The Thai Journal of Veterinary Medicine


We investigated the prevalence of bacterial contamination in uncooked sticky rice samples obtained from markets in Japan. Between June and August, 2019, a total of 25 sticky rice samples were purchased from shops in the Tokyo area. Twenty-two (88.0%) and 10 (40.0%) of 25 sticky rice samples harbored 3.06±0.54 log spc/g of standard plates counts and 2.17±0.23 log cfu/g of enterobacteriaceae bacteria counts, respectively. Three species of Enterobacteriaceae, Pantoea dispersa, P. ananati, and Kosakonia cowanii, were identified by MALDI-TOFMS-based test. Three (12.0%) of 25 sticky rice samples harbored 2.00 log cfu/g of Bacillusspecies. Bacillusspp. was not isolated after heat treatment (98 °C for 20 min.) of sample homogenates. Two isolates were identified B. cereusby both API 50 CH and MALDI-TOFMS based test. However, one isolate was B. mycoidesby API 50 CH, but B. cereusby MALDI-TOF MS based test. These 3 Bacillusstrains harbored no gene encoding the enzyme responsible for cereulide synthesis and had not produced enterotoxin. Our study suggested that some uncooked sticky rice has Enterobacteriaceaebacteria and Bacillusspp. contamination, however there is no isolate from heat treatment samples in this study. Isolated P. dispersa, P. ananati, and K. cowanii, are usually in the environment and these organisms have been isolated from patients with opportunistic infections. Preventing cross-contamination, from sticky rice to cooked food may be important during preparation and storage in kitchen.

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