Tepelná dekontaminace rýže suchým teplem

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F07%3A8P008819" target="_blank" >RIV/00027022:_____/07:8P008819 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Dry heat inactivation of Bacillus cereus in rice

Popis výsledku v původním jazyce

The aim of this work was to validate the method of decontamination of rice at the temperature of 120°C (determined as optimal in previous experiments). Bacillus cereus was selected as the marker micro-organism for the monitoring of decontamination. The spores of Bacillus cereus are moderately heat resistant. In order to show the efficacy of our decontamination process, we artificially contaminated the rice under study with B. cereus. Decontamination was carried out in a homogenising steriliser about 20h after contamination. The sample was first heated to 90°C and held at this temperature for 70 minutes. Then the temperature was increased to 120°C and held for 3 hours. Five samples were taken for microbiological analyses as follows: before the experiment, on reaching 120°C, and then after 1, 2, and 3 h of decontamination. Decontamination of rice from vegetative forms and spores of B. cereus present at the level of 400 CFu/ml was effected by heating to 120°C and holding for 1 hour.

Název v anglickém jazyce

Dry heat inactivation of Bacillus cereus in rice

Popis výsledku anglicky

The aim of this work was to validate the method of decontamination of rice at the temperature of 120°C (determined as optimal in previous experiments). Bacillus cereus was selected as the marker micro-organism for the monitoring of decontamination. The spores of Bacillus cereus are moderately heat resistant. In order to show the efficacy of our decontamination process, we artificially contaminated the rice under study with B. cereus. Decontamination was carried out in a homogenising steriliser about 20h after contamination. The sample was first heated to 90°C and held at this temperature for 70 minutes. Then the temperature was increased to 120°C and held for 3 hours. Five samples were taken for microbiological analyses as follows: before the experiment, on reaching 120°C, and then after 1, 2, and 3 h of decontamination. Decontamination of rice from vegetative forms and spores of B. cereus present at the level of 400 CFu/ml was effected by heating to 120°C and holding for 1 hour.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1G46047" target="_blank" >1G46047: Metody tepelné konzervace partikulárních potravin</a><br>

Návaznosti

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

Rok uplatnění

2007

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

25

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

208-213

Kód UT WoS článku

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EID výsledku v databázi Scopus

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