TY - JOUR
T1 - Fate of bacillus cereus and naturally occurring microbiota on milled rice as affected by temperature and relative humidity
AU - Choi, Seonyeong
AU - Kim, Hoikyung
AU - Kim, Yoonsook
AU - Kim, Byeong sam
AU - Beuchat, Larry R.
AU - Ryu, Jee Hoon
N1 - Funding Information:
This study was conducted with the support of the Korea Food Research Institute (project no. E132501). We thank the Korea University Food Safety Center and the Institute of Food and Biomedicine Safety for providing resources and facilities.
Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.
PY - 2014/4
Y1 - 2014/4
N2 - We studied the survival and growth patterns of Bacillus cereus, mesophilic aerobic bacteria (MAB), and molds and yeasts (MY) on rough and milled brown and white Korean rice stored at 12 and 21°C and 43, 68, and 85% relative humidity (RH) for up to 24wk. The initial populations of MAB present on rough rice, brown rice, and white rice were 7.7, 5.7, and 3.3logCFU/g, respectively, and remained constant or decreased (P≤0.05) by 0.7-1.8logCFU/g during storage. The initial populations of B. cereus on the three types of laboratory-inoculated rice were 3.1-3.8logCFU/g and remained constant (P>0.05) during storage, regardless of degree of milling, storage temperature, and RH. The initial populations of MY on rough rice, brown rice, and white rice were 6.2, 4.2, and 2.1logCFU/g, respectively. At 12°C and 85% RH, the MY increased significantly (P≤0.05) only on brown rice; however, at 21°C and 85% RH, MY increased (P≤0.05) on all types of rice during storage. These observations will be useful when assessing conditions affecting survival of B. cereus and determining environmental conditions necessary to prevent growth of potentially mycotoxigenic molds on various types of milled rice during storage.
AB - We studied the survival and growth patterns of Bacillus cereus, mesophilic aerobic bacteria (MAB), and molds and yeasts (MY) on rough and milled brown and white Korean rice stored at 12 and 21°C and 43, 68, and 85% relative humidity (RH) for up to 24wk. The initial populations of MAB present on rough rice, brown rice, and white rice were 7.7, 5.7, and 3.3logCFU/g, respectively, and remained constant or decreased (P≤0.05) by 0.7-1.8logCFU/g during storage. The initial populations of B. cereus on the three types of laboratory-inoculated rice were 3.1-3.8logCFU/g and remained constant (P>0.05) during storage, regardless of degree of milling, storage temperature, and RH. The initial populations of MY on rough rice, brown rice, and white rice were 6.2, 4.2, and 2.1logCFU/g, respectively. At 12°C and 85% RH, the MY increased significantly (P≤0.05) only on brown rice; however, at 21°C and 85% RH, MY increased (P≤0.05) on all types of rice during storage. These observations will be useful when assessing conditions affecting survival of B. cereus and determining environmental conditions necessary to prevent growth of potentially mycotoxigenic molds on various types of milled rice during storage.
KW - Bacillus cereus
KW - Degree of milling
KW - Mesophilic aerobic bacteria
KW - Molds and yeasts
KW - Relative humidity
KW - Rice
KW - Temperature
UR - http://www.scopus.com/inward/record.url?scp=84884403947&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84884403947&partnerID=8YFLogxK
U2 - 10.1016/j.fm.2013.08.016
DO - 10.1016/j.fm.2013.08.016
M3 - Article
C2 - 24290634
AN - SCOPUS:84884403947
SN - 0740-0020
VL - 38
SP - 122
EP - 127
JO - Food Microbiology
JF - Food Microbiology
ER -