OCCURRENCE OF BACILLUS-CEREUS AND OTHER BACILLUS SPECIES IN INDIAN SNACK AND LUNCH FOODS AND THEIR ABILITY TO GROW IN A RICE PREPARATION

Bacillus brevis, B. cereus, B. circulans, B. coagulans, B. laterosporus, B. licheniformis, B. pumilus, B. stearothermophilus and B. subtilis were isolated from Indian snack and lunch foods. Higher count of 4.2 log10 (cfu/g) and a lower count of 2.6 log10 (cfu/g) were observed in bisibele bhath and uppuma, respectively. 'rhe isolated cultures were positive for production of either one or more of the following: hemolysins, phospholipase, protease, lipase and amylase. A few selected cultures of Bacillus species occurring as post-processing contaminants in plain cooked rice reached cell populations which were sufficient to cause health hazards. These findings indicate the significance of Bacillus species as post-processing contaminants in processed foods.