تقييم تلوث الارز ببكتيريا Bacillus cereus وتأثيره على السلامة الغذائية

- Abo-Kamer, A.M., Abd-El-salam, I.S., Mostafa, F.A., Mustafa, A.E.R.A. and Al-Madboly, L.A., 2023. A promising microbial α-amylase production, and purification from Bacillus cereus and its assessment as antibiofilm agent against Pseudomonas aeruginosa pathogen. Microbial Cell Factories, 22(1), p.141.

- Albaridi, N., 2022. Risk of Bacillus cereus contamination in cooked rice. Food Science and Technology, 42, p.e108221.

- Atwaa, E.S.H., Shahein, M.R., Radwan, H.A., Mohammed, N.S., Aloraini, M.A., Albezrah, N.K.A., Alharbi, M.A., Sayed, H.H., Daoud, M.A. and Elmahallawy, E.K., 2022. Antimicrobial activity of some plant extracts and their applications in homemade tomato paste and pasteurized cow milk as natural preservatives. Fermentation, 8(9), p.428.

- Bottone, E.J., 2010. Bacillus cereus, a volatile human pathogen. Clinical microbiology reviews, 23(2), pp.382-398.

- Carlin, F., 2011. Origin of bacterial spores contaminating foods. Food Microbiology, 28(2), pp.177-182.

- Dietrich R, Jessberger N, Ehling-Schulz M, Märtlbauer E, Granum PE. The Food Poisoning Toxins of Bacillus cereus. Toxins 2021, 13, 98 [Internet]. 2021

- Dubey, S., Sharma, N., Thakur, S., Patel, R. and Reddy, B.M., 2021. Bacillus cereus food poisoning in Indian perspective: A review. The Pharma Innovation Journal, 10(9), pp.970-975.

- EFSA Panel on Biological Hazards (BIOHAZ), 2016. Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs. EFSA Journal, 14(7), p.e04524.

- Ehling-Schulz, M., Frenzel, E. and Gohar, M., 2015. Food–bacteria interplay: pathometabolism of emetic Bacillus cereus. Frontiers in microbiology, 6, p.704.

- Hassen, W.M., Vermette, J., Moteshareie, H., Tayabali, A.F. and Dubowski, J.J., 2023. Semi-automated water sampling module for repeated sampling and concentration of Bacillus cereus group spores. Scientific Reports, 13(1), p.831.

- Kubota, N., Kobayashi, J., Kasai, A., Nasuno, M., Murai, T., Minami, K. and Ohta, M., 2022. Detection of Bacillus cereus as a causative agent of emetic food poisoning by an unconventional culture procedure. Journal of Infection and Chemotherapy, 28(11), pp.1575-1577.

- Mohammadi, B., Reyes, M.E.P. and Smith, S.A., 2024. Survival, Growth, and Toxin Production of Bacillus cereus During Cooking and Storage of Fresh Rice Noodles. Journal of Food Protection, 87(3), p.100239.

- Oyetibo, O.B., Hutman, A. and Oni, E.O., 2022. Prevalence and characterisation of Bacillus cereus in cooked rice retailed in Ilara-mokin, Nigeria. Journal of Food Safety and Hygiene.

- Rodrigo, D., Rosell, C.M. and Martinez, A., 2021. Risk of Bacillus cereus in relation to rice and derivatives. Foods, 10(2), p.302.

- Senesi, S., Salvetti, S., Celandroni, F. and Ghelardi, E., 2010. Features of Bacillus cereus swarm cells. Research in microbiology, 161(9), pp.743-749.

- Tessi, M.A.; Arìngoli, E.E.; Pirovani, M.E.; Vincenzini, A.Z.; Sabbag, N.G.; Costa, S.C.; Garcia, C.C.; Zannier, M.S.; Silva, E.R.; Moguilevsky, M.A. Microbiological Quality and Safety of Ready-to-Eat Cooked foods from a centralized School Kitchen in Argentina. J. Food Proct. 2002, 65, 636–642.

- Valdez, M.I., Úbeda-Manzanaro, M., Narvaes, C., Rodrigo, D. and Martínez, A., 2022. Joint effect of temperature and insect chitosan on the heat resistance of Bacillus cereus spores in rice derivatives. Plos one, 17(9), p.e0268306.

- Valero, M.; Leontidis, S.; Fernández, P.; Martínez, A.; Salmerón, C. Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5–30 °C. Food Microbiol. 2000, 17, 605–612.

- Wang, J., Ding, T. and Oh, D.H., 2014. Effect of temperatures on the growth, toxin production, and heat resistance of Bacillus cereus in cooked rice. Foodborne Pathogens and Disease, 11(2), pp.133-137.

- Wang, Y., Liu, Y., Yang, S., Chen, Y., Liu, Y., Lu, D., Niu, H., Ren, F., Xu, A. and Dong, Q., 2024. Effect of temperature, pH, and aw on cereulide synthesis and regulator genes transcription with respect to bacillus cereus growth and cereulide production. Toxins, 16(1), p.32.

- Woh PY, Ng C. Bacillus cereus in rice: a review on food poisoning, antimicrobial resistance, and control measures. Tropical biomedicine. 2024;41(3):298-309.

- Yang, S., Wang, Y., Ren, F., Wang, X., Zhang, W., Pei, X. and Dong, Q., 2023. The sources of Bacillus cereus contamination and their association with cereulide production in dairy and cooked rice processing lines. Food Quality and Safety, 7, p.fyad023.

-Forero, A. Y., Galindo, M., & Morales, G. E. (2018). Isolation of Bacillus cereus in school restaurants in Colombia. Biomedica., 38(3), 338-344. http://dx.doi.org/10.7705/biomedica.v38i3.3802 PMid: 30335239.

-Keith RS, Renée GS, Rachael S, Ploy K, Bruna B. Preventing Foodborne Illness: Bacillus cereus. Florida Cooperative Extension Service. University of Florida: Institute of Food and Agricultural Sciences. 2015:1-5.

-Navaneethan Y, Effarizah ME. Post-cooking growth and survival of Bacillus cereus spores in rice and their enzymatic activities leading to food spoilage potential. Foods. 2023 Feb 1;12(3):626.

-Osimani A, Aquilanti L, Clementi F. Bacillus cereus foodborne outbreaks in mass catering. International Journal of Hospitality Management. 2018 Jun 1;72:145-53.

-Shaikh, S.A., Sidiqui, A., Naz, S. and Ismat, S., 2019. Detection of food poisoning (Bacillus cereus) pathogen in cooked and refrigerated rice samples: food poisoning pathogen in refrigerated rice. Biological Sciences-PJSIR, 62(3), pp.172-177.

-Yu, S., Yu, P., Wang, J., Li, C., Guo, H., Liu, C., Kong, L., Yu, L., Wu, S., Lei, T. and Chen, M., 2020. A study on prevalence and characterization of Bacillus cereus in ready-to-eat foods in China. Frontiers in microbiology, 10, p.3043.