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Mohammadi B, Pérez Reyes ME, Smith SA. Survival, Growth, and Toxin Production of Bacillus cereus During Cooking and Storage of Fresh Rice Noodles. J Food Prot 2024; 87:100239. [PMID: 38325555 DOI: 10.1016/j.jfp.2024.100239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 01/30/2024] [Accepted: 02/01/2024] [Indexed: 02/09/2024]
Abstract
Retail stores maintain fresh rice noodles (FRNs) at room temperature because refrigeration negatively impacts FRNs' texture. The room temperature and high water activity of FRNs help spore-forming Bacillus cereus to grow and produce toxins. In this study, the effect of steam cooking on survival and different storage temperatures on the growth and enterotoxins production of B. cereus in FRNs were investigated. White rice flour was used to make FRNs. Three treatments of FRNs were used in this study; uninoculated, inoculated (with 4.0 log CFU/ml of B. cereus spores), and autoclaved as a negative control. A slurry of rice flour, cornstarch, and water was steam cooked for 4 min at 90°C and incubated for 168 h at 4°C, and for 72 h at 22 and 32°C. Incubated FRNs were tested for pH, B. cereus growth, and enterotoxins production. Steam cooking reduced the total number of B. cereus spores by 0.7 ± 0.3 log CFU/g. Surviving B. cereus spores in inoculated and uninoculated FRNs germinated over 72 h of storage. No B. cereus was detected in negative controls. An interaction was observed across storage temperatures and time (p < 0.05). The B. cereus population in uninoculated FRNs increased by more than 7.0 log CFU/g at 22 and 32°C over 72 h, while inoculated FRNs showed a 5.0 log bacterial increase at these storage temperatures. No growth was observed at 4°C in both inoculated and uninoculated FRNs. The pH of inoculated FRNs was reduced from 6.9 ± 0.1 to 5.7 ± 0.0 at 32°C and to 6.2 ± 0.1 at 22°C, and the pH of uninoculated FRNs was reduced from 7.0 ± 0.1 to 5.8 ± 0.2 at 32°C and to 6.5 ± 0.0 at 22°C, indicative of FRNs spoilage. B. cereus in inoculated FRNs produced enterotoxins after 12 h of storage at 32°C, and over 24 h of storage at 22°C, while no toxin was detected at 4°C. Our findings show that storing FRNs at room temperature for 24 h leads to enterotoxin production, emphasizing the importance of proper FRN storage and their potential risk to consumers. Nevertheless, further research should investigate the effect of other foodborne pathogens on these products.
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Affiliation(s)
| | | | - Stephanie A Smith
- School of Food Science, Washington State University, Pullman, WA, USA.
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Chen T, Wang Q, Wang Y, Dou Z, Yu X, Feng H, Wang M, Zhang Y, Yin J. Using fresh vegetable waste from Chinese traditional wet markets as animal feed: Material feasibility and utilization potential. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 902:166105. [PMID: 37582443 DOI: 10.1016/j.scitotenv.2023.166105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 07/26/2023] [Accepted: 08/05/2023] [Indexed: 08/17/2023]
Abstract
To develop new animal feed sources and establish a sustainable food upcycling system, the material feasibility and feeding potential of fresh vegetable waste (FVW) were clarified in this study. First, the FVW output of wet markets in Hangzhou, China was tracked and predicted. The results showed that the retail waste ratio of FVW in wet markets reached 9.3 %, predicting that China's FVW will reach 9034 kt in 2030. Second, the study revealed that the nutritive value of FVW was comparable to that of traditional alfalfa feed, suitable for use as animal feed. However, we found a high probability of microbial contamination. Therefore, FVW should have stricter classification and collection methods. Under this premise, the feeding utilization potential of FVW in wet markets is large. In 2030, the crude protein content may replace 2737 kt of alfalfa, saving 7.7 E + 08 m3 of water and 75,018 ha of land.
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Affiliation(s)
- Ting Chen
- School of Environment Science & Engineering, Zhejiang Gongshang University, Hangzhou 310012, China; International Science and Technology Cooperation Platform for Low-Carbon Recycling of Waste and Green Development, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Qiongyin Wang
- School of Environment Science & Engineering, Zhejiang Gongshang University, Hangzhou 310012, China; International Science and Technology Cooperation Platform for Low-Carbon Recycling of Waste and Green Development, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Yifan Wang
- School of Environment Science & Engineering, Zhejiang Gongshang University, Hangzhou 310012, China; International Science and Technology Cooperation Platform for Low-Carbon Recycling of Waste and Green Development, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Zhengxia Dou
- Department of Clinical Studies, School of Veterinary Medicine, University of Pennsylvania, PA, USA
| | - Xiaoqin Yu
- Zhejiang Best Energy and Environment Co., Ltd, Hangzhou 310007, China
| | - Huajun Feng
- School of Environment Science & Engineering, Zhejiang Gongshang University, Hangzhou 310012, China; International Science and Technology Cooperation Platform for Low-Carbon Recycling of Waste and Green Development, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Meizhen Wang
- School of Environment Science & Engineering, Zhejiang Gongshang University, Hangzhou 310012, China; International Science and Technology Cooperation Platform for Low-Carbon Recycling of Waste and Green Development, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Yanfeng Zhang
- Beijing Environmental Sanitation Engineering Group Limited, Beijing 100000, China
| | - Jun Yin
- School of Environment Science & Engineering, Zhejiang Gongshang University, Hangzhou 310012, China; International Science and Technology Cooperation Platform for Low-Carbon Recycling of Waste and Green Development, Zhejiang Gongshang University, Hangzhou 310012, China.
