Microbial contamination in cooked rice-based foods poses a global concern due to rice's widespread consumption. This review aims to consolidate information on harmful microorganisms associated with such foods from various countries and their adverse effects on consumers. Additionally, it explores the reported causes of microbial contamination in cooked rice-based dishes and proposes an intervention strategy for safer consumption. The findings highlight that ready-to-eat cooked rice-based foods may harbor unsafe levels of microorganisms like Bacillus cereus, Staphylococcus aureus, and Aspergillus spp. A recommended solution is the application of microwave pasteurization. This method involves cooking rice in pasteurized packaging, minimizing human contact, and effectively controlling harmful microorganisms. Microwave pasteurization emerges as a promising approach to ensure the safe consumption of cooked rice-based foods by reducing microbial contamination levels.

中文翻译：

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熟米饭安全性：辐射巴氏灭菌的现状和潜力综述


由于大米的广泛消费，以米饭为主的食品中的微生物污染引起了全球关注。本次审查旨在整合各国与此类食品相关的有害微生物及其对消费者的不利影响的信息。此外，它还探讨了已报道的米饭菜肴中微生物污染的原因，并提出了更安全食用的干预策略。研究结果强调，即食米饭类食品可能含有不安全水平的微生物，如蜡状芽孢杆菌、金黄色葡萄球菌和曲霉属。推荐的解决方案是应用微波巴氏灭菌。该方法包括在巴氏灭菌包装中煮饭，最大限度地减少人体接触，并有效控制有害微生物。微波巴氏灭菌是一种很有前景的方法，可以通过降低微生物污染水平来确保米饭类食品的安全食用。