25 Apr, 2009

Food Origin Pathogen: Bacillus cereus

Posted by: admin In: Food Safety and Hygiene

Bacillus cereus exist in soil and several plants. Especially rice, pasta, cream and puddings are sources of the B. cereus. But the main sources of the bacterium are improperly reheated rice meals. It  is spor-former bacteria and causes several illness such as keratitis.

Bacillus cereus Protection

  • Dry foods such as cereal and legume must be stored in dry conditions.
  • Rice include meals must be consumed immediately.
  • If rice include meals are reheated, it must be only one time.
  • The cooking temperature of the meals must be above 65ºC which is the minimum killing temperature of the B. cereus.
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2 Responses to "Food Origin Pathogen: Bacillus cereus"

1 | math

May 5th, 2009 at 10:24 am

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can you send me more detailed explanation about bacillus cerus via my mail? I will be very glad. Thanks sir.

2 | Alicia

May 5th, 2009 at 10:47 am

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Is B. cereus can be killed easily by radiation? Because I know that it is spor forming bacterium and difficult to kill.

Thanks.

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  • tanya: how bioplastic is produced from PHB granules?
  • M.Rudhreesh: thank you very much.its really suitable for milk products. but we allow the cheese for ripening upto 1 year. how to moderate this?
  • Jay Hunt: well we do have some lactose intolerance in our family and we just cut out on dairy products. '~,

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