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| rdf:type
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| Description
| - The aim of this work was to validate the method of decontamination of rice at the temperature of 120°C (determined as optimal in previous experiments). Bacillus cereus was selected as the marker micro-organism for the monitoring of decontamination. The spores of Bacillus cereus are moderately heat resistant. In order to show the efficacy of our decontamination process, we artificially contaminated the rice under study with B. cereus. Decontamination was carried out in a homogenising steriliser about 20 h after contamination. The sample was first heated to 90°C and held at this temperature for 70 minutes. Then the temperature was increased to 120°C and held for 3 hours. Five samples were taken for microbiological analyses as follows: before the experiment, on reaching 120°C, and then after 1, 2, and 3 h of decontamination. Decontamination of rice from vegetative forms and spores of B. cereus present at the level of 400 CFu/ml was effected by heating to 120°C and holding for 1 hour.
- The aim of this work was to validate the method of decontamination of rice at the temperature of 120°C (determined as optimal in previous experiments). Bacillus cereus was selected as the marker micro-organism for the monitoring of decontamination. The spores of Bacillus cereus are moderately heat resistant. In order to show the efficacy of our decontamination process, we artificially contaminated the rice under study with B. cereus. Decontamination was carried out in a homogenising steriliser about 20 h after contamination. The sample was first heated to 90°C and held at this temperature for 70 minutes. Then the temperature was increased to 120°C and held for 3 hours. Five samples were taken for microbiological analyses as follows: before the experiment, on reaching 120°C, and then after 1, 2, and 3 h of decontamination. Decontamination of rice from vegetative forms and spores of B. cereus present at the level of 400 CFu/ml was effected by heating to 120°C and holding for 1 hour. (en)
- Cílem bylo ověřit metodu tepelné dekontaminace rýže při optimální teplotě 120°C (zjištěné předchozími pokusy). Jako mikroorganismus pro kontaminaci byl zvolen Bacillus cereus. Jeho spóry jsou vysoce rezistentní vůči teplotě. Abychom prokázali účinnost námi provedené tepelné dekontaminace, přistoupili jsme k záměrné umělé kontaminaci tímto mikroorganismem. Dekontaminace byla provedena v homogenizačním sterilizátoru po cca 20 hodinách od provedení kontaminace. Nejprve byl vzorek ohřát na 90°C s výdrží 70 minut, následovalo zvýšení teploty na 120°C a po dosažení této teploty probíhala výdrž 3 hodiny. V průběhu celého pokusu bylo odebráno 5 vzorků na mikrobiologické vyšetření (před pokusem po homogenizaci, po dosažení teploty 120 °C a pak po 1., 2. a 3. hodině dekontaminace). Dekontaminace rýže od vegetativních forem i spór B. cereus vyskytujících se v řádu 10^2 lze dosáhnout záhřevem na 120°C a výdrží na této teplotě v trvání jedné hodiny. Z hlediska uchování kvality rýže je vhodné zařadit d (cs)
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| Title
| - Dry heat inactivation of Bacillus cereus in rice
- Dry heat inactivation of Bacillus cereus in rice (en)
- Tepelná dekontaminace rýže suchým teplem (cs)
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| skos:prefLabel
| - Dry heat inactivation of Bacillus cereus in rice
- Dry heat inactivation of Bacillus cereus in rice (en)
- Tepelná dekontaminace rýže suchým teplem (cs)
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| skos:notation
| - RIV/00027022:_____/07:8P008819!RIV08-MZE-00027022
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/07:8P008819
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - rice; sterilisation; dry heat; Bacillus cereus (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Science
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Houška, Milan
- Landfeld, Aleš
- Novotná, Pavla
- Průchová, Jiřina
- Kýhos, Karel
- Schlemmerová, L.
- Šmuhařová, H.
- Špelina, V.
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| issn
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| number of pages
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| is http://linked.open...avai/riv/vysledek
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