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KMID : 0881720080230040343
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Journal of Food Hygiene and Safety
2008 Volume.23 No. 4 p.343 ~ p.347
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Survival, isolation and characterization of Bacillus cereus from Sunshik
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Cho Yong-Sun
Shin Dong-Bin
Yang Cheul-Young
Jung Eun-Young
Lee Myung-Ki
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Abstract
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Recently, Sunshik has been issued because of easy-cook and well-being food. Sunshik basically was made of the heated cereals. Amount of spore-forming Bacillus cereus was detected and it has been caused some problem of food safety. B. cereus was isolate from 57 out of 161 Sunshik samples resulting in the isolation rate of 35.4 %. Quantitative analysis of 57 samples showed that 21 samples were less than 100 CFU/g, 33 samples were between 100 and 1,000 CFU/g and distinctively even 3 (1.9 %) samples had over 1,000 CFU/g. Typical morphology of B. cereus isolated from Sunshik was observed on MYP agar and then further characteristics was identified by using VITEK 2 (Biomeriux, France). 53 strains out of 57 strains isolated from Sunshik (about 93.0 %) produced diarrheal enterotoxin in brain heart infusion broth which was detected by the Bacillus cereus enterotoxin reversed passive latex agglutination test kit (Oxoid England). The D-values of the B. cereus spores were 75 oC (37.1mim), 80 oC (22.5mim), 85 oC (4.9mim), and 90 oC (3.1mim) respectively. The Z-value was calculated 12.8 oC in Sunshik sample inoculated with B. cereus. Therefore, the management of B. cereus in Sunshik is required for the food-safety.
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KEYWORD
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Bacillus cereus, Enterotoxin, D-values, Z-values
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