Premium
Exposure Assessment of B acillus cereus in C hinese‐Style Cooked Rice
Author(s) -
Dong QingLi
Publication year - 2013
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2012.00694.x
Subject(s) - cereus , food science , bacillus cereus , consumption (sociology) , chemistry , business , biology , bacteria , social science , genetics , sociology
This study conducted an exposure assessment, the most important component of risk assessment, of B acillus cereus in C hinese‐style cooked rice in S hanghai, C hina. A retail‐to‐consumption phase model was considered. Survey data were used to estimate initial contamination levels, and mathematical models from previous research were employed to test the growth kinetics of B . cereus in cooked rice under different conditions before public consumption. The results showed that approximately 3.07% of cooked rice contained more than 4 log cfu/g of B . cereus , suggesting some potential risk for consumers. Moreover, sensitivity analysis indicated that retail temperature ( r = −0.15) is the main risk factor that could provide useful information to consumers and stakeholders. Combined with further dose–response relationship research data, the results of this study could be referenced for complete establishment of B . cereus risk assessment. Practical Applications Risk assessment would be very useful to control the hazards of B acillus cereus in cooked rice more effectively. The application of quantitative exposure assessment of B . cereus in cooked rice, also based on the establishment of predictive growth models, could be referenced to evaluate the risk of B . cereus foodborne diseases associated with the consumption of cooked rice in C hina.