Titre :
|
The occurrence of Bacillus cereus in fast foods
|
Auteurs :
|
R. Amodio-cocchieri ;
F. Villani ;
G. Moschetti
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1998
|
Format :
|
p. 303-308
|
Langues:
|
= Anglais
|
Catégories :
|
QUALITE DES PRODUITS ALIMENTAIRES
|
Mots-clés:
|
PLAT CUISINE
;
CONTAMINATION
;
BACTERIE PATHOGENE
|
Résumé :
|
The rate and the level of contamination by Bacillus cereus in various fast foods were investigated. The strains isolated were differentiated by DNA digestion with restriction enzymes and pulsed-field gel electrophoresis (PFGE). A total of 90 single servings of foods were purchased in 16 restaurants, cafeterias and buffers in Naples (Italy). Ten samples (11.1%) resulted in contamination by B. Cereus. The contamination levels ranged from 10(3) to 10(5) cfu g(-1). The most contaminated foods were the fish dishes (21.4%), with counts ranging between 10(4) and 10(5) cfu g(-1). Such rate of contamination is noticeably lower than those reported in other countries. The genomic typing obtained by the PFGE of the restriction digests showed the existence of a high polymorphism also in the B. Cereus strains isolated from different ready-to-eat foods purchased together in the same restaurant.
|
Source :
|
International Journal of Food Sciences and Nutrition, vol.49
|