Efficiency of fractionated γ-irradiation doses to eliminate vegetative cells and spores of Bacillus cereus from raw rice

Mtenga, Adelard B.; Kassim, Neema; Shim, Won‐Bo; Chung, Duck-Hwa

doi:10.1007/s10068-013-0117-6

Cited by 4 publications

(3 citation statements)

References 28 publications

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“…In studies carried out to eliminate vegetative cells and spores of Bacillus cereus in raw rice, treated with doses of 15 and 25 kGy, showed to be effective in the elimination of microorganisms [15]. It was also found in studies with honey inoculated with 10 6 spores of C. botulinum and B.…”

Section: Resultsmentioning

confidence: 77%

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

Arthur¹

2021

Braz. J. Rad. Sci.

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Honey is a natural viscous product widely used for nutritional and medicinal purposes. Although it’s a food that presents a high degree of resistance against the growth of microorganisms is not a sterile medium. Spore-forming bacteria, such as Clostridium botulinum, are present in honey and it’s the only recorded source of food carrier of the agent that causes childhood botulism. The steps of honey processing do not include the heat treatment for its commercial sterility, due to the application of heat increase the presence of hydroxymethylfurfural. Food irradiation is a method of preservation that can be applied in the processing of honey by not physically altering the appearance, shape or temperature of the product. The objective of this work was to evaluate the effect of gamma irradiation on honey inoculated with Bacillus sporothermodurans spores. The inoculation of 106 CFU.mL-1 of lyophilized culture of this bacterium in the honey samples was carried out and the irradiation of the samples at 5, 10 and 15 kGy doses was carried out. After irradiation, the samples were incubated at 30o C for 72 h in Brain Heart Infusion (BHI) agar. The count present reduction of one logarithmic cycle in the number of colonies in the 5 kGy irradiated honeys. In the samples irradiated with doses of 10 and 15 kGy there was no microbial growth and spore germination. It’s concluded that irradiation constitutes an excellent conservation method, which can be used to guarantee the microbiological quality of the honey.

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Section: Resultsmentioning

confidence: 77%

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

Arthur¹

2021

Braz. J. Rad. Sci.

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“…Mtenga et al (32) found that vegetative cells and spores (7.9 and 7.7 log CFU/g) of B. cereus in raw rice were eliminated by gamma irradiation at doses of 15 and 25 kGy, respectively. Radiation D 10 of 0.428 kGy was observed for Radiation dose (kGy) It is unclear what contributes to our observed lower D 10.…”

Section: Resultsmentioning

confidence: 99%

Decontamination of Mesquite Pod Flour Naturally Contaminated with Bacillus cereus and Formation of Furan by Ionizing Irradiation

Fan

Felker

Sokorai

2015

Journal of Food Protection

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Mesquite pod flour produced from nitrogen-fixing trees of the Prosopis species has a unique aroma and flavor that is preferred by some consumers. Due to the presence of wildlife, grazing domestic animals, and insects, the pods have a high potential of being contaminated with human pathogenic bacteria, such as Bacillus cereus. Nonthermal processing technologies are helpful to reduce the population of microorganisms in the flour because heating deteriorates the characteristic flavor. A study was conducted to investigate the efficacy of ionizing radiation in decontaminating two types of mesquite pod flours (Prosopis alba and Prosopis pallida) naturally contaminated with B. cereus and the effects of irradiation on the formation of furan, a possible human carcinogen. Results showed that the populations of B. cereus were 3.8 and 5.4 log CFU/g in nonirradiated P. alba and P. pallida flours, respectively, and populations of microflora, mesophilic spores, B. cereus, and B. cereus spores decreased with increasing radiation doses. At 6 kGy, the populations fell below 1 log CFU/g. Irradiation at 6 kGy had no significant effect on the fructose, glucose, or sucrose content of the flour. Nonirradiated P. alba and P. pallida flours contained 13.0 and 3.1 ng/g of furan, respectively. Furan levels increased with irradiation doses at rates of 2.3 and 2.4 ng/g/kGy in the two flours. The level of 3-methylbutanal was reduced or not affected by irradiation, while the hexanal level was increased. Our results suggested that irradiation was effective in decontaminating contaminated mesquite flour. The significance of furan formation and possible changes in flavor due to irradiation may need to be further examined.

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“…In addition, the doses and/or duration of treatments required to achieve suitable reductions in microbial hazard concentrations may negatively affect the sensory quality (e.g. taste and texture) and consumer acceptability of some LMF products (6, 43, 48, 62). While it is critical that research into the efficacy and commercial application of hazard reduction interventions continues, due to the current difficulties in reliably reducing levels of microbial hazards on LMF products without unduly affecting their quality, primary emphasis in the industry should be placed on minimizing contamination during pre-harvest and preventing contamination during harvest and processing operations.…”

Section: Discussionmentioning

confidence: 99%

Application of a Rapid Knowledge Synthesis and Transfer Approach To Assess the Microbial Safety of Low-Moisture Foods

Young¹,

Waddell²,

Cahill³

et al. 2015

Journal of Food Protection

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Low-moisture foods (LMF) are increasingly implicated in outbreaks of foodborne illness resulting in a significant public health burden. To inform the development of a new Codex Alimentarius code of hygienic practice for LMF, we applied a rapid knowledge synthesis and transfer approach to review global research on the burden of illness, prevalence, and interventions to control nine selected microbial hazards in eight categories of LMF. Knowledge synthesis methods included an integrated scoping review (search strategy, relevance screening and confirmation, and evidence mapping), systematic review (detailed data extraction), and meta-analysis of prevalence data. Knowledge transfer of the results was achieved through multiple reporting formats, including evidence summary cards. We identified 214 unique outbreaks and 204 prevalence and 126 intervention studies. 'Cereals and grains' (n=142) and Salmonella spp. (n=278) were the most commonly investigated LMF and microbial hazard categories, respectively. Salmonella spp. was implicated in the most outbreaks (n=96, 45%), several of which were large and widespread, resulting in the most hospitalizations (n=895, 89%) and deaths (n=14, 74%). Salmonella spp. had a consistently low prevalence across all LMF categories (0-3%), while other hazards (e.g. B. cereus) were found at highly variable levels. A variety of interventions were investigated in small challenge trials. Key knowledge gaps included under-reporting of LMF outbreaks, limited reporting of microbial concentration data from prevalence studies, and a lack of interventionefficacy research under commercial conditions. Summary cards were a useful knowledge transfer format to inform complementary risk ranking activities. This review builds upon previous work in this area by synthesizing a broad range of evidence using a structured, transparent, and integrated approach to provide timely evidence-informed inputs into international guidelines.

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Efficiency of fractionated γ-irradiation doses to eliminate vegetative cells and spores of Bacillus cereus from raw rice

Cited by 4 publications

References 28 publications

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

Decontamination of Mesquite Pod Flour Naturally Contaminated with Bacillus cereus and Formation of Furan by Ionizing Irradiation

Application of a Rapid Knowledge Synthesis and Transfer Approach To Assess the Microbial Safety of Low-Moisture Foods

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