Occurrence of Bacillus cereus and Other Bacillus Species in Indian Snack and Lunch Foods and Their Ability to Grow in a Rice Preparation

Varadaraj, M. C. and Keshava, N. and Nirmala, Devi and Dwarakanath, C. T. (1992) Occurrence of Bacillus cereus and Other Bacillus Species in Indian Snack and Lunch Foods and Their Ability to Grow in a Rice Preparation. Journal of Food Science and Technology, 29 (6). pp. 344-347.

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Abstract

Bacillus brevis, B. cereus, B. circulans, B. coagulans, B. laterosporus, B. licheniformis, B. pumilus, B. stearothermophilus and B. subtilis were isolated from Indian snack and lunch foods. Higher count of 4.2 log (cfu/g) and a lower count of 2.6 log (cfu/g) were observed in bisibele bhath and uppuma, respectively. The isolated cultures were positive for production of either one or more of the following:hemolysins, phospholipase, protease, lipase and amylase. A few selected cultures of Bacillus species occurring as post-processing contaminants in plain cooked rice reached cell populations which were sufficient to cause health hazards. These findings indicate the significance of Bacillus species as post-processing contaminants in processed foods.

Item Type:	Article
Uncontrolled Keywords:	Bacillus snack foods lunch foods indigenous foods
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Dec 2007 05:32
Last Modified:	07 May 2012 04:47
URI:	http://ir.cftri.res.in/id/eprint/1577

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