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CHILLING RATE OF COOKED RICE AND RISK OF Bacillus cereus GROWTH IN RESTAURANT OPERATION

Year 2016, Volume: 2 Issue: 4, 184 - 188, 20.09.2016

Nezih Müftügil

https://doi.org/10.3153/JFHS16019

Abstract

The
emetic syndrome of B. cereus food
poisoning is often connected with consumption of rice.  When cooked rice is cooled slowly and stored between 10°C to 50°C B. cereus spores
germinate and reach numbers high enough to cause illness.

Cooked rice is often
slowly chilled in most of the restaurants. In the absence
of rapid cooling
instruments such as blast chiller and cold room, cooked rice, as a
common practice is kept at room temperature for
cooling for a long time before putting into a
refrigerator.





In
this study, cooked rice in 10 cm deep in a pan was chilled in a blast chiller,
cold room, refrigerator and at ambient and the cooling rates between the
temperature zone of 50ºC to 10ºC were determined. Except the chilling in a blast
chiller, in no other chilling
methods the instructed/recommended four hours
chilling time was achieved.  Chilling of
rice from 50ºC to 10ºC in a refrigerator took 12.5-13.5 hours. Chilling time came down to around 10 hours when thickness
of rice in the pan was reduced to 5 cm.
Chilling time was much longer (15.5-16.5 hours) when the rice was held at ambient until the centre temperature was 30 ºC before putting
into the refrigerator. It is obvious that the commonly applied rice chilling in the restaurants is not safe. Some other practical ways other than reducing the thickness of rice
should also be applied.

Keywords

Rice Chilling Bacillus cereus Restaurant

References

  • Agata, N., Ohta, M. & Yokoyama, K. (2002). Production of Bacillus cereus emetic toxin (cereulide) in various foods. International Journal of Food Microbiology, 73, 23-27.
  • Arnesen, S.L.P., Fagerlund, A. & Granum, PE. (2008). From soil to gut: Bacillus cereus and its food poisoning toxins. FEMS Microbiology Reviews, 32, 579-606.
  • Andersson, A., Ronner, U. & Granum, P.E. (1995). What problems does the food industry have with the spore-forming pathogenes Bacillus cereus and Clostridium perfirengens? International Journal of Food Microbiology, 28(2), 145-155.
  • Becker, H., Schaller, G., Von Wiese, W. & Terplan, G. (1994). Bacillus cereus in infant’s foods and dried milk products. International Journal of Food Microbiology, 23(1), 1-15.
  • Drobniewski, F.A. (1993). Bacillus cereus and related species. Clinical Microbiology Reviews, 6(4), 324-338.
  • EFSA (2012). The European Union summary report on trends and sources of zoonoses, zoonotic agents and foodborne outbreaks in 2011. EFSA Journal, 10(3), 2597.
  • FDA (2012). Bad bug book: Foodborne pathogenic microorganism and natural toxins handbook, 2nd ed. US Food and Drug Administration, Silver Spring, 93-96.
  • FDA (1997). Food Code. U.S. Dept. Of Health and Human Services. Public Health Service. Food and Drug Administration, Pub. No. PB97-141204. Washington, D.C.
  • Fermanian, C., Laeyre, C., Fremy, J. & Claisse, M. (1997). Diarrhoeal toxin production at low temperatures by selected strains of B. cereus. Journal of Dairy Research 64, 551-559.
  • Finlay, WJJ., Logan, NA. & Sutherland, AD. (2000). Bacillus cereus produces most emetic toxin at lower temperatures. Letter in Applied Microbiology, 31, 385-389.
  • Finlay, W.J.J., Logan, NA. & Sutherland, AD. (2002). Bacillus cereus toxin production in cooked rice. Food Microbiology, 19, 431-439.
  • FSANZ (2016). Food Standards Australia New Zealand. Food Standards Code. Food safety Practices and General Requirements.
  • Granum, P.E. (1994). Bacillus cerus and its toxins. Society for Applied Bacteriology Smyposium series23, 61-66.
  • IFSA (International Flight Service Association), (2016). World Food Safety Guidelines for Airline Catering. Control of food chilling, 19.
  • ICMFS (1996). Bacillus cereus. Microrganisms in Foods 5: Microbiological specifications of food pathogenes ,20-35. Blackie Academic and Professional, London.
  • Johnson, K. M. (1984). Bacillus cereus foodborne illness-An update. Journal of Food Protection, 47, 145-153.
  • Kotiranta, A., Lounatmaa, K. & Haapasalo, M. (2000). Epidemiology and pathogenesis of Bacillus cereus infections. Microbes and Infection, 2(2), 189-198.
  • Kramer, J.M. & Gilbert, R.J. (1989). Bacillus cereus and other Bacillus species,21-70. In M. P. Dyle (ed.) Foodborne Bacterial Pathogenes. Marcel Decker, New York, NY.
  • Leguerinel, I. & Mafart, M. (2001). Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores. International Journal of Food Microbiology, 63, 29-34.
  • McElroy, D., Jaykus, L. & Foegeding, P.M. (1999). A quantative risk assessment for Bacillus cereus emetic disease associated with the consumption of Chinese-style fried rice. Journal of Food Safety, 19(3), 209-229.
  • Scallan, E., Hoekstra, RM. & Angulo, FJ. (2011). Foodborne illness acquired in the United States-Major pathogenes. Emerging Infectious Diseases, 17(1), 7-11
  • Schoeni, J.L. & Wong, A.C.L. (2005). Bacillus cereus food poisoning and its toxins. Journal of Food Protection, 68(3), 636-648.
  • Wijlands, L.M. (2008). Bacillus cereus associated disease: Quantitative aspects of exposure assessment and hazard characterization. PhD thesis, Wageningen University, The Netherlands.

