Predictive model for growth of Bacillus cereus during cooling of cooked rice

Juneja, Vijay K.; Golden, Chase E.; Mishra, Abhinav; Harrison, Mark A.; Mohr, Tim B.; Silverman, Meryl

doi:10.1016/j.ijfoodmicro.2018.09.023

Cited by 38 publications

(17 citation statements)

References 25 publications

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“…Predicted T min and T max ranged from 7.52 to 8.99 °C and 48.81 to 49.92 °C, respectively. These values are similar to those predicted by the primary growth models for B. cereus in cooked beans and rice (Juneja et al., , ). Experimental growth in cooked pasta only occurred between 13 to 46 °C.…”

Section: Resultssupporting

confidence: 88%

“…() reported an

\bar{h_{0}}

of 4.80 for B. cereus grown in cooked beans. In another study (Juneja et al., ), an

\bar{h_{0}}

of 4.80 was reported for B. cereus in cooked rice.…”

Section: Resultsmentioning

confidence: 85%

“…Juneja et al (2018) reported an h 0 of 4.80 for B. cereus grown in cooked beans. In another study (Juneja et al, 2019), an h 0 of 4.80 was reported for B. cereus in cooked rice. Table 1 shows the estimated parameters and goodness of fit statistics of the modified Ratkowsky secondary model for each primary growth model.…”

Section: Primary Modelsmentioning

confidence: 85%

“…The predictions from these latter models are only applicable at static temperature conditions and the data for these models were collected in liquid medium. Accordingly, a dynamic model to estimate growth of B. cereus from spores in beans and rice was recently published (Juneja et al., ; Juneja, Mishra, & Pradhan, ). This study was aimed to develop a model that can be used to predict the growth of B. cereus from spores during a cooling period for cooked pasta.…”

Section: Introductionmentioning

confidence: 99%

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Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

Juneja¹,

Golden

Mishra

et al. 2019

Journal of Food Science

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A model was developed to predict the growth of Bacillus cereus from spores during cooling of cooked pasta. Cooked pasta was inoculated with a cocktail of four strains of heat‐shocked (80 °C/10 min) B. cereus spores to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, growth was determined at isothermal temperatures starting at 10 °C and every three degrees up to 49 °C. Samples were removed periodically and plated on mannitol egg yolk polymyxin agar. The plates were incubated for 24 hr at 30 °C. Baranyi, Huang, and modified Gompertz primary growth models were used to fit growth data. The modified Ratkowsky secondary model was used to fit growth rates determined by the primary growth models with respect to temperature. All three primary models fitted the growth data well. The modified Ratkowsky secondary model adequately fit growth rates generated by the three primary models (R2 values ranging from 0.96 to 0.98). After acceptable prediction zone (APZ) validation and goodness of fit statistical analyses, it was determined that the Baranyi primary growth model was best suited for these data. For both single‐rate exponential cooling and biphasic linear cooling model validation, all Baranyi model predictions (n = 24 and 28, respectively) fell within the APZ (−1.0 to 0.5 log CFU/g). The model will assist institutional food service settings to determine the safety of cooked pasta subjected to longer cooling times or stored at improper temperatures. Practical Application Predictive model can be used to estimate extent of microbial growth during cooling of cooked pasta and in designing HACCP program and setting of critical control levels. Retail food industry would need fewer challenge studies to validate the safety of their products. The model will provide regulatory agencies and food industry with an objective means of assessing the microbial risk and ensuring that the public is not at risk of acquiring food poisoning.

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Section: Resultssupporting

confidence: 88%

“…() reported an

\bar{h_{0}}

of 4.80 for B. cereus grown in cooked beans. In another study (Juneja et al., ), an

\bar{h_{0}}

of 4.80 was reported for B. cereus in cooked rice.…”

Section: Resultsmentioning

confidence: 85%

Section: Primary Modelsmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

Juneja¹,

Golden

Mishra

et al. 2019

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Baranyi model was previously reported as a well fitted model to predict bacterial growth at varying temperatures because of its dynamic nature [15]. This model was also selected as best primary model [16].…”

Section: Introductionmentioning

confidence: 99%

Growth And Ochratoxin A Production by Aspergillus carbonarius Isolated From Dried Figs In Aegean Region of Turkey Affected by Temperature And Water Activity

Mutlu-Ingök

Elikoğlu

TEMİR>

et al. 2020

Sakarya University Journal of Science

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The impacts of temperature, water activity and their interactions on the growth rate and ochratoxin A (OTA) production by three Aspergillus carbonarius isolates obtained from dried figs in Aegean region of Turkey were investigated on Czapek yeast extract agar. The maximum specific radial growth rates at each set of conditions were obtained by using the primary model of Baranyi. Correlation coefficients were varied between 96% and 99%. Optimum growth of all isolates was at 30 °C and 0.97 aw while optimum OTA production was observed at 15-20 °C and 0.97-0.99 aw depending on the isolate. The assayed isolates showed varying abilities in growth rate and OTA production capacities as reported in the literature. The estimated optimum temperature and water activity values for growth and OTA production were in accordance with reported results for grape isolates. Temperature, water activity and their interactions significantly influenced the growth rate and ochratoxin A production by all tested isolates (P <0.05).

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Untargeted Phylogenetic Group III of Multi-drug-Resistant Bacillus cereus Isolated Using Fraser Medium from Retail Chickens in Ho Chi Minh City

et al. 2021

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Predictive model for growth of Bacillus cereus during cooling of cooked rice

Cited by 38 publications

References 25 publications

Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

Growth And Ochratoxin A Production by Aspergillus carbonarius Isolated From Dried Figs In Aegean Region of Turkey Affected by Temperature And Water Activity

Untargeted Phylogenetic Group III of Multi-drug-Resistant Bacillus cereus Isolated Using Fraser Medium from Retail Chickens in Ho Chi Minh City

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