Growth of Staphylococcus Aureus and Bacillus Cereus During Germination and Drying of Finger Millet and Kidney Beans

Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans

International Journal of Food Science & Technology
Volume 38 Issue 2 Page 119  - February 2003
doi:10.1046/j.1365-2621.2003.00652.x

Martin E. Kimanya,1 Peter R. S. Mamiro,1,2 John Van Camp,1* Frank Devlieghere,1 Anne Opsomer,1 Patrick Kolsteren3 & Johan Debevere1

Summary

The present study examined survival and growth of Staphylococcus aureus and Bacillus cereus during germination and solar drying of finger millet and kidney beans. Conditions during solar drying of the germinated seeds were found unsuitable for excessive growth of pathogenic bacteria. However, contamination of the grains with B. cereus and S. aureus prior to or during germination leads to multiplication of both species in kidney beans and of only B. cereus in finger millet. Excessive growth of these pathogens in germinating legumes and cereals can lead to the production of heat-resistant toxins, resulting in unsafe germinated grains. Strict GMP (good manufacturing practice) procedures should be followed in all food processing units where germination of finger millet or kidney beans is performed. The contamination level for B. cereus and S. aureus in raw finger millet and kidney beans should not exceed 100 CFU g-1, and products should immediately be consumed after cooking.