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Evaluation microbiologique du riz traité consommé au Japon.

Microbiological evaluation of processed rice consumed in Japan.

Auteurs : BAINOTTI A. E., PARRA E. S. P.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Microbiological evaluation of processed rice consumed in Japan.
  • Identifiant de la fiche : 2002-0868
  • Langues : Anglais
  • Source : World J. Microbiol. Biotechnol. - vol. 16 - n. 1
  • Date d'édition : 2000

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