Food service environmental contamination by Bacillus cereus
Keywords:
Bacillus cereus, bacterial contamination, hygiene, food microbiology, institutional feedingAbstract
This study reports an evaluation performed at Food Service Federal University Viçosa in Southeast Brazil, as a contribution to estimate the risks that users of similar public food services are exposed to, by identifying environmental surface areas from which Bacillus cereus may be transferred to food. Samples have been collected in order to evaluate the environmental contamination, using the “swab” technique and surface platting in MYP agar, for expressing the number of CFU/cm2 in 24 stainless steel tables that may have contact with raw or cooked foods. Each table was analyzed twice. Although some samples did not exhibit contamination
(73%), counts up to 60 CFU/cm2 were found, with the higher values being obtained from the vegetable pre-preparation section samples. The presence of this pathogen reinforces the need of using adequate sanitary procedures, especially in places where contamination may occur in ready to eat foods, in order to prevent food borne disease outbreaks due to the microrganism.
References
Lisboa SC. Bactérias Gram-negativas e S. aureus em Serviço de Alimentação Hospitalar [dissertação]. Viçosa, MG: Universidade Federal de Viçosa; 1997.
Bryan FL. Hazard Analysis Critical Control Point – HACCP. Systems for retail food and restaurant operations. J Food Protec 1990; 53(11):978-83.
Harmon SM, Goepfert JM, Bennett RW. Bacillus cereus. In: Vanderzant C, Splittstoesser F. Compendium of methods for the microbiological examination of foods. 3rd ed. Washington DC: American Public Health Association; 1992. p.593-604.
Chen CH, Ding HC, Chang TC. Rapid Identification of Bacillus cereus Based on the Detection of a 28,5 Kilodalton Cell Surface Antingen. J Food Protec 2001; 64(3):348-54.
Ghelardi E, Celandroni F, Salvetti S, Barsotti C, Baggiani A, Senesi S. Identification and characterization of toxigenic Bacillus cereus isolates responsible for two food-poisoning outbreaks. FEMS Microbiology Letters 2002; 208(1):129-34.
Radhika B, Padmapriya BP, Chandrashekar A, Keshava N, Varadaraj MC. Detection of Bacillus cereus in foods by colony hybridization using PCRgenerated probe and characterization of isolates for toxins by PCR. Int J Food Microbiol 2002; 74:131-8.
Minnaard J, Humen M, Pérez PF. Effect of Bacillus cereus Exocellular Factors on Human Intestinal Epithelial Cells. J Food Protec 2001; 64(10): 1535-41.
Agata N, Ohta M, Yokoyama K. Production of Bacillus cereus emetic toxin (cereulide) in various foods. Int J Food Microbiol 2002; 73:23-7.
McElroy DM, Jaykus LA, Foegeding PM. Validation and Analysis of Modeled Predictions of Growth of Bacillus cereus Spores in Boiled Rice. J Food Protec 2000; 63(2):268-72.
Tsen HY, Chen ML, Hsieh YM, Sheu SJ, Chen YL. Bacillus cereus Group Strains, their Hemolysin BL Activity, and their Detection in Foods Using a 16s RNA and Hemolysin BL Gene-Targeted Multiplex Polymerase Chain Reaction System. J Food Protec 2000; 63(11):1496-502.
Granum PE. Bacillus cereus and its toxins. J Appl Bacteriol 1994; 76 Suppl:61s-6s. CONTAMINAÇÃO AMBIENTAL POR BACILLUS CEREUS | 261 Rev. Nutr., Campinas, 17(2):255-261, abr./jun., 2004 Revista de Nutrição
Azeredo RMC. Estimativa de riscos relacionados à contaminação de preparações de arroz por Bacillus cereus [dissertação]. Campinas: Universidade Estadual de Campinas; 1998.
Association of Official Analytical Chemists International. Bacteriological Analytical Manual. 7th ed. Arlington; 1992.
Sveum WH, Moberg LJ, Rude RA, Frank JF. Microbiological monitoring of the food processing environment. In: Vanderzant C, Splittstoesser F. Compendium of methods for the microbiological examination of foods. 3rd ed. Washington, DC: American Public Health Association; 1992. p.51-74.
Azeredo RMC, Soares CM, Kuaye AY, Leitão MFF. Detecção e avaliação da incidência de Bacillus cereus em amostras de ar, coletadas em Unidades de Alimentação e Nutrição. Rev Hig Alim 2001; 15(80/81):135.
Nascimento D. Análise de Risco e Pontos Críticos de Controle (ARPCC) de uma Planta de Processamento de Alimentos (Restaurante Universitário) em Ouro Preto-MG. Bol CEPPA 1992; 10(2):170-85.
Rêgo JC, Guerra NB, Pires EF. Influência do treinamento no Controle Higiênico-sanitário de Unidades de Alimentação e Nutrição. Rev Nutr PUCCAMP 1997; 10(1):50-62.
Silva Jr EA. Manual de Controle Higiênico-Sanitário em Alimentos. 4.ed. São Paulo: Varela; 2001.
Bryan FL. Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. J Food Protec 1988; 51(8):663-73.
Doyle MP. Bacillus cereus. Food Technol 1988; 42(4):199-200.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Renata Aparecida MENDES, Raquel Monteiro Cordeiro de AZEREDO, Ana Íris Mendes COELHO, Selma Silva de OLIVEIRA, Maria do Socorro Lira COELHO
This work is licensed under a Creative Commons Attribution 4.0 International License.
