Psychrotrophic strains of Bacillus cereus producing enterotoxin |
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| Authors: | P van Netten A van De Moosdijk P van Hoensel D A Mossel I Perales |
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| Institution: | Netherlands' Government Food Inspection Service, Hertogenbosch. |
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| Abstract: | In investigations on three outbreaks of Bacillus cereus food poisoning in Spain and The Netherlands, the causative strains grew within a temperature range of 4-37 degrees C, but not at 43 degrees C. Such psychrotrophic types were found to occur in various dairy products (including ca 25% of 35 samples of pasteurized milk) and some mousses and cook/chill meals. Growth of and enterotoxin production by psychrotrophic B. cereus could be prevented by temperatures below 4 degrees C and pH-values not exceeding 5.0. |
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