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Sarkar D, Hunt I, Macdonald C, Wang B, Bowman JP, Tamplin ML. Modelling growth of Bacillus cereus in paneer by one-step parameter estimation. Food Microbiol 2023; 112:104231. [PMID: 36906319 DOI: 10.1016/j.fm.2023.104231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/08/2023] [Accepted: 01/22/2023] [Indexed: 02/07/2023]
Abstract
Bacillus cereus phylogenetic group III and IV strains are commonly associated with food products and cause toxin mediated foodborne diseases. These pathogenic strains have been identified from milk and dairy products, such as reconstituted infant formula and several cheeses. Paneer is a fresh, soft cheese originating from India that is prone to foodborne pathogen contamination, such as by Bacillus cereus. However, there are no reported studies of B. cereus toxin formation in paneer or predictive models quantifying growth of the pathogen in paneer under different environmental conditions. This study assessed enterotoxin-producing potential of B. cereus group III and IV strains, isolated from dairy farm environments, in fresh paneer. Growth of a four-strain cocktail of toxin-producing B. cereus strains was measured in freshly prepared paneer incubated at 5-55 °C and modelled using a one-step parameter estimation combined with bootstrap re-sampling to generate confidence intervals for model parameters. The pathogen grew in paneer between 10 and 50 °C and the developed model fit the observed data well (R2 = 0.972, RMSE = 0.321 log10 CFU/g). The cardinal parameters for B. cereus growth in paneer along with the 95% confidence intervals were: μopt 0.812 log10 CFU/g/h (0.742, 0.917); Topt is 44.177 °C (43.16, 45.49); Tmin is 4.405 °C (3.973, 4.829); Tmax is 50.676 °C (50.367, 51.144). The model developed can be used in food safety management plans and risk assessments to improve safety of paneer while also adding to limited information on B. cereus growth kinetics in dairy products.
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Affiliation(s)
- Dipon Sarkar
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Ian Hunt
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Cameron Macdonald
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Bing Wang
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N 21st St, Lincoln, NE, 68588, United States.
| | - John P Bowman
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Mark L Tamplin
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
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Navaneethan Y, Effarizah ME. Post-Cooking Growth and Survival of Bacillus cereus Spores in Rice and Their Enzymatic Activities Leading to Food Spoilage Potential. Foods 2023; 12:foods12030626. [PMID: 36766153 PMCID: PMC9914848 DOI: 10.3390/foods12030626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/25/2022] [Accepted: 01/17/2023] [Indexed: 02/04/2023] Open
Abstract
Bacillus cereus strains vary in their heat resistance, post-processing survival and growth capacity in foods. Hence, this study was carried out to determine the effect of cooking on the survival and growth of eight B. cereus spores in rice at different temperatures in terms of their toxigenic profiles and extracellular enzyme activity. Samples of rice inoculated with different B. cereus spores were cooked and stored at 4 °C, 25 °C and 30 °C for up to 7 days, 48 h and 24 h, respectively. Out of eight B. cereus strains, four and three spore strains were able to grow at 30 °C and 25 °C post-cooking, respectively. Rapid growth was observed after a minimum of 6 h of incubation at 30 °C. All strains possessed proteolytic activity, whereas lipolytic and amylolytic activities were exhibited by 50% and 12.5% of the strains, respectively. The post-cooking survival and growth capacity of the B. cereus strains appeared to be independent of their toxigenic profiles, whereas extracellular enzymatic activities were required for their vegetative growth. Due to the B. cereus spores' abilities to survive cooking and return to their active cellular form, great care should be taken when handling ready-to-eat foods.
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Ndraha N, Goh AP, Tran GD, Chen CQ, Hsiao HI. Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms. J Food Sci 2022; 87:3599-3610. [PMID: 35781285 DOI: 10.1111/1750-3841.16236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 05/25/2022] [Accepted: 06/08/2022] [Indexed: 11/30/2022]
Abstract
This study aimed at developing predictive models for Salmonella, Listeria, and E. coli in lettuce iceberg (Lactuca sativa) locally grown in Taiwan. The models were developed under constant temperature levels (5, 10, 15, 20, and 25°C) and validated under dynamic temperature conditions (18°C for 4 h, 7°C for 48 h, 23°C for 4 h). The result showed that (1) all strains were unable to grow at 5°C except for standard strain of Listeria obtained from the BCRC and (2) the growth rate of locally isolated strains of Salmonella and Listeria was higher than the standard one at certain temperature levels and lower than the growth rates of E. coli. The findings in this study enhance our understanding about the growth variability between Salmonella, Listeria, and E. coli strains on vegetables locally grown in Taiwan and may be used to improve the management of proper storage temperature in the lettuce supply chain in this country. Considering the temperature recommendation for refrigerated food in Taiwan, the findings in this study therefore recommend that fresh vegetables (e.g., lettuce) should be stored at 5°C or lower to prevent the rapid growth of these microorganisms. Finally, the developed models can be used in the assessment of the microbiological risk of Salmonella, Listeria, and E. coli contamination in lettuce locally grown in Taiwan. PRACTICAL APPLICATION: This study developed predictive models describing the growth of Salmonella, Listeria, and E. coli in lettuce locally grown in Taiwan. The models developed in this study can be used in quantitative microbial risk assessment.
