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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2025-01-01
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| Series: | Foods |
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| author | Josef Kameník Marta Dušková Alena Zouharová Michaela Čutová Kateřina Dorotíková Michaela Králová Blanka Macharáčková Radka Hulánková |
| author_facet | Josef Kameník Marta Dušková Alena Zouharová Michaela Čutová Kateřina Dorotíková Michaela Králová Blanka Macharáčková Radka Hulánková |
| author_sort | Josef Kameník |
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| description | 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. |
| format | Article |
| id | doaj-art-d6ae6d75a9da4d47a175afd776ede3f9 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-d6ae6d75a9da4d47a175afd776ede3f92025-01-24T13:32:49ZengMDPI AGFoods2304-81582025-01-0114219410.3390/foods14020194The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After CookingJosef Kameník0Marta Dušková1Alena Zouharová2Michaela Čutová3Kateřina Dorotíková4Michaela Králová5Blanka Macharáčková6Radka Hulánková7Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech RepublicThe 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.https://www.mdpi.com/2304-8158/14/2/194artificial contamination<i>Bacillus cereus</i> sporeshot dishespH value |
| spellingShingle | Josef Kameník Marta Dušková Alena Zouharová Michaela Čutová Kateřina Dorotíková Michaela Králová Blanka Macharáčková Radka Hulánková The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking Foods artificial contamination <i>Bacillus cereus</i> spores hot dishes pH value |
| title | The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking |
| title_full | The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking |
| title_fullStr | The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking |
| title_full_unstemmed | The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking |
| title_short | The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking |
| title_sort | germination and growth of two strains of i bacillus cereus i in selected hot dishes after cooking |
| topic | artificial contamination <i>Bacillus cereus</i> spores hot dishes pH value |
| url | https://www.mdpi.com/2304-8158/14/2/194 |
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