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Studies on Bacillus cereus contamination of rice and rice preparations.

Vijayalakshmi, G. and Dwarakanath, C. T. and Sreenivasa Murthy, V. (1981) Studies on Bacillus cereus contamination of rice and rice preparations. Journal of Food Science and Technology, 18 (6). 231-234, 10 ref..

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Abstract

Raw rice (117 samples), long and short var. of parboiled rice (12 samples), cooked rice (7 samples) and 4 samples each of rice preparations (mixtures of cooked rice, spices and lentils or other ingredients) like (i) pongal (ii) coconut rice (iii) vegetable bhath (iv) bisibele bhath (v) lime rice (vi) tamarind rice and (vii) curd rice (dahi bhath) were collected from homes, commercial establishments and departmental canteens in Mysore City (India) and assessed for bacterial and Bacillus cereus contamination immediately and after incubation at 37 degree C for 13 and 26 h. B. cereus contamination was observed in greater than 50% of samples; cooked rice stored for 12 h also showed varying levels of contamination. All the rice preparations showed varying levels of B. cereus contamination, highest count being found in (ii) (10-2-9 x 10-5/g) and lowest in (vii) (0-2.4/g). Kinetic studies done using samples inoculated with vomiting type strain of B. cereus (F 4810) indicated that unpolished rice and long var. parboiled rice provided slightly better growth conditions than polished rice and short var. parboiled rice. A 7 log increase in B. cereus count was found after 26 h incubation of rice preparations (i)-(iv) having pH in the range 5.1-7.8. Among (v)-(vii) (low pH rice preparations) only (v) showed steady growth rate whereas B. cereus counts in (vii) decreased during incubation.

Item Type: Article
Uncontrolled Keywords: BACILLUS-; rice, Bacillus cereus contamination of; CONTAMINATION-; SPICES-; rice-lentils, Bacillus cereus contamination of spiced; LEGUMES-; STORAGE-; rice, Bacillus cereus contamination of stored; RICE-; Bacillus cereus contamination of rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2010 06:59
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6763

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