Prevalence of Bacillus cereus in dried milk products used by Chilean School Feeding Program
The prevalence of Bacillus cereus, in a total of 381 samples of dried milk products (milk with rice, milk substitute, milk powder, milk-cereal-rice, pudding milk, flan, and mousse) used by the Chilean School Feeding Program, was investigated. The potential of 94 selected isolates of B. cereus to pro...
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| Veröffentlicht in: | Food microbiology 2007-02, Vol.24 (1), p.1-6 |
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| creator | Reyes, J.E Bastias, J.M Gutierrez, M.R Rodriguez, M. de la O |
| description | The prevalence of Bacillus cereus, in a total of 381 samples of dried milk products (milk with rice, milk substitute, milk powder, milk-cereal-rice, pudding milk, flan, and mousse) used by the Chilean School Feeding Program, was investigated. The potential of 94 selected isolates of B. cereus to produce diarrhoeal enterotoxin (by the BCET-RPLA test) in BHI culture, as well as the ability of enterotoxigenic-strains to grow at psychrotrophic temperatures were also verified. B. cereus was found in 175 of 381 of the samples analysed (45.9%), reaching levels from 3.0 to 10(4) spores g-1. As expected, the higher prevalence and counts were observed in those products that contained whole rice, cereals and pulses extruded, and food additives. Of the 94 isolates of B. cereus tested for diarrhoeal enterotoxin production, 28 (29.8%) were positive, and none of these was able to grow at < or = 7 °C. The prevalence of B. cereus in dried milk products analysed was fairly high, although it was present in low number. However, as they were composed to a large extent of enterotoxigenic mesophilic strains, the potential risk for the safety of reconstituted products held at improper temperature should not be neglected. |
| doi_str_mv | 10.1016/j.fm.2006.04.004 |
| format | Article |
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The potential of 94 selected isolates of B. cereus to produce diarrhoeal enterotoxin (by the BCET-RPLA test) in BHI culture, as well as the ability of enterotoxigenic-strains to grow at psychrotrophic temperatures were also verified. B. cereus was found in 175 of 381 of the samples analysed (45.9%), reaching levels from 3.0 to 10(4) spores g-1. As expected, the higher prevalence and counts were observed in those products that contained whole rice, cereals and pulses extruded, and food additives. Of the 94 isolates of B. cereus tested for diarrhoeal enterotoxin production, 28 (29.8%) were positive, and none of these was able to grow at < or = 7 °C. The prevalence of B. cereus in dried milk products analysed was fairly high, although it was present in low number. However, as they were composed to a large extent of enterotoxigenic mesophilic strains, the potential risk for the safety of reconstituted products held at improper temperature should not be neglected.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2006.04.004</identifier><identifier>PMID: 16943088</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>London: Elsevier</publisher><subject>Animals ; Bacillus cereus ; Bacillus cereus - growth & development ; Bacillus cereus - metabolism ; bacterial contamination ; Biological and medical sciences ; Cattle ; Chile ; Colony Count, Microbial ; Consumer Product Safety ; dairy products ; dried milk ; enteropathogens ; enterotoxins ; Enterotoxins - biosynthesis ; extruded foods ; food additives ; food and nutrition programs ; food contamination ; Food Contamination - analysis ; food grains ; Food Handling - methods ; Food industries ; food intoxication ; Food Microbiology ; food pathogens ; Fundamental and applied biological sciences. Psychology ; Humans ; microbial detection ; Milk - microbiology ; Milk and cheese industries. Ice creams ; milk substitutes ; Oryza sativa ; Prevalence ; psychrotrophic bacteria ; puddings ; reconstituted milk ; rice ; school food service ; school meals ; Temperature</subject><ispartof>Food microbiology, 2007-02, Vol.24 (1), p.1-6</ispartof><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-e5b9fb95cf98b879a7ca55e8b99fb3f100251987c3bf945a89aa4442c623d4a83</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27922,27923</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18121838$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16943088$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Reyes, J.E</creatorcontrib><creatorcontrib>Bastias, J.M</creatorcontrib><creatorcontrib>Gutierrez, M.R</creatorcontrib><creatorcontrib>Rodriguez, M. de la O</creatorcontrib><title>Prevalence of Bacillus cereus in dried milk products used by Chilean School Feeding Program</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>The prevalence of Bacillus cereus, in a total of 381 samples of dried milk products (milk with rice, milk substitute, milk powder, milk-cereal-rice, pudding milk, flan, and mousse) used by the Chilean School Feeding Program, was investigated. The potential of 94 selected isolates of B. cereus to produce diarrhoeal enterotoxin (by the BCET-RPLA test) in BHI culture, as well as the ability of enterotoxigenic-strains to grow at psychrotrophic temperatures were also verified. B. cereus was found in 175 of 381 of the samples analysed (45.9%), reaching levels from 3.0 to 10(4) spores g-1. As expected, the higher prevalence and counts were observed in those products that contained whole rice, cereals and pulses extruded, and food additives. Of the 94 isolates of B. cereus tested for diarrhoeal enterotoxin production, 28 (29.8%) were positive, and none of these was able to grow at < or = 7 °C. The prevalence of B. cereus in dried milk products analysed was fairly high, although it was present in low number. However, as they were composed to a large extent of enterotoxigenic mesophilic strains, the potential risk for the safety of reconstituted products held at improper temperature should not be neglected.