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Article| Volume 80, ISSUE 8, P1546-1553, August 1997

Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers1

  • S.C. Feijoo
    Affiliations
    Mississippi Agricultural and Forestry Experiment Station, Food Science and Technology Department, Mississippi State University, Mississippi State 39762
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  • L.N. Cotton
    Affiliations
    Mississippi Agricultural and Forestry Experiment Station, Food Science and Technology Department, Mississippi State University, Mississippi State 39762
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  • Author Footnotes
    2 MAFES Experimental Statistics Unit.
    C.E. Watson
    Footnotes
    2 MAFES Experimental Statistics Unit.
    Affiliations
    Mississippi Agricultural and Forestry Experiment Station, Food Science and Technology Department, Mississippi State University, Mississippi State 39762
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  • J.H. Martin
    Correspondence
    Corresponding author.
    Affiliations
    Mississippi Agricultural and Forestry Experiment Station, Food Science and Technology Department, Mississippi State University, Mississippi State 39762
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  • Author Footnotes
    1 Approved for publication as Journal Article Number J-8851 of the Mississippi Agricultural and Forestry Experiment Station (MAFES), Mississippi State University.
    2 MAFES Experimental Statistics Unit.
Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(97)76084-3
Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers1
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      Abstract

      Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cells/ml or 100 spores/ml and were subsequently stored at 4, 7, 23, and 32°C. Within 9 h at 32°C and 11 h at 23°C, in both half and half and whipping cream, vegetative cells and spores reached population levels that can cause foodborne illness. No growth occurred in any product stored at 4 or 7°C. Sodium stearoyl lactylate, a fatty acid derivative that is used as an emulsifier, inhibited growth of spores and vegetative cells in the nondairy creamers stored at either 32 or 23°C.

      Key words

      Abbreviation Key:

      BHI (brain-heart infusion), PCA (plate count agar), RCB (randomized complete blocks), UP (ultra-pasteurization)

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      Article info

      Publication history

      Accepted: January 30, 1997
      Received: June 14, 1996

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(97)76084-3

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      © 1997 American Dairy Science Association. Published by Elsevier Inc.

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