Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans

Abstract

Summary The present study examined survival and growth of Staphylococcus aureus and Bacillus cereus during germination and solar drying of finger millet and kidney beans. Conditions during solar drying of the germinated seeds were found unsuitable for excessive growth of pathogenic bacteria. However, contamination of the grains with B. cereus and S. aureus prior to or during germination leads to multiplication of both species in kidney beans and of only B. cereus in finger millet. Excessive growth of these pathogens in germinating legumes and cereals can lead to the production of heat‐resistant toxins, resulting in unsafe germinated grains. Strict GMP (good manufacturing practice) procedures should be followed in all food processing units where germination of finger millet or kidney beans is performed. The contamination level for B. cereus and S. aureus in raw finger millet and kidney beans should not exceed 100 CFU g−1, and products should immediately be consumed after cooking.

Behavior of Vegetative Cells and Spores of Bacillus cereus in Two Food Systems

“…Similar reports about the occurrence have also been documented with wheat-based flour and dough (Rogers 1978;Berghofer et al 2003). It was of interest to know that in an earlier study, the survival and growth of B. cereus was the resultant of contamination during solar drying of finger millet and kidney bean (Kimanya et al 2003). In the food product included in present study, the flour prepared out of atmospheric dried malted finger millet was the major ingredient.…”

“…cereus was the resultant of contamination during solar drying of finger millet and kidney bean (Kimanya et al . ). In the food product included in present study, the flour prepared out of atmospheric dried malted finger millet was the major ingredient.…”

Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)

“…Germination procedure was carried out according to Vidal-Valverde et al [2002] and good manufacturing practices (GMP) were followed to avoid the growth of Staphylococcus aureus and Bacillus cereus [Kimanya et al 2003]. Initially, 3 kg of red kidney beans were weighed accurately and soaked into three large containers each containing 5000 ml water and 0.07% sodium hypochlorite solution (bleach), and left for 30 min at room temperature for surface disinfection.…”

The potential of flow cytometry in the study of Bacillus cereus

“…2004), identification of optimum growth temperature or a w (Lindsay et al. 2002; Haque and Russel 2004), determination of growth rates in various foods under different conditions (Kimanya et al. 2003; Valero et al.…”

“…has been the focus of numerous research studies. The purpose of these studies includes basic research into the nutritional requirements of B. cereus (Folmsbee et al 2004), identification of optimum growth temperature or a w Haque and Russel 2004), determination of growth rates in various foods under different conditions (Kimanya et al 2003;Valero et al 2003;Banerjee and Sarkar 2004;Turner et al 2006) and generation of empirical growth models (Chorin et al 1997;Nauta et al 2003). Knowledge derived from such studies can be applied to the risk assessment of certain foods or production processes (Notermans et al 1997;Notermans and Batt 1998) and are essential in the development of strategies to prevent the contamination and spoilage of foods (Snowdon et al 2002).…”