Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers

Abstract

Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cells/ml or 100 spores/ml and were subsequently stored at 4, 7, 23, and 32°C. Within 9 h at 32°C and 11 h at 23°C, in both half and half and whipping cream, vegetative cells and spores reached population levels that can cause foodborne illness. No growth occurred in any product stored at 4 or 7°C. Sodium stearoyl lactylate, a fatty acid derivative that is used as an emulsifier, inhibited growth of spores and vegetative cells in the nondairy creamers stored at either 32 or 23°C.