Growth of <i>Bacillus cereus</i> on Oil‐blanched Potato Strips for “Home‐style” French Fries

Doan, C.H.; Davidson, P. Michael

doi:10.1111/j.1365-2621.1999.tb15938.x

Cited by 6 publications

(3 citation statements)

References 15 publications

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“…Many researchers have reported that B. cereus is the pathogen that contaminates both raw (9) and processed meat products (10), because this pathogen is ubiquitous, spore forms and highly resistant to adverse conditions such as heat and dehydration (11). In our research, the range and mean ± SE of B. cereus were 0.7-5.6 and 2.0 ± 0.62 CFU/g respectively.…”

Section: Discussionmentioning

confidence: 72%

Occurrence of Foodborne Pathogens in Chicken Sandwiches Distributed in Different Supermarkets of Tehran Province, Iran

Mashak¹,

Sodagari²,

Moraadi³

et al. 2014

Int J Enteric Pathog

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Background: Increasing urbanization, immigration and tourism has changed the human lifestyle. This modern lifestyle has demanded safety, quality, and fast availability of ready to eat (RTE) foods like chicken sandwiches. Objectives: For presentation of proper solutions regarding food safety, identification of pathogens in different foods is necessary. Therefore, the present study was carried out to assess the microbiological quality of chicken sandwiches distributed in Tehran province, Iran. Materials and Methods: A total of 200 chicken sandwich samples (chicken sausage, chicken fillet, minced chicken fillet) were purchased from different supermarkets in Tehran city randomly during 2013 and transported to the laboratory of food hygiene of Islamic Azad University, Karaj branch under temperature-controlled conditions for bacteriological examination by American Public Health Association (APHA) method. Results:The average count ± standard error (and percent of unacceptable samples) of S. aureus, B. cereus and Coliform were 1.6 ± 0.56 (28%), 2.0 ± 0.62 (10%), 4.2 ± 1.12 (50%) CFU/g, respectively. Moreover, E. coli and Salmonella spp. were identified in 21% of chicken sandwich samples. Conclusions:The large number of foodborne pathogens detected in this study, represented a potential health hazard to consumers. Thus, it is necessary to employ Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Points (HACCP) in order to minimize the risk caused by secondary contamination.

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Section: Discussionmentioning

confidence: 72%

Occurrence of Foodborne Pathogens in Chicken Sandwiches Distributed in Different Supermarkets of Tehran Province, Iran

Mashak¹,

Sodagari²,

Moraadi³

et al. 2014

Int J Enteric Pathog

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“…Research by Doan and Davidson (1999) demonstrated that B. cereus was capable of growth on oil-blanched potato strips held at 26.7 °C. The behavior of S. aureus in that product has not been investigated.…”

Section: Introductionmentioning

confidence: 99%

Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries

Doan¹,

Davidson

1999

Journal of Food Science

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Staphylococcus aureus strains were inoculated onto freshcut oil-blanched potato strips stored at 21 or 26.7 °C for up to 9 h to determine if the microorganism was capable of growth and staphylococcal enterotoxin (SE) production. Potato strips were assayed for SE using a commercial ELISA kit prior to and following finish frying. S. aureus increased by 2.5 to 2.8 log CFU/g over 9 h at 26.7 °C, and SE was detected after 5 h. SE remained serologically detectable following finish frying of the potato strips. It is recommended that oil-blanched potato strips stored at 26.7 °C be finish fried and served, or discarded, within 3 to 4 h to prevent possible production of SE.

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“…cereus is difficult to eliminate from foodstuffs and food-processing systems because it forms spores that are ubiquitous and highly resistant to adverse conditions such as heat, dehydration, and other physical stresses (Andersson, 1995; Doan and Davidson, 1999;Larsen and Jør-gensen, 1999 In this study, we examined the growth patterns and toxigenicity of B. cereus in foodstuffs of animal origin, such as ham and cheese, in RTE sandwiches and Kimbab, and analyzed these ingredients to identify the major sources of B. cereus contamination and thereby improve the management of B. cereus contamination of RTE foods.…”

Section: Introductionmentioning

confidence: 99%

Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

Oh¹,

Ham²,

Seol³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and 10 o C, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at 25 o C, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at 25 cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.

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Growth of Bacillus cereus on Oil‐blanched Potato Strips for “Home‐style” French Fries

Cited by 6 publications

References 15 publications

Occurrence of Foodborne Pathogens in Chicken Sandwiches Distributed in Different Supermarkets of Tehran Province, Iran

Occurrence of Foodborne Pathogens in Chicken Sandwiches Distributed in Different Supermarkets of Tehran Province, Iran

Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries

Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

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