Prevalence of Emetic Bacillus cereus in Different Ice Creams in Bavaria
| Autor: | P. Kämpf, Ulrich Busch, B. Wagner, Monika Ehling-Schulz, U. Messelhäusser, R. Zucker, Martina Fricker, C. Höller |
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| Rok vydání: | 2010 |
| Předmět: |
Pcr assay
Colony Count Microbial Bacillus cereus Food Contamination Polymerase Chain Reaction Microbiology Ligases chemistry.chemical_compound Species Specificity Depsipeptides Germany Prevalence Food microbiology Food science biology Ice Cream digestive oral and skin physiology food and beverages Cereulide biology.organism_classification Bacillales Cereus chemistry Ice cream Food Microbiology Emetics Food Science Food contaminant |
| Zdroj: | Journal of Food Protection. 73:395-399 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x-73.2.395 |
| Popis: | In this study, 809 samples of ice cream from different sources were investigated by using cultural methods for the presence of presumptive Bacillus cereus. Isolates from 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 from 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. |
| Databáze: | OpenAIRE |
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