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http://dx.doi.org/10.5352/JLS.2004.14.4.664

Isolation and Growth Pattern of Bacillus cereus from Ready-to-Eat Foods.  

김순한 (부산지방식품의약품안전청)
김미경 (부산지방식품의약품안전)
강민철 (부산지방식품의약품안전)
손영욱 (부산지방식품의약품안전)
이창희 (부산지방식품의약품안전)
김인복 (부산지방식품의약품안전)
이영자 (부산지방식품의약품안전)
최수영 (부산지방식품의약품안전청)
Publication Information
Journal of Life Science / v.14, no.4, 2004 , pp. 664-669 More about this Journal
Abstract
The contamination of Bacillus cereus was investigated in 240 RTE (ready-to-eat) food samples including 118 seafoods, 82 Korean packaged meals and 40 other RTE foods. Many B. cereus presumptive strains were isolated from the enrichment culture in Tryptic Soy Broth (TSB) added polymyxin, followed by selective culture in Mannitol Egg Yolk Polymyxin (MYP) agar and Gram staining. A total of 36 strains (16 in seafoods, 17 in Korean pack-aged meals and 3 in other RTE foods) were identified as B. cereus by the analysis of 61 biochemical tests of the API 50CHB/20E system test and supplementary tests of $\beta$-hemolysis, rhizoid growth, motility and oxidase activity. The 28 strains out of 36 B. cereus isolates produced diarrhoeal enter-otoxin in Brain Heart Infusion (BHI) broth. All isolates were resistant to ampicillin and penicillin antibiotics, and most of them were susceptible to gentamicin, vancomycin, bacitracin, chloram-phenicol, kanamycin and streptomycin. The growth of B. cereus was affected by environmental temperature and incubation time. Culture with temperature under 1$0^{\circ}C$ effectively restricted the growth of B. cereus.
Keywords
Bacillus cereus; enterotoxin; seafood; ready-to-eat food;
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