Notes
Inactivation of Bacillus cereus Spores during Rice Cooking
2004 Volume 10 Issue 2 Pages 161-163
Details
2004 Volume 10 Issue 2 Pages 161-163
The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore was 20°C. The mathematically calculated lethality for the Bacillus spores in rice cooked at 100°C was established to be 25 min, which could be adequately attained during normal rice cooking times of ≥25 min by boiling.
