Challenge test in ready-to-reheat vegetable soups :evaluating the growth potential of Bacillus cereus

Ready-to-heat vegetable soups pose a risk of Bacillus cereus (B. cereus) poisoning due to the potential growth of this bacterium. As the market for these soups expands, producers need methods to assess growth potential. Our study presents a challenge test design to evaluate B. cereus growth in three batches of double-pasteurized emmer and vegetable soup. Refrigerated storage inhibited B. cereus multiplication, but under temperature abuse conditions, the bacteria grew over a 90-day shelf life, exhibiting a growth potential of 0.83 logarithmic units. Maintaining strict Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) throughout production is crucial to minimize B. cereus spore contamination in the finished soup. Low initial spore levels prevent germinated vegetative cells from reaching infectious doses and causing foodborne illness.