Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables

Journal of Applied Microbiology

Volumn 88, Issue 4, 2000, Pages 617-625

  Choma, C ^a,b   Guinebretiere M H ^a   Carlin, F ^a   Schmitt, P ^b   Velge, P ^a   Granum, P E ^c   Nguyen The, C ^a  

^a CEMAGREF   (France)

^b UNIVERSITY OF AVIGNON   (France)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; FOOD MICROBIOLOGY; HEAT RESISTANCE; VEGETABLES;

CHILLED FOODS; CULTURE SUPERNATANT; CYTOTOXIC; EMETIC TOXINS; ENTEROTOXINS; HIGH HEAT RESISTANCE; IMMUNOCHEMICAL ASSAYS; LAG-TIME; VEGETABLE PRODUCTS;

BACILLUS CEREUS;

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIUM ISOLATION; COOKING; FOOD CONTAMINATION; FOOD SPOILAGE; PREVALENCE; VEGETABLE;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); FUNGI; POSIBACTERIA;

EID: 0034003413     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.00998.x     Document Type: Article

References (33)

1. AFNOR (1996a) NF ISO 7932. Directives générales pour le dénombrement de Bacillus cereus. In Analyse Microbiologique. Tome 1. Méthodes Horizontales. pp. 203-218. Paris La Défense: AFNOR.
2. AFNOR (1996b) XP V 08-058. Dénombrements de Bacillus cereus par comptage des colonies à 30°C. In Analyse Microbiologique. Tome 1. Méthodes Horizontales. pp. 445-457. Paris La Défense: AFNOR.
3. Agata, N., Ohta, M. and Mori, M. (1996) Production of an emetic toxin, cereulide, is associated with a specific class of Bacillus cereus. Current Microbiology 33, 67-69.
4. Anon. (1991) Guide de bonnes pratiques hygiéniques des plats préparés réfrigérés élaboré par le Syndicat national des fabricants de plats préparés. Bulletin Officiel de la Concurrence, de la Consommation et de la Répression des Fraudes 6 Septembre 1991, 261-269.
5. Arinder, P., Borch, E. and Tryggvesson, K. (1999) Modelling the reduction of psychrotrophic Bacillus cereus at temperatures between 80 °C and 95 °C in broth with different pH and salt-levels. In Proceedings of the Third European Symposium on Sous Vide, Leuven, Belgium, March 25-26, 1999, pp. 31-35. Leuven: ALMA.
6. Baranyi, J., Roberts, T.A. and McClure, P. (1993) A non-autonomous differential equation to model bacterial growth. Food Microbiology 10, 43-59.
7. Bassen, M.K., Gupta, L.K., Jolly, L. and Tewari, R.P. (1989) Thermal resistance of Bacillus cereus spores in custard preparations. MIRCEN Journal 5, 511-516.
8. Bradshaw, J.G., Peeler, J.T. and Twedt, R.M. (1975) Heat resistance of ileal loop reactive Bacillus cereus strains isolated from commercially canned food. Applied Microbiology 30, 943-945.
9. AL. In Bergey's Manual of Systematic Bacteriology ed. Sneath, P.H.A., Mair, N.S., Sharpe, M.E. and Holt, J.G. pp. 1105-1139. Baltimore: Williams & Wilkins.
10. Dufrenne, J., Soentoro, P., Tatini, S., Day, T. and Notermans, S. (1994) Characteristics of Bacillus cereus related to safe food production. International Journal of Food Microbiology 23, 99-109.
11. Faille, C., Lebret, V., Gavini, F. and Maingonnat, J.F. (1997) Injury and lethality of heat treatment of Bacillus cereus spores suspended in buffer and in poultry meat. Journal of Food Protection 60, 544-547.
12. Gilbert, R.J., Stringer, M.F. and Peace, T.C. (1974) The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning. Journal of Hygiene 73, 433-444.
13. Gordon, R.E., Haynes, W.C. and Pang, C.H.-N. (1973) The Genus Bacillus. Handbook no. 427. Washington D.C.: U.S. Department of Agriculture.
