Dry heat inactivation of Bacillus cereus in rice

Milan Houška, Karel Kýhos, Aleš Landfeld, Jiřina Průchová, Ljuba Schlemmerová, Hana Šmuhařová, Vladimír Špelina and Pavla Novotná
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Milan Houška: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic
Karel Kýhos: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic
Aleš Landfeld: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic
Jiřina Průchová: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic
Ljuba Schlemmerová: State Health Institute, Prague, Czech Republic
Hana Šmuhařová: State Health Institute, Prague, Czech Republic
Vladimír Špelina: State Health Institute, Prague, Czech Republic
Pavla Novotná: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2007, vol. 25, issue 4, 208-213

Abstract: The aim of this work was to validate the method of decontamination of rice at the temperature of 120°C (determined as optimal in previous experiments). Bacillus cereus was selected as the marker micro-organism for the monitoring of decontamination. The spores of Bacillus cereus are moderately heat resistant. In order to show the efficacy of our decontamination process, we artificially contaminated the rice under study with B. cereus. Decontamination was carried out in a homogenising steriliser about 20 h after contamination. The sample was first heated to 90°C and held at this temperature for 70 minutes. Then the temperature was increased to 120°C and held for 3 hours. Five samples were taken for microbiological analyses as follows: before the experiment, on reaching 120°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°C and holding for 1 hour.

Keywords: rice; sterilisation; dry heat; Bacillus cereus (search for similar items in EconPapers)
Date: 2007
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:692-cjfs

DOI: 10.17221/692-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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