Coto Rodrigo, Chaves Carolina, Gamboa María del Mar, Arias Maria Laura
Arch Latinoam Nutr. 2012 Sep;62(3):283-9.
The wide use of rice is one of the factors that favors its implication in food borne diseases, and one of the most important pathogens associated to it is Bacillus cereus. The aim of this work was to evaluate the microbiological quality of 50 samples of white cooked rice sold in restaurants at the Metropolitan Area of San José, Costa Rica, including the determination of the total aerobic plate count, the Most Probable Number of total and fecal coliforms and Escherichia coli. MPN of Bacillus cereus and the detection of nheA, nheB and nHeC genes, associated to its toxicity, was also performed. Procedures described in the Compendium of Methods for the Microbiological Examination of Foods were followed for the bacteriological analysis, multiplex PCR was used for the detection of genes following the methodology described by Hansen et al, 2001. 46% of the samples analysed were positive for total coliforms, 34% for fecal coliforms, 16% for E. coli and 10% for B. cereus, being 8% toxigenic. These facts suggest that white cooked rice may represent a risk for Pubic Health and that improvements shall be performed in order to offer a safe and high quality product to consumers.
大米的广泛使用是其与食源性疾病相关的因素之一，与之相关的最重要病原体之一是蜡样芽孢杆菌。这项工作的目的是评估在哥斯达黎加圣何塞都会区餐厅出售的50份白米饭样本的微生物质量，包括测定需氧平板计数总数、总大肠菌群和粪大肠菌群以及大肠杆菌的最可能数。还进行了蜡样芽孢杆菌的最可能数测定以及与其毒性相关的nheA、nheB和nHeC基因的检测。细菌学分析遵循《食品微生物检验方法汇编》中描述的程序，采用多重聚合酶链反应按照Hansen等人2001年描述的方法检测基因。分析的样本中，46%的样本总大肠菌群呈阳性，34%的样本粪大肠菌群呈阳性，16%的样本大肠杆菌呈阳性，10%的样本蜡样芽孢杆菌呈阳性，其中8%具有产毒能力。这些事实表明，白米饭可能对公众健康构成风险，应进行改进，以便为消费者提供安全和高质量的产品。
