OCCURRENCE OF BACILLUS CEREUS IN SELECTED DRY FOOD PRODUCTS1,2

1 January 1971

journal article
Published by International Association for Food Protection in Journal of Milk and Food Technology

Vol. 34 (1) , 12-15
https://doi.org/10.4315/0022-2747-34.1.12

Abstract

One hundred seventy samples of dried food products in national distribution were examined for the incidence and level of contamination by Bacillus cereus. Twenty-five per cent of the samples yielded B. cereus at a level not exceeding 4000 per gram. Mannitol-egg yolk-polymyxin (MYP) agar was used as a presumptive test for the presence of B. cereus in the food samples. Various biochemical tests for the confirmation of suspicious colonies appearing on MYP agar were evaluated. A precipitin test employing spore precipitinogens was investigated as a confirmatory test for B. cereus. The possible role of B. cereus in outbreaks of foodborne disease in the United States is discussed.

Keywords

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