Culture-Based Isolation and Identification of Bacteria Associated with Three Rice Varieties under Different Storage Conditions in the Kurdistan Region

Abstract

This study sought to assess bacterial contamination in three frequently consumed rice varieties (Kurdish, Mahmood, and Local) under various processing and storage circumstances. Methods: A total of 75 samples were obtained from three rice kinds, including five batches with five repetitions each. Samples were analyzed under three conditions: uncooked, cooked at ambient temperature (30 ± 2 °C), and chilled (5–7 °C). Bacterial isolation was conducted utilizing standard culture media, succeeded by identification through colony morphology, Gram staining, and biochemical assays. The data were subjected to descriptive analysis. Results: Most raw and refrigerated samples exhibited no bacterial growth, with the exception of Kurdish rice, which contained Bacillus spp. and Staphylococcus spp. Conversely, rice maintained at ambient temperature displayed heightened bacterial diversity. Kurdish rice exhibited the greatest levels of contamination, including Bacillus spp., Streptococcus spp., and Staphylococcus spp. Mahmood rice was found to include Staphylococcus spp. and Klebsiella spp., whereas Local rice exhibited Streptococcus spp. and Staphylococcus spp.Conclusion: Storage temperature markedly affects bacterial proliferation in cooked rice. Refrigeration significantly mitigates contamination, while room temperature storage encourages bacterial growth, underscoring the necessity of appropriate storage methods to diminish food safety hazards.