Prevalence and risk factors for Bacillus cereus in raw milk in Inner Mongolia, Northern China

Abstract

The prevalence of Bacillus cereus in raw milk from dairy herds in Inner Mongolia and associated risk factors were determined. In total, 160 raw milk samples collected from 2014 to 2015 and examined by culture methods to isolate B. cereus. Fifty-five samples (34.38%) were positive. The prevalence of B. cereus in raw milk was significantly (P < 0.01) lower in winter (15%) than in summer (50%). The highest prevalence of B. cereus in raw milk was seen in samples collected from small-to medium-sized dairy herds in summer. The results of this study indicated that B. cereus could be a common pathogen in Inner Mongolia because of its high prevalence. It is essential for dairy farmers and producers to strengthen hygienic practices in summer to control B. cereus contamination in raw milk. These results will be useful in establishing proper management procedures to reduce the prevalence of B. cereus in raw milk.

Biodiversity, spoilage capacity and heat resistance of mesophilic aerobic spores isolated from milk powders marketed in Algeria

“…It is also worth noting the affiliation of more than 66% of B. cereus isolates with the cytotoxic phylogenetic group III according to Guinebretière et al (2008). In accordance with the results of this study and those of Lan et al (2017), the presence of these contaminants in powdered and raw milk may present a potential risk to the consumer. In this regard, the Algerian Ministry of Trade (2015), has estimated that 10% of milk and dairy products were involved in collective food‐borne diseases.…”

Prevalence, Virulence Genes, Antimicrobial Susceptibility, and Genetic Diversity of Bacillus cereus Isolated From Pasteurized Milk in China

“…Bacillus cereus has been found in milk with a high contamination rate ( Rather et al, 2011 ; Gundogan and Avci, 2014 ; Chaves et al, 2017 ; Owusu-Kwarteng et al, 2017 ; Saleh-Lakha et al, 2017 ; Lan et al, 2018 ), especially pasteurized milk using low-temperature sterilizing process that cannot fully eliminate B. cereus spores ( Zwietering et al, 1996 ). Consequently, it could lead to a variety of milk defects and foodborne diseases ( Stenfors Arnesen et al, 2008 ).…”

“…B. cereus contamination in dairy products have been reported ( Gundogan and Avci, 2014 ; Yobouet et al, 2014 ; Drean et al, 2015 ; Chaves et al, 2017 ; Owusu-Kwarteng et al, 2017 ; Saleh-Lakha et al, 2017 ; Lan et al, 2018 ); however, the overall scale, especially in pasteurized milk, is quite small. Since pasteurization has a low inactivation rate of B. cereus spores and detection of B. cereus is not required for the dairy microorganism test of Chinese food security standard ( The Hygiene Ministry of China, 2010b ), it may increase the risk of B. cereus in dairy products.…”

Occurrence and risk‐related features of Bacillus cereus in fluid milk

“…In a previous work, a high distribution (34.38%) of B. cereus was found in raw milk samples (Lan et al . 2018). B. cereus isolates usually carry toxin genes ( hblC , nheA , cesB and cytK2 ), and a high distribution of this bacterium in retail dairy products can cause serious disease and even human death (Alonso et al .…”