Isolation and Identification of Bacillus cereus from Fish and  their Handlers from Jammu, India

Rasool, Uzma; Ahmad, Ajaz; Badroo, Gulzar Ahmad; Mudasir, M.Eng.; Fayaz, S. M.; Mustafa, Rebwar A

doi:10.20546/ijcmas.2017.608.058

Cited by 6 publications

(2 citation statements)

References 2 publications

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“…Detection of Bacillus cereus was done by using PEMPA agar and incubated at 37ºC for 24 h. Peacock blue colored colonies (3-5 mm) surrounded by blue zone of egg yolk hydrolysis against green/greenish yellow background were presumed to be B. cereus (Rasool, et al, 2017). 8.3 Campylobacter spp.…”

Section: Bacillus Cereusmentioning

confidence: 99%

Microbiological and nutritional characteristics of Egyptian beef luncheon

Mohsen,

Elsayed,

M. Elhariry

2023

Egyptian Journal of Nutrition

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This work was done to evaluate the nutritional and microbiological profile of beef luncheon produced in Egypt. Seventy beef luncheon samples were collected from ten different sources (LU01 to LU10) in the local market in Cairo, Egypt. The nutritional profile included (moisture, protein, fat, pH, and preservatives contents). The microbiological profile included (total bacteria, lactic acid bacteria, coliform group, yeast & mold, Staphylococci, in addition to some pathogens i.e., Salmonella/Shigella, Listeria sp., Campylobacter sp., and Bacillus cereus). The moisture, protein, and fat percentages ranged from 56.8 to 63.6%, 11.8 to 14.4%, and 18 to 25.1 %, respectively. LU03 showed the highest protein and lowest fat content (14.4 and 18%, respectively). Potassium sorbate, potassium benzoate, and nitrite concentrations ranged from 650 to 1180 ppm, 430 to 630 ppm, and 9 to 80 ppm, respectively. Natamycin and Nisin were detected in 40 and 20% of tested samples. Regarding the microbiological evaluation, lactic acid bacteria were absent in 30% of tested samples. The total bacterial count in the tested sample ranged from 2.49 to 4.74 Log10 cfu /g. Salmonella/Shigella, Listeria sp., and Campylobacter sp. were not detected in all tested samples, while Bacillus cereus was found in only three sources, while with percentages of 85.7 % in LU01 and LU02 while100% in LU03. The chemical composition of the studied beef luncheons was around the acceptable value according to Egyptian specifications. All tested preservatives were in the allowed range of Codex Alimentarius, except potassium sorbate and natamycin in 40% of the studied samples. The microbial content in most of the studied samples was higher than the permissible limits, while all samples were free of pathogenic bacteria tested. The study recommends emphasizing the importance of following sanitation and hygienic practices in the production of beef luncheons.

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Section: Bacillus Cereusmentioning

confidence: 99%

Microbiological and nutritional characteristics of Egyptian beef luncheon

Mohsen,

Elsayed,

M. Elhariry

2023

Egyptian Journal of Nutrition

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“…Bakteri ini dapat menimbulkan keracunan dan menyebabkan diare dan muntah pada penderitanya. Oleh karena B. cereus memiliki kemampuan untuk membentuk spora dan toksin, bakteri ini sanggup bertahan pada suhu tinggi (Rasool et al, 2017). Bakteri Kurthia gibsonii, diketahui sebagai bakteri yang ditemukan pada saluran genetalia dan dapat ditularkan melalui hubungan seksual.…”

Section: Hasil Dan Pembahasanunclassified

Bacterial Identification on Mackerel Tuna (Euthynnus Affinis) Brine Salting Traded in Tradisional Market of Semarapura, Klungkung, Bali

Kusumaningsih

Diaris

2021

jveteriner

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Mackerel tuna (Euthynnus affinis) brine salting is a famous seafood product in Indonesia due to its good nutrition content. Bacterial contamination on this product may increase risk of foodborne diseases to happen, in addition to a decrease in quality and nutritionous value of the product. The main objective of this research was to identify bacteria contaminating the brine salting Mackerel tuna (Euthynnus affinis) sold in Tradisional Markets in Klungkung, Bali, Indonesia. Polymerase Chain Reaction (PCR) was apllied in the process of identification of bacterial contaminants. Samples were collected from 5 fish kiosks at the Tradisional market in Klungkung, Bali Indonesia. Each sample was cultured in Blood Agar or Nutrient Agar. Colonies with different morfology were selected, enriched in Tryptic Soy Broth (TSB), and their DNA was extracted before being amplified with 16S rRNA primers. This PCR products were then sequenced, and the results were compared with those available in the geneBank. Basic Local Alignment Search Tool was conducted with help of MEGA software version 6. Seven bacterial species were identified, and these included Serratia nematodiphila, Bacillus cereus, Shewanella seohaensis, Vibrio alginolyticus, Kurthia gibsonii, Enterobacter cloacae, and Staphylococcus sciuri. All but one Kurthia gibsonii are potensial pathogens in human. Staphylococcus sciuri is not commonly found in seafood. The present of such species in the mackerel tuna brine salting product was probably due to poor handling during the process and distribution.

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Isolation and Identification Bacillus Bacteria in Tilapia (Oreochromis niloticus) Using the Vitek-2 Compact

Mursyidah

Zulfa

Laith

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Tilapia, Oreochromis niloticus, is fish commodity that plays an important role in the tropic and subtropics country with their economic value for the community and tolerance for salinity. The high demand for tilapia resulted in the need to increase their production through the stocking density method. The purpose of this research is isolation and identification of pathogenic bacteria in tilapia fish using a Vitek-2 compact. The method used is sampling, perform bacterial isolation using TSB and TSA media using streak plate technique with OSE needle loop and cotton swap, identification of bacteria through gram staining, bacterial pathogenitas test, and using the Vitek-2 compact. The results of this study revealed three species of Bacillus thuringiensis, Bacillus mycoides and Bacillus cereus. All bacteria detected in the tilapia cultures were known as putative pathogens in Fish.

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Isolation and Identification of Bacillus cereus from Fish and their Handlers from Jammu, India

Cited by 6 publications

References 2 publications

Microbiological and nutritional characteristics of Egyptian beef luncheon

Microbiological and nutritional characteristics of Egyptian beef luncheon

Bacterial Identification on Mackerel Tuna (Euthynnus Affinis) Brine Salting Traded in Tradisional Market of Semarapura, Klungkung, Bali

Isolation and Identification Bacillus Bacteria in Tilapia (Oreochromis niloticus) Using the Vitek-2 Compact

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