Title Bacillus cereus maisto produktuose ir jų nustatymo metodai (apžvalga) /
Another Title Bacillus cereus in food products and detection methods (review).
Another Title Bacillus cereus в пищевых продуктах и методы их определения (обзор).
Authors Šalomskienė, J ; Bartiuk, T
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Is Part of Maisto chemija ir technologija.. Kaunas : KTU Maisto institutas. 2006, t. 40, Nr. 1, p. 98-103.. ISSN 1392-0227
Keywords [eng] Bacillus cereus ; Food products ; Diarrhoeal and emetic illness ; Toxins ; Microbiological and immunological methods
Abstract [eng] The characterization of Bacillus cereus species, their habitation areas and the ways of their getting into food products are described. The level of contamination by B. cereus (106 cells per gramme) was determined at which first indications of product defect appear such as bitter, unclean, fruity, rancid, putrid or yeasty off-flavours and toxin production. Two forms of illnesses caused by B. cereus can be distinguished: a diarrhoeal and emetic illness. Heat-treatment during the manufacture of products destroys the vegetative cells but activates the spores. B. cereus isolates from food products displayed low susceptibility to ampicillin, cephalothin and oxacillin. Except for streptomycin resistance, resistance to other antimicrobical agents (clindamycin, erythromycin, neomycin and tetracycline) occurred sporadically. It was not verified that foodstuffs contaminated with B. cereus are concurrently vectors of transmissible resistance genes. Traditional microbiological methods can be used for the detection of B. cereus in food products including selective enrichment and using of confirmatory tests. Serological methods can be used to identify the toxin produced in the diarrhoeal illness, while cell culture techniques can be used to detect the toxin produced in the emetic illness. The investigations concerning B. cereus in foods have not been made in Lithuania until this time. The contamination of food products getting into the Lithuanian market by B. cereus, the properties of isolates of these bacteria and impact of different factors on the growth of these bacteria have to be investigated with an aim to increase the safety of products.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2006