Year 2016, Volume: 2 Issue: 4, 184 - 188, 20.09.2016

Nezih Müftügil

https://doi.org/10.3153/JFHS16019

Abstract

References

  • Agata, N., Ohta, M. & Yokoyama, K. (2002). Production of Bacillus cereus emetic toxin (cereulide) in various foods. International Journal of Food Microbiology, 73, 23-27.
  • Arnesen, S.L.P., Fagerlund, A. & Granum, PE. (2008). From soil to gut: Bacillus cereus and its food poisoning toxins. FEMS Microbiology Reviews, 32, 579-606.
  • Andersson, A., Ronner, U. & Granum, P.E. (1995). What problems does the food industry have with the spore-forming pathogenes Bacillus cereus and Clostridium perfirengens? International Journal of Food Microbiology, 28(2), 145-155.
  • Becker, H., Schaller, G., Von Wiese, W. & Terplan, G. (1994). Bacillus cereus in infant’s foods and dried milk products. International Journal of Food Microbiology, 23(1), 1-15.
  • Drobniewski, F.A. (1993). Bacillus cereus and related species. Clinical Microbiology Reviews, 6(4), 324-338.
  • EFSA (2012). The European Union summary report on trends and sources of zoonoses, zoonotic agents and foodborne outbreaks in 2011. EFSA Journal, 10(3), 2597.
  • FDA (2012). Bad bug book: Foodborne pathogenic microorganism and natural toxins handbook, 2nd ed. US Food and Drug Administration, Silver Spring, 93-96.
  • FDA (1997). Food Code. U.S. Dept. Of Health and Human Services. Public Health Service. Food and Drug Administration, Pub. No. PB97-141204. Washington, D.C.
  • Fermanian, C., Laeyre, C., Fremy, J. & Claisse, M. (1997). Diarrhoeal toxin production at low temperatures by selected strains of B. cereus. Journal of Dairy Research 64, 551-559.
  • Finlay, WJJ., Logan, NA. & Sutherland, AD. (2000). Bacillus cereus produces most emetic toxin at lower temperatures. Letter in Applied Microbiology, 31, 385-389.
  • Finlay, W.J.J., Logan, NA. & Sutherland, AD. (2002). Bacillus cereus toxin production in cooked rice. Food Microbiology, 19, 431-439.
  • FSANZ (2016). Food Standards Australia New Zealand. Food Standards Code. Food safety Practices and General Requirements.
  • Granum, P.E. (1994). Bacillus cerus and its toxins. Society for Applied Bacteriology Smyposium series23, 61-66.
  • IFSA (International Flight Service Association), (2016). World Food Safety Guidelines for Airline Catering. Control of food chilling, 19.
  • ICMFS (1996). Bacillus cereus. Microrganisms in Foods 5: Microbiological specifications of food pathogenes ,20-35. Blackie Academic and Professional, London.
  • Johnson, K. M. (1984). Bacillus cereus foodborne illness-An update. Journal of Food Protection, 47, 145-153.
  • Kotiranta, A., Lounatmaa, K. & Haapasalo, M. (2000). Epidemiology and pathogenesis of Bacillus cereus infections. Microbes and Infection, 2(2), 189-198.
  • Kramer, J.M. & Gilbert, R.J. (1989). Bacillus cereus and other Bacillus species,21-70. In M. P. Dyle (ed.) Foodborne Bacterial Pathogenes. Marcel Decker, New York, NY.
  • Leguerinel, I. & Mafart, M. (2001). Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores. International Journal of Food Microbiology, 63, 29-34.
  • McElroy, D., Jaykus, L. & Foegeding, P.M. (1999). A quantative risk assessment for Bacillus cereus emetic disease associated with the consumption of Chinese-style fried rice. Journal of Food Safety, 19(3), 209-229.
  • Scallan, E., Hoekstra, RM. & Angulo, FJ. (2011). Foodborne illness acquired in the United States-Major pathogenes. Emerging Infectious Diseases, 17(1), 7-11
  • Schoeni, J.L. & Wong, A.C.L. (2005). Bacillus cereus food poisoning and its toxins. Journal of Food Protection, 68(3), 636-648.
  • Wijlands, L.M. (2008). Bacillus cereus associated disease: Quantitative aspects of exposure assessment and hazard characterization. PhD thesis, Wageningen University, The Netherlands.
There are 23 citations in total.

Details

Journal Section Articles
Authors

Nezih Müftügil

Publication Date September 20, 2016
Submission Date July 27, 2016
Published in Issue Year 2016 Volume: 2 Issue: 4

Cite

APA Müftügil, N. (2016). CHILLING RATE OF COOKED RICE AND RISK OF Bacillus cereus GROWTH IN RESTAURANT OPERATION. Food and Health, 2(4), 184-188. https://doi.org/10.3153/JFHS16019
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