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dc.contributor.authorJuneja, Vijay K
dc.contributor.authorMohr, Tim B
dc.contributor.authorSilverman, Meryl
dc.contributor.authorSnyder, O Peter
dc.date.accessioned2019-01-17T00:30:44Z
dc.date.available2019-01-17T00:30:44Z
dc.date.issued2018-02-23
dc.identifier.issn0362-028X
dc.identifier.urihttps://www.repository.cam.ac.uk/handle/1810/288101
dc.description.abstractThe objective of this study was to assess the ability of Bacillus cereus spores to germinate and grow in order to determine a safe cooling rate for cooked rice, beans, and pasta, rice-chicken (4:1), rice-chicken-vegetables (3:1:1), rice-beef (4:1), and rice-beef-vegetables (3:1:1). Samples were inoculated with a cocktail of four strains of heat-shocked (80°C for 10 min) B. cereus spores (NCTC 11143, 935A/74, Brad 1, and Mac 1) to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, samples were exponentially cooled through the temperature range of 54.5 to 7.2°C in 6, 9, 12, 15, 18, and 21 h. At the end of the cooling period, samples were removed and plated on mannitol egg yolk polymyxin agar. The plates were incubated at 30°C for 24 h. The net B. cereus growth from spores in beans was <1 log after 9 h of cooling, but the pathogen grew faster in rice and pasta. In combination products, the net growth was as follows: 3.05, 3.89, and 4.91 log CFU/g in rice-chicken; 3.49, 4.28, and 4.96 log CFU/g in rice-beef; 3.50, 4.20, and 5.32 CFU/g in rice-chicken-mixed vegetables; and 3.68, 4.44, and 5.25 CFU/g in rice-beef-mixed vegetables after 15, 18, and 21 h of cooling, respectively. This study suggests safe cooling rates for cooling cooked rice, beans, pasta, rice-chicken, rice-chicken-vegetables, rice-beef, and rice-beef-vegetables to guard against the hazards associated with B. cereus.
dc.publisherInternational Association for Food Protection
dc.titleInfluence of Cooling Rate on Growth of Bacillus cereus from Spore Inocula in Cooked Rice, Beans, Pasta, and Combination Products Containing Meat or Poultry.
dc.typeConference Object
prism.publicationNameJ Food Prot
dc.identifier.doi10.17863/CAM.35416
dcterms.dateAccepted2014-12-31
rioxxterms.versionofrecord10.4315/0362-028X.JFP-17-397
rioxxterms.versionAM
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserved
rioxxterms.licenseref.startdate2014-12-31
dc.contributor.orcidJuniper, Matthew [0000-0002-8742-9541]
dc.contributor.orcidMagri, Luca [0000-0002-0657-2611]
dc.identifier.eissn1944-9097
rioxxterms.typeConference Paper/Proceeding/Abstract
pubs.funder-project-idEuropean Research Council (259620)
cam.issuedOnline2018-02-23
pubs.conference-nameVKI Lecture Series, Progress in flow instability analysis and laminar-turbulent transition modeling
cam.orpheus.counter58
rioxxterms.freetoread.startdate2022-01-16


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