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The World Health Organization (WHO) provides guidelines on food safety, but specific limits for Bacillus species in rice samples can vary based on the context. Generally, there is no universally accepted numerical limit for Bacillus in rice, as it can depend on factors such as regional regulations and the intended use of the rice. However, the presence of Bacillus cereus, a common pathogen found in rice, is a concern, and efforts are made to minimize its levels to reduce the risk of foodborne illness. For precise limits, it's best to refer to local food safety authorities or specific food safety regulations.

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1mo ago

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Two common bacteria found on rice are Bacillus cereus and Escherichia coli (E. coli). Bacillus cereus can cause food poisoning if rice is not stored or cooked properly, while E. coli contamination can occur from poor hygiene practices during rice cultivation or processing.


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Staphylococcus bacteria are facultative anaerobes, meaning they can grow with or without oxygen. Adding water to the staphylococcus sample creates a suitable environment for growth by providing hydration and oxygen. Bacillus bacteria are aerobic, so they require oxygen for growth. Therefore, adding water is not necessary as long as there is sufficient oxygen available for the bacillus to grow.


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