Contamination of milk with Bacillus cereus by post-pasteurization surface exposure as evaluated by automated ribotyping

Salustiano, Valéria Costa; Andrade, Nélio José de; Soares, Nilda de Fátima Ferreira; Lima, J.C.; Bernardes, Patrícia Campos; Luiz, Lívia Maria Pinheiro; Fernandes, Patrícia Érica

doi:10.1016/j.foodcont.2008.07.004

Cited by 56 publications

(44 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The role of processing equipment as a reservoir for B. cereus milk recontamination is well documented (Te Giffel et al 1997;Svensson et al 1999Svensson et al , 2000Svensson et al , 2004Schlegelova et al 2010) notably post-pasteurization contamination (Eneroth et al 2001;Sharma and Anand 2002;Salustiano et al 2009). …”

Section: Milk and Milk Productsmentioning

confidence: 99%

Bacillus cereus food poisoning: international and Indian perspective

2014

View full text Add to dashboard Cite

show abstract

Section: Milk and Milk Productsmentioning

confidence: 99%

Bacillus cereus food poisoning: international and Indian perspective

2014

View full text Add to dashboard Cite

show abstract

“…Indeed, the bacterium was isolated from milk silo tanks (Moussa et al, 2004;Svensson et al, 2004), pasteurizers (Svensson et al, 2000;Te Giffel et al, 1997), and the filling machine (Eneroth et al, 2001). Now, it is well known that postpasteurization sections are reservoirs of B. cereus (Salustiano et al, 2009). Besides heat resistance, members of the B. cereus group are described to adhere easily to surfaces and to be excellent biofilm formers (Faille et al, 2001;Peng et al, 2002).…”

Section: Dominant Microflora Of Pasteurized Milk Processing Linesmentioning

confidence: 99%

“…In this case cross-contamination is a crucial economic and sanitary problem. Indeed, Biofilms are known to threaten the quality and safety of dairy products and to significantly reduce their shelf-life (Austin and Bergeron, 1995;Chmielewski and Frank, 2003;Salustiano et al, 2009). Due to their resistance to heat treatments and to antimicrobial agents, biofilms developed on dairy processing lines are also difficult to remove even with acceptable cleaning and disinfecting procedures (Bore and Langsrud, 2005;Bremer et al, 2006;Brooks and Flint, 2008).…”

Section: Introductionmentioning

confidence: 99%

Microflora of biofilm on Algerian dairy processing lines: An approach to improve microbial quality of pasteurized milk

Malek¹,

Moussa–Boudjemâa²,

Khaouani-Yousfi³

et al. 2012

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

, 2.5 × 10 5 and 9.7 × 10 7 cfu/cm 2 , respectively, in the different units. Phenotypic identification of isolates revealed predominance of Gram-positive bacilli belonging to Bacillus and notably the Bacillus cereus group, at maximal levels of 72 and 21% respectively. The other Gram-positive microflora included Staphylococcus (30%) and Micrococcus (10%). In contrast, the incidence of the Gram-negative bacteria was relatively low. Two genera, identified as Pseudomonas (9%) and Enterobacter (6%), were found only in two dairies. Three dairies were Gram-negative bacteria-free. That should be the result of common contamination sources or highly environmental selective pressure. Further studies have to address these hypotheses. Treatment of experimental Bacillus cereus sensu lato strains biofilms with a 50, 100 and 150 ppm of quaternary ammonium disinfectant, showed a significant resistance of biofilms to this product even after long exposure time (15 min). This study emphasized the importance of aerobic spore-forming bacteria in dairy-processing equipment as they are able to built recalcitrant biofilms on the inside equipment surfaces with subsequent resistance to conventional CIP system and potential transfer to pasteurized milk. Therefore, in order to reduce the contamination levels of spore-forming bacteria and improve the quality and shelf life of the product, these dairies have, besides improvement in the hygienic status of the plant equipments, also to monitor either the pasteurization process or the contamination from raw material (that is, milk powder).

show abstract

“…The results showed that the four studied (A, B, C and D) trademarks processed cheese were contaminated by B. cereus sensu lato with maximal concentration equals to 1.4x103 to 3.4x104 CFU/g. These values are approximatively near to risky concentration assigned at 105spores/g of product according to Salustiano et al (2009). This concentration could be increased depending on consumers' behaviors and high contamination can cause a harm to public health.…”

Section: Initial Contamination Of Processed Cheesementioning

confidence: 52%