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KMID : 0881720170320010050
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 1 p.50 ~ p.56
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Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Drinking Cups in Sprin
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Jo Ah-Hyeon
Choi Ha-Na
Heo Dan-Bi
Kwon Sun-Mok
Kim Jung-Beom
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Abstract
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The purpose of this study was to investigate the microbiological contamination of water and drinking cups in springs and to estimate the toxin gene, enterotoxin production ability and antibiotic susceptibility of foodborne pathogens. Ten spring water and 34 drinking cups were tested. The average number of total aerobic bacteria and coliform bacteria in spring water were 1.8 log CFU/mL and 1.2 log CFU/mL, and in drinking cups were 4.7 log CFU/ 100 cm2 and 1.7 log CFU/100 cm2
. Salmonella spp., Staphylococcus aureus, E. coli O157:H7, Listeria monocytogenes, Vibrio parahaemolyticus, Yersinia enterocolitica were not isolated from all of samples but Bacillus cereus was detected in 5 (14.7%) of 34 drinking cups. The nheA and entFM genes were major enterotoxin genes in B. cereus isolated from drinking cups. All of B. cereus tested in this study produce non-heamolytic enterotoxin but only 2 isolates possessed heamolysin BL enterotoxin producing ability. B. cereus was resistant to β-lactam antibiotics. These results revealed that the sanitary conditions of drinking cups in spring should be improved promptly. The substitution carrying a personal drinking cup for the public drinking cups equipped in springs is suggested to prevent food-borne illness.
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KEYWORD
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spring water , drinking cup , Bacillus cereus , contamination
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