Prevalence of Emetic Bacillus cereus in Different Ice Creams in Bavaria

被引：27
|
作者：
Messelhaeusser, U. [1 ]
Kaempf, P. [1 ]
Fricker, M. [2 ]
Ehling-Schulz, M. [2 ]
Zucker, R. [1 ]
Wagner, B. [1 ]
Busch, U. [1 ]
Hoeller, C. [1 ]
机构：
[1] Bavarian Hlth & Food Safety Author, D-85764 Oberschleissheim, Germany
[2] Univ Vet Med, Dept Farm Anim & Vet Publ Hlth, Food Microbiol Unit, Clin Ruminants, A-1210 Vienna, Austria
来源：
JOURNAL OF FOOD PROTECTION | 2010年 / 73卷 / 02期
关键词：
QUANTITATIVE-ANALYSIS; TOXIN; STRAINS; WEIHENSTEPHANENSIS; THURINGIENSIS;
D O I：
10.4315/0362-028X-73.2.395
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
If this study, 809 samples of ice cream from different sources were investigated by using cultural methods for the presence of presumptive Bacillus cereus. Isolates front culture-positive samples were examined with a real-time PCR assay targeting a region of the cereulide synthetase gene (ces) that is highly specific for emetic B. cereus strains. The samples were collected front ice cream parlors and restaurants that produced their own ice cream and from international commercial ice cream companies in different regions of Bavaria during the summer of 2008. Presumptive B. cereus was found in 508 (62.7%) ice cream samples investigated, and 24 (4.7%) of the isolates had the genetic background for cereulide toxin production. The level of emetic B. cereus in the positive samples ranged from 0.1 to 20 CFU/g of ice cream.
引用
收藏
页码：395 / 399
页数：5
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