Enumeration of Aerobic Spore-Formers and Bacillus cereus in Meat Product Additives

Shinagawa, Kunihiro; Konuma, Hirotaka; Tokumaru, Masakazu; Takemasa, N; Hashigiwa, Masayuki; Shigehisa, Tamotsu; Lopes, C. A.

doi:10.4315/0362-028x-51.8.648

Cited by 4 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The original basis for meat fermentation was preservation by the inhibition or restriction of microbial decomposition. Meat-product additives, which include spices, seasonings, proteins, starch and colorants, have also been shown to be contaminated with B. cereus (Shinagawa et al 1988). Herbs and spices widely used in foods harbor B. cereus (Garcia et al 2001;Freire and Offord 2002;Banarjee and Sarkar 2003).…”

Section: Presence and Identification Of Bacillus Cereus In Meatmentioning

confidence: 99%

“…Bacillus cereus is a common contaminant of many foodstuffs, especially of cereals (Chung and Sun 1986;Higuti et al 1997), milk and milk products (Ahmed et al 1983;Wong et al 1988;Giffel et al 1995) and dried ingredients such as herbs and spices (Czech et al 2001;Garcia et al 2001). The occurrence of B. cereus as a meat contaminant was reported by many investigators not only in raw meat (Goepfert et al 1972;Johnson 1984;Nel et al 2004), but also in meat products (Sooltan et al 1987;Nortjé et al 1999) and meatproduct additives (Shinagawa et al 1988).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

INCIDENCE AND CHARACTERIZATION OF BACILLUS CEREUS IN MEAT AND MEAT PRODUCTS CONSUMED IN TURKEY

Güven¹,

Mutlu²,

Avcı³

2006

Journal of Food Safety

View full text Add to dashboard Cite

A total of 100 retail samples of meat and meat products were examined for Bacillus cereus using mannitol egg yolk polymyxin (MYP) agar as a selective isolation medium. Only 22.4% of the samples contained detectable levels of B. cereus, with counts ranging from log10 0.69 to 4.80 cfu/g, but a large number of other organisms up to log10 9.06 cfu/g were sometimes observed on the plates and may have masked the presence of B. cereus or inhibited growth. Two samples of soudjouck contained significant levels of B. cereus, sufficient enough to create a public health hazard. Selected isolates were tested for diarrheal enterotoxin production by a reversed passive latex agglutination (RPLA) test kit. Results showed no difference in the toxin production of B. cereus between beef, ground meat, soudjouck and pastrami samples. Plasmid‐profile analysis and susceptibility to the six commonly used antimicrobial agents were done on selected B. cereus isolates. About 96.4% of the isolates contained plasmids. Plasmid sizes ranged between 2.5 and 3.5 kb. The isolates showed a high rate of resistance to oxacillin (OXA) and amoxicillin (AMC) and a low frequency of resistance to the other antimicrobial agents, with all of them being susceptible to vancomycin (VAN). Approximately 54% of the isolates showed multiple resistance. There was no apparent relationship between drug resistance and carriage of plasmids.

show abstract

Section: Presence and Identification Of Bacillus Cereus In Meatmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

INCIDENCE AND CHARACTERIZATION OF BACILLUS CEREUS IN MEAT AND MEAT PRODUCTS CONSUMED IN TURKEY

Güven¹,

Mutlu²,

Avcı³

2006

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…starch, and colorants are more likely to be exposed to B. cereus because these additives have also been shown to be contaminated with B. cereus (Shinagawa et al, 1988). In this study, we identified 2 main control points for preventing food poisoning by B. cereus contamination of RTE sandwiches and Kimbab.…”

Section: Discussionmentioning

confidence: 94%

Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

Oh¹,

Ham²,

Seol³

et al. 2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and 10 o C, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at 25 o C, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at 25 cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.

show abstract

Microbiology of Mince, Surimi, and Value-Added Seafoods

Ingham¹

1991

Microbiology of Marine Food Products

View full text Add to dashboard Cite

Enumeration of Aerobic Spore-Formers and Bacillus cereus in Meat Product Additives

Cited by 4 publications

References 0 publications

INCIDENCE AND CHARACTERIZATION OF BACILLUS CEREUS IN MEAT AND MEAT PRODUCTS CONSUMED IN TURKEY

INCIDENCE AND CHARACTERIZATION OF BACILLUS CEREUS IN MEAT AND MEAT PRODUCTS CONSUMED IN TURKEY

Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

Microbiology of Mince, Surimi, and Value-Added Seafoods

Contact Info

Product

Resources

About