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KMID : 0613820040140040664
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Journal of Life Science
2004 Volume.14 No. 4 p.664 ~ p.669
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Isolation and Growth Pattern of Bacillus cereus from Ready-to-Eat Foods
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Kim Soon-Han
Kim Mi-Kyung
Kang Min-Chul
Son Yeong-Wook
Lee Chang-Hee
Kim In-Bok
Lee Young-Ja
Choi Soo-Young
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Abstract
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The contamination of Bacillus cereus was investigated in 240 RTE (ready-to-eat) food samples including 118 seafoods, 82 Korean packaged meals and 40 other RTE foods. Many B. cereus presumptive strains were isolated from the enrichment culture in Tryptic Soy Broth (TSB) added polymyxin, followed by selective culture in Mannitol Egg Yolk Polymyxin (MYP) agar and Gram staining. A total of 36 strains (16 in seafoods, 17 in Korean packaged meals and 3 in other RTE foods) were identified as B. cereus by the analysis of 61 biochemical tests of the API 50CHB/20E system test and supplementary tests of β-hemolysis, rhizoid growth, motility and oxidase activity. The 28 strains out of 36 B. cereus isolates produced diarrhoeal enterotoxin in Brain Heart Infusion (BHI) broth. All isolates were resistant to ampicillin and penicillin antibiotics, and most of them were susceptible to gentamicin, vancomycin, bacitracin, chloramphenicol, kanamycin and streptomycin. The growth of B. cereus was affected by environmental temperature and incubation time. Culture with temperature under 10℃ effectively restricted the growth of B. cereus.
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KEYWORD
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Bacillus cereus, enterotoxin, seafood, ready-to-eat food
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