Incidence of Bacillus cereus in Milk and Some Milk Products
- 1 February 1983
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 46 (2) , 126-128
- https://doi.org/10.4315/0362-028x-46.2.126
Abstract
Four hundred samples of milk and milk products were obtained over a 5-month period from different retail outlets in Madison, Wisconsin, and were examined for presence and number of Bacillus cereus. B. cereus was isolated from 9,35, 14 and 48% of raw milk, pasteurized milk, Cheddar cheese and ice cream samples, respectively. No. B. cereus was recovered from yogurt. The level of contamination with B. cereus did not exceed 100/ml in raw milk, 1000/ml in pasteurized milk, 200/g in Cheddar cheese and 3800/g in ice cream.Keywords
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