Modelling growth of Bacillus cereus in paneer by one-step parameter estimation

Area of Science:

• Food Microbiology
• Predictive Modeling
• Food Safety

Background:

• Bacillus cereus (B. cereus) phylogenetic groups III and IV cause foodborne illnesses.
• Pathogenic B. cereus strains are found in dairy products, including cheese.
• Paneer, an Indian fresh cheese, lacks studies on B. cereus contamination and growth kinetics.

Purpose of the Study:

• To assess the enterotoxin-producing potential of B. cereus group III and IV strains in paneer.
• To develop a predictive growth model for B. cereus in paneer under various temperatures.
• To provide data for food safety management plans and risk assessments for paneer.

Main Methods:

• Isolated and characterized B. cereus strains from dairy environments.
• Measured B. cereus growth in paneer incubated from 5-55°C.
• Developed a growth model using one-step parameter estimation and bootstrap re-sampling.

Main Results:

• B. cereus grew in paneer between 10°C and 50°C.
• The predictive model demonstrated a good fit to observed growth data (R² = 0.972, RMSE = 0.321 log10 CFU/g).
• Key growth parameters (Tmin, Tmax, Topt, μopt) with confidence intervals were determined.

Conclusions:

• A robust model for B. cereus growth in paneer was established.
• The model can enhance food safety protocols for paneer production and consumption.
• This research contributes valuable kinetic data for B. cereus in dairy products.