Certified Professional Food Safety (CP-FS) Practice Exam

Which bacteria is associated with food poisoning from improperly handled rice?

1. Clostridium perfringens

2. Bacillus cereus

3. Salmonella spp

4. Vibrio parahaemolyticus

The correct answer is: Bacillus cereus

Bacillus cereus is well-known for causing food poisoning, particularly from improperly handled rice, such as fried rice that has been left at room temperature for an extended period. This bacterium produces toxins that can lead to gastrointestinal symptoms like vomiting and diarrhea. When rice is cooked and then left to cool slowly at room temperature, particularly in large batches, it creates an ideal environment for Bacillus cereus spores that may have survived cooking to germinate and multiply. As they grow, they can produce heat-stable and heat-labile toxins that are responsible for the foodborne illness associated with rice dishes. Understanding this specific association highlights the importance of storing cooked rice properly, either by keeping it hot until serving or cooling it rapidly and refrigerating it to prevent bacterial growth. This knowledge aligns with food safety practices aimed at minimizing the risk of foodborne illnesses caused by improper food handling.