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KMID : 1024620110310010040
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Food Science of Animal Resources
2011 Volume.31 No. 1 p.40 ~ p.46
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Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin
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Oh Mi-Hwa
Ham Jun-Sang
Seol Kuk-Hwan
Jang Ae-Ra
Lee Seung-Gyu
Kang Eun-Sil
Kwon Ki-Sung
Lee Jong-Moon
Park Beom-Young
Hwang In-Gyun
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Abstract
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The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and $10^{\circ}C$ 수식 이미지, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at $25^{\circ}C$ 수식 이미지, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at $25^{\circ}C$ 수식 이미지. Toxigenicity of B. cereus was observed only at temperatures above $25^{\circ}C$ 수식 이미지. In Kimbab, B. cereus produced toxin after 9 h at $30^{\circ}C$ 수식 이미지 and after 12 h at $25^{\circ}C$ 수식 이미지. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.
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KEYWORD
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Bacillus cereus, growth profile, toxigenicity, enterotoxin, emetic toxin
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