Growth and survival of Bacillus cereus from spores in cooked rice - One-step dynamic analysis and predictive modeling

The tertiary model was validated using three dynamic growth and survival curves. The results showed that the root-mean-square-error of the predictions was 0.5 log CFU/g, suggesting that the model is reasonably accurate in predicting the growth of B. cereus in cooked rice. The results of this study can be used to predict the growth and survival of B. cereus and assess its risk in cooked rice or other starch-based products exposed to a relatively wide temperature range during manufacturing and distribution.