Incidence and antimicrobial resistance of Bacillus cereus isolated from Turkish white cheese and ice-cream samples

Citak S., Gundogan N., Alas Z. T.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.65, sa.1, ss.52-55, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65 Sayı: 1
  • Basım Tarihi: 2010
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.52-55
  • Anahtar Kelimeler: Bacillus cereus (ice cream, white cheese), FOODBORNE ILLNESS, PASTEURIZED MILK, TOXIN PRODUCTION, DAIRY-PRODUCTS, RETAIL OUTLETS, PSYCHROTROPHS, PREVALENCE, TURKEY, FOODS, SOLD
  • Gazi Üniversitesi Adresli: Evet

Özet

In this study, a total of 100 ice-cream and Turkish white cheese samples were analyzed for presence of Bacillus cereus. The isolates were characterized by morphological, cultural, biochemical tests according to Bergey's Manual and confirmed by API 50 CHB. In the Turkish white cheese and ice-cream samples, the colony counts of B. cereus ranged from 2x10(2) to 6x10(3) cfu /g, and B. cereus was found in 34% of the samples analyzed. Bacillus cereus was isolated from ice-cream (48% of 50 samples) and in Turkish white cheese (20% of 50 samples). Resistance of isolates to 8 different antibiotics was determined by the Kirby-Bauer disc diffusion tests. All studied B. cereus isolates were sensitive to ciprofloxacin, erythromycin, gentamicin, vancomycin and tetracycline and were resistant to ampicillin. Therefore, the presence of B. cereus, especially antibiotic-resistant strains, in dairy products like ice cream and Turkish white cheese indicate poor sanitary conditions during processing which may create a health risk for the consumers.