Bacillus Cereus Contamination of UF‐Feta Cheese during Ripening and Shelf Life. Issue 1 (12th September 2014)

• Record Type: Journal Article
• Authors: Moradi‐Khatoonabadi, Zhila; Ezzatpanah, Hamid; Maghsoudlou, Yahya; Khomeiri, Morteza; Aminafshar, Mehdi
• Is Part Of: Journal of food safety. Volume 35:Issue 1(2015:Jan.)
• Page Start: 41
• Page End: 49
• Publication Date: 2014-09-12
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12140
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12140-sec-0001" sec-type="section"> <p>UF‐Feta cheese was analyzed among three plants for total microorganisms, aerobic spores and <italic>B</italic><italic>acillus cereus</italic> in three parts (core, rind and brine) during ripening and shelf life. Then, hemolysin BL, cereolysin A and cereolysin B genes as virulence factors were investigated in the <italic>B</italic><italic>. cereus</italic> isolates. The results show that in spite of significant decrease of the total count, the variation of <italic>B</italic><italic>. cereus</italic> spores and aerobic spores was not meaningful during shelf life. It may be due to the sporelation of <italic>B</italic><italic>. cereus</italic> in severe condition of UF‐Feta cheese. The results also show that <italic>B</italic><italic>. cereus</italic> is well adapted to Feta cheese condition with low pH, and can present up to the end of shelf life. Moreover, in the detection of toxin‐producing genes, 30% of isolates were found to carry three genes. In conclusion, <italic>B</italic><italic>. cereus</italic> isolated from UF‐Feta cheese should be considered as potential enterotoxin producers. Therefore, new efforts should be undertaken to restrict these organisms during manufacturing for food safety.</p> </sec> <sec id="jfs12140-sec-0002" sec-type="section"> <title>Practical Applications</title> <p> <italic>B</italic> <italic>acillus cereus</italic> is a foodborne pathogen found in dairy products. However, some studies were reported that this microorganism cannot survive at low pH like UF‐Feta cheese. The results of the present study indicate that <italic>B</italic><italic>. cereus</italic> can tolerate the acidity and storage temperature. In addition, occurrences of toxin‐producing genes which include diarrheal toxins provide useful information in risk assessment of food poisoning caused by <italic>B</italic><italic>. cereus</italic>. Thus, the presence of it in UF‐Feta cheese may be potential risk factors for consumer health and should be considered a serious public health hazard.</p> </sec> </abstract>