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Influence of Heating and Cooling Rates on Bacillus cereus Spore Survival and Growth in a Broth Medium and in Rice
Author(s) -
JOHNSON K. M.,
NELSON C. L.,
BUSTA F. F.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13663.x
Subject(s) - bacillus cereus , spore , cereus , germination , food science , biology , microbiology and biotechnology , spore germination , chemistry , horticulture , bacteria , genetics
Survival, spore germination, and growth of emetic and diarrheal type strains of Bacillus cereus were evaluated in broth and rice media during heating and cooling. Samples were heated to 80°C (20C°/hr or 40C°/hr) or 90°C (ca. 900C°/hr), prior to cooling to 10°C (5C°/hr or 10C°/hr). Following heating to 80°C, growth occurred during 5C°/hr cooling. After heating to 90°C, inactivation of three strains occurred during cooling from 90 to 80°C and again from 50 to 40°C. Great variability was observed among the responses of the four strains. Emetic strains exhibited greater survival than diarrheal strains. Rice reduced low temperature inactivation, and did not favor emetic strains. Significant two and three way interactions existed among media, strains, heating and cooling rates.