Research on the contamination and control measures of Bacillus cereus in wet rice products and starch products

Abstract

Objective To investigate the contamination levels and critical control point of Bacillus cereus in wet rice products and starch products and propose control measures. Methods Enterprises and workshops that produce wet rice products and starch products in Guangzhou were selected to collect food samples in production and sale. Raw materials including rice and starch were also collected. Quantitative detection of Bacillus cereus was carried out. Results A total of 32 production samples, 139 sales samples, 32 rice samples and 8 starch samples were collected. The detection rates of Bacillus cereus were 50.00%(16/32), 43.17%(60/139), 93.75%(30/32), 40.00%(2/5) and 66.67%(2/3), the exceeding standard rate of Bacillus cereus in wet rice products and starch products was 3.60%, while Bacillus cereus counts were 10-4.97×104, 10-2.10×106, 10-1.22×103, 10-30 and 10 CFU/g respectively. There was no significant difference in the positive rates of sales products in four quarters, which were 45.28%, 42.50%, 31.03% and 58.82% respectively. Conclusion The contamination of Bacillus cereus in wet rice products and starch products in Guangzhou was serious. Microbiological control measures should focus on material rinsing, equipment cleaning, whole-process cold chain transportation and storage, storage time control and formation of good eating habits.

Keywords

• wet rice products and starch products
• bacillus cereus
• production process
• control measures