**1. Introduction**

Most of the world's population, especially Asia, use rice as the primary source of carbohydrates in their daily menu. Rice, as a staple food, is usually served with side dishes to complement the taste and also complement one's nutritional needs. Rice can process with other food ingredients into new dishes, such as fried rice, yellow rice, or uduk rice.

Rice can be a source of food poisoning because it contaminated with dangerous pathogens. In general, food poisoning can cause by contaminant bacteria such as *Bacillus cereus*, *Staphylococcus aureus*, *Salmonella* group (except *Salmonella typhi*), *Shigella, Vibrio, Escherichia coli, Campylobacter, Yersinia enterocolitis, Clostridium* [1]. Rice-based food poisoning more often caused by *Bacillus cereus* and *Staphylococcus aureus* based on several cases in the world [2–15]. Besides, *Bacillus cereus* and *Staphylococcus aureus* are significant sources of microbiological harm from cereal grains and related products [16].

*Bacillus cereus* can found in soil, plants, and the intestinal tract of insects and mammals. In poor environmental conditions, bacteria can turn into spore forms. *Bacillus cereus* in spore form can found hiding in raw rice. The bacteria move from the soil to the paddy fields, their spores persist for years, even surviving during cooking due to their resistance to extreme temperatures. However, if rice left at room temperature, in warm and humid conditions, the spores can turn into bacteria and produce toxins that can cause vomiting and diarrhea [17].

*Staphylococcus aureus* is naturally present in the human body, so these bacteria are one of the essential agents causing food poisoning that often occurs in society. The most significant cause of *Staphylococcus aureus* entry into the food chain (which then causes staphylococcal poisoning) is the low sanitation of workers handling food [18].

According to the Food Standards Agency (FSA), there are nearly 900,000 food poisoning cases each year. The lifestyle that has changed in recent years has resulted in an increasing dependence on ready-to-eat food, eating out more than cooking, busyness results in having less time to prepare and cook food. This habit is the reason that increases the number of cases of food poisoning [19]. Apart from that, environmental factors also influence the level of contamination. Food prepared under unfavorable conditions and environment implies a higher incidence of food poisoning than others [18]. Food poisoning occurs more frequently in developing countries than in developed countries. This situation is due to differences in the level of sanitation between developed and developing countries [18].
