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Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans
Author(s) -
Kimanya Martin E.,
Mamiro Peter R. S.,
Van Camp John,
Devlieghere Frank,
Opsomer Anne,
Kolsteren Patrick,
Debevere Johan
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00652.x
Subject(s) - bacillus cereus , germination , cereus , staphylococcus aureus , biology , food science , finger millet , contamination , bacteria , horticulture , agronomy , ecology , genetics
Summary The present study examined survival and growth of Staphylococcus aureus and Bacillus cereus during germination and solar drying of finger millet and kidney beans. Conditions during solar drying of the germinated seeds were found unsuitable for excessive growth of pathogenic bacteria. However, contamination of the grains with B. cereus and S. aureus prior to or during germination leads to multiplication of both species in kidney beans and of only B. cereus in finger millet. Excessive growth of these pathogens in germinating legumes and cereals can lead to the production of heat‐resistant toxins, resulting in unsafe germinated grains. Strict GMP (good manufacturing practice) procedures should be followed in all food processing units where germination of finger millet or kidney beans is performed. The contamination level for B. cereus and S. aureus in raw finger millet and kidney beans should not exceed 100 CFU g −1 , and products should immediately be consumed after cooking.