Incidence and Characterization of Bacillus Cereus in Some Meat Products Using P.C.R

Ahmed, Fatma; Hassan, Mohamed Ahmed; Amin, Reham; Eleiwa, Nesreen

doi:10.21608/bvmj.2019.18074.1114

Incidence and Characterization of Bacillus Cereus in Some Meat Products Using P.C.R

Document Type : Original Article

Authors

¹ Meat hygiene ,Veterinary medicine ,Benha University

² Food Hygiene Department, Faculty of Veterinary Medicine, Banha university

³ Meat Hygiene Department, Faculty of Veterinary Medicine, Benha University

⁴ chief researcher of food hygiene, Animal Health Research Institute, Dokki, Giza, Egypt.

10.21608/bvmj.2019.18074.1114

Abstract

A B S T R A C T
Bacillus cereus is widespread in nature and foods. Several members of this group are recognized as causing food spoilage and/or health issues. This study was designed to determine the prevalence and genetic diversity of B. cereus strains isolated from 120 samples of meat products represented by beef burger, sausage, luncheon and rice kofta (30 of each) which were collected from different shops and supermarkets in Gharbia governorate. Samples were examined for the presence of B. cereus group after selective plating on MYP agar and enumeration of each sample. The high incidence of B. cereus was recorded in rice kofta samples (56.7%) followed by sausage (46.7%), beef burger (43.3%) and luncheon(26.7%). With count 4.39×104± 0.58×104, 1.12×104± 0.25×104, 8.06×103± 1.69×103 and 3.73×103± 0.51×103 respectively .Further biochemical tests were carried out for identification before being subjected to PCR for diarrheal gene (HBLA gene) which has been found in 37.5%of tested isolates.

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