Prevalence of Bacillus Species and Fungal Species Isolated from Cooked and Raw Rice

Abstract

Rice is delightful food used extensively all over the Asian countries including Pakistan and consumption rate is very high. The aim of the present observation was to estimate the microbial load of the rice in the Lahore city of Pakistan. A total of 168 rice samples of raw and cooked categories were collected from different food-stalls and karyana stores from Raiwind, Lahore. Highest average of mean Viable Count (6.19 log10CFUg-1) of uncooked rice samples while in the cooked samples the highest mean Viable Count (3.84 log10CFUg-1) was recorded. It was also found that the overall percentage of Bacillus cereus and Bacillus subtilis in raw rice 38% and 52% while in cooked rice samples were 46% and 25% respectively. Fungal species isolated cooked rice samples were found in the order of Aspergillus niger (14%), Rhizophus stolonifer (12%), Pencillium chrysogenum (9%), Aspergillus flavus (8%), Fusarium equiseti (8%), Aspergillus fumigatus (0%), Fusarium avenaceum (0%), and Alternaria alternata (0%). Aspergillus species were found to be predominant in fungal isolates. The data was analyzed statistically by One Way ANOVA and found significant (p<0.05). It was concluded from the study, Bacillus cereus breakouts can be controlled by quick ingestion of cooked rice.