Comparison of predictive growth models for Bacillus cereus in cooked and fried rice during storage

This study aimed to develop and compare growth models of Bacillus cereus in cooked fried rice. A cocktail B. was inoculated into rice obtain an initial concentration ca. 2 log CFU g-1 stored at 13, 30, 42, 60oC. The cell during storage were fitted the primary Baranyi, Huang, modified Gompertz. maximum specific rates (µmax) Ratkowsky model, while lag phase using first-order polynomial model. There no significant difference (p>0.05) µmax or 13 30oC. However, 42oC significantly higher (p<0.05) longer than those No observed Baranyi model showed best performance fitting validation confirmed that could satisfactorily fit phase, respectively. Modeling can use secondary predict rate suggests grows faster 42oC.