Effect of Food Matrix, Cooking and Preservation Modalities on the Outgrowth of Bacillus cereus Spores in Some Starchy Foods

Aim: Starchy products are very important in the fight against food insecurity developing countries, where they widely consumed. This study is aimed to assess impact of cooking and storage methods on spoilage some cooked starchy by spore-forming bacteria
 Place Duration: Department Microbiology University Yaoundé I betweenJune 2020 September 2022
 Methodology: In order better understand alteration these foods bacteria, a survey was carried out among households restaurant owners city determine preservation for cassava, maize rice couscous. Then, parameters conservation modalities from were simulated laboratory deactivation kinetics Bacillus cereus.
 Results: It emerged this experiment that time varies according foodstuffs, most being maize. The packaging mainly done non-food plastic bags, thermos used more often than fridge pot. Cassava flour contaminated aerobic spore (1.105 spores/g) (5.103 9.103 after different enriched with cereus spores, their inactivation followed cassava couscous as indicated Weibull scaleparameters which respectively 1.1; 0.52 0.08. also noted increase reduced spores initiate outgrowth affected type flour. These two 5logufc/g.
 Conclusion: Storage still best way store food, but flask used. use electric thermostats set at temperatures around 60°C would optimal shelf life significantly reduce risk foodborne illness.