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Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures

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Abstract

The growth of Bacillus cereus on blanched spinach with or without seasoning at various temperatures (15, 20, 25, 30, and 35°C) was investigated. The number of B. cereus on blanched spinach stored at 35°C was significantly increased and resulted in maximum populations (7.8 log CFU/g) after 10 h. However, the growth rate of B. cereus on blanched spinach with seasoning stored at 35oC was lower than on blanched spinach without seasoning. The growth rate (GR) of B. cereus on blanched spinach stored at 15°C was lower than the other temperatures. The lag time (LT) of B. cereus on blanched spinach with seasoning was longer than blanched spinach without seasoning. Primary growth models of B. cereus on blanched spinach fit well to a modified Gompertz model (blanched spinach R2 =0.98; blanched spinach with seasoning R2 =0.96). These results might be used for developing safe storage guidelines for cooked vegetable at various temperatures.

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Authors and Affiliations

  1. Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk, 712-749, Korea

    MyeongHwa Cha & Kyung Ryu

  2. Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, 456-756, Korea

    Young-Min Bae, Bo-Ram Kim, Sun-Young Lee, Ki-Hwan Park & Myung-Sub Chung

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  1. Young-Min Bae
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Correspondence to Kyung Ryu.

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Bae, YM., Kim, BR., Lee, SY. et al. Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures. Food Sci Biotechnol 21, 503–508 (2012). https://doi.org/10.1007/s10068-012-0064-7

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  • DOI: https://doi.org/10.1007/s10068-012-0064-7

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