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

Vidal, Ana Maria Centola; Rossi, Oswaldo Durival; Abreu, Irlan Leite de; Bürger, Karina Paes; Cardoso, Monique Herrera; Gonçalves, Ana Carolina Siqueira; Rossi, Gabriel Augusto Marques; D'Abreu, Léa Furlan

doi:10.1590/0103-8478cr20141539

Cited by 13 publications

(13 citation statements)

References 13 publications

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“…Mesmo em populações baixas, como os encontrados no presente estudo, os níveis de Bacillus cereus devem ser monitorados, principalmente em produtos que sofreram tratamentos térmicos. Através da esporulação, tais bactérias podem resistir a temperaturas elevadas, diferentemente de outros microrganismos patogênicos, tornando assim o meio menos competitivo e com maior disponibilidade de nutrientes (VIDAL et al, 2016). Sendo assim, quando o ambiente em que o esporo está presente é alterado de forma a propiciar sua germinação, a bactéria pode se multiplicar e atingir níveis de contaminação capazes de provocar danos à saúde dos consumidores, representando risco à saúde pública (ICMSF, 1983).…”

Section: Resultsunclassified

“…Com o advento da pasteurização e dessecação extrema, mecanismos esses que visam conservar o leite (REZENDE-LAGO et al, 2007), alguns microrganismos destacam-se como importantes agentes deteriorantes e patogênicos por permanecerem viáveis mesmo após o processamento do produto, como os esporos do Bacillus cereus (VIDAL et al, 2016). Aliada a sua ampla distribuição ambiental, a presença deste já foi descrita em diversos derivados lácteos (VIDAL et al, 2016;MEHDI et al, 2016;FADDA et al, 2012;ZHOU et al, 2010;BARTOSZEWICZ et al, 2008).…”

Section: Introductionunclassified

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Ocorrência de Bacillus cereus em leite em pó integral comercializado no Estado de São Paulo, Brasil

Aguilar¹,

Ribeiro²,

Rossi³

et al. 2017

Revista Brasileira De Ciência Veterinária

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ResumoObjetivou-se verificar se as populações de Bacillus cereus presentes em leite em pó integral apresentam-se de acordo com a legislação vigente e também verificar diferença entre a presença desse microrganismo de acordo com o tipo de embalagem (lata e papel laminado). Para isso, foram adquiridas 40 amostras de leite em pó integral comercializadas no município de Ribeirão Preto, Estado de São Paulo. Cerca de 20% das amostras analisadas continham populações de B. cereus. Entretanto, todas estavam dentro dos limites aceitos pela legislação. Não foi verificada diferença significativa quando analisadas as populações presentes entre as diferentes apresentações do produto. Conclui-se que todas as amostras avaliadas estavam de acordo com a legislação vigente e, portanto, não há problemas na comercialização de leite em pó integral na região avaliada.Palavras-chave: laticínios, microbiologia de alimentos, saúde pública. AbstractThis study focused on verify if Bacillus cereus counts in whole milk powder comply with current legislation and also check its presence in different types of package (milk powder canned and bag). To this, a set of 40 samples of whole milk powder was bought in the municipalitie of Ribeirão Preto, in the state of São Paulo, Brazil. About 20% of the samples contained B. cereus population. However, all the evaluated samples complied wth current legislation. Statistical difference was not observed among the populations present in different types of package. So, we concluded that all the samples was according the current legislation and that there is no problems in the whole milk powder commercialiaed at this region.

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Section: Resultsunclassified

Section: Introductionunclassified

Ocorrência de Bacillus cereus em leite em pó integral comercializado no Estado de São Paulo, Brasil

Aguilar¹,

Ribeiro²,

Rossi³

et al. 2017

Revista Brasileira De Ciência Veterinária

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“…Although foodborne outbreaks caused by B. cereus sensu stricto (s.s.) are rarely caused through consumption of milk or dairy products (BENNETT et al, 2013), its presence is commonly described on them (KUMARI;SARKAR, 2016;VIDAL et al, 2016). The risk of foodborne illness because of its presence on these products is higher when they are obtained on illegal markets (YOBOUET et al, 2014).…”

Section: Bacillus Cereus Group: Genetic Aspects Related To Food Safetmentioning

confidence: 99%

“…cereus sensu stricto (s.s.) is important for dairy production chain not only due to its ability to cause foodborne illness, but also its spoilage potential and by reducing the shelf-life of dairy products because of proteases and lipases production (JONGHE et al, 2010;KUMARI;SARKAR, 2016). The presence of this bacteria is reported on several dairy products (WONG et al, 1988;VIDAL et al, 2016) and it occurs mainly due to the contamination of raw milk on farms and the heat-resistance of spores, including the capacity of survival to ultra-high temperature (UHT) process (VIDAL et al, 2016). Thus, hygienic practices during milk obtaining is essential to reduce the losses for this production chain.…”

Section: Bacillus Cereus Group: Genetic Aspects Related To Food Safetmentioning

confidence: 99%

Bacillus cereus group: genetic aspects related to food safety and dairy processing

et al. 2018

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Bacillus cereus group includes not pathogenic and high pathogenic species. They are considered as a risk to public health due to foodborne diseases and as an important cause of economic losses to industries due to production of spoilage enzymes. Some researches have been performed in order to assess the possible factors that contribute to put public health into risk because of consumption of food contaminated with viable cells or toxins which have complex mechanisms of production. The control of these bacteria in food is difficult because they are resistant to several processes used in industries. Thus, in this way, this review focused on highlighting the risk due to toxins production by bacteria from B. cereus group in food and the consequences for food safety and dairy industries.

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“…Spore forming microorganisms can be present in dairy products, and they are usually associated with spoilage of milk and dairy products, especially those processed under high temperature, including powder milk, canned dairy products, goat milk, cow milk and some cheeses (Eijlander et al, 2019;Jindal & Anand, 2018;Pinto et al, 2018;Dliveira et al, 2016c;Vidal et al, 2016;Reindl et al, 2014). These microorganisms can also be isolated in non-dairy products, such as soymilk, that has been increasingly consumed by lactose-intolerant people and children's formulas.…”

Section: Introductionmentioning

confidence: 99%

Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue

et al. 2020

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Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy protein. On this context, 75 samples of these beverages were evaluated regarding heterotrophic mesophilic microorganisms by conventional plate count and selective methods to detect microorganisms from Bacillus cereus group and Clostridium perfringens. Population counts greater than 10 4 CFU.ml-1 of heterotrophic mesophilic microorganisms were observed in 80% of the lots of goat milk and 100% of the lots of soymilk and dairy beverage of goat milk and soy protein. The presence of bacteria belonging to B. cereus group was observed in 16%, 52% and 44% of goat milk, soymilk and dairy beverage of goat milk and soy protein, respectively. C. perfringens was isolated from 8% samples of UHT soymilk. The frequency of genes hblA, hblB, hblC, nheA, nheB, nheC in 29 isolates obtained from these products was 62%, 48.2%, 96.5%, 79.3%, 68.9% and 79.3%, respectively. The microbiological quality of the evaluated products was unsatisfactory.

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

Abstract: Detecção de

Cited by 13 publications

References 13 publications

Ocorrência de Bacillus cereus em leite em pó integral comercializado no Estado de São Paulo, Brasil

Ocorrência de Bacillus cereus em leite em pó integral comercializado no Estado de São Paulo, Brasil

Bacillus cereus group: genetic aspects related to food safety and dairy processing

Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue

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