Share

Microbiological evaluation of processed rice consumed in Japan.

Author(s) : BAINOTTI A. E., PARRA E. S. P.

Type of article: Article

Summary

Rice seeds contaminated by milling had extensive counts of mesophilic aerobic bacteria including faecal coliforms. In cooked rice, no microbial growth was noted during 4 days at room temperature (spring season, 15-20 °C) and at least 2 weeks at 4 °C. A rapid and highly reliable procedure for detection of microorganisms in cooked rice is proposed.

Details

  • Original title: Microbiological evaluation of processed rice consumed in Japan.
  • Record ID : 2002-0868
  • Languages: English
  • Source: World J. Microbiol. Biotechnol. - vol. 16 - n. 1
  • Publication date: 2000

Links


See the source

Indexing