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

Authors
Choi, SeonyeongKim, HoikyungKim, YoonsookKim, Byeong-samBeuchat, Larry R.Ryu, Jee-Hoon
Issue Date
Apr-2014
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Keywords
Rice; Bacillus cereus; Mesophilic aerobic bacteria; Molds and yeasts; Degree of milling; Relative humidity; Temperature
Citation
FOOD MICROBIOLOGY, v.38, pp.122 - 127
Indexed
SCIE
SCOPUS
Journal Title
FOOD MICROBIOLOGY
Volume
38
Start Page
122
End Page
127
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/98859
DOI
10.1016/j.fm.2013.08.016
ISSN
0740-0020
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 degrees C and 43, 68, and 85% relative humidity (RH) for up to 24 wk. The initial populations of MAB present on rough rice, brown rice, and white rice were 7.7, 5.7, and 3.3 log CFU/g, respectively, and remained constant or decreased (P <= 0.05) by 0.7-1.8 log CFU/g during storage. The initial populations of B. cereus on the three types of laboratory-inoculated rice were 3.1-3.8 log CFU/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 2.1 log CFU/g, respectively. At 12 degrees C and 85% RH, the MY increased significantly (P <= 0.05) only on brown rice; however, at 21 degrees 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. (C) 2013 Elsevier Ltd. All rights reserved.
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