Systematic review of Bacillus cereus incidence and significance in rice and rice-based products in Malaysia

This study examines examines the significance, incidence, and occurrence of Bacillus cereus in rice, fried rice, and rice-based products in Malaysia through sytematic review. B. cereus is a spore-forming, Gram-positive bacterium commonly associated with foodborne illnesses, particularly in starchy foods such as rice. Improper handling and storage of cooked rice can lead to spore germination and emetic toxin production, posing significant public health risks. This review highlights the bacterium’s dual pathogenic potential: emetic and diarrheal syndromes, both frequently linked to rice and its derivatives. Studies conducted in Malaysia indicate a notable prevalence of B. cereus contamination in ready-to-eat rice and fried rice from street vendors, restaurants, and food courts. Factors such as temperature abuse, poor hygiene, and inadequate food safety practices contribute to contamination. The presence of toxigenic B. cereus strains in these products raises concerns about consumer safety, especially in a country where rice is a dietary staple. Two notable foodborne outbreaks in Petaling District in 2019 and a boarding school in Seremban in 2021 show how crucial food safety implemention in terms of knowledge, understanding, practices and culture among food operators and consumers. This review consolidates data from various surveillance studies and microbiological assessments conducted between 2000 and 2024 to provide a comprehensive understanding of the risks associated with B. cereus in Malaysian rice-based foods. It underscores the need for stricter food safety regulations, regular monitoring, and public education to minimize outbreaks and ensure safer consumption of rice products.

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