</description><subject>Animals</subject><subject>Bacillus cereus</subject><subject>Bacillus cereus - growth & development</subject><subject>Bacillus cereus - metabolism</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Chile</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>dairy products</subject><subject>dried milk</subject><subject>enteropathogens</subject><subject>enterotoxins</subject><subject>Enterotoxins - biosynthesis</subject><subject>extruded foods</subject><subject>food additives</subject><subject>food and nutrition programs</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>food grains</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>food intoxication</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>microbial detection</subject><subject>Milk - microbiology</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk substitutes</subject><subject>Oryza sativa</subject><subject>Prevalence</subject><subject>psychrotrophic bacteria</subject><subject>puddings</subject><subject>reconstituted milk</subject><subject>rice</subject><subject>school food service</subject><subject>school meals</subject><subject>Temperature</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkUFr3DAQhUVoabZp7zklurQ3uyNL8krHdknaQiCBNKcexFiWNtrIdiKtA_n30bILe3owfG-Y94aQcwY1A9b-2NR-qBuAtgZRA4gTsmCgZaW1Vh_IApYCKoAGTsnnnDcAjEmuP5FT1mrBQakF-X-X3CtGN1pHJ09_oQ0xzplal1yRMNI-BdfTIcQn-pymfrbbTOdcRt0bXT2G6HCk9_ZxmiK9dq4P45repWmdcPhCPnqM2X096Bl5uL76t_pT3dz-_rv6eVNZrppt5WSnfael9Vp1aqlxaVFKpzpdxtyzEkAyrZaWd14LiUojCiEa2za8F6j4Gfm-31vue5ld3pohZOtixNFNczbFLEXD2wLCHrRpyjk5b55TGDC9GQZmV6jZGD-YXaEGhCmFFsvFYffcDa4_Gg4NFuDbAcBsMfqEow35yCnWMMV33OWe8zgZXKfCPNw3wHh5SkmoGH8Ho2yHhw</recordid><startdate>20070201</startdate><enddate>20070201</enddate><creator>Reyes, J.E</creator><creator>Bastias, J.M</creator><creator>Gutierrez, M.R</creator><creator>Rodriguez, M. de la O</creator><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20070201</creationdate><title>Prevalence of Bacillus cereus in dried milk products used by Chilean School Feeding Program</title><author>Reyes, J.E ; Bastias, J.M ; Gutierrez, M.R ; Rodriguez, M. de la O</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-e5b9fb95cf98b879a7ca55e8b99fb3f100251987c3bf945a89aa4442c623d4a83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Animals</topic><topic>Bacillus cereus</topic><topic>Bacillus cereus - growth & development</topic><topic>Bacillus cereus - metabolism</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Chile</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>dairy products</topic><topic>dried milk</topic><topic>enteropathogens</topic><topic>enterotoxins</topic><topic>Enterotoxins - biosynthesis</topic><topic>extruded foods</topic><topic>food additives</topic><topic>food and nutrition programs</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>food grains</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>food intoxication</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>microbial detection</topic><topic>Milk - microbiology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk substitutes</topic><topic>Oryza sativa</topic><topic>Prevalence</topic><topic>psychrotrophic bacteria</topic><topic>puddings</topic><topic>reconstituted milk</topic><topic>rice</topic><topic>school food service</topic><topic>school meals</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Reyes, J.E</creatorcontrib><creatorcontrib>Bastias, J.M</creatorcontrib><creatorcontrib>Gutierrez, M.R</creatorcontrib><creatorcontrib>Rodriguez, M. de la O</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Reyes, J.E</au><au>Bastias, J.M</au><au>Gutierrez, M.R</au><au>Rodriguez, M. de la O</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Prevalence of Bacillus cereus in dried milk products used by Chilean School Feeding Program</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2007-02-01</date><risdate>2007</risdate><volume>24</volume><issue>1</issue><spage>1</spage><epage>6</epage><pages>1-6</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>The prevalence of Bacillus cereus, in a total of 381 samples of dried milk products (milk with rice, milk substitute, milk powder, milk-cereal-rice, pudding milk, flan, and mousse) used by the Chilean School Feeding Program, was investigated. The potential of 94 selected isolates of B. cereus to produce diarrhoeal enterotoxin (by the BCET-RPLA test) in BHI culture, as well as the ability of enterotoxigenic-strains to grow at psychrotrophic temperatures were also verified. B. cereus was found in 175 of 381 of the samples analysed (45.9%), reaching levels from 3.0 to 10(4) spores g-1. As expected, the higher prevalence and counts were observed in those products that contained whole rice, cereals and pulses extruded, and food additives. Of the 94 isolates of B. cereus tested for diarrhoeal enterotoxin production, 28 (29.8%) were positive, and none of these was able to grow at < or = 7 °C. The prevalence of B. cereus in dried milk products analysed was fairly high, although it was present in low number. However, as they were composed to a large extent of enterotoxigenic mesophilic strains, the potential risk for the safety of reconstituted products held at improper temperature should not be neglected.</abstract><cop>London</cop><pub>Elsevier</pub><pmid>16943088</pmid><doi>10.1016/j.fm.2006.04.004</doi><tpages>6</tpages></addata></record> |
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| subjects | Animals Bacillus cereus Bacillus cereus - growth & development Bacillus cereus - metabolism bacterial contamination Biological and medical sciences Cattle Chile Colony Count, Microbial Consumer Product Safety dairy products dried milk enteropathogens enterotoxins Enterotoxins - biosynthesis extruded foods food additives food and nutrition programs food contamination Food Contamination - analysis food grains Food Handling - methods Food industries food intoxication Food Microbiology food pathogens Fundamental and applied biological sciences. Psychology Humans microbial detection Milk - microbiology Milk and cheese industries. Ice creams milk substitutes Oryza sativa Prevalence psychrotrophic bacteria puddings reconstituted milk rice school food service school meals Temperature |
| title | Prevalence of Bacillus cereus in dried milk products used by Chilean School Feeding Program |
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