scholarly journals The survival and growth ofBacillus cereusin boiled and fried rice in relation to outbreaks of food poisoning

1974 ◽  
Vol 73 (3) ◽  
pp. 433-444 ◽  
Author(s):  
R. J. Gilbert ◽  
M. F. Stringer ◽  
T. C. Peace
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Time ◽  
Aqueous Suspension ◽  
Food Poisoning ◽  
Optimum Temperature ◽  
Cooked Rice ◽  
Survival And Growth ◽  
And Storage

SummaryA number of outbreaks of food poisoning attributed toBacillus cereushave been reported recently and all have been associated with cooked rice usually from Chinese restaurants and ‘take-away’ shops.Tests were made to assess the heat resistance ofB. cereusspores in aqueous suspension, the growth of the organism in boiled rice stored at temperatures in the range 4–55° C., and the effect of cooking and storage on the growth of the organism in boiled and fried rice. The spores ofB. cereussurvived cooking and were capable of germination and outgrowth. The optimum temperature for growth in boiled rice was between 30° and 37° C. and growth also occurred during storage at 15° and 43° C.To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63° C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking. Boiled or fried rice must not be stored under warm conditions especially in the range 15–50° C.

scholarly journals Studies on the heat resistance ofBacillus cereusspores and growth of the organism in boiled rice

1980 ◽  
Vol 84 (1) ◽  
pp. 77-82 ◽  
Author(s):  
Jennifer M. Parry ◽  
R. J. Gilbert
Keyword(s):  
Growth Rate ◽  
Heat Resistance ◽  
Bacillus Cereus ◽  
Food Poisoning ◽  
The Other ◽  
Cooked Rice ◽  
Serotype 1

SUMMARYA comparison was made of the heat resistance ofBacillus cereusspores at 95° C. Spores of serotype 1 strains were more resistant than those of the other types tested. However, there was little difference in the growth rate of the various serotypes in boiled rice at 22° C. Most samples of uncooked rice contained multiple serotypes ofB. cereus.These results indicate that the cooking procedure used for the preparation of cooked rice is likely to be selective for certain serotypes, and this is the most likely reason why type 1 is the most common serotype implicated in outbreaks of food poisoning and can be isolated from many routine samples of cooked rice.

Survival and Growth of Vibrio cholerae O139 in Selected Malaysian Street Foods

1997 ◽  
Vol 60 (6) ◽  
pp. 644-648 ◽  
Author(s):  
GULAM RUSUL ◽  
CHONG KAM CHUN ◽  
SON RADU
Keyword(s):  
Vibrio Cholerae ◽  
Slow Growth ◽  
Food Poisoning ◽  
Rice Flour ◽  
Soy Sauce ◽  
Brown Sugar ◽  
Vibrio Cholerae O139 ◽  
Survival And Growth ◽  
Incubation Temperatures ◽  
And Storage

The growth of Vibrio cholerae O139 inoculated into cendol (a mixture of coconut milk, brown sugar, and green jelly from rice flour), rojak (prawn paste, sugar, soy sauce, spices, garlic, and peanut gravy), gravy, tofu, fried tofu, and wheat-flour noodles (all except rojak gravy containing the natural microbial flora) was examined at four incubation temperatures (7, 15,25, and 35°C). V. cholerae O139 grew well in cendol incubated at 25 and 35°C but not at 15°C or below. No growth of V. cholerae O139 in rojak gravy was detected at any temperature except for very slow growth at 35°C. V. cholerae O139 inoculated into tofu exhibited slow growth at 25 and 35°C and growth was not detected at 7 and 15°C. However, in fried tofu, the organism entered the growth phase after 12 h of incubation at 25 and 35°C. Growth of V. cholerae O139 was not demonstrated in noodles at any incubation temperatures. Nutrient broth with 1% NaCl added supported the growth of V. cholerae O139 at 25 and 35°C. At both of these incubation temperatures mean generation time was longer at pH 5 than at pH 8. The high variation in growth of V. cholerae O139 in the distinct foods examined might have been due to differences in pH, fat content, and aw. Proper sanitary practices and storage of foods at refrigeration temperatures will help to reduce the possibility of growth by Vibrio cholerae O139 in foods to levels which do not imply a risk for food-poisoning.

