Incidence and growth potential of Bacillus cereus in ready-to-serve foods.

摘要: To simulate temperature abuse, 106 test portions of ready-to-serve moist foods, 12 rehydrated powdered infant formula, and 18 nonfat dry milk were incubated for 20 24 h at 26°C, then examined Bacillus cereus . Of the 88 positive B. levels ranging from 0.25 to 8.5 × 106/g after incubation 0.1 58 h. All 15 units representing five brands, positive, with counts 0.15 5.0 in 49 products low, 0.09/g one two soy-based an average 0.29/g milk-based products. However, these sufficient initiate growth almost every 2-oz serving. Similar results obtained milk, initial 0.29 1.5/g; 26°C averaged 3.3 107 5.5 Counts ranged 2.0 104 1.1 105 9 excess 10.5