Detection of Bacillus cereus isolated during ultra high temperature milk production flowchart through random amplified polymorphic DNA polymerase chain reaction

Ciência Rural

Ana Maria Centola Vidal¹  Oswaldo Durival Rossi Junior¹  Irlan Leite De Abreu¹  Karina Paes Bürger¹  Marita Vedovelli Cardoso¹  Ana Carolina Siqueira Gonçalves¹  Gabriel Augusto Marques Rossi¹  Léa Furlan D'abreu¹ 

关键词: Bacillus cereus;    enterotoxins;    microbiological quality;    pasteurized milk;    raw milk;    UHT milk;    Bacillus cereus;    enterotoxinas;    qualidade microbiológica;    leite pasteurizado;    leite cru;    leite UHT;   

DOI  :  10.1590/0103-8478cr20141539

来源: SciELO

【 摘 要 】

ABSTRACT: The present study focused on isolation Bacillus cereus during the UHT milk production and shelf life, to assess the enterotoxigenic production capacity of isolates and to evaluate the use of the RAPD-PCR technique to verify whether Bacillus cereus isolated at different phases of UHT milk processing belongs to the same strain. For this, six groups of milk samples composed of raw, pasteurized and UHT milk were collected from a processing plant. The results revealed that bacteria belonging to the Bacillus cereus group were isolated from 51.6%, 81.6% and from 13.8% of raw, pasteurized and UHT milk samples, respectively. About 50.0% of isolates from raw milk, 19.2% isolates from pasteurized milk and 70.7% isolates from UHT milk were capable of producing enterotoxins. It was confirmed the genetic similarity among Bacillus cereus isolates from raw, pasteurized and UHT milk, therefore demonstrating that the microorganism is able to withstand UHT treatment. These results should serve as a warning to health authorities, given that 13.8% of samples were not in accordance with standards established by the Department of Health for containing a potentially pathogen agent, therefore indicating that contamination of milk by sporulating bacteria should be avoided.

【 授权许可】

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