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

• Published in: International journal of food microbiology Vol. 290; pp. 49 - 58
• Main Authors: Juneja, Vijay K., Golden, Chase E., Mishra, Abhinav, Harrison, Mark A., Mohr, Tim, Silverman, Meryl
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 02.02.2019; Elsevier BV
• Subjects: agar; ambient temperature; Bacillus cereus; Baranyi model; cold treatment; Cooling; Cooling rate; Dynamic models; egg yolk; Food safety; Foodborne diseases; Foodborne pathogens; Goodness of fit; growth models; Growth rate; logit analysis; Mannitol; Outbreaks; polymyxins; prediction; Prediction models; Predictive microbiology; Rice; Spores; Statistical analysis; Statistical tests; storage temperature; Temperature profiles; Yolk; Foodborne pathogens; Food safety; Predictive microbiology; Baranyi model

Bacillus cereus is frequently implicated in foodborne outbreaks associated with the consumption of cooked rice. The main contributing factors leading to outbreaks is rice cooked in large quantities and subsequently, inadequately chilled or stored at room temperatures for a prolonged period of time p...