Identification of contamination sources of Bacillus cereus in pasteurized milk

Lin, Sheun-Fuh; Schraft, Heidi; Odumeru, Joseph A.; Griffiths, Mansel W.

doi:10.1016/s0168-1605(98)00105-6

Cited by 87 publications

(53 citation statements)

References 71 publications

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“…In addition to one isolate of l. monocytogenes, one isolate of stx2 positive e. coli and one isolate of O103 e. coli found in raw meat intended for sale, the meat products were generally more frequently (Table 3) contaminated with diarrhogenic enterotoxin positive B. cereus, which was typically isolated from the heat-treated products. It is known that heat treatment, which eliminates the other species of microflora, can facilitate spore germination and cell multiplication of B. cereus (Lin et al 1998;Ray & Bhunia 2007).…”

Section: Discussionmentioning

confidence: 99%

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Schlegelová¹,

Babák²,

Holasová³

et al. 2010

Czech J. Food Sci.

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Schlegelová J., Babák V., Holasová M., Konstantinová L., Necidová L., Šišák F., Vlková H., Roubal P., Jaglic Z. (2010): Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants. Czech J. Food Sci., 28: 450-461.The occurrence of listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., enterococcus spp., and escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the period of 2005-2006 in three dairy cattle farms (120 samples), one dairy (124 samples), and two meat processing plants (160 samples). A total of 1409 isolates were identified. The epidemiological characterisation and determination of the virulence factors and antimicrobial resistance were performed on selected isolates. The level of bacterial contamination generally decreased during the production process (the contamination of food products was lower than that of raw material). However, the contamination of food contact surfaces was relatively high even after sanitation. Moreover, specific microbiological profiles were found on the inside equipment surfaces in dairy facilities, where genetically closely related multi-resistant strains persisting in biofilm communities may occur as demonstrated for staphylococci. Although the occurrence of potentially significant pathogens was not high, the microorganisms such as l. monocytogenes, Salmonella spp., and shiga-toxin positive e. coli principally contaminated the meat processing plants. B. cereus isolates, among which 76% were positive for diarrhogenic enterotoxin, typically occurred on the inside equipment surfaces and in the heat-treated products.

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Section: Discussionmentioning

confidence: 99%

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Schlegelová¹,

Babák²,

Holasová³

et al. 2010

Czech J. Food Sci.

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“…Contamination of pasteurized milk has been mainly traced to raw milk (Lin et al 1998;Huck et al 2007;Banyko and Vyletelova 2009) and/or equipment surfaces. 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

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“…The practice of dry wiping teats to remove debris prior to cluster attachment was also associated with lowering the presumptive Bacillus cereus count in bulk tank milk when animals were managed outdoors . B. cereus s. l. are specific thermoduric bacteria that are resistant to pasteurisation (Granum, 2005) and have been isolated from pasteurised dairy products (Becker et al, 1994;Lin et al, 1998;Larsen and Jorgensen, 1999) and, therefore, are of particular interest to the Irish dairy industry. B. cereus s. l. is abundant in soil; therefore, removing dry soil and dirt from contaminated of teats) (>30% of surface area caked with dirt), based on the scorecard developed by Schreiner and Ruegg (2003), were washed and dried before cluster application.…”

Section: Introductionmentioning

confidence: 99%

Effect of omitting teat preparation on bacterial levels in bulk tank milk

Gleeson¹,

Edwards²,

O’Brien³

2016

Irish Journal of Agricultural and Food Research

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The objective of this study was to investigate the effect of omitting teat preparation prior to milking on the bacterial levels in milk directly after milking and after a period of milk storage. Eighty Holstein-Friesian dairy cows were assigned to two pre-milking teat preparation treatments: (i) washing of teats and drawing of foremilk, followed by drying with paper towels and (ii) no teat preparation. Individual cow measurements included individual quarter somatic cell count (SCC) and teat swabs for the presence of Bacillus cereus sensu lato. On seven monthly occasions, all milk produced over a 24 h period from each treatment group was segregated into a separate tank and sampled. Sub-samples of this milk were stored at 4 °C for 0, 24, 48 and 72 h, and the milk was analysed for total bacterial count (TBC), thermoduric bacterial count and the presence of B. cereus s. l. Individual quarter SCCs were numerically higher for unprepared teats (159,000 cells/mL) compared with those for prepared teats (133,000 cells/mL; P < 0.09). A similar trend was observed for bulk tank SCC, with the unprepared teat treatment tending to have a higher SCC (155,857 cells/mL) compared to the prepared teat treatment (102,286 cells/mL; P < 0.09). The TBC was not significantly higher from unprepared teats (3,152 cfu/ mL) compared with milk from prepared teats (1,678 cfu/mL) (P < 0.10). Milk TBC was significantly higher after storage for 72 h compared with that after 0, 24 and 48 h (P < 0.01). The results of this study indicate that under good hygienic conditions in an outdoor grazing situation, the omission of pre-milking teat preparation has a minimal effect on TBC and SCC.

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Identification of contamination sources of Bacillus cereus in pasteurized milk

Cited by 87 publications

References 71 publications

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

Bacillus cereus food poisoning: international and Indian perspective

Effect of omitting teat preparation on bacterial levels in bulk tank milk

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