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Affiliation(s)
- Nodali Ndraha
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
| | - Ai Ping Goh
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
| | - Gia Dieu Tran
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
| | - Cheng-Quan Chen
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
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Model of Fungal Development in Stored Barley Ecosystems as a Prognostic Auxiliary Tool for Postharvest Preservation Systems. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02575-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractPostharvest preservation and storage have a crucial impact on the technological quality and safety of grain. The important threat to stored grain quality and nutritional safety of cereal products is mould development and their toxic metabolites, mycotoxins. Models based on predictive microbiology, which are able to estimate the kinetics of fungal growth, and thus, the risks of mycotoxin accumulation in a mass of grain are promising prognostic tools that can be applied in postharvest management systems. The study developed a modelling approach to describe total fungal growth in barley ecosystems stored at different temperatures (T = 12–30 °C) and water activity in grain (aw = 0.78–0.96). As the pattern of fungal growth curves was sigmoidal, the experimental data were modelled using the modified Gompertz equation, in which constant coefficients reflecting biological parameters of mould development (i.e. lag phase duration (τlag), maximum growth rate (μmax) and the maximum increase in fungal population level (Δmaxlog(CFU)) were expressed as functions of storage conditions, i.e. aw and T. The criteria used to evaluate the overall model performance indicated its good precision (R2 = 0.95; RMSE = 0.23) and high prediction accuracy (bias factor and accuracy factor Bf = 1.004, Af = 1.035). The formulated model is able to estimate the extension of fungal contamination in a bulk of grain versus time by monitoring temperature and intergranular relative humidity that are readily measurable in practice parameters; therefore, it may be used as a prognostic support tool in modern postharvest management systems.
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Wawrzyniak J. A Predictive Model for Assessment of the Risk of Mold Growth in Rapeseeds Stored in a bulk as a Decision Support Tool for Postharvest Management Systems. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jolanta Wawrzyniak
- Food Engineering Group, Institute of Plant‐Derived Food TechnologyPoznań University of Life Sciences ul. Wojska Polskiego 31, Poznań 60‐624 Poland
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Hyun JE, Yoon JH, Lee SY. Response surface modeling for the inactivation ofBacillus cereuson cooked spinach by natural antimicrobials at various temperatures. J Food Saf 2018. [DOI: 10.1111/jfs.12484] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jeong-Eun Hyun
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Jae-Hyun Yoon
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
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de Sarrau B, Clavel T, Zwickel N, Despres J, Dupont S, Beney L, Tourdot-Maréchal R, Nguyen-The C. Unsaturated fatty acids from food and in the growth medium improve growth of Bacillus cereus under cold and anaerobic conditions. Food Microbiol 2013; 36:113-22. [PMID: 24010589 DOI: 10.1016/j.fm.2013.04.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 03/12/2013] [Accepted: 04/15/2013] [Indexed: 11/17/2022]
Abstract
In a chemically defined medium and in Luria broth, cold strongly reduced maximal population density of Bacillus cereus ATCC 14579 in anaerobiosis and caused formation of filaments. In cooked spinach, maximal population density of B. cereus in anaerobiosis was the same at cold and optimal temperatures, with normal cell divisions. The lipid containing fraction of spinach, but not the hydrophilic fraction, restored growth of B. cereus under cold and anaerobiosis when added to the chemically defined medium. This fraction was rich in unsaturated, low melting point fatty acids. Addition of phosphatidylcholine containing unsaturated, low melting point, fatty acids similarly improved B. cereus anaerobic growth at cold temperature. Addition of hydrogenated phosphatidylcholine containing saturated, high melting point, fatty acids did not modify growth. Fatty acids from phospholipids, from spinach and from hydrogenated phosphatidylcholine, although normally very rare in B. cereus, were inserted in the bacterium membrane. Addition of phospholipids rich in unsaturated fatty acids to cold and anaerobic cultures, increased fluidity of B. cereus membrane lipids, to the same level as those from B. cereus normally cold adapted, i.e. grown aerobically at 15 °C. B. cereus is therefore able to use external fatty acids from foods or from the growth medium to adapt its membrane to cold temperature under anaerobiosis, and to recover the maximal population density achieved at optimal temperature.
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Affiliation(s)
- Benoît de Sarrau
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
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