Bacterial Growth in Tray Pack Acidified Rice

Abstract

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.

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1987
Accession Number
ADA191716

Entities

People

  • Carlos Hernandez
  • Edmund M. Powers

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Cyber

DTIC Thesaurus Topics

  • Bacteria
  • Classification
  • Contamination
  • Engineering
  • Incubation
  • Information Security
  • Measurement
  • Microbiological Tests
  • Microbiology
  • Microorganisms
  • Military Rations
  • Pasteurization
  • Ph Meters
  • Security
  • Shelf Life
  • Sterilization
  • United States

Fields of Study

  • Agricultural and Food sciences

Readers

  • Approximation Theory.
  • Microbial Pathology
  • Surface Engineering/Surface Coating Technology.