Food Poisoning Caused by Gram-Positive Sporeforming Bacteria

Jay, James M.

doi:10.1007/978-1-4615-4427-2_24

Cited by 8 publications

(1 citation statement)

References 110 publications

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“…Growth has been demonstrated over a rather wide range of pH 4.9-9.3. The organism tolerates salt concentrations up to 7.5% while the spores possess a resistance to heat that is typical to other mesophiles, with a germination frequency of up to 100% (9). The spore is characterized by non swelling of the sporangium.…”

Section: Introductionmentioning

confidence: 99%

Morphological and microscopical comparison features of bacillus cereus isolates

Abd,

Abdul-AlElah,

Ddd

2010

Kufa Jou. Vete. Med. Sci.

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Fifty seven samples of milk and infant formula were taken to isolate Bacillus cereus. The percentage of these bacteria was 6.5% and 15% in milk and 22.2% in infant formula. Polymyxine pyruvate egg yolk mannitol bromothymol blue agar (PEMBA) and blood agar were conducted to grow B. cereus in this study. Colony morphology onPEMBA and Blood agar were used along with gram staining and spore staining methods to compare the morphological and microscopically features with the standard strain. The importance of intensity and severity of this organism in food poisoning due to ingestion of incriminated milk and milk products led to this study. The understanding of the presence and distribution of B. cereus discovered the contamination spots inBaghdad markets and the farms inBaghdad districts to make the authorities able to diagnose these contamination areas in order to control and prevent the infection. The aim of this study is to reveal the availability of B. cereus in milk and infant formula in the local dairy farms and the markets of the districts inBaghdad.

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Section: Introductionmentioning

confidence: 99%

Morphological and microscopical comparison features of bacillus cereus isolates

Abd,

Abdul-AlElah,

Ddd

2010

Kufa Jou. Vete. Med. Sci.

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Selected Pathogens of Concern to Industrial Food Processors: Infectious, Toxigenic, Toxico-Infectious, Selected Emerging Pathogenic Bacteria

Behling¹,

Eifert

Erickson

et al. 2010

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

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Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans

Kimanya

Mamiro

Camp

et al. 2003

Int J of Food Sci Tech

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Summary The present study examined survival and growth of Staphylococcus aureus and Bacillus cereus during germination and solar drying of finger millet and kidney beans. Conditions during solar drying of the germinated seeds were found unsuitable for excessive growth of pathogenic bacteria. However, contamination of the grains with B. cereus and S. aureus prior to or during germination leads to multiplication of both species in kidney beans and of only B. cereus in finger millet. Excessive growth of these pathogens in germinating legumes and cereals can lead to the production of heat‐resistant toxins, resulting in unsafe germinated grains. Strict GMP (good manufacturing practice) procedures should be followed in all food processing units where germination of finger millet or kidney beans is performed. The contamination level for B. cereus and S. aureus in raw finger millet and kidney beans should not exceed 100 CFU g−1, and products should immediately be consumed after cooking.

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Food Poisoning Caused by Gram-Positive Sporeforming Bacteria

Cited by 8 publications

References 110 publications

Morphological and microscopical comparison features of bacillus cereus isolates

Morphological and microscopical comparison features of bacillus cereus isolates

Selected Pathogens of Concern to Industrial Food Processors: Infectious, Toxigenic, Toxico-Infectious, Selected Emerging Pathogenic Bacteria

Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans

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