A combined intervention using fermented ethanol and supercritical carbon dioxide to control Bacillus cereus and Bacillus subtilis in rice

Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

“…Sarrias, Valero, and Salmeron (2003) studied the effects of electron beam irradiation on B. cereus reduction, and found a reduction from 3.40 log CFU/g to undetectable levels using 3.2 kGy in unhusked rice, and from 1.43 log CFU/g to undetectable levels with 1.1 kGy in husked rice. Kim, Lee, Park, and Rhee (2013) reported that a combination treatment of fermented ethanol (30%) and SC-CO 2 (44 C, 200 bar, 30 min) can significantly improve the microbiological safety of rice and rice-based products, simultaneously resulting in beneficial changes to the overall quality of the rice.…”

“…Hury, Vidal, Desor, Pelletier, and Lagarde (1998) reported that oxygen, H 2 O 2 and CO 2 -based plasmas were more effective than argon plasma. Namely, oxygen-based plasma destroys microorganisms via slow combustion with the oxygen atoms and oxygencontaining radicals present in the plasma (Kim et al, 2013). This result suggests that adding oxygen could increase the inactivation rate due to increased production of active radicals (Gweon, Kim, Moon, & Choe, 2009).…”

“…With an increase in time of plasma treatment the whiteness index was increased from 56.89 to 58.28 (Table 1). A whitening of the rice (an increase of lightness and a decrease of yellowness) is attractive to consumers (Kim et al, 2013). Moisture content is known to correlate with lightness, such that moisture may explain the change in the L* value (Sanabria, Martín-Alvarea, & Carrascosa, 2004).…”

Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line

“…cereus was frequently isolated during quantitative and qualitative analyses of the semi-processed products and final products. B. cereus is an opportunistic human pathogen, and is widely distributed throughout different environments such as air, soil, water, and cereals (Carlin et al, 2010;Granum & Lund, 2006;Kim, Lee, Park, & Rhee, 2012). All rice, and 41.7% of the wheat flour, samples contained B. cereus.…”

Modeling of Bacillus cereus Growth in Brown Rice Submitted to a Combination of Ultrasonication and Slightly Acidic Electrolyzed Water Treatment

“…Although rice is an extremely important food in many countries, very few studies to date have focused on the control and suppression of B. cereus contamination in rice (19,42). Still fewer studies directed at rice microbiological risk assessment have focused primarily on prediction of B. cereus growth, especially that of spores during storage.…”