MICROBIOLOGICAL CHARACTERIZATION OF AEROBIC MESOPHILES AND COLIFORMS IN COOKED RICE
Bacillus cereus is a sporoform bacteria commonly found in small amounts in some foods such as rice. However, after cooking, under certain inadequate cooling and refrigeration conditions, the surviving spores can rapidly reproduce and produce enterotoxins, making the food a potential cause of food poisoning. In the present study, samples of cooked rice were collected in four different food sale kiosk: two in the district of Penonome and two in the district of Aguadulce, Coclé province, for five weeks, determining the presence of Bacillus cereus in this food. For the confirmation of the suspicious colonies, different biochemical confirmatory tests were carried out such as API 50 CH and API 20 E, sowing of the suspicious colonies on blood agar and the catalase and oxidase tests; obtaining positive results in each one of them. In addition to evaluating the growth of this pathogen in MYP selective agar for it, indicator microorganisms such as aerobic Mesophiles, E. coli and Coliforms were considered, obtaining results for Bacillus cereus above the parameters established in the Peruvian Standard R/M N°615 (2003)-SA/DM, but below levels that can cause food poisoning. For aerobic Mesophiles, the count obtained was below the maximum acceptance limits established by the NTS No. 071 MINSA/DGSA-V.01 (2008), for the case of E. coli/Coliforms, growth was not amplified in any of the samples.
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Instituto de Innovación Agropecuaria de Panamá
2023
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oai:ojs.revistacienciaagropecuaria.ac.pa:article-6052024-07-19T19:54:37Z MICROBIOLOGICAL CHARACTERIZATION OF AEROBIC MESOPHILES AND COLIFORMS IN COOKED RICE CARACTERIZACIÓN MICROBIOLÓGICA DE MESÓFILOS AEROBIOS Y COLIFORMES EN ARROZ COCIDO de Von Chong, Martha Herrera, Rito Jaime, Gloria Navas, Katia Bacillus cereus is a sporoform bacteria commonly found in small amounts in some foods such as rice. However, after cooking, under certain inadequate cooling and refrigeration conditions, the surviving spores can rapidly reproduce and produce enterotoxins, making the food a potential cause of food poisoning. In the present study, samples of cooked rice were collected in four different food sale kiosk: two in the district of Penonome and two in the district of Aguadulce, Coclé province, for five weeks, determining the presence of Bacillus cereus in this food. For the confirmation of the suspicious colonies, different biochemical confirmatory tests were carried out such as API 50 CH and API 20 E, sowing of the suspicious colonies on blood agar and the catalase and oxidase tests; obtaining positive results in each one of them. In addition to evaluating the growth of this pathogen in MYP selective agar for it, indicator microorganisms such as aerobic Mesophiles, E. coli and Coliforms were considered, obtaining results for Bacillus cereus above the parameters established in the Peruvian Standard R/M N°615 (2003)-SA/DM, but below levels that can cause food poisoning. For aerobic Mesophiles, the count obtained was below the maximum acceptance limits established by the NTS No. 071 MINSA/DGSA-V.01 (2008), for the case of E. coli/Coliforms, growth was not amplified in any of the samples. Bacillus cereus es una bacteria esporoformadora que se encuentra comúnmente en cantidades pequeñas en algunos alimentos como el arroz. Sin embargo, después del cocimiento, en ciertas condiciones inadecuadas de enfriamiento y refrigeración, las esporas sobrevivientes pueden reproducirse rápidamente y producir enterotoxinas, convirtiendo al alimento en potencial causa de intoxicación alimenticia. En el presente estudio se utilizaron muestras de arroz cocido, las cuales fueron recolectadas en cuatro fondas (venta de comida) distintas: dos en el distrito de Penonomé y dos en el distrito de Aguadulce, provincia de Coclé, durante cinco semanas, determinando la presencia de Bacillus cereus en este alimento. Para la confirmación de las