Curtin University Homepage
  • Library
  • Help
    • Admin

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    The prevalence and concentration of bacillus cereus in retail food products in Brisbane, Australia

    Access Status
    Fulltext not available
    Authors
    Eglezos, S.
    Huang, B.
    Dykes, Gary
    Fegan, N.
    Date
    2010
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Eglezos, S. and Huang, B. and Dykes, G. and Fegan, N. 2010. The prevalence and concentration of bacillus cereus in retail food products in Brisbane, Australia. Foodborne Pathogens and Disease. 7 (7): pp. 867-870.
    Source Title
    Foodborne Pathogens and Disease
    DOI
    10.1089/fpd.2009.0469
    ISSN
    1535-3141
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/12216
    Collection
    • Curtin Research Publications
    Abstract

    Illness associated with Bacillus cereus may be underreported as very few of those affected seek medical attention owing to the mild nature and short duration of symptoms. For this reason there is little information on the prevalence and concentration of this pathogen in retail food products. A total of 1263 retail food samples were examined for B. cereus using the Australian Standard 1766.2.6 (1991): spread plate technique on polymyxin pyruvate egg yolk mannitol bromothymol blue agar, of which the limit of detection was log 10 2.0cfu/g. Bacillus cereus was not detected in samples of skim milk powder, sandwiches, sushi, fresh beef mince, tortillas, or shelf stable stir-fry sauces. Bacillus cereus was detected in the following food samples: uncooked pizza bases (1 of 63 samples, log10 count of 2.0cfu/g), cooked pizzas (8 of 175, mean log10 3.4cfu/g), cooked meat pies (7 of 157, mean log10 2.2cfu/g), cooked sausage rolls (5 of 153, mean log10 2.6cfu/g), processed meats (1 of 350, log10 3.3cfu/g), and raw diced chicken (3 of 55, mean log10 4.3cfu/g). It appears that composite food products have more positive detection samples because the numerous ingredients may introduce spores into the foods. This study provides valuable data on the distribution, prevalence, and concentration of B. cereus in selected retail products. © 2010, Mary Ann Liebert, Inc.

    Related items

    Showing items related by title, author, creator and subject.

    • Viability of calcifying bacterial formulations in fly ash for applications in building materials
      Dhami, N.; Mukherjee, Abhijit; Reddy, M. (2013)
      Evidence of bacterial involvement in precipitation of calcium carbonates has brought a revolution in the field of applied microbiology, geotechnical sciences, environmental and civil engineering with its marked success ...
    • Bacillus cereus
      Eglezos, S.; Dykes, Gary (2014)
      © 2014 Elsevier Ltd. All rights reserved. Bacillus cereus food poisoning is the general description of illness associated with this organism, although two recognized types of illness are caused by two distinct metabolites ...
    • Fulfilling customer needs in agribusiness supply chains
      Batt, Peter (2006)
      Concentration and aggregation in the retail sector is having a profound effect on horticulture worldwide. With consumers becoming more concerned about the integrity of the food they consume and the impact of intensive ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorTitleSubjectDocument TypeThis CollectionIssue DateAuthorTitleSubjectDocument Type

    My Account

    Admin

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Follow Curtin

    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Copyright | Disclaimer | Privacy statement | Accessibility

    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.