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Rice, as a staple food, is usually served with side dishes to complement the taste and also complement one’s nutritional needs. Rice can process with other food ingredients into new dishes, such as fried rice, yellow rice, or uduk rice.
Rice can be a source of food poisoning because it contaminated with dangerous pathogens. In general, food poisoning can cause by contaminant bacteria such as
According to the Food Standards Agency (FSA), there are nearly 900,000 food poisoning cases each year. The lifestyle that has changed in recent years has resulted in an increasing dependence on ready-to-eat food, eating out more than cooking, busyness results in having less time to prepare and cook food. This habit is the reason that increases the number of cases of food poisoning [19]. Apart from that, environmental factors also influence the level of contamination. Food prepared under unfavorable conditions and environment implies a higher incidence of food poisoning than others [18]. Food poisoning occurs more frequently in developing countries than in developed countries. This situation is due to differences in the level of sanitation between developed and developing countries [18].
Spores are more resistant to dry heat than humid heat, with heat resistance usually higher in foods with lower water activity. Spores are also more resistant to radiation than vegetative cells [22]. Nisin is a preservative that used to inhibit germination and spore growth. Antimicrobials that inhibit the growth of
Symptoms of
The diarrheal syndrome caused by enterotoxins produced by
No form of the disease is considered life-threatening for normal healthy individuals, with few fatal cases reported [22].
The pathogenic mechanisms for
Three types of enterotoxins are associated with a form of diarrhea syndrome, namely three components of the enterotoxin Hemolysin BL (HBL), three parts of Non-Hemolytic Enterotoxin (NHE) and one element of cytotoxin K. Enterotoxins are released into the small intestine by the surviving vegetative cells of
Up to 26% of the vegetative cells of
A vital virulence factor required to cause diarrhea symptoms is the ability of vegetative cells and
The pattern of transmission
Cases of contamination of
Year | Food | Country | Findings | Article title |
---|---|---|---|---|
2009 | Brown rice and glutinous rice | Korea | 15 (37%) of 83 samples of brown rice, 23 (37%) of 63 samples of glutinous rice | Prevalence, Genetic diversity, and Antibiotic Susceptibility of |
2009 | Raw rice | Amerika | Detection of Toxigenic | |
2012 | Cooked rice (white rice, fried rice) | Belgia | The concentration of cereulide found in rice dishes is around four ng/g | Prevalence and Levels of |
2012 | Cooked and raw rice | Pakistan | All rice samples showed the presence of | Microbial Assessment of Uncooked and Cooked Rice Samples Available in Local Markets of Lahore [5] |
2013 | Baby food (made from rice) | Iran | ||
2018 | Local unhulled (coarse) rice | Malaysia | The number of | Presence of |
2019 | Cooked rice (yellow rice) | Indonesia | 21% of yellow rice contaminated with | |
2020 | Rice/noodles | China | 59 out of 119 rice/noodle samples (50%) were positive for | A Study on Prevalence and Characterization of |
Cases of
Precautions for contamination of
Processing (thoroughly cooked and quickly cooled) is one of the easiest ways to prevent foodborne illness associated with Bacillus spp. [37].
Hot foods should store at 140°F/60°C or higher [37].
Reheating cooked food should be stored at 165°F/74°C [37].
If frozen food is allowed to thaw, it must remain at 41°F/5°C or lower [37].
Steaming under pressure, roasting, frying, and grilling foods will destroy the vegetative cells and spores if temperatures within foods are ≥ 145ºF/63ºC [38].
Foods that contain emetic toxins need to be heated to 259°F/126°C for more than 90 min—reheating food until steaming is not sufficient to kill emetic toxins [38].
Several chemical preservatives, including sorbate and benzoate, inhibit the growth of
Symptoms of staphylococcal food poisoning generally have a rapid onset, appearing approximately 3 h after ingestion (range 1–6 h). Common symptoms include nausea, vomiting, stomach cramps, and diarrhea. The individual may not show all the signs associated with the disease. In severe cases, headaches, muscle cramps, and temporary changes in blood pressure and pulse may occur. Recovery is usually between 1 and 3 days [39, 41]. Death is rare (0.03% for the general population) but occasionally reported in children and the elderly (death rate 4.4%) [40].
