Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/14014
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dc.contributor.authorLeong, Sui Sien-
dc.contributor.authorKorel, Figentr
dc.contributor.authorKing, Jie Hung-
dc.date.accessioned2023-11-11T08:56:15Z-
dc.date.available2023-11-11T08:56:15Z-
dc.date.issued2023-
dc.identifier.issn0882-4010-
dc.identifier.urihttps://doi.org/10.1016/j.micpath.2023.106418-
dc.identifier.urihttps://hdl.handle.net/11147/14014-
dc.description.abstract“Fried rice syndrome” originated from the first exposure to a fried rice dish contaminated with Bacillus cereus. This review compiles available data on the prevalence of B. cereus outbreak cases that occurred between 1984 and 2019. The outcome of B. cereus illness varies dramatically depending on the pathogenic strain encounter and the host's immune system. B. cereus causes a self-limiting, diarrheal illness caused by heat-resistant enterotoxin proteins, and an emetic illness caused by the deadly toxin named cereulide. The toxins together with their extrinsic factors are discussed. The possibility of more contamination of B. cereus in protein-rich food has also been shown. Therefore, the aim of this review is to summarize the available data, focusing mainly on B. cereus physiology as the causative agent for “fried rice syndrome.” This review emphasizes the prevalence of B. cereus in starchy food contamination and outbreak cases reported, the virulence of both enterotoxins and emetic toxins produced, and the possibility of contaminated in protein-rich food. The impact of emetic or enterotoxin-producing B. cereus on public health cannot be neglected. Thus, it is essential to constantly monitor for B. cereus contamination during food handling and hygiene practices for food product preparation. © 2023 Elsevier Ltden_US
dc.description.sponsorshipThe first author appreciated the financial support from TWAS-UNESCO Associateship Scheme (Ref. no: 3240319965 ) ; APC was funded by Research Management Centre, Universiti Putra Malaysia and and Izmir Institute of Technology , Turkey as Global Excellence awarded. Appreciate the guidance from Assoc. Prof. Dr. Sibel Uzuner (Izmir Institute of Technology, Turkey).en_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofMicrobial Pathogenesisen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBacillus cereusen_US
dc.subjectBacteriaen_US
dc.subjectFoodborneen_US
dc.subjectHygieneen_US
dc.subjectRiceen_US
dc.subjectToxinsen_US
dc.titleBacillus cereus: A review of “fried rice syndrome” causative agentsen_US
dc.typeReviewen_US
dc.authorid0000-0001-8202-6797-
dc.institutionauthorKorel, Figentr
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume185en_US
dc.identifier.wosWOS:001103937100001en_US
dc.identifier.scopus2-s2.0-85174638813en_US
dc.relation.publicationcategoryDiğertr
dc.identifier.doi10.1016/j.micpath.2023.106418-
dc.identifier.pmid37866551en_US
dc.authorscopusid57204634618-
dc.authorscopusid6505850912-
dc.authorscopusid58657224100-
dc.identifier.scopusqualityQ2-
item.fulltextWith Fulltext-
item.openairetypeReview-
item.cerifentitytypePublications-
item.grantfulltextembargo_20250101-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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