Study the incidence of Bacillus cereus isolates from dairy foods
نویسندگان
چکیده
Among 200 selected dairy samples 50 each of pasteurized milk, cream, butter and paneer were analyzed for the presence of Bacillus cereus the paneer samples were found to have the highest incidence of Bacillus cereus (52.94%) followed by cream sample (29.41%) and pasteurized milk sample (17.64%) however none of the butter samples were found to be contaminated with Bacillus cereus. These isolates were found to be gram positive bacilli with spores, they were found to ferment sucrose, glucose, dextrose; they gave the positive result for NO3 reduction, oxidize, catalase, and for starch hydrolysis.
منابع مشابه
Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia
Bacillus cereus group is widespread in nature and foods. Several members of this group are recognized as causing food spoilage and/or health issues. This study was designed to determine the prevalence and genetic diversity of the B. cereus group strains isolated in Tunisia from different foods (cereals, spices, cooked food, fresh-cut vegetables, raw and cooked poultry meats, seafood, canned, pa...
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