The Germination and Growth of Two Strains of Bacillus cereus in Selected Hot Dishes After Cooking

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882421" target="_blank" >RIV/62157124:16270/25:43882421 - isvavai.cz</a>

Result on the web

<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001405794900001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001405794900001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14020194" target="_blank" >10.3390/foods14020194</a>

Result language

angličtina

Original language name

The Germination and Growth of Two Strains of Bacillus cereus in Selected Hot Dishes After Cooking

Original language description

The aim of this study was to assess the germination and growth of two strains of Bacillus cereus following the artificial inoculation of six selected hot dishes with spores which were then stored at temperatures of 40, 50, and 60 degrees C for 0.5, 1.0, 2.0, 2.5, 3.0, and 4.0 h. The water activity of the prepared meals varied between 0.967 and 0.973 and the salt content between 0.74 and 1.40%. The pH value of four dishes exceeded 6.0, but for two (tomato sauce and ratatouille) it was 4.6. The tested strain DSM 4312 showed good growth abilities and attained a population exceeding 6.0 log CFU/g within 4 h at 40 degrees C in foods with pH values &gt; 6.0. The study demonstrated that a drop in food temperatures to 40 degrees C is risky, while no growth of B. cereus was detected within 4 h at 50 and 60 degrees C. The growth rate of B. cereus is conditioned not merely by environmental conditions (temperature, pH values, food composition), but also by the bacterial strain.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

<a href="/en/project/QK23020061" target="_blank" >QK23020061: Conditions of food delivery by courier services with regard to the growth of sporogenic bacteria</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

14

Issue of the periodical within the volume

2

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

nestránkováno

UT code for WoS article

001405794900001

EID of the result in the Scopus database

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