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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

<a href="/cs/project/QK23020061" target="_blank" >QK23020061: Podmínky rozvozu pokrmů kurýrními službami s ohledem na růst sporogenních bakterií</a><br>

Návaznosti

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

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

14

Strana od-do

nestránkováno

Kód UT WoS článku

001405794900001

EID výsledku v databázi Scopus

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