Pathogenic Bacillus species

Blackburn, C.W. de; McClure, Peter

doi:10.1533/9781845696337.2.844

Cited by 12 publications

(9 citation statements)

References 141 publications

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“…Medium hygiene category schools did not reduce but had a slight increase of 0.06 Log CFUg À1 . B. cereus levels generally were lowered at Post GHP and not up to toxin producing levels (>10 5 ) that could cause food poisoning (Blackburn & McClure, 2009). …”

Section: Effect Of Ghp Intervention On Microbiological Contaminants Imentioning

confidence: 99%

“…MaCkonkey agar was used for coliforms at 37 C for 48 h. Dicloran rose-bengal chloramphenicol (BAM, 2001) was used for yeast and mould at 25 C for 5 days in dark environment and BairdeParker agar with egg yolk tellurite (Santana et al 2009;Sospedra et al 2013) was used for Staphylococcus aureus at 37 O C for 48 h. Bacillus cereus agar with added egg yolk emulsion and polymyxin B was used for B. cereus at 37 C for 24 h (Blackburn & McClure, 2009).…”

Section: Food Sample Collection and Microbiological Assessment Of Reamentioning

confidence: 99%

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Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana

et al. 2016

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Get rights and content Highlights•Good hygiene practices intervention in the form of training improved kitchen staff hygiene awareness scores.•Staff temperature and time monitoring for ready to eat (RTE) meals' significantly improved after training.•Microbiological contaminants (ACC, coliforms, yeast and moulds, Staphylococcus aureus and Bacillus cereus) in RTE meals reduced with a significant reduction in Aerobic Colony Count (ACC) and Staphylococcus aureus levels after training. AbstractEleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological quality of jollof rice (cooked rice in tomato sauce and fish) were measured before and after the intervention. Descriptive statistics and Wilcoxon's Signed-Rank Test for repeated measures on SPSS were used to evaluate the effect of GHP intervention. Staff hygiene knowledge and practice scores, food temperature, aerobic colony count (ACC) and Staphylococcus aureus load in ready to eat (RTE) meal improved significantly (p≤0.05). Food hygiene training remains an essential legal and industrial requirement.

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Section: Effect Of Ghp Intervention On Microbiological Contaminants Imentioning

confidence: 99%

Section: Food Sample Collection and Microbiological Assessment Of Reamentioning

confidence: 99%

Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana

et al. 2016

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“…where: parameter b = 0.026°C -1 ·h -0.5 is the slope and depends on additional growth conditions and the microorganism involved (°C -1 ·h -0.5 ); q = -0.1032 h -0.5 is the intercept; t min = 4°C is the theoretical minimum growth temperature (°C) (Blackburn & McClure 2009) By inserting Eq. (5) into Eq.…”

Section: Methodsmentioning

confidence: 99%

Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic

Ačai¹,

Valı́k²,

Liptáková³

2014

Czech J. Food Sci.

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Ačai P., Valík Ľ., Liptáková D. (2014): Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic. Czech J. Food Sci., 32: 122-131.Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density at the time of pasteurised milk consumption for several different scenarios. The results of the general case exposure assessment indicated that almost 14% of cartons can contain > 10 4 CFU/ml of B. cereus at the time of pasteurised milk consumption. Despite the absence of a generally applicable dose-response relationship that limits a full risk assessment, the probability of intoxication per serving and the estimated number of cases in the population were calculated for the general exposure assessment scenario using an exponential dose-response model based on Slovak data. The mean number of annual cases provided by the risk assessment model for pasteurised milk produced in Slovakia was 0.054/100 000 population.In comparison, the overall reporting rate of the outbreaks in the EU in which B. cereus toxins were the causative agent was 0.02/100 000 population in 2010. Our assessment is in accordance with a generally accepted fact that reporting data for alimentary intoxication are underestimated, mostly due to the short duration of the illness.

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“…Regulation will focus on B. cereus group food safety, with a maximum tolerable limit (MTL) of 10 3 cfu/g in dairy products for the general population, 10 2 cfu/g in infant formula, 10 3 cfu/g in RTE meat and 10 5 cfu/g in egg products. Food processors should guarantee that B. cereus counts of 10 3 -10 5 /g are not reached (or surpassed) at the point of consumption under normal storage and handling settings, which must also be applied to rehydrated foods reconstituted with hot water before intake (Blackburn and McClure, 2009;Zhang et al 2020;Ramarao et al 2020;Yu et al 2020;Haque et al 2021). While B. cereus is present in many foods, its vegetative form is inhibited by most cooking methods, it still challenges with spores survival and later outgrowth remains in damp protein-based foods and rice.…”

Section: Control and Preventionmentioning

confidence: 99%

Feed-Borne Bacillus Cereus: An Emerging Threat to Food Chain Related Hazard, Safety and Pathogenic Potentiality

2021

Int J Vet Sci

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Pathogenic Bacillus species

Cited by 12 publications

References 141 publications

Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana

Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana

Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic

Feed-Borne Bacillus Cereus: An Emerging Threat to Food Chain Related Hazard, Safety and Pathogenic Potentiality

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