**3.2 Mode of transmission.** *Staphylococcus aureus* **food poisoning**

Staphylococcal food poisoning occurs when the food consumed contains SE produced by *Staphylococcus aureus*. Food handlers carrying enterotoxin-producing *Staphylococcus aureus* in their nose or hands are considered a significant source of food contamination through direct contact or respiratory secretions [44].


**129**

*Pathogens Transmitted through Contaminated Rice DOI: http://dx.doi.org/10.5772/intechopen.93757*

warm, and food is stored incorrectly [40].

in the world. Further explanation can see in **Table 2**.

*Staphylococcus aureus* contamination [49].

and preparation must take [50].

and consumption [14].

**4. Conclusions**

hygiene of food handlers.

**Acknowledgements**

mended temperature [48].

It estimated that in the US, *Staphylococcus aureus* accounts for 2.6% of foodborne diseases caused by 31 significant pathogens [47]. The incidence of staphylococcal food poisoning is seasonal. Most cases occur in late summer when temperatures are

Foods associated with the staphylococcal food poisoning outbreak include meat and meat products, poultry and egg products, milk and dairy products, salads, cream sandwich products, and sandwich stuffing. Foods that require extensive handling during preparation and stored above refrigeration temperature (4°C) for a long time after development frequently implicated in staphylococcal food poisoning [39]. Foods high in starch (such as rice) and protein believed to support SE production [41].

Cases of contamination of *Staphylococcus aureus* on rice, either in the form of raw rice or cooked rice and other processed rice products, are found in several countries

1.The permissive temperature for growth and toxin production by *Staphylococcus aureus* is between 6 and 46°C. Thus, the ideal cooking and cooling temperatures should be above 60°C and below 5°C, respectively, is below the recom-

2.Serving food quickly when stored at room temperature, wearing gloves, masks, hairpins during food handling and processing, washing hands frequently, maintaining personal hygiene for food handlers can help prevent

3.Other precautions such as raw material control, proper handling and processing, adequate cleaning, and disinfection of equipment used in food processing

4.Environmental factors that can play an essential role in the proliferation of bacteria and the production of *Staphylococcus aureus* enterotoxins are the storage of rice at room temperature for an extended period between preparation

It knows that pathogens transmitted through contaminated rice can cause food poisoning, which occurs due to consuming rice containing pathogenic bacteria. Several cases of contamination of *Bacillus cereus* and *Staphylococcus aureus* in rice occurred in Indonesia, Pakistan, India, Malaysia, Belgium, America, Australia, Korea, Iran, China, Nigeria. In general, prevention by proper handling of raw materials, controlling the temperature of cooking and storing rice, and personal

Thanks go to students and lecturers of the Medical Laboratory Technology Poltekkes Kemenkes Banjarmasin, Indonesia who have supported the writing of this manuscript and to all parties who did not directly play a role in the writing process.

**3.3 Case contamination and precautions for** *Staphylococcus aureus* **in rice**

Precautions for contamination of *Staphylococcus aureus* in rice:

**Table 2.**

*Cases of* Staphylococcus aureus *contamination in rice (rice-based food).*

*Pathogens Transmitted through Contaminated Rice DOI: http://dx.doi.org/10.5772/intechopen.93757*

*Recent Advances in Rice Research*

aerobic conditions [41].

2003 Rice at the

2014 Kerala

matta rice

restaurant

SE produced during the exponential phase of *Staphylococcus aureus* growth in a strain-dependent quantity. Typically, the disease-inducing dose of SE occurs when at least 105–108 CFU/g of *Staphylococcus aureus* are present [45, 40]. Most of the genes for SE located in plasmid or prophage elements. Thus, transfer between strains can occur, modifying the ability of *Staphylococcus aureus* strains to cause

As the temperature decreases, the SE production rate also decreases. However, SE remained stable under frozen storage. SE is highly resistant to heating and can withstand the processes used to sterilize low-acid canned foods. SE production can occur in the pH range 4.5–9.6, with an optimum of 7–8. SE production can occur in anaerobic and aerobic environments; however, toxin production is optimal under

Staphylococcal food poisoning occurs when the food consumed contains SE produced by *Staphylococcus aureus*. Food handlers carrying enterotoxin-producing *Staphylococcus aureus* in their nose or hands are considered a significant source of

*aureus* in the rice sample: 3.21

Study of Microbiological Safety of Snack Food at the FATETA-IPB Canteen,

Occurrence of Toxigenic S*taphylococcus aureus* in Ready-to-Eat Food in

Risks of *Staphylococcus aureus* in Traditional Ready-to-Eat Food and Evaluation of Its Presence in uduk Rice [13]

*Staphylococcus aureus* and *Bacillus cereus* in yellow

Identification and anti-bacterial Testing of *Staphylococcus aureus* Isolated from Jollof Rice sold at selected Cafeterias in Federal University [15]

Bogor [10]

Korea [12]

Outbreak of Staphylococcal Food Poisoning [14]

rice [8]

An outbreak of staphylococcal food poisoning in the Municipality of Passos, MG, Brazil [11]

disease and contributing to pathogen evolution [44, 46].

**3.2 Mode of transmission.** *Staphylococcus aureus* **food poisoning**

2001 Rames rice Indonesia The number of *Staphylococcus* 

2004 Rice cake Korea 19.3% of rice cakes were

2010 Uduk rice Indonesia The frequency of isolation

2019 Yellow rice Indonesia 7% of yellow rice contaminated

2019 Jollof rice Nigeria *Staphylococcus aureus* found in

*Cases of* Staphylococcus aureus *contamination in rice (rice-based food).*

food contamination through direct contact or respiratory secretions [44].

**Year Food Country Findings Article title**

Log CFU/g

Brazil Rice containing *Staphylococcus aureus*: 100 CFU/g

> contaminated with *Staphylococcus aureus*

of coagulase-positive *Staphylococcus aureus* in uduk rice samples was 6.67%, and not all were found in sufficient amounts to form enterotoxins.

contained coagulase-positive *Staphylococcus aureus*.

with *Staphylococcus aureus*

jollof rice samples at the campus

India Kerala matta rice samples

cafeteria.

**128**

**Table 2.**

It estimated that in the US, *Staphylococcus aureus* accounts for 2.6% of foodborne diseases caused by 31 significant pathogens [47]. The incidence of staphylococcal food poisoning is seasonal. Most cases occur in late summer when temperatures are warm, and food is stored incorrectly [40].

Foods associated with the staphylococcal food poisoning outbreak include meat and meat products, poultry and egg products, milk and dairy products, salads, cream sandwich products, and sandwich stuffing. Foods that require extensive handling during preparation and stored above refrigeration temperature (4°C) for a long time after development frequently implicated in staphylococcal food poisoning [39]. Foods high in starch (such as rice) and protein believed to support SE production [41].

### **3.3 Case contamination and precautions for** *Staphylococcus aureus* **in rice**

Cases of contamination of *Staphylococcus aureus* on rice, either in the form of raw rice or cooked rice and other processed rice products, are found in several countries in the world. Further explanation can see in **Table 2**.

Precautions for contamination of *Staphylococcus aureus* in rice:

