Occurrence and characterization of toxigenic Bacillus cereus in dairy products with an inactivation trial using D-Tryptophan and ascorbic acid in the rice pudding

• DOI: 10.1016/j.lwt.2023.114485
• Publication Date: 2023-01-17T11:53:26Z
• Authors: Mahmoud Elafify; Abdullah F. Alsayeqh; Sulaiman F. Aljasir; Asmaa B.M.B. Tahon; Samar Aly; Mai Farag Saad; Eman A.A. Mohamed; Wageh Sobhy Darwish; Samah S. Abdellatif
• Keywords: Cereus

Bacillus cereus is one of the foodborne pathogens that incriminated in several outbreaks worldwide. The objectives current study were first to determine prevalence B. cereus-contaminated milk and dairy products retailed Egypt. Secondly, antimicrobial resistance profiling virulence-associated genes recovered isolates assessed. Finally, natural eco-friendly additives such as d-tryptophan l-ascorbic acid used for controlling viability spores. A total 200 samples including market raw milk, Ultra-Heat Treated (UHT) Kariesh cheese, soft white cheese (Damietta), rice pudding, 50 each examined. results our indicated 31% examined contaminated with cereus. Surprisingly, 90% showed multidrug-resistance against ampicillin, amoxicillin, oxacillin, streptomycin. molecular characterization revealed 15 harbored both hