The Growth Potential of Bacillus cereus in Ready-to-Reheat Vegetable Soups
Abstract
:1. Introduction
1.1. The Production Process and Its Influence on the Soup Microbiota
1.2. Bacillus Cereus as Foodborne Disease Agent
2. Materials and Methods
2.1. Challenge Test Design
2.2. Determination of the Inter-Batch Variability of Emmer and Vegetable Soup
2.3. Selection of the Strains to Be Inoculated
- A “wild” strain of B. cereus isolated from the same type of soup subjected to our challenge test, and from the same manufacturer. It was biochemically identified as B. cereus/Bacillus thuringiensis using the BIOLOG® system (BIOLOG Inc. 21124 Cabot Blvd., Hayward, CA, USA). The correct identification of B. cereus was then completed by evaluating, with a microscope and Gram stain, the absence of parasporal crystals in the cytoplasm of the cells, which are typical of B. thuringiensis.
2.4. Preparation of the Suspensions of the Vegetative Cells to Be Inoculated
2.5. Test Units and Control Units
2.6. Storage Conditions
- Up to the 20th test day the soups were stored at +4 °C and this situation represented storage from the manufacture to retail where there are reasonably no temperature abuses;
- From the 21st to the 35th day the bowls were kept at +8 °C to mimic retail storage;
- From the 36th day the samples were moved to +20 °C for 4 h and then to +10 °C for the rest of the test. This last situation represented the moment of transport from retail to the consumer’s home and then storage by the consumer.
2.7. Analytical Parameters
2.8. Statistical Analysis
3. Results and Discussion
- The control units of the 3 analyzed batches showed variable pH values from one batch to another (pH 6.12 in batch 1, pH 6.49 in batch 2, pH 6.34 in batch 3). In the inoculated test units and maintained regularly at 4 °C, we detected only a very slight increase of the pH value in all three batches analyzed. In the test units maintained in conditions of thermal abuse, on the other hand, we found a rather marked increase in pH in the test units of batch 1 while the pH remained practically constant in batches 2 and 3;
- The redox potential always showed positive values, indicating the aerobic condition of the substrate. The recorded value tended to decrease during storage, especially in batch 1;
- The aw value of the soups subject to the challenge test remained practically unchanged (0.98–0.99) throughout the test in all three batches of soup;
- As regards the TVC, in the three batches of soup analyzed, at the beginning of the challenge we recorded values below the detection limit of the method (<10 CFU/g).
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Time | Batch Number | Temperature (°C) | μ TVC Log10 CFU/g | μ pH Value | μ Redox Value (mV) | μ aw Value |
---|---|---|---|---|---|---|
T0 | Batch 1 | 4 | <1 | 6.12 | +50 | 0.987 |
Batch 2 | 4 | <1 | 6.49 | +21 | 0.996 | |
Batch 3 | 4 | <1 | 6.34 | +25 | 0.986 | |
T6 (day 90) | Batch 1 | 4 | 3.20 | 6.14 | +40 | 0.993 |
/ | 10 | 6.26 | 6.44 | +39 | 0.992 | |
Batch 2 | 4 | <1 | 6.55 | +15 | 0.990 | |
/ | 10 | 2.88 | 6.49 | +12 | 0.984 | |
Batch 3 | 4 | <1 | 6.42 | +21 | 0.992 | |
/ | 10 | 3.51 | 6.39 | +22 | 0.992 |
Batch 1 | μ B. cereus Log10 CFU/g +4 °C | μ B. cereus Log10 CFU/g +8/10 °C |
---|---|---|
T0 | 2.25 ± 0 05 a | / |
T1 (day 20) | 1.77 ± 0 07 b | / |
T2 (day 35) | 1.50 ± 0 17 c | 2.25 ± 0 07 c |
T3 (day 45) | <1 ± 0 03 d | 2.62 ± 0 07 b |
T4 (day 51) | <1 ± 0 00 d | 3.07 ± 0 08 a |
T5 (day 60) | <1 ± 0 00 d | 2.49 ± 0 17 b,c |
T6 (day 90) | <1 ± 0 00 d | 1.65 ± 0 16 d |
Batch 2 | μ B. cereus Log10 CFU/g +4 °C | μ B. cereus Log10 CFU/g +8/10 °C |
---|---|---|
T0 | 2.23 ± 0.05 a | / |
T1 (day 20) | 2.12 ± 0.02 a | / |
T2 (day 35) | 1.92 ± 0.08 b | 2.05 ± 0.10 a,b |
T3 (day 45) | 1.59 ± 0.11 c | 1.76 ± 0 14 b |
T4 (day 51) | <1 ± 0.00 d | 1.78 ± 0.16 b |
T5 (day 60) | <1 ± 0.00 d | 1.72 ± 0.10 b,c |
T6 (day 90) | <1 ± 0.00 d | 1.32 ± 0.28 c |
Batch 3 | μ B. cereus Log10 CFU/g +4 °C | μ B. cereus Log10 CFU/g +8/10 °C |
---|---|---|
T0 | 2.05 ± 0.10 a | / |
T1 (day 20) | 1.94 ± 0.06 a | / |
T2 (day 35) | 1.69 ± 0.09 b | 1.88 ± 0.06 a,b |
T3 (day 45) | 1.10 ± 0.17 b | 1.72 ± 0.12 b |
T4 (day 51) | <1 ± 0.00 c | <1 ± 0.00 c |
T5 (day 60) | <1 ± 0.00 c | <1 ± 0.00 c |
T6 (day 90) | <1 ± 0.00 c | <1 ± 0.00 c |
Batch | Temperature (°C) | Log10 Max–Log10 i | δ (Log 10) |
---|---|---|---|
Batch 1 | +4 °C +10 °C | 2.26–2.26 3.08–2.26 | 0 0.82 |
Batch 2 | +4 °C +10 °C | 2.23–2.23 2.23–2.23 | 0 0 |
Batch 3 | +4 °C +10 °C | 2.05–2.05 2.05–2.05 | 0 0 |
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Alberghini, G.; Fabbian, A.; Ferioli, M.; Miotti Scapin, R.; Catellani, P.; Giaccone, V. The Growth Potential of Bacillus cereus in Ready-to-Reheat Vegetable Soups. Hygiene 2023, 3, 339-350. https://doi.org/10.3390/hygiene3030025
Alberghini G, Fabbian A, Ferioli M, Miotti Scapin R, Catellani P, Giaccone V. The Growth Potential of Bacillus cereus in Ready-to-Reheat Vegetable Soups. Hygiene. 2023; 3(3):339-350. https://doi.org/10.3390/hygiene3030025
Chicago/Turabian StyleAlberghini, Giulia, Alessandro Fabbian, Marcello Ferioli, Riccardo Miotti Scapin, Paolo Catellani, and Valerio Giaccone. 2023. "The Growth Potential of Bacillus cereus in Ready-to-Reheat Vegetable Soups" Hygiene 3, no. 3: 339-350. https://doi.org/10.3390/hygiene3030025