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Behavior of Vegetative Cells and Spores of Bacillus Cereus in Two Food Systems.

Shivalingsarj, V. Desai and Varadaraj, M. C. (2013) Behavior of Vegetative Cells and Spores of Bacillus Cereus in Two Food Systems. Journal of Food Safety, 33. pp. 291-301.

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Abstract

The survival and growth of vegetative cells and spores of toxigenic Bacillus cereus CFR 1534 was investigated in a dehydrated (dry mix) blend of flour (roasted finger millet and Bengal gram) and chocolate milk. In the case of dry mix, there was a marginal initial increase of 2 logs in 2 days of storage at 20 and 30C, respectively. In chocolate milk, there was an increase of 1 log with certain inoculum levels introduced and storage temperatures. The survival pattern of vegetative cells/spores was primarily influenced by the initial numbers and, to a slight extent, by the water activity of food matrices. Although stored samples were negative for toxigenic trait of phosphatidylinositol phospholipase C in polymerase chain reaction, associated lecithinase activity was detected in plate assay. Response surface plots for vegetative cells and spores of B. cereus CFR 1534 did indicate the potential risk associated with post-processing contamination of B. cereus. PRACTICAL APPLICATIONS The ability of vegetative cells and spores of a toxigenic culture of Bacillus cereus to survive and grow in two food matrices was studied. Often, the bacterial species tend to remain in the product and increase in their numbers in a slow paced manner. The product with no visual changes, but harbors viable population of toxigenic Bacillus cereus can be of serious public health concern. The understanding of product profile would be of help in assessing the probable risk factors that could be associated with opportunistic foodborne pathogen like B. cereus in the food chain establishment.

Item Type: Article
Uncontrolled Keywords: vegetative cells,Bacillus cereus, dehydrated dry mix, blend of flour, roasted finger millet,Bengal gram, chocolate milk
Subjects: 600 Technology > 08 Food technology > 13 Quality control > 02 Safety
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2013 11:00
Last Modified: 23 Sep 2013 11:00
URI: http://ir.cftri.com/id/eprint/11266

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