Inactivation of Bacillus cereus Spores during Rice Cooking

The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore was 20°C. The mathematically calculated lethality for the Bacillus spores in rice cooked at 100°C w...

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Bibliographic Details
Published inFood Science and Technology Research Vol. 10; no. 2; pp. 161 - 163
Main Authors AZANZA, Ma. Patricia V., CENTENO, Edward Dennis F.
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 2004
Japan Science and Technology Agency
Subjects
B. cereus spores
cooking time
heat resistance
lethality
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Summary:The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore was 20°C. The mathematically calculated lethality for the Bacillus spores in rice cooked at 100°C was established to be 25 min, which could be adequately attained during normal rice cooking times of ≥25 min by boiling.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.10.161