• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.788-793
• /
• 1999

In this study, it was investigated that the isolation and identification of spoilage bacteria from contaminated aseptic packaged cooked rice, the potential for application of acidic electrolyzed saline solution (AESS) as water-for-cooked rice and the microbiological safety of AESS-based cooked rice. Five strains of Bacillus subtilis and a B. cereus strain among the total six isolates were partially identified by biochemical method and by Microbial Identification System (MIS). The bactericidal effect of AESS was similar as 0.1% NaOCl and 70% ethanol solution, or better than that. All of the test microorganisms except Bacillus spp. that were exposed to AESS for five seconds were destructed. The effect of AESS against Bacillus spp. was much better than that of the two solutions and all of them were destructed or inhibited on exposure for five minutes. The pH value of cooked rice prepared using AESS was in the range of 3.6 to 4.3 and was not almost changed through the storage period. Various concentrations of cell suspension of Bacillus isolates were inoculated to cooked rice, which were prepared with tap water and AESS, and stored at $37^{\circ}C$ for two weeks. The result was shown that the bacteria in tap water-based cooked rice appeared normal cell growth, while they were completely repressed in AESS-based cooked rice.