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Control of Bacillus cereus spore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders
Author(s) -
Juneja Vijay K.,
Friedman Mendel,
Mohr Tim B.,
Silverman Meryl,
Mukhopadhyay Sudarsan
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13558
Subject(s) - bacillus cereus , orange (colour) , spore , cereus , germination , food science , chemistry , spore germination , horticulture , biology , botany , bacteria , genetics
Abstract The inhibition of Bacillus cereus growth from spores in cooked rice by nine fruit and vegetable peel powders was investigated. The powders were mixed into rice at 10% (wt/wt) along with four‐strain B. cereus cocktail to obtain a spore concentration of about 2.04 log spores per gram. Aliquots (5 g) of cooked rice were cooled from 54.5 to 7.2 °C in 12, 15, 18, or 21 hr, resulting in 1.93, 2.82, 3.83, and 3.58 log cfu/g increases, respectively, in B. cereus levels. Both organic and nonorganic naval orange peel, nonorganic red delicious apple peel as well as organic and nonorganic golden delicious apple peel supplemented in cooked rice were most effective in restricting growth after cooling in 21 hr. The results show that incorporation of 10% food‐derived peels into rice may reduce the potential risk of B. cereus germination and outgrowth during abusive cooling regimes, thus reducing the risk to consumers. Practical applications The results presented will play a significant role in eliminating hazards associated with Bacillus cereus in rice.