Safe chilled storage of cooked legumes: the importance of Bacillus cereus sensu lato

Karoline Broskov Skytthe; Xingchen Zhao; Resadije Idrizi; Tina Beck Hansen

Safe chilled storage of cooked legumes: the importance of Bacillus cereus sensu lato

Karoline Broskov Skytthe^*
, Xingchen Zhao
, Resadije Idrizi
, Tina Beck Hansen

^*Corresponding author for this work

Research output: Contribution to conference › Poster › Research › peer-review

Abstract

Bacillus cereus sensu lato spores can survive heat treatment and the process may trigger germination and outgrowth into vegetative cells.
Previous studies found that B. cereus s. l. are present in 45% of samples of beans [1] and the potential for growth on borlotti beans has been characterized [2]. However, knowledge of growth potential of B. cereus s. l. in other legumes during chilled storage is limited.
This study aims to isolate and quantify B. cereus s. l. from legumes and to classify them into their PanC groups. Further the study wishes to evaluate the growth of B. cereus s. l. in legumes during chilled storage.

Original language	English
Publication date	2025
Number of pages	1
Publication status	Published - 2025
Event	The 11th European Spores Conference - Downing College, Cambridge, United Kingdom Duration: 8 Apr 2025 → 10 Apr 2025

Conference

Conference	The 11th European Spores Conference
Location	Downing College
Country/Territory	United Kingdom
City	Cambridge
Period	08/04/2025 → 10/04/2025

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Safe chilled storage of cooked legumes: the importance of Bacillus cereus sensu lato
Skytthe, K. B., Zhao, X., Idrizi, R. & Hansen, T. B., 2025. 1 p.
Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

Cite this

@conference{36f7ecd2681c40e595879edd78eedf0f,

title = "Safe chilled storage of cooked legumes: the importance of Bacillus cereus sensu lato",

abstract = "Bacillus cereus sensu lato spores can survive heat treatment and the process may trigger germination and outgrowth into vegetative cells. Previous studies found that B. cereus s. l. are present in 45\% of samples of beans [1] and the potential for growth on borlotti beans has been characterized [2]. However, knowledge of growth potential of B. cereus s. l. in other legumes during chilled storage is limited. This study aims to isolate and quantify B. cereus s. l. from legumes and to classify them into their PanC groups. Further the study wishes to evaluate the growth of B. cereus s. l. in legumes during chilled storage.",

author = "Skytthe, \{Karoline Broskov\} and Xingchen Zhao and Resadije Idrizi and Hansen, \{Tina Beck\}",

year = "2025",

language = "English",

note = "The 11th European Spores Conference ; Conference date: 08-04-2025 Through 10-04-2025",

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TY - CONF

T1 - Safe chilled storage of cooked legumes: the importance of Bacillus cereus sensu lato

AU - Skytthe, Karoline Broskov

AU - Zhao, Xingchen

AU - Idrizi, Resadije

AU - Hansen, Tina Beck

PY - 2025

Y1 - 2025

N2 - Bacillus cereus sensu lato spores can survive heat treatment and the process may trigger germination and outgrowth into vegetative cells. Previous studies found that B. cereus s. l. are present in 45% of samples of beans [1] and the potential for growth on borlotti beans has been characterized [2]. However, knowledge of growth potential of B. cereus s. l. in other legumes during chilled storage is limited. This study aims to isolate and quantify B. cereus s. l. from legumes and to classify them into their PanC groups. Further the study wishes to evaluate the growth of B. cereus s. l. in legumes during chilled storage.

AB - Bacillus cereus sensu lato spores can survive heat treatment and the process may trigger germination and outgrowth into vegetative cells. Previous studies found that B. cereus s. l. are present in 45% of samples of beans [1] and the potential for growth on borlotti beans has been characterized [2]. However, knowledge of growth potential of B. cereus s. l. in other legumes during chilled storage is limited. This study aims to isolate and quantify B. cereus s. l. from legumes and to classify them into their PanC groups. Further the study wishes to evaluate the growth of B. cereus s. l. in legumes during chilled storage.

M3 - Poster

T2 - The 11th European Spores Conference

Y2 - 8 April 2025 through 10 April 2025

ER -

Safe chilled storage of cooked legumes: the importance of Bacillus cereus sensu lato

Abstract

Conference

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Research output

Safe chilled storage of cooked legumes: the importance of Bacillus cereus sensu lato

Cite this