ISO 7932 BACILLUS CEREUS PDF

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Bacillus cereus is a Gram-positive, facultative anaerobic, endospore-forming, large-rod, widely distributed and which can cause consumer toxiinfection.

It does not ferment neither mannitol nor arabinose. It reduces nitrates to nitrites. It produces lecithinases. This bacterium is widespread in the environment and is often isolated from soil and vegetation.

Growth can occur in pH ranges from 4. What causes Bacillus cereus infection? This bacterium can cause two di erent types of illness. The rst type occurs when contaminated food is eaten and the bacteria form a toxic substance in the small intestine.

This can lead to diarrhea, cramps, and, sometimes, nausea but usually not vomiting. The second type occurs if B. It most often a ects rice and other starchy foods.

It causes nausea and vomiting within a period of a half-hour to 6 hours, and usually clears up in about a day. Both kinds of illnesses generally go away by themselves, but can cause serious complications, although rarely in otherwise healthy people. As with all infections, people who have weak immune systems because they have certain other diseases or take medications that weaken the immune system are much more likely to su er serious consequences.

A wide variety of foods, including meats, dairy, vegetables, and sh have been associated with the diarrheal-type of food poisoning. The vomiting-type outbreaks generally have been associated with rice products and other starchy foods, such as potato, pasta, and cheese products. Food mixtures, such as sauces, puddings, soups, casseroles, pastries, and salads, frequently have been linked with food-poisoning outbreaks. How can we prevent it? Reduce the pH and water activity of prepared food so that bacterial growth is limited.

Bacteria will not grow with a pH below or a water activity below 0. To reduce the risk of contamination, it is of vital importance that kitchen utensils are clean. Avoid storing raw materials and prepared foods for too long. For this purpose, rotations are necessary. How can we identify it?

A variety of methods have been recommended for the recovery, enumeration, and con rmation of B.

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