Bacterial Growth in Tray Pack Acidified Rice
Final rept. Jun 1985-Dec 1986
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
Pagination or Media Count:
Acidification of white rice was shown to be ineffective in preventing growth of sporeforming bacillus species. Moreover, there was nonuniform distribution of the acidulant, which resulted in portions of the acidified rice that were less acidic. It was concluded that the high bacterial counts encountered in this product were not due to contamination or improper processing. Rather, they were due to growth of heat-resistant, sporeforming bacteria found naturally in raw rice, notably Bacillus coagulans, which were able to survive the pasteurization processing temperature. Because of the potential for spoilage that was indicated by this investigation, Tray Pack acidified white rice was replaced by Spanish Rice and a nonacidified thermally processed white rice. Keywords Military rations Food processing Shelf life Packaging Food storage.
- Food, Food Service and Nutrition