The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking
The aim of this study was to assess the germination and growth of two strains of <i>Bacillus cereus</i> following the artificial inoculation of six selected hot dishes with spores which were then stored at temperatures of 40, 50, and 60 °C for 0.5, 1.0, 2.0, 2.5, 3.0, and 4.0 h. The wate...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/194 |
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| Summary: | The aim of this study was to assess the germination and growth of two strains of <i>Bacillus cereus</i> following the artificial inoculation of six selected hot dishes with spores which were then stored at temperatures of 40, 50, and 60 °C for 0.5, 1.0, 2.0, 2.5, 3.0, and 4.0 h. The water activity of the prepared meals varied between 0.967 and 0.973 and the salt content between 0.74 and 1.40%. The pH value of four dishes exceeded 6.0, but for two (tomato sauce and ratatouille) it was 4.6. The tested strain DSM 4312 showed good growth abilities and attained a population exceeding 6.0 log CFU/g within 4 h at 40 °C in foods with pH values > 6.0. The study demonstrated that a drop in food temperatures to 40 °C is risky, while no growth of <i>B. cereus</i> was detected within 4 h at 50 and 60 °C. The growth rate of <i>B. cereus</i> is conditioned not merely by environmental conditions (temperature, pH values, food composition), but also by the bacterial strain. |
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| ISSN: | 2304-8158 |