EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE

J 2024

EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE

BURSOVÁ, Šárka; Danka HARUŠTIAKOVÁ; Lenka NECIDOVÁ; Eliška KROBOTOVÁ; Zuzana MLEJNKOVA et. al.

Základní údaje

Originální název

EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE

Autoři

BURSOVÁ, Šárka; Danka HARUŠTIAKOVÁ ; Lenka NECIDOVÁ; Eliška KROBOTOVÁ; Zuzana MLEJNKOVA; Matej TKAC; Katerina STOJANOVA a Jozef GOLIAN

Vydání

Journal of Microbiology, Biotechnology and Food Sciences, Nitra, Slovak University of Agriculture, 2024, 1338-5178

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21100 2.11 Other engineering and technologies

Stát vydavatele

Slovensko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 0.800

Kód RIV

RIV/00216224:14310/24:00137043

Organizační jednotka

Přírodovědecká fakulta

DOI

https://doi.org/10.55251/jmbfs.10985

UT WoS

001262321500001

EID Scopus

2-s2.0-85200635668

Klíčová slova anglicky

predictive microbiology; Gompertz; Baranyi-Roberts; Buchanan model; storage temperature

Štítky

14119612, 143180, podil, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 18. 9. 2024 10:55, Mgr. Michaela Hylsová, Ph.D.

Anotace

V originále

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.

Citovat

BURSOVÁ, Šárka; Danka HARUŠTIAKOVÁ; Lenka NECIDOVÁ; Eliška KROBOTOVÁ; Zuzana MLEJNKOVA; Matej TKAC; Katerina STOJANOVA a Jozef GOLIAN. EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE. Journal of Microbiology, Biotechnology and Food Sciences. Nitra: Slovak University of Agriculture, 2024, roč. 14, č. 1, s. 1-7. ISSN 1338-5178. Dostupné z: https://doi.org/10.55251/jmbfs.10985.

@article{2430037,
   author = {Bursová, Šárka and Haruštiaková, Danka and Necidová, Lenka and Krobotová, Eliška and Mlejnkova, Zuzana and Tkac, Matej and Stojanova, Katerina and Golian, Jozef},
   article_location = {Nitra},
   article_number = {1},
   doi = {https://doi.org/10.55251/jmbfs.10985},
   keywords = {predictive microbiology; Gompertz; Baranyi-Roberts; Buchanan model; storage temperature},
   language = {eng},
   issn = {1338-5178},
   journal = {Journal of Microbiology, Biotechnology and Food Sciences},
   title = {EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE},
   url = {https://office2.jmbfs.org/index.php/JMBFS/article/view/10985},
   volume = {14},
   year = {2024}
}

TY  - JOUR
ID  - 2430037
AU  - Bursová, Šárka - Haruštiaková, Danka - Necidová, Lenka - Krobotová, Eliška - Mlejnkova, Zuzana - Tkac, Matej - Stojanova, Katerina - Golian, Jozef
PY  - 2024
TI  - EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE
JF  - Journal of Microbiology, Biotechnology and Food Sciences
VL  - 14
IS  - 1
SP  - 1-7
EP  - 1-7
PB  - Slovak University of Agriculture
SN  - 13385178
KW  - predictive microbiology
KW  - Gompertz
KW  - Baranyi-Roberts
KW  - Buchanan model
KW  - storage temperature
UR  - https://office2.jmbfs.org/index.php/JMBFS/article/view/10985
N2  - 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.
ER  -

BURSOVÁ, Šárka; Danka HARUŠTIAKOVÁ; Lenka NECIDOVÁ; Eliška KROBOTOVÁ; Zuzana MLEJNKOVA; Matej TKAC; Katerina STOJANOVA a Jozef GOLIAN. EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE. \textit{Journal of Microbiology, Biotechnology and Food Sciences}. Nitra: Slovak University of Agriculture, 2024, roč.~14, č.~1, s.~1-7. ISSN~1338-5178. Dostupné z: https://doi.org/10.55251/jmbfs.10985.

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