Quantitative Exposure Assessment of Bacillus cereus in Cooked Rice

doi:10.7506/spkx1002-6630-201321061

Abstract

Abstract:

In this study, an exposure assessment, the most important part of risk assessment, was conducted for Bacillus
cereus in cooked rice from retail stores to consumers in a certain city of China. A group of survey data was used to estimate
the initial contamination level, and mathematical models from previous studies, combined with probability functions, were
used to fit the growth kinetics of B. cereus in cooked rice under different conditions from retail stores to consumers. The
results showed that approximately 3.07% of cooked rice had more than 104 CFU/g B. cereus by Monte Carlo analysis,
indicating some potential risks for consumers. Moreover, according to sensitivity analysis, retail temperature (r = －0.15)
was the major risk control factor for consumers and stakeholders. These results can provide a theoretical reference for
complete establishment of B. cereus risk assessment.

Key words: cooked rice, exposure assessment, B. cereus

CLC Number:

TS201.3

DONG Qing-Li. Quantitative Exposure Assessment of Bacillus cereus in Cooked Rice[J]. FOOD SCIENCE, 2013, 34(21): 306-310.

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