title: Effect of storage temperatures and ingredients on growth of Bacillus cereus in coffee creamers.
abstract: Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cells/ml or 100 spores/ml and were subsequently stored at 4, 7, 23 and 32 degrees C. Within 9 h at 32 degrees C and 11 h at 23 degrees C, in both half and half and whipping cream, vegetative cells and spores reached population levels that can cause foodborne illness. No growth occurred in any product stored at 4 or 7 degrees C. Sodium stearoyl lactylate, a fatty acid derivative that is used as an emulsifier, inhibited growth of spores and vegetative cells in the nondairy creamers stored at either 32 or 23 degrees C.
authors.affiliation: Food Science and Technology Department, Mississippi State University 39762, USA.
authors.forename: S C
authors.initials: SC
authors.lastname: Feijoo
authors.forename: L N
authors.initials: LN
authors.lastname: Cotton
authors.forename: C E
authors.initials: CE
authors.lastname: Watson
authors.forename: J H
authors.initials: JH
authors.lastname: Martin
mesh_terms: D016863:Bacillaceae Infections / Q000382:microbiology; D001409:Bacillus cereus / Q000254:growth & development*; D003069:Coffee; D003611:Dairy Products / Q000382:microbiology*; D005526:Food, Formulated / Q000382:microbiology*; D006801:Humans; D013171:Spores, Bacterial / Q000502:physiology; D013696:Temperature
chemical_list: D003069:Coffee