Rodrigo Dolores, Rosell Cristina M, Martinez Antonio
Instituto de Agroquimica y Tecnología de Alimentos (IATA-CSIC), Paterna, 46980 Valencia, Spain.
Foods. 2021 Feb 2;10(2):302. doi: 10.3390/foods10020302.
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 , a ubiquitous microorganism found mainly in the soil. 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. 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 to the health of consumers and of some control measures that can be used to mitigate such a risk.
大米在全世界都是一种非常受欢迎的食物，也是许多国家民众饮食的基础。它被用作制作许多复杂菜肴的原料，这些菜肴涉及不同的食材。由于大米的种植、收获和处理过程，它常常被蜡样芽孢杆菌的孢子污染，蜡样芽孢杆菌是一种普遍存在的微生物，主要存在于土壤中。在含有大米且已煮熟或经过未达到商业无菌处理的食品中，蜡样芽孢杆菌能在低至4℃的温度条件下繁殖。当消费者食用其中已生长出足够数量菌体的食品时，蜡样芽孢杆菌会产生导致腹泻或呕吐的食源性毒素。这些情况意味着每年都会报告许多与这种微生物相关的中毒或肠道问题暴发事件。这项工作是从风险评估的角度对蜡样芽孢杆菌给消费者健康带来的风险以及一些可用于降低此类风险的控制措施进行的综述。
