DOI - Vydavatelství Mendelovy univerzity v Brně

Identifikátory DOI

DOI: 10.11118/978-80-7701-100-6-0161

SAFETY OF THE HOT READY-TO-EAT MEAL DELIVERY CONSIDERING AN OCCURRENCE OF BACILLUS CEREUS

Tomáš Komprda1, Gabriela Franke1, Vojtěch Kumbár2, Olga Cwiková1, Josef Kameník3, Alena Zouharová3, Marta Dušková3
1 Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
2 Department of Technology and Automobile Transport, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
3 Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic

An effect of the type of a meal (cooked rice; mashed potatoes; mushroom sauce), inner primary packaging (sugarcane bagasse [SB] tray; polypropylene [PP] tray), secondary container (polyester/polyethylene foam/aluminum foil [PPA] bag; PP box) on the time interval of the internal hot ready-to-eat (RTE) meal temperature decrease to the value critical for Bacillus cereus growth (40 °C) was tested during a simulated delivery. B. cereus growth was quantified in aliquot samples of the same meals. Type of a meal had no effect on the tested time interval (p > 0.05). Using PP tray instead of bagasse tray, and PP box instead of PPA bag delayed (p < 0.05) the internal meal temperature decrease by 50 and 15 minutes, respectively. Average B. cereus counts in the naturally contaminated meals after the four-hour culturing at 40 °C was < 3 log CFU·g⁻¹. It was concluded that the delivery of a hot RTE meal up to four hours under the tested conditions is unlikely to facilitate B. cereus growth above unacceptable levels. 

Klíčová slova: food safety, pathogenic bacteria, cooked rice, sugarcane bagasse, polypropylene

stránky: 161-166, online: 2026



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