Dry heat inactivation of Bacillus cereus in rice

• Published in: Czech Journal of Food Sciences Vol. 25; no. 4; pp. 208 - 213
• Main Authors: Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Kyhos, K.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Landfeld, A.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Pruchova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Schlemmerova, L.,Statni Zdravotni Ustav, Praha (Czech Republic), Smuharova, H.,Statni Zdravotni Ustav, Praha (Czech Republic), Spelina, V.,Statni Zdravotni Ustav, Praha (Czech Republic), Novotna, P.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01-01-2007; Czech Academy of Agricultural Sciences
• Subjects: ACTIVIDAD DEL AGUA; ACTIVITE DE L'EAU; ANALISIS MICROBIOLOGICO; ANALYSE MICROBIOLOGIQUE; ARROZ; BACILLUS CEREUS; BIOLOGICAL CONTAMINATION; CELL COUNTING; CONTAMINACION BIOLOGICA; Contamination; CONTAMINATION BIOLOGIQUE; CONTENIDO DE HUMEDAD; CONTEO DE CELULAS; Decontamination; Dry heat; ESTERILIZACION (REPRODUCCION); Heat inactivation; HEAT TREATMENT; http://www.fao.org/aos/agrovoc#c_15950; http://www.fao.org/aos/agrovoc#c_24929; http://www.fao.org/aos/agrovoc#c_24947; http://www.fao.org/aos/agrovoc#c_25302; http://www.fao.org/aos/agrovoc#c_26384; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_4886; http://www.fao.org/aos/agrovoc#c_5438; http://www.fao.org/aos/agrovoc#c_6599; http://www.fao.org/aos/agrovoc#c_7401; http://www.fao.org/aos/agrovoc#c_7657; http://www.fao.org/aos/agrovoc#c_7778; Inactivation; MICROBIOLOGICAL ANALYSIS; MOISTURE CONTENT; NUMERATION CELLULAIRE; ORYZA SATIVA; RICE; RIZ; Spores; STERILISATION; STERILIZATION; TEMPERATURA; TEMPERATURE; TEMPS; TENEUR EN EAU; TIEMPO; TIME; TRAITEMENT THERMIQUE; TRATAMIENTO TERMICO; WATER ACTIVITY
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/692-CJFS

The aim of this work was to validate the method of decontamination of rice at the temperature of 120 deg C (determined as optimal in previous experiments). In order to show the efficacy of our decontamination process, we artificially contaminated the rice under study with Bacillus cereus. Decontamination was carried out in a homogenising steriliser about 20 h after contamination. The sample was first heated to 90 deg C and held at this temperature for 70 minutes. Then the temperature was increased to 120 deg C and held for 3 hours. Five samples were taken for microbiological analyses as follows: before the experiment, on reaching 120 deg C, and then after 1, 2, and 3 h of decontamination. Decontamination of rice from vegetative forms and spores of B. cereus present at the level of 400 CFU/mL was effected by heating to 120 deg C during 1 hour.