Staphylococcal food poisoning caused by the ingestion of foods containing pre-formed SE [44], there are several types of SE; enterotoxin A is most commonly associated with staphylococcal food poisoning. Enterotoxins D, E, and H, and to a lesser extent B, G, and I have also associated with staphylococcal food poisoning [45, 46].
SE produced during the exponential phase of
As the temperature decreases, the SE production rate also decreases. However, SE remained stable under frozen storage. SE is highly resistant to heating and can withstand the processes used to sterilize low-acid canned foods. SE production can occur in the pH range 4.5–9.6, with an optimum of 7–8. SE production can occur in anaerobic and aerobic environments; however, toxin production is optimal under aerobic conditions [41].
Staphylococcal food poisoning occurs when the food consumed contains SE produced by
It estimated that in the US,
Foods associated with the staphylococcal food poisoning outbreak include meat and meat products, poultry and egg products, milk and dairy products, salads, cream sandwich products, and sandwich stuffing. Foods that require extensive handling during preparation and stored above refrigeration temperature (4°C) for a long time after development frequently implicated in staphylococcal food poisoning [39]. Foods high in starch (such as rice) and protein believed to support SE production [41].
Cases of contamination of
Year | Food | Country | Findings | Article title |
---|---|---|---|---|
2001 | Rames rice | Indonesia | The number of | Study of Microbiological Safety of Snack Food at the FATETA-IPB Canteen, Bogor [10] |
2003 | Rice at the restaurant | Brazil | Rice containing | An outbreak of staphylococcal food poisoning in the Municipality of Passos, MG, Brazil [11] |
2004 | Rice cake | Korea | 19.3% of rice cakes were contaminated with | Occurrence of Toxigenic S |
2010 | Uduk rice | Indonesia | The frequency of isolation of coagulase-positive | Risks of |
2014 | Kerala matta rice | India | Kerala matta rice samples contained coagulase-positive | Outbreak of Staphylococcal Food Poisoning [14] |
2019 | Yellow rice | Indonesia | 7% of yellow rice contaminated with | |
2019 | Jollof rice | Nigeria | Identification and anti-bacterial Testing of |
Cases of
Precautions for contamination of
The permissive temperature for growth and toxin production by
Serving food quickly when stored at room temperature, wearing gloves, masks, hairpins during food handling and processing, washing hands frequently, maintaining personal hygiene for food handlers can help prevent
Other precautions such as raw material control, proper handling and processing, adequate cleaning, and disinfection of equipment used in food processing and preparation must take [50].
Environmental factors that can play an essential role in the proliferation of bacteria and the production of
It knows that pathogens transmitted through contaminated rice can cause food poisoning, which occurs due to consuming rice containing pathogenic bacteria. Several cases of contamination of
Thanks go to students and lecturers of the Medical Laboratory Technology Poltekkes Kemenkes Banjarmasin, Indonesia who have supported the writing of this manuscript and to all parties who did not directly play a role in the writing process.
The authors declare no conflict of interest.
hemolysin BL non-hemolytic enterotoxin staphylococcal enterotoxin
Supporting women in scientific research and encouraging more women to pursue careers in STEM fields has been an issue on the global agenda for many years. But there is still much to be done. And IntechOpen wants to help.
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\n\nWe aim to publish 100 books in our Women in Science program over the next three years. We are looking for books written, edited, or co-edited by women. Contributing chapters by men are welcome. As always, the quality of the research we publish is paramount.
\n\nAll project proposals go through a two-stage peer review process and are selected based on the following criteria:
\n\nPlus, we want this project to have an impact beyond scientific circles. We will publicize the research in the Women in Science program for a wider general audience through:
\n\nInterested? If you have an idea for an edited volume or a monograph, we’d love to hear from you! Contact Ana Pantar at book.idea@intechopen.com.
\n\n“My scientific path has given me the opportunity to work with colleagues all over Europe, including Germany, France, and Norway. Editing the book Graph Theory: Advanced Algorithms and Applications with IntechOpen emphasized for me the importance of providing valuable, Open Access literature to our scientific colleagues around the world. So I am highly enthusiastic about the Women in Science book collection, which will highlight the outstanding accomplishments of women scientists and encourage others to walk the challenging path to becoming a recognized scientist." Beril Sirmacek, TU Delft, The Netherlands
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