EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F24%3A00137043" target="_blank" >RIV/00216224:14310/24:00137043 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/24:43881472

Výsledek na webu

<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/10985" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/10985</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.10985" target="_blank" >10.55251/jmbfs.10985</a>

Jazyk výsledku

angličtina

Název v původním jazyce

EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE

Popis výsledku v původním jazyce

The present study aimed to evaluate the dependence of growth dynamics of toxigenic B. cereus on rice type, inoculum type, storage time, and temperature using appropriate mathematical models. Samples of cooked white (milled) and brown (husked) rice inoculated with vegetative cell/spore suspension of B. cereus were stored for 48 h at 4 degrees C (correct storage) and 24 degrees C (inappropriate storage method). No growth of B. cereus was observed during 48 hours of storage at 4 degrees C and was characterised by a linear model. To assess the growth of B. cereus in the cooked rice stored at 24 degrees C, the Baranyi-Roberts, Gompertz and Buchanan mathematical models were used. The Gompertz model characterized the growth of B. cereus best. The type of rice and the type of inoculum did not have a significant effect on the bacterial growth. After 48 h of storage at 24 degrees C, the B. cereus counts were in the range of 8-9 log cfu.g-1, critical value of 5 log cfu.g-1 was reached in less than 10 hours of storage. The study results indicate that cooked rice stored at 24 degrees C quickly becomes a health risk for consumers due to the rapid multiplication of B. cereus within a few hours. In conclusion, it is crucial to cool cooked rice immediately to 4 degrees C if it is not to be consumed right after cooking.

Název v anglickém jazyce

EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE

Popis výsledku anglicky

The present study aimed to evaluate the dependence of growth dynamics of toxigenic B. cereus on rice type, inoculum type, storage time, and temperature using appropriate mathematical models. Samples of cooked white (milled) and brown (husked) rice inoculated with vegetative cell/spore suspension of B. cereus were stored for 48 h at 4 degrees C (correct storage) and 24 degrees C (inappropriate storage method). No growth of B. cereus was observed during 48 hours of storage at 4 degrees C and was characterised by a linear model. To assess the growth of B. cereus in the cooked rice stored at 24 degrees C, the Baranyi-Roberts, Gompertz and Buchanan mathematical models were used. The Gompertz model characterized the growth of B. cereus best. The type of rice and the type of inoculum did not have a significant effect on the bacterial growth. After 48 h of storage at 24 degrees C, the B. cereus counts were in the range of 8-9 log cfu.g-1, critical value of 5 log cfu.g-1 was reached in less than 10 hours of storage. The study results indicate that cooked rice stored at 24 degrees C quickly becomes a health risk for consumers due to the rapid multiplication of B. cereus within a few hours. In conclusion, it is crucial to cool cooked rice immediately to 4 degrees C if it is not to be consumed right after cooking.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21100 - Other engineering and technologies

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

—

Svazek periodika

14

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

001262321500001

EID výsledku v databázi Scopus

2-s2.0-85200635668