Prevalence and growth of aerobic and anaerobic sporeforming bacteria in some dried dairy products used in confectionery industry.

摘要

A total of 100 random samples of whipping cream, tart cream and custard powder were examined for presence of aerobic and anaerobic sporeforming bacteria. The isolated strains of Bacillus spp. and Clostridia spp. from positive samples were identified. Then 3 isolated strains of Bacillus cereus which have psychrotrophic characteristic were used to compare with the reference strain (B. cereus B-3711). B. cereus was detected in 34, 32 and 7% of whipping cream, tart cream and custard, respectively. AlsoClostridium spp. were found in 16, 8 and 0% of whipping cream, tart cream and custard, respectively. However, the viability of B. cereus was studied in naturally and laboratory contaminated samples. B. cereus count reached 107 cfu/g after 7 days in thelaboratory contaminated samples kept in a refrigerator. This can be considered as a public health hazard.