Random images that represent what Food Safety Research Information Center offers
Research Projects Database
Published Articles from USDA ARS National Program 108: Food Safety
Bookmark and Share
Title: A probability model for enterotoxin production of Bacillus cereus as a function of pH and temperature
Authors: Ding T, Wang J, Park MS, Hwang CA, Oh DH
Journal: J Food Prot
Accepted date: 2012 Oct 11
Interpretive summary: Bacillus cereus (B. cereus)is a pathogen capable of producing toxins that cause severe food poisoning. The objectives of this study were to assess the toxin production of B. cereus as affected by pH (5.0, 6.0, 7.2, 8.0, and 8.5) and storage temperatures (15, 20, 25, 30, and 35C) and develop a model to describe the probability of the toxin production. The resulting model showed that the probabilities of toxin production of B. cereus increased as the temperature increased and/or as the pH approached pH 7.0. The model described the experimental data satisfactorily and identified the pH and temperature limits for the production of B. cereus toxins. The model can be used to select product pH and storage temperatures for foods to reduce the health hazards associated with B. cereus.
Publication date: 2013 Feb
Volume: 76
Issue: 2
Pages: 343-7