Effects of Environment on Growth and Survival of Douglas-fir Transplants

1974 ◽  
Vol 4 (2) ◽  
pp. 193-200
Author(s):  
E. B. Tregunna ◽  
M. Crown
Keyword(s):  
Storage Time ◽  
Water Status ◽  
Douglas Fir ◽  
Planting Date ◽  
Growth And Survival ◽  
Lower Elevation ◽  
Survival And Growth ◽  
And Storage ◽  
Root Treatment ◽  
Spring Planting

Variation in lifting date, planting date, planting site, seedling history, root treatment, and storage time were tested for their effects on Douglas-fir transplants. Survival, water status, types of damage, and both shoot and root growth were measured. Survival decreased with later spring planting date in the field, but this was partly offset by trends in browsing. Survival was greater at the lower elevation. Differences in seed lot, or conditions in the nursery, resulted in differences in tree size, which had some effects because the larger trees were browsed more. Survival and growth were not markedly different between root treatments. Cold storage increased survival of trees lifted late in the spring. The relative turgidity of leaves from bareroot trees in storage was related to lifting date and subsequent survival. Survival decreased severely as lifting date progressed through March.

scholarly journals Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria

2021 ◽  
Vol 25 (2) ◽  
pp. 201-210
Author(s):  
Hassiba Difallah ◽  
Mohammed Ziane ◽  
Olfa Ben Braïek ◽  
Mohammed Bouamra ◽  
Habiba Louzim
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Conditions ◽  
The Other ◽  
Preparation Temperature ◽  
Meal Preparation ◽  
Production Preparation ◽  
And Storage ◽  
Bacterial Concentrations ◽  
Bacillus Cereus Sensu Lato

Abstract This work aimed to enumerate the Bacillus cereus sensu lato from infant’s flour sampled at Béchar city and evaluate its resistance to different heating conditions during meal preparation patterns at home. Our findings revealed a prevalence of 74% with 2.4 to 3.9 CFU/g in the analyzed samples. Regarding the heat resistance at 90 °C to 98 °C, our results showed heat resistance variability which depends on the isolate, for example, D90 °C and zT °C values varied from 3.24 to 5.52 min and 11.56 to 89.74 °C respectively. Then, the decimal reduction (n) was calculated at all preparation temperatures (50, 60, 70, 80, 90 and 100 °C). Low “n” was observed with the preparation at T≤50 °C as recommended by the fabricant. However, at the other temperatures, high “n” was observed at 100°C with median and 95th values of 2.22 and 12.36 respectively. Therefore, bacterial concentrations (99th) were estimated at 0.124 log CFU/g for 100 °C. These concentrations could be increased with bacterial growth during meal storage and then achieve critical concentrations. Thus, the results of this work highlight the interest to establish a risk assessment for babies and to improve the production, preparation, and storage conditions of the infant’s flour.

scholarly journals Detection of Food Poisoning (Bacillus cereus) Pathogen in Cooked and Refrigerated Rice Samples

2019 ◽  
Vol 62 (3) ◽  
pp. 172-177
Author(s):  
Shagufta Ambreen Shaikh ◽  
Anila Sidiqui ◽  
Shagufta Naz ◽  
Seema Ismat
Keyword(s):  
General Population ◽  
Bacillus Cereus ◽  
Vegetative Cell ◽  
Food Poisoning ◽  
Local Market ◽  
Staple Food ◽  
Vegetative Cells ◽  
Cooked Rice ◽  
Rice Samples ◽  
Favorable Conditions

  Rice is a staple food of Pakistan. It is being contaminated with several food poisoning causing bacterial and mold contaminants. In this study 100 different rice samples were collected from local market of Karachi city. The presence of Bacillus cereus vegetative cell and survival of their spores were quantitavely analyzed after cooking and refrigeration. From the study it was observed that out of 100 rice samples, 25% cooked/refrigerated samples were positive for the presence of B.cereus spores , even there were few samples which showed increase of count due to improper (cooking and refrigeration ) which causes the germination and proliferation of spores into vegetative cells under favorable conditions. The detection of increased count of B. cereus even after cooking and refrigeration treatments is very alarming since cooking is supposed to be best treatment given to the raw food. Different rice dishes are being frequently consumed by the general population and are also available on different shops (as biryanis or fried rice), hence, detection of B. cereus in cooked rice samples will be useful to control any outbreak of food poisoning cases especially in summer seasons.    

Microbiological Profile and Storage Temperatures of Egyptian Rice Dishes

1985 ◽  
Vol 48 (1) ◽  
pp. 39-43 ◽  
Author(s):  
M. R. EL-SHERBEENY ◽  
M. FAHMI SADDIK ◽  
HEKMAT EL-SAID ALY ◽  
FRANK L. BRYAN
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Colony Count ◽  
Temperature Range ◽  
Cooked Rice ◽  
Microbiological Profile ◽  
And Storage ◽  
Storage Temperatures

Cooked rice and other dishes containing rice (172 samples) were tested for aerobic colony count (30°C), Salmonella, Shigella, Staphylococcus aureus, and presumptive Bacillus cereus. Salmonella was isolated from a sample of Oriental rice that was prepared in a five-star hotel kitchen. Shigella was isolated from a sample of boiled rice from a four-star hotel kitchen. Nineteen percent of the samples were contaminated by S. aureus, and 73% of these contained more than 103/g. Forty percent of the samples were contaminated by B. cereus, 31% of these contained more than 103/g. Rice was more frequently stored at safe temperatures (>55°C) in four- and five-star hotels than in any other type of establishment or that which was sold by street venders. Aerobic colony counts (30°C) per g were usually quite low when rice was held at temperatures of 55°C or higher. These counts generally became progressively higher as the temperature decreased, often reaching quantities exceeding 106 when temperatures were 44°C or below. This was particularly so when the temperature range was 25–34°C. These counts were lower for fried and Oriental rice than for boiled rice, rice and vegetables, kushari (a mixture of rice, macaroni and lentils), and rice and shirea (thin, wheat macaroni).

