Bacillus cereus food poisoning: international and Indian perspective

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• 作者：Anita Tewari ; Swaid Abdullah
• 关键词：Bacillus cereus ; Toxin ; Meat ; Milk ; Food poisoning
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：May 2015
• 年：2015
• 卷：52
• 期：5
• 页码：2500-2511
• 全文大小：377 KB
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• 作者单位：Anita Tewari (1)
  Swaid Abdullah (2)
  
  1. School of Public Health & Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India
  2. Veterinary Parasitology & Ecology Group, School of Biological Sciences, University of Bristol, Bristol, UK
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Food borne illnesses result from eating food or drinking beverages that are contaminated with chemical matter, heavy metals, parasites, fungi, viruses and Bacteria. Bacillus cereus is one of the food-borne disease causing Bacteria. Species of Bacillus and related genera have long been troublesome to food producers on account of their resistant endospores. Their spores may be present on various types of raw and cooked foods, and their ability to survive high cooking temperatures requires that cooked foods be served hot or cooled rapidly to prevent the growth of this bacteria. Bacillus cereus is well known as a cause of food poisoning, and much more is now known about the toxins produced by various strains of this species, so that its significance in such episodes are clearer. However, it is still unclear why such cases are so rarely reported worldwide.