Uncooked rice consumption: Causes, implications, regulation, and interventions

Abstract

Background and Objectives Uncooked rice is not classified as produce under the Food Safety Modernization Act (FSMA) of the United States Food and Drug Administration produce safety rule because it is considered a food grain that is typically processed before consumption. However, uncooked rice is eaten by members of the raw food movement, pregnant pica patients, refugees in war zones, and young women as a perceived beauty treatment. Findings The consumption of raw rice may pose serious health risks such as foodborne illness, gastrointestinal issues, exposure to lectin and heavy metals, dental problems, and poor nutrition in consumers, especially those with low immunity including children and pregnant women. This review identifies the various circumstances under which raw rice is eaten or may be eaten, the possible health risks associated with raw rice consumption, and interventions that can be made to prevent the consumption of raw rice. Conclusions Many interventions are available to curb the raw rice consumption problem, including providing alternative sources of energy for cooking, medical interventions like iron therapy and psychological counseling for pica patients, and public education on the risks associated with the consumption of raw foods, and clearly differentiating foods that can be eaten raw from those that should not be eaten raw. Significance and Novelty This review raises awareness and provides vital multifaceted interventions that may influence policy changes that lead to a reduction in risk.

Antibacterial and antivirulence factor activities of protein hydrolysates from Phatthalung Sangyod rice (Oryza sativa L.) seeds against zoonotic and foodborne pathogens

“…In addition, we previously showed that SYP4 showed antifungal efficacy and was non-cytotoxic to canine red blood cells [22]. Therefore, cooked Sangyod rice can be safely used for consumption by humans or animals with gastrointestinal diseases to prevent bacterial infection and suppress the virulence factors from gastrointestinal pathogens [57,58].…”