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Prevalence of the levels of Bacillus cereus in fried rice dishes and its exposure assessment from Chinese-style restaurants

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Abstract

This study aimed to identify the exposure pathway for fried rice dishes and evaluate its microbiological quality from Chinese-style restaurants. Exposure pathway for fried rice was assessed in terms of time, temperature, and serving size by phases from preparation to consumer consumption. The microbiological quality of 32 samples was evaluated for the levels of Bacillus cereus, aerobic mesophilic plate count (APC), and coliforms. One serving size of fried rice dishes was 352.2 g. The final temperature of fried rice dishes at the consumption point was 66.1°C for cook-toorder restaurants, and 59.8°C for reheat-to-cook type restaurants. The prevalence of B. cereus detected in cooked rice at consumption point was 37.5%. Production types, final temperature at cooking, and consumption phases were associated with contamination level of B. cereus (p<0.05). Therefore, for the prevention of B. cereus outbreaks from fried rice dishes, cook-to-order type of production, and rapid consumption after cooking were recommended.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Dankook University, Yongin, Gyeonggi, 448-701, Korea

    Hye-ja Chang & Ji-hye Lee

  2. Department of Nutrition and Food Science, Yonsei University, Seoul, 120-749, Korea

    Bo-ra Han & Tong-kyung Kwak

  3. Food R & D Center, Samsung Everland Inc., Yongin, Gyeonggi, 446-912, Korea

    Jun Kim

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  1. Hye-ja Chang
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  2. Ji-hye Lee
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  3. Bo-ra Han
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  4. Tong-kyung Kwak
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  5. Jun Kim
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Correspondence to Hye-ja Chang.

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Chang, Hj., Lee, Jh., Han, Br. et al. Prevalence of the levels of Bacillus cereus in fried rice dishes and its exposure assessment from Chinese-style restaurants. Food Sci Biotechnol 20, 1351–1359 (2011). https://doi.org/10.1007/s10068-011-0186-3

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  • DOI: https://doi.org/10.1007/s10068-011-0186-3

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