14. Granum, P.E. (1997) Bacillus cereus. In Food Microbiology. Fundamentals and Frontiers ed. Doyle, M.P., Beuchat, L.R. and Montville, T.J. pp. 327-336. Washington D.C.: ASM Press.
15. Granum, P.E., Andersson, A., Gayther, C. et al. (1996) Evidence for a futher enterotoxin complex produced by Bacillus cereus. FEMS Microbiology Letters 141, 145-149.
16. Granum, P.E., Brynestad, S. and Kramer, J.M. (1993) Analysis of enterotoxin production by Bacillus cereus from dairy products, food poisoning incidents and non-gastrointestinal infections. International Journal of Food Microbiology 17, 269-279.
17. Granum, P.E. and Lund, T. (1997) Bacillus cereus and its food poisoning toxins. FEMS Microbiology Letters 157, 223-228.
18. Harmon, S.M., Kautter, D.A. and Solomon, H.M. (1987) Bacillus cereus contamination of seeds and vegetable sprouts grown in a home sprouting kit. Journal of Food Protection 50, 62-65.
19. ICMSF (1980) Microbial Ecology of Foods, Vol. I.Factors. Affecting Life and Death of Microorganisms. San Diego: Academic Press.
20. Jouve, J.-L. (1996). La Qualité Microbiologique Des Aliments. Paris: Polytechnica.
21. Kramer, J.M. and Gilbert, R.J. (1989) Bacillus cereus and other Bacillus species. In Foodborne Bacterial Pathogens ed. Doyle, M.P. pp. 21-70. New York: Marcel Dekker.
22. Lancette, G.A. and Harmon, S.N. (1980) Enumeration and confirmation of Bacillus cereus in foods: a collaborative study. Journal of the Association of Official Analytical Chemists 63, 580-586.
23. Larsen, H.D. and Jorgensen, K. (1999) Growth of Bacillus cereus in pasteurized milk products. International Journal of Food Microbiology 46, 173-176.
24. Notermans, S., Dufrenne, J., Teunis, P., Beumer, R., Te Giffel, M. and Peeters Weem, P. (1997) A risk assessment study of Bacillus cereus present in pasteurized milk. Food Microbiology 14, 143-151.
25. Ombui, J.N., Schmieger, H., Kagiko, M.M. and Arimi, S.M. (1997) Bacillus cereus may produce two or more diarrheal enterotoxins. FEMS Microbiology Letters 149, 245-248.
26. Peck, M.W., Fairbairn, D.A. and Lund, B.M. (1992) The effect of recovery medium on the estimated heat-inactivation of spores of non-proteolytic Clostridium botulinum. Letters in Applied Microbiology 15,146-151.
27. Rajkowski, K.T. and Mikolajcik, E.M. (1987) Characteristics of selected strains of Bacillus cereus. Journal of Food Protection 50, 199-205.
28. Roberts, D., Watson, G.N. and Gilbert, R.J. (1982) Contamination of food plants and plant products with bacteria of public health significance. In Bacteria and Plants ed. Rhodes-Roberts, M.E. and Skinner, F.A. pp. 169-195. London: Academic Press.
29. Rusul, G. and Yaacob, N.H. (1995) Prevalence of Bacillus cereus in selected foods and detection of enterotoxin using TECRA-VIA and BCET-RPLA. International Journal of Food Microbiology 25, 131-139.
30. Sandvig, K. and Olsnes, S. (1982) Entry of the toxic proteins abrin, modeccin, ricin, and diphteria toxin into cells. Journal of Biological Chemistry 257, 7495-7503.
31. Shehata, T.E. and Collins, E.B. (1972) Sporulation and heat resistance of psychrophilic strains of Bacillus. Journal of Dairy Science 55, 1405-1409.
32. van Netten, P., van de Moosdjik, A., van Hoensel, P., Mossel, D.A.A. and Perales, I. (1990) Psychrotrophic strains of Bacillus cereus producing enterotoxin. Journal of Applied Bacteriology 69, 73-79.
33. Varoquaux, P. and Nguyen-the, C. (1994) Vacuum processing: a new concept for precooked fruit and vegetables. Food Science and Technology Today 8, 42-49.