scholarly journals An investigation of the bacteriological quality of retail vanilla slices

1977 ◽  
Vol 78 (3) ◽  
pp. 387-394 ◽  
Author(s):  
J. A. Pinegar ◽  
J. D. Buxton
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Milk Powder ◽  
Food Poisoning ◽  
Colony Count ◽  
The West ◽  
E Coli ◽  
Metropolitan County ◽  
And Storage

SUMMARYOne hundred and thirty-three vanilla slices, purchased from shops in the West Yorkshire Metropolitan County, were examined to determine the numbers and types of bacteria present at the time of purchase. The surface colony count at 37 °C was > 103/g in 67/133 (50%) of the samples examined,Bacillus cereusbeing found at that concentration in 21·8%, coliform bacilli includingE. coliin 5·3%,Staphylococcus aureusin 3·0% andStreptococcus faecalisin 0·8%. Thirty-four strains ofB. cereuswere serotyped and 11 (32%) of these were typable with the sera available.Preparation of custard mixes in the laboratory suggests that the milk or milk powder used in the mix may be the major source ofB. cereusin the final product. Many of the present methods of manufacture, distribution and storage allow organisms present in the custard at manufacture the opportunity to multiply and possibly reach numbers which present a risk of food poisoning.

scholarly journals Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Damilola O. Seyi-Amole ◽  
Abiodun A. Onilude ◽  
Dasari S. Rani ◽  
Prakash M. Halami
Keyword(s):  
Bacillus Cereus ◽  
Incubation Period ◽  
Food Poisoning ◽  
Optimum Growth ◽  
Ph Values ◽  
Cooked Rice ◽  
Incubation Periods ◽  
Different Temperatures ◽  
Static Conditions ◽  
Incubation Temperatures

Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.

Influence of composition and storage conditions on chocolate hardness and heat resistance

2013 ◽  
Vol 9 (1) ◽  
pp. 55-73
Author(s):  
V. Biczó ◽  
A. Fekete ◽  
R. Scherer
Keyword(s):  
Heat Resistance ◽  
Storage Time ◽  
Storage Conditions ◽  
Quality Monitoring ◽  
Warm Temperature ◽  
Temperature Range ◽  
Maximum Loading ◽  
One Year ◽  
And Storage

The EU Chocolate Directive 2000/36/EC allows the use of the vegetable fats CBEs and CBIs up to a maximum of 5% in chocolate. Manufacturers and users must know how this has an influence on the properties of chocolate. The objective of the work reported here was to find out by systematic investigations, which effect CBEs/CBIs have on the quality parameters, hardness and heat resistance of chocolate. The influence on the hardness was tested also under extreme practical storage conditions. The quality monitoring was performed up to one year. For the determination of the heat resistance the penetrometric method was used in the temperature range 25–32 °C measuring the maximum loading force, occurring during the penetration of a cylindrical probe of 2 mm diameter with 4 mm penetration. The correlation between the average maximum loading force, relevant to the hardness of chocolate, and the temperature can be described by a linear regression at 95% confidence level. Statistical analyses (correlation analysis, residual analysis, Durban-Watson statistic) showed that it is possible to define the heat resistance of solid chocolate in the temperature range of 25–32 °C by the slope and the ordinate intercept of the regression line of the loading force vs. temperature for given parameters (composition, storage, experimental layout, etc.). For the determination of the hardness of the chocolate also the penetrometric method was used to measure the maximum loading force occurring during the penetration of a needle probe with 2 mm deformation. The hardness of the chocolate samples determined with the penetrometric method and statistical analysis (One-Way, Two-Way Analysis of Variance, Dunnett’s comparisons) is significantly dependent on the composition and storage conditions, where the storage conditions are the dominant factor. The results show that the differences in hardness between the chocolate samples with CBE/CBI and those without CBE/CBI, both stored in the cellar (cold storage), are marginal. After one week of storage the sample with CBI has nearly the same hardness as the standard sample with CB, whereas the sample with CBE was slightly softer. The differences are slightly clearer for the northern storage room (moderate temperature) and for the southern room (warm temperature). After a definite storage time the hardness of all samples increased and was in the case of the southern storage room (warm temperature) up to twice as high. The quality monitoring up to one year showed that the reason for this increase in hardness is not a special storage time but the increasing temperatures with the beginning of the warm season and the cyclic change of the temperature during day and night. So an explanation for this unexpected increase in hardness can be a thermocyclic hardening of the chocolate samples under these storage conditions.

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