<abstract xmlns="http://www.w3.org/1999/xhtml">

This work aimed to enumerate the <italic>Bacillus cereus sensu lato</italic> from infant’s flour sampled at Béchar city and evaluate its resistance to different heating conditions during meal preparation patterns at home. Our findings revealed a prevalence of 74% with 2.4 to 3.9 CFU/g in the analyzed samples. Regarding the heat resistance at 90 °C to 98 °C, our results showed heat resistance variability which depends on the isolate, for example, D90 °C and zT °C values varied from 3.24 to 5.52 min and 11.56 to 89.74 °C respectively. Then, the decimal reduction (n) was calculated at all preparation temperatures (50, 60, 70, 80, 90 and 100 °C). Low “n” was observed with the preparation at T≤50 °C as recommended by the fabricant. However, at the other temperatures, high “n” was observed at 100°C with median and 95th values of 2.22 and 12.36 respectively. Therefore, bacterial concentrations (99th) were estimated at 0.124 log CFU/g for 100 °C. These concentrations could be increased with bacterial growth during meal storage and then achieve critical concentrations. Thus, the results of this work highlight the interest to establish a risk assessment for babies and to improve the production, preparation, and storage conditions of the infant’s flour.
</abstract>

This work aimed to enumerate the Bacillus cereus sensu lato from infant’s flour sampled at Béchar city and evaluate its resistance to different heating conditions during meal preparation patterns at home. Our findings revealed a prevalence of 74% with 2.4 to 3.9 CFU/g in the analyzed samples. Regarding the heat resistance at 90 °C to 98 °C, our results showed heat resistance variability which depends on the isolate, for example, D90 °C and zT °C values varied from 3.24 to 5.52 min and 11.56 to 89.74 °C respectively. Then, the decimal reduction (n) was calculated at all preparation temperatures (50, 60, 70, 80, 90 and 100 °C). Low “n” was observed with the preparation at T≤50 °C as recommended by the fabricant. However, at the other temperatures, high “n” was observed at 100°C with median and 95th values of 2.22 and 12.36 respectively. Therefore, bacterial concentrations (99th) were estimated at 0.124 log CFU/g for 100 °C. These concentrations could be increased with bacterial growth during meal storage and then achieve critical concentrations. Thus, the results of this work highlight the interest to establish a risk assessment for babies and to improve the production, preparation, and storage conditions of the infant’s flour.

Effect of infant meal home preparation temperature on surviving of <italic>Bacillus cereus sensu lato</italic>: A case of Bechar city, Algeria

Laboratoire de valorisation des ressources végétales et sécurité alimentaire dans les zones semiaride du Sud Ouest Algérien

Laboratoire de Microbiologie Appliquée à l’Agroalimentaire, au Biomédical et à l’Environnement (LAMAABE), Faculté des SNV/STU

Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy

Laboratoire de pharmacie galénique, Faculté de Médecine de TLEMCEN

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of infant meal home preparation temperature on surviving of : A case of Bechar city, Algeria

This work aimed to enumerate the Bacillus cereus sensu lato from infant’s flour sampled at Béchar city and evaluate its resistance to different heating...

Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria

Pubblicato online: 30 dic 2021

Pagine: 201 - 210

Ricevuto: 28 set 2021

Accettato: 30 nov 2021

DOI: https://doi.org/10.2478/aucft-2021-0018

Parole chiave
Inactivation modeling, Infant powders, Risk assessment

© 2020 Hassiba Difallah et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria

Pubblicato online: 30 dic 2021

Pagine: 201 - 210

Ricevuto: 28 set 2021

Accettato: 30 nov 2021

DOI: https://doi.org/10.2478/aucft-2021-0018

Parole chiaveInactivation modeling, Infant powders, Risk assessment

© 2020 Hassiba Difallah et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
Inactivation modeling, Infant powders, Risk assessment