The members of the Bacillus cereus group are commonly present contaminants of fresh and heat-treated milk

Bartoszewicz, Marek; Hansen, Benni Winding; Święcicka, Izabela

doi:10.1016/j.fm.2008.02.001

Cited by 158 publications

(137 citation statements)

References 43 publications

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“…These findings agree with the occurrence of B. cereus described in literature (Prakash et al 2007;Bartoszewicz et al 2008).…”

Section: Resultssupporting

confidence: 93%

Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk

Němečková¹,

Solichová²,

Roubal³

et al. 2011

Czech J. Food Sci.

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Němečková I., Solichová K., Roubal P., Uhrová B., Šviráková E. (2011) Totally 75 raw milk samples were analysed with the methods employing the media compared -MYPA, PEMBA, Brilliance TM Bacillus cereus agar, and HiCrome Bacillus agar. The reference method with MYPA seems to be the most suitable for dairy plants laboratories because there is only low risk of mistaken identity. However, the samples containing miscellaneous micro-flora should be heat-inactivated before plating. Both positive and negative strains (totally 132) were isolated. Twelve strains, which could cause problems in the evaluation of the plates, were selected and identified by phenotyping and by PCR methods for Bacillus sp., B. cereus, and B. licheniformis. The PCR methods differed in their selectivity within particular bacilli group, within genera Bacillus, and within raw milk microflora.

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“…These findings agree with the occurrence of B. cereus described in literature (Prakash et al 2007;Bartoszewicz et al 2008).…”

Section: Resultssupporting

confidence: 93%

Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk

Němečková¹,

Solichová²,

Roubal³

et al. 2011

Czech J. Food Sci.

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“…Bacillus cereus is important in the food industry due to its ability to produce toxins responsible for foodborne disease outbreaks (ARSLAN et al, 2014), production of extracellular enzymes that determine potential for food deterioration (MONTANHINI et al, 2013), and also production of heat-resistant spores that can withstand UHT treatment (BARTOSZEWICZ et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2015

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Section: Introductionmentioning

confidence: 99%

“…Due to high incidence in these products, some outbreaks have been reported in which milk or milk-related products containing B. cereus were suggested to be the cause of disease (2,14). Also, B. cereus isolates has been observed in a high number of samples collected from food processing contact surfaces in the dairy industry (2). The occurrence of these microorganisms in pasteurized milk can be explained by the presence of their heat-resistance spores in raw milk or by milk recontamination, due to inadequately cleaned and sanitized surfaces (3,9,13).…”

Section: Introductionmentioning

confidence: 99%

Assessment of hydrophobicity and roughness of stainless steel adhered by an isolate of Bacillus cereus from a dairy plant

Bernardes¹,

Andrade²,

Ferreira³

et al. 2010

Braz. J. Microbiol.

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The interaction between the surface of stainless steel and Bacillus cereus was studied in terms of the characteristics of interfacial interaction determined from the measurement of the contact angle of the surface of B. cereus and stainless steel in the presence or absence of B. cereus adherence. The microtopographies and the roughness of the surface of stainless steel and stainless steel adhered by B.cereus were evaluated with the help of atomic force microscopy and perfilometry. The strain of B. cereus studied was considered hydrophilic, whereas the stainless steel was considered hydrophobic. The adhesion was not thermodynamically favorable ( G adhesion > 0) between the stainless steel and the strain of B. cereus studied. Thus, the interaction between them was not favored by the thermodynamic aspect of adhesion.There was no difference (p > 0.05) in the roughness of the surfaces of stainless steel adhered by B. cereus when analyzed by atomic force microscope and perfilometry.

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The members of the Bacillus cereus group are commonly present contaminants of fresh and heat-treated milk

Cited by 158 publications

References 43 publications

Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk

Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk

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

Assessment of hydrophobicity and roughness of stainless steel adhered by an isolate of Bacillus cereus from a dairy plant

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