Risk of Bacillus cereus in Relation to Rice and Derivatives

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...

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Detalles Bibliográficos
Autores: Rodrigo Aliaga, Dolores, Rosell, Cristina M., Martínez López, Antonio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/247971
Acceso en línea:http://hdl.handle.net/10261/247971
Access Level:acceso abierto
Palabra clave:Bacillus cereus
Rice
Poisoning
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spelling Risk of Bacillus cereus in Relation to Rice and DerivativesRodrigo Aliaga, DoloresRosell, Cristina M.Martínez López, AntonioBacillus cereusRicePoisoningRice 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.We want to thank TRACE-RICE project, Reference number AMD-1934-1 the support for this articlePeer reviewedMultidisciplinary Digital Publishing InstituteConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_dcae04bcPublisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/247971reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/foods10020302Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2479712026-05-22T06:33:51Z
dc.title.none.fl_str_mv Risk of Bacillus cereus in Relation to Rice and Derivatives
title Risk of Bacillus cereus in Relation to Rice and Derivatives
spellingShingle Risk of Bacillus cereus in Relation to Rice and Derivatives
Rodrigo Aliaga, Dolores
Bacillus cereus
Rice
Poisoning
title_short Risk of Bacillus cereus in Relation to Rice and Derivatives
title_full Risk of Bacillus cereus in Relation to Rice and Derivatives
title_fullStr Risk of Bacillus cereus in Relation to Rice and Derivatives
title_full_unstemmed Risk of Bacillus cereus in Relation to Rice and Derivatives
title_sort Risk of Bacillus cereus in Relation to Rice and Derivatives
dc.creator.none.fl_str_mv Rodrigo Aliaga, Dolores
Rosell, Cristina M.
Martínez López, Antonio
author Rodrigo Aliaga, Dolores
author_facet Rodrigo Aliaga, Dolores
Rosell, Cristina M.
Martínez López, Antonio
author_role author
author2 Rosell, Cristina M.
Martínez López, Antonio
author2_role author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bacillus cereus
Rice
Poisoning
topic Bacillus cereus
Rice
Poisoning
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_dcae04bc
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/247971
url http://hdl.handle.net/10261/247971
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods10020302
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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