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Studies on the heat resistance of Bacillus cereus spores and growth of the organism in boiled rice

Published online by Cambridge University Press:  15 May 2009

Jennifer M. Parry  and
R. J. Gilbert
Jennifer M. Parry
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT
R. J. Gilbert
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT
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A comparison was made of the heat resistance of Bacillus cereus spores at 95° C. Spores of serotype 1 strains were more resistant than those of the other types tested. However, there was little difference in the growth rate of the various serotypes in boiled rice at 22° C. Most samples of uncooked rice contained multiple serotypes of B. cereus.

These results indicate that the cooking procedure used for the preparation of cooked rice is likely to be selective for certain serotypes, and this is the most likely reason why type 1 is the most common serotype implicated in outbreaks of food poisoning and can be isolated from many routine samples of cooked rice.

Type
Research Article
Information
Journal of Hygiene , Volume 84 , Issue 1 , February 1980 , pp. 77 - 82
Copyright
Copyright © Cambridge University Press 1980

References

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