Premium
Growth of Bacillus cereus on Oil‐blanched Potato Strips for “Home‐style” French Fries
Author(s) -
Doan C.H.,
Davidson P.M.
Publication year - 1999
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.1365-2621.1999.tb15938.x
Subject(s) - french fries , bacillus cereus , food science , cereus , incubation , spore , inoculation , chemistry , biology , botany , horticulture , bacteria , biochemistry , genetics
Fresh cut, oil blanched strips from whole potatoes stored at 7 or 13 °C were inoculated with approximately 3 or 5 log CFU/g Bacillus cereus and incubated at 21 or 26.7 °C for up to 9 h to model handling of “home‐style” French fries. Whole potato storage at 13 °C and incubation at 26.7 °C resulted in faster growth than 7 or 21 °C. Frying (2 to 3.5 min at 185 °C) inactivated up to 5.1 log B. cereus spores. Oil blanched potato strips for “home‐style” French fries should be stored at £ 21 °C or finish fried or discarded within 3 to 4 h.