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Psychrotrophic strains of Bacillus cereus producing enterotoxin
Author(s) -
van Netten P.,
van de Moosdijk A.,
van Hoensel P.,
Mossel D. A. A.,
Perales I.
Publication year - 1990
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1990.tb02913.x
Subject(s) - bacillus cereus , pasteurization , psychrotrophic bacteria , enterotoxin , cereus , food science , outbreak , biology , microbiology and biotechnology , raw milk , bacteria , virology , escherichia coli , biochemistry , genetics , gene
In investigations on three outbreaks of Bacillus cereus food poisoning in Spain and The Netherlands, the causative strains grew within a temperature range of 4·37†C, but not at 43†C. Such psychrotrophic types were found to occur in various dairy products (including ca 25% of 35 samples of pasteurized milk) and some mousses and cook/chill meals. Growth of and enterotoxin production by psychrotrophic B . cereus could be prevented by temperatures below 4†C and pH‐values not exceeding 5·0.