colonias sospechosas, se realizaron distintas pruebas bioquímicas de confirmación, tales como: API 50 CH y API 20 E), siembra de las colonias sospechosas en agar sangre y pruebas de catalasa y oxidasa; obteniendo resultados positivos en cada una de ellas. Además de evaluar el crecimiento en agar selectivo MYP para este patógeno, se contemplaron microorganismos indicadores como Mesófilos aerobios, E. coli y Coliformes, obteniendo resultados para Bacillus cereus por encima de los parámetros establecidos en la norma peruana R/M N°615 (2003)-SA/DM, pero por debajo de los niveles que pueden causar intoxicación alimentaria. Para Mesófilos aerobios el recuento obtenido resultó por debajo de los límites máximos de aceptación que establece la norma NTS No. 071 MINSA/DGSA-V.01 (2008), para el caso de E. coli/Coliformes no se observó crecimiento en ninguna de las muestras. Instituto de Innovación Agropecuaria de Panamá 2023-01-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf text/html http://www.revistacienciaagropecuaria.ac.pa/index.php/ciencia-agropecuaria/article/view/605 Ciencia Agropecuaria; Núm. 36 (2023): CIENCIA AGROPECUARIA; 53-74 2414-3278 0258-6452 spa http://www.revistacienciaagropecuaria.ac.pa/index.php/ciencia-agropecuaria/article/view/605/485 http://www.revistacienciaagropecuaria.ac.pa/index.php/ciencia-agropecuaria/article/view/605/493 |
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author |
de Von Chong, Martha Herrera, Rito Jaime, Gloria Navas, Katia |
spellingShingle |
de Von Chong, Martha Herrera, Rito Jaime, Gloria Navas, Katia MICROBIOLOGICAL CHARACTERIZATION OF AEROBIC MESOPHILES AND COLIFORMS IN COOKED RICE |
author_facet |
de Von Chong, Martha Herrera, Rito Jaime, Gloria Navas, Katia |
author_sort |
de Von Chong, Martha |
title |
MICROBIOLOGICAL CHARACTERIZATION OF AEROBIC MESOPHILES AND COLIFORMS IN COOKED RICE |
title_short |
MICROBIOLOGICAL CHARACTERIZATION OF AEROBIC MESOPHILES AND COLIFORMS IN COOKED RICE |
title_full |
MICROBIOLOGICAL CHARACTERIZATION OF AEROBIC MESOPHILES AND COLIFORMS IN COOKED RICE |
title_fullStr |
MICROBIOLOGICAL CHARACTERIZATION OF AEROBIC MESOPHILES AND COLIFORMS IN COOKED RICE |
title_full_unstemmed |
MICROBIOLOGICAL CHARACTERIZATION OF AEROBIC MESOPHILES AND COLIFORMS IN COOKED RICE |
title_sort |
microbiological characterization of aerobic mesophiles and coliforms in cooked rice |
description |
Bacillus cereus is a sporoform bacteria commonly found in small amounts in some foods such as rice. However, after cooking, under certain inadequate cooling and refrigeration conditions, the surviving spores can rapidly reproduce and produce enterotoxins, making the food a potential cause of food poisoning. In the present study, samples of cooked rice were collected in four different food sale kiosk: two in the district of Penonome and two in the district of Aguadulce, Coclé province, for five weeks, determining the presence of Bacillus cereus in this food. For the confirmation of the suspicious colonies, different biochemical confirmatory tests were carried out such as API 50 CH and API 20 E, sowing of the suspicious colonies on blood agar and the catalase and oxidase tests; obtaining positive results in each one of them. In addition to evaluating the growth of this pathogen in MYP selective agar for it, indicator microorganisms such as aerobic Mesophiles, E. coli and Coliforms were considered, obtaining results for Bacillus cereus above the parameters established in the Peruvian Standard R/M N°615 (2003)-SA/DM, but below levels that can cause food poisoning. For aerobic Mesophiles, the count obtained was below the maximum acceptance limits established by the NTS No. 071 MINSA/DGSA-V.01 (2008), for the case of E. coli/Coliforms, growth was not amplified in any of the samples. |
publisher |
Instituto de Innovación Agropecuaria de Panamá |
publishDate |
2023 |
url |
http://www.revistacienciaagropecuaria.ac.pa/index.php/ciencia-agropecuaria/article/view/605 |
work_keys_str_mv |
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_version_ |
1807208946765660160 |