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Microbiological evaluation of processed rice consumed in Japan

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Abstract

Samples of processed rice from four different brands showed counts of mesophilic aerobic bacteria from 1 × 102 to 5 × 103 for milled rice and from 1 × 106 to 6.8 × 106 cells g−1 for brown rice. Rice seeds contaminated by milling had extensive counts including faecal coliforms. In cooked rice, no microbial growth was noted during 4 days at room temperature (spring season, 15–20 °C) and at least 2 weeks at 4 °C. No contamination was detected in cooked rice packs. A rapid and highly reliable procedure for detection of microorganisms in cooked rice is proposed.

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Authors and Affiliations

  1. Development and Research Laboratory of Microbiology, Milled Rice Division, Satake Corp., 2-30 Nishihon machi, Saijo, Higashi Hiroshima, 739-0043, Japan

    A.E. Bainotti & E.S. Pérez Parra

Authors
  1. A.E. Bainotti
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  2. E.S. Pérez Parra
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Bainotti, A., Parra, E.P. Microbiological evaluation of processed rice consumed in Japan. World Journal of Microbiology and Biotechnology 16, 77–79 (2000). https://doi.org/10.1023/A:1008958229413

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