Hostname: page-component-7bb8b95d7b-wpx69 Total loading time: 0 Render date: 2024-10-04T14:13:46.378Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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

REFERENCES

Gilbert, R. J. (1979). Bacillus cereus gastroenteritis. In Foodborne Infections and Intoxi cations, 2nd ed. (ed. Riemann, H. and Bryan, F. L.). New York: Academic Press. (In the Press.)Google Scholar
Gilbert, R. J. & Parry, J. M. (1977). Serotypes of Bacillus cereus from outbreaks of food poisoning and from routine foods. ournal of Hygiene 78, 69.CrossRefGoogle ScholarPubMed
Gilbert, R. L., Stringer, M. F. & Peace, T. C. (1974). The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning. Journal of Hygiene 73, 433.CrossRefGoogle ScholarPubMed
Gilbert, R. J. & Taylor, A. J. (1976). Bacillus cereus food poisoning. In Microbiology in Agriculture, Fisheries and Food (ed. Skinner, F. A. and Carr, J. G.), p. 197. Society for Applied Bacteriology Symposium Series No. 4. London: Academic Press.Google Scholar
Long, S. K. & Williams, O. B. (1958). Method for removal of vegetative cells from bacterial spore preparations. Journal of Bacteriology 76, 332.CrossRefGoogle ScholarPubMed
Melling, J. & Capel, B. J. (1978). Characteristics of Bacillus cereus emetic toxin. FEMS Microbiology Letters 4, 133.Google Scholar
Melling, J., Capel, B. J., Turnbull, P. C. B. & Gilbert, B. J. (1976). Identification of a novel enterotoxigenic activity associated with Bacillus cereus. Journal of Clinical Pathology 29, 938.CrossRefGoogle ScholarPubMed
Melling, J., Capel, B. J., Witham, M. D. & Gilbert, R. J. (1978). Identification and characterization of Bacillus cereus emetic toxin. Journal of Applied Bacteriology 45, xxv.Google Scholar
Navani, S. K., Scholefield, J. & Kibby, M. R. (1970). A digital computer program for the statistical analysis of heat resistance data applied to Bacillus stearothermophilus. Journal of Applied Bacteriology 33, 609.CrossRefGoogle Scholar
Taylor, A. J. & Gilbert, R. J. (1975). Bacillus cereus food poisoning: A provisional sero typing scheme. Journal of Medical Microbiology 8, 543.Google Scholar