Prevalence of emetic Bacillus cereus in different ice creams in Bavaria

Journal of Food Protection
Ute MesselhäusserChristiane Höller

Abstract

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.

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Citations

Mar 23, 2011·Critical Reviews in Microbiology·Siele CeuppensMieke Uyttendaele
Apr 3, 2013·Folia Microbiologica·Marek BartoszewiczIzabela Swiecicka
Nov 9, 2016·Frontiers in Microbiology·Markus KranzlerMonika Ehling-Schulz
Mar 26, 2013·Applied and Environmental Microbiology·Douwe HoornstraMirja S Salkinoja-Salonen
Sep 11, 2019·Food Microbiology·Katia Rouzeau-SzynalskiMonika Ehling-Schulz
Jun 24, 2021·Comprehensive Reviews in Food Science and Food Safety·Jelena JovanovicAndreja Rajkovic

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