บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Microbiological evaluation of processed rice consumed in Japan.

Bainotti, A. E.; Parra, E. S. P.;

World Journal of Microbiology & Biotechnology Year: 2000 Vol: 16 Issue: 1 Pages: 77-79 Ref: 11 ref.

2000

บทคัดย่อ

Microbiological evaluation of processed rice consumed in Japan.

Samples of processed rice from four different brands showed counts of mesophilic aerobic bacteria from 1x102 to 5x103 for milled rice and from 1x106 to 6.8x106 cells g-1 for brown rice. Rice seeds contaminated by milling had extensive counts including faecal coliforms. In cooked rice, no microbial growth was noted during 4 days at room temperature (spring season, 15-20 deg C) and at least 2 weeks at 4 deg C. No contamination was detected in cooked rice packs. A rapid and highly reliable procedure for detection of microorganisms in cooked rice is proposed.