The fate of Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes in control gruel and fermenting "siljo" was assessed. S. aureus reached levels of 10(8) cfu/ml within 48 h in the control gruel. In fermenting "siljo" the count decreased all through the fermentation time. B.cereus was completely inhibited in fermenting "siljo" within 24 h, whereas it survived until 72 h in the control gruel. Complete inhibition of L.monocytogenes was noted at 48 h in fermenting "siljo". L.monocytogenes survived until 96 h in control gruel. Fermentation resulted in fall in pH to < 5.0 within 48-72 h and increase in titratable acidity was also noted. As "siljo" is usually consumed after 72 h of fermentation, "siljo" fermented for more than three days is safe from food intoxication caused by B. cereus or S.aureus or infection from L.monocytogenes.
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