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Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin
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 Title & Authors
Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin
Oh, Mi-Hwa; Ham, Jun-Sang; Seol, Kuk-Hwan; Jang, Ae-Ra; Lee, Seung-Gyu; Lee, Jong-Moon; Park, Beom-Young; Kang, Eun-Sil; Kwon, Ki-Sung; Hwang, In-Gyun;
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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 , but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at , 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 . Toxigenicity of B. cereus was observed only at temperatures above . In Kimbab, B. cereus produced toxin after 9 h at and after 12 h at . 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.
Bacillus cereus;growth profile;toxigenicity;enterotoxin;emetic toxin;
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식물성 유산균 발효액 첨가에 따른 닭 가슴육의 특성에 미치는 효과,김선효;;김현주;조철훈;정사무엘;

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