Fate of bacillus cereus and naturally occurring microbiota on milled rice as affected by temperature and relative humidity

Seonyeong Choi, Hoikyung Kim, Yoonsook Kim, Byeong sam Kim, Larry R. Beuchat, Jee Hoon Ryu

    Research output: Contribution to journalArticlepeer-review

    17 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)122-127
    Number of pages6
    JournalFood Microbiology
    Volume38
    DOIs
    Publication statusPublished - 2014 Apr

    Bibliographical note

    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.

    Keywords

    • Bacillus cereus
    • Degree of milling
    • Mesophilic aerobic bacteria
    • Molds and yeasts
    • Relative humidity
    • Rice
    • Temperature

    ASJC Scopus subject areas

    • Food Science
    • Microbiology

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