Ocorrência de Bacillus cereus em leite integral e capacidade enterotoxigênica das cepas isoladas

Abstract

RESUMOPesquisaram-se a presença de Bacillus cereus e a produção de enterotoxinas produzidas por esses microrganismos em 120 amostras de diversos tipos de leite. Bacillus cereus foi isolado e identificado em 22 (73,3%), 15 (50,0%), 29 (96,7%) e quatro (13,3%) amostras de leite em pó, cru, pasteurizado e UAT (longa vida), respectivamente. Para a detecção de enterotoxinas pela técnica da alça ligada de coelho, foram positivos, respectivamente, três (13,6%), um (7,1%) e 10 (35,7%) microrganismos isolados das amostras de leite em pó, leite cru e leite pasteurizado. Pelo teste de aumento de permeabilidade vascular, dois (9,1%), um (7,1%), um (3,6%) e um (4,0%) microrganismos isolados de leite em pó, cru, pasteurizado e UAT apresentaram-se enterotoxigênicos, respectivamente. O uso da técnica de aglutinação passiva em látex demonstrou a produção da toxina diarréica por três (33,3%), sete (63,6%), quatro (30,8%) e oito (80,0%) microrganismos isolados, respectivamente, de leite em pó, cru, pasteurizado e UAT. Os resultados indicam um risco potencial, podendo colocar em risco a saúde dos consumidores desses produtos. Palavras-chave: leite, Bacillus cereus, enterotoxinas ABSTRACT A hundred and twenty samples of different types of milk were examined to the presence of

Detection of Bacillus cereus isolated during ultra high temperature milk production flowchart through random amplified polymorphic DNA polymerase chain reaction

“…Enterotoxin production by Bacillus cereus isolated was also observed in 64%, 31%, 33% and 80% of raw, pasteurized, powdered and UHT milk samples, respectively (REZENDE-LAGO, 2002). This bacterium with enterotoxigenic capacity was also described in dried milk products (REYES et al, 2007).…”

Physiological and Molecular Studies on Thermotolerance of Bacillus cereus Isolated from Some Dairy Products and Fast Foods

“…Higher occurrence rates of B. cereus in milk and dairy products were reported previously in several studies in Brazil, 58.3% [32] and 24.23 % [33] and in Italy (18.6%) [34].The variability of B. cereus prevalence in dairy products may be attributed to the practices of the manufacturers and also to the storage conditions of these products [35].…”

Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia

“…Vidal-Martins et al (2005) detected B. cereus in 11.8% of the 110 samples of UHT milk in their research, wherein the detection is lower compared to the present study. A slightly higher detection was described by Rezende-Lago et al (2007); 58.3% of 120 samples consisting of raw milk, milk powder, UHT milk and pasteurised milk were contaminated with B. cereus, but detection was lower in UHT milk (13.3%). The presence of B. cereus in UHT milk was also reported in previous studies (Bartoszewicz et al, 2008;Ghellai and Moussaboudjemaa, 2013) which are parallel with the present study.…”