ULTRA RICE® TECHNOLOGY: ACCEPTABLE MICRONUTRIENT LOSSES AND LIMITED MICROBIAL GROWTH ENABLE SHELF LIFE EXTENSION Rahul Tripathi1, Megan E. Parker1, Zoey Chanin1, Seema Kapoor1, Dominique Masumbuko2, Dipika Matthias1, Peiman Milani1 1 PATH, 2 World Vision International What is Ultra Rice®? Table 1. WFP maximum levels allowed for Results: Micronutrient losses microorganism growth in uncooked fortified rice PATH’s Ultra Rice® fortification After 30 months of storage, the losses of iron technology uses an extrusion Microbiological organism Maximum levels allowed (12%), zinc (14%), thiamine (10%), and folic process to combine rice flour Aerobic bacteria* 10,000 cfu per g acid (8%) were small at less than 20% of the with vitamins and minerals to Coliforms 10 cfu per g original values. make rice-shaped grains. The Escherichia coli 0 cfu per g Ultra Rice® kernels are mixed Bacillus cereus 50 cfu per g Results: Microbiological growth into milled rice at a ratio of Yeasts and molds 100 cfu per g Ultra Rice® kernels: 1:100. The finished product PATH/Megan Parker Salmonella 0 per 25 g Microbiological growth counts were below looks, tastes, and smells like rice, making it Source: World Food Programme. Technical Specifications for the Manufacture of Fortified Rice, 2010. *The WFP mesophilic aerobic bacteria cutoff was substituted for the WFP limits at 30 months. Yeast and easily integrated into the existing diets of target total aerobic bacteria. Bacillus cereus counts were temporarily populations that consume rice as a daily staple. Figure 2. The frequency of sampling of pure Ultra Rice® elevated at one time point. Salmonella tests ® kernels, fortified rice (1% Ultra Rice kernels:99% milled were negative at every time point. Context rice), and milled rice Why do we want to extend the shelf life? Fortified rice: • To prevent the unnecessary disposal of Microbiological growth Ultra Rice® kernels at 12 months. counts were below • To increase the likelihood that fortified the WFP limits at 12 rice will reach and benefit vulnerable months. Salmonella persons. tests were negative at every time point. • To enable food aid suppliers to mix Ultra PATH/Deshraj Sharma Rice® kernels into milled rice so that Milled rice: fortified rice can be prepared prior to Microbiological growth counts were below transport and no blending equipment is the WFP limits at 24 months. Salmonella needed at the feeding site. tests were negative at every interval. Results Objectives Figure 3. Micronutrient losses within Ultra Rice® Limitations kernels over 30 months of storage 1. To document micronutrient losses to Samples of fortified rice and milled rice determine overages that must be included were not collected to 30 months. in the initial formulation. 2. To determine if Ultra Rice® fortified kernels Conclusions are suitable for consumption after 24 Ultra Rice® kernels: Safe for consumption months of storage based on microbiological after 30 months of storage, suggesting the testing. Ultra Rice® shelf life can be extended to 24 Figure 4. Microbiological growth test results for months in similar environments. Methods Figure 1. Study site location Ultra Rice® kernels and milled rice Fortified (blended) rice: Safe for Vitamin stability Altitude: ~1500 m Ultra Rice kernels Temperature: consumption after 12 months of storage. testing: 55F-75F Microbiological growth was the lowest Uncooked Relative humidity: ~60%-70% (undetectable) in fortified rice, suggesting samples of Ultra World Vision fortified rice to be safe for consumption Rice® kernels and warehouse location: o after 30 months of storage in similar fortified rice were S 02 49.033 E 30o06.513 environments. obtained from the World Vision warehouse and tested by Silliker Fortified rice Micronutrient overages of 20% are Canada Co. every 6 months (up to 30 months) sufficient for 30 months of storage in to determine micronutrient losses using similar environments. inductively coupled plasma spectroscopy. This study should be repeated in hot, Microbiological testing: Uncooked samples humid conditions. of Ultra Rice® kernels, fortified rice, and milled rice were also tested by Silliker Canada Co. Milled rice Acknowledgements approximately every 6 months (up to 30 months) to determine the growth of aerobic This study was funded by the United bacteria, coliforms, Escherichia coli, Bacillus States Department of Agriculture, National cereus, and yeast and molds. The World Food Institute of Food and Agriculture. We would Programme (WFP) acceptable limits are listed like to thank WFP for their contribution of in Table 1. food commodities (milled rice) to the World Vision school feeding program. The Ultra Rice® technology is a US registered trademark of Bon Dente International, Inc. .