiedler et al, 2019;Navaneethan & Effarizah, 2021).…”

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confidence: 99%

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Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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Spices are various plant parts that contain flavor and aroma compounds that in small amounts enhance the enjoyment value of foods.Nowadays, spices play a key role in modern food preparation as they contribute to salt reduction, reduce the utilization of artificial additives, impart natural color to foods, and act as natural antioxidants (Clemenson, 2019). Spices have been found to provide health benefits based on their bioactive ingredients. Diverse spices and herbs, namely anise, cinnamon, black cumin, curry, coriander, ginger, fenugreek, turmeric, garlic, mustard, pepper, and onion, are potentially involved in diabetes control (Sanlier & Gencerb, 2020).Spices are additives used in small quantities, owing to a high potential for microbial contamination as they are used in many food commodities. This possibility may be attributed to the existing various critical points (vulnerabilities) of microbial contamination during plant cultivation and product supply chain (Alegbeleye et al., 2018;Székács et al., 2018). Even though the spices have low water activity, they could be harbored by diverse pathogenic and spoilage microorganisms (Costa et al., 2020;Melo González et al., 2017). As dried herb products, they may be contaminated by different molds too.Due to the high tolerance to dehydration stress, Salmonella species can survive longer in dry products such as spices. The contamination can occur at several phases of the production including

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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“…Pathogenic bacteria and antimicrobial-resistant bacteria which are commonly found in collected cooked food and ready-to-eat food samples lead to foodborne diseases. Therefore, case studies involving microbiological investigation of food samples from consumers who suffered from food poisoning after eating at restaurants and their own homes have been studied worldwide [ 1 , 2 , 3 , 4 , 5 , 6 ] to reduce the risk of food poisoning and even death among consumers. The knowledge, attitude and practice (KAP) among consumers acts as foremost elements in promoting knowledge and awareness of food safety, to which the increase in food safety knowledge level positively contributes in terms of encouraging better attitudes, as well as relatively affecting food safety practices [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

A Systematic Review on the Usability of Web-Based Applications in Advocating Consumers on Food Safety

Seow

Ariffin

Lim

et al. 2022

Foods

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Food safety is an important indicator of public health, as foodborne illnesses continue to cause productivity and economic loss. In recent years, web-based applications have been extensively used by the online users’ population. Almost one third (28.3%) of online users found web-based application to be a notable source of food safety information. The objective of the current review is to determine the effectiveness of a web-based application systems as a health promotion tool for consumers to increase their knowledge and awareness of food safety. A systematic literature review was conducted by analyzing 11 selected web-based food safety education-related articles. The studies were categorized into several themes: (1) web-based applications used in accessing food safety information; (2) food safety evaluation and perception among consumers; (3) beliefs and level of knowledge, attitude and practices (KAP) of consumers; and (4) impact and contribution of social media use. A diverse number of online applications have been utilized to promote food safety education among consumers, yet these web-based applications need to be improved with regards to social connection and integration among consumers. KAP surveys were conducted on the majority of the respondents with a particular focus on their knowledge level. Findings show that web-based applications may act as an alternative to the traditional media in enhancing food safety education among consumers, especially youths who are tech-savvy.

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“…This fact has promoted research on rice and carbohydrate-rich products and on improving decontamination and processing technologies that may reduce the risk of B. cereus poisoning. Outbreaks caused by B. cereus are due, in a large number of occasions, to the consumption of rice contaminated with spores or vegetative cells [ 6 , 7 ] (about 95% of cases of emetic disease are related to the consumption of rice [ 8 ]). Specifically, this etiological agent produced gastrointestinal diseases caused by the consumption of Chinese fried rice [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Risk of Bacillus cereus in Relation to Rice and Derivatives

Rodrigo

Rosell

Martínez

2021

Foods

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Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as a consequence of their cultivation, harvesting, and handling, is often contaminated with spores of Bacillus cereus, a ubiquitous microorganism found mainly in the soil. B. cereus can multiply under temperature conditions as low as 4 °C in foods that contain rice and have been cooked or subjected to treatments that do not produce commercial sterility. B. cereus produces diarrhoeal or emetic foodborne toxin when the consumer eats food in which a sufficient number of cells have grown. These circumstances mean that every year many outbreaks of intoxication or intestinal problems related to this microorganism are reported. This work is a review from the perspective of risk assessment of the risk posed by B. cereus to the health of consumers and of some control measures that can be used to mitigate such a risk.

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Prevalence, toxigenic profiles, multidrug resistance, and biofilm formation of Bacillus cereus isolated from ready-to eat cooked rice in Penang, Malaysia

Cited by 44 publications

References 73 publications

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

A Systematic Review on the Usability of Web-Based Applications in Advocating Consumers on Food Safety

Risk of Bacillus cereus in Relation to Rice and Derivatives

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