Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol - RIIP - Réseau International des Instituts Pasteur Access content directly
Journal Articles LWT - Food Science and Technology Year : 2016

Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol

Abstract

This study investigated the effect of combined treatments involving low doses of gamma irradiation in combination with nisin and carvacrol as antimicrobial agents on the growth and potential toxicity of Bacillus cereus, during storage temperature abuse. The chicken rice was spiked with endospores and was incubated at 10 C for 2 weeks. Microbial population was examined using plate counting on MYP agar. Toxigenic potential was measured through the record of enterotoxins and phosphatidylcholine-specific phospholipase C (PC-PLC) activity. The results showed that samples processed with a combination of low irradiation dose; (D10, ½ D10) and reduced concentration of antibacterial agents (MIC, ½ MIC), resulted in a significant decrease (p 0.05) of B. cereus count compared to the samples treated only with higher amount of antimicrobial agents (2 MIC). Toxin production was also delayed by irradiation and a total absence of enterotoxin was observed in irradiated rice at 1.8 kGy in the presence of nisin alone or in combination with carvacrol until the 12th day of storage at 10 C. Reduced proliferation of B. cereus obtained by combined treatment was associated with a limitation of toxin production and led systematically to significant decrease (p 0.05) of PC-PLC activity during storage
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Dates and versions

pasteur-01350762 , version 1 (01-08-2016)

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Samia Ayari, Dominic Dussault, Moktar Hamdi, Monique Lacroix. Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol. LWT - Food Science and Technology, 2016, 72, pp.19-25. ⟨10.1016/j.lwt.2016.04.025⟩. ⟨pasteur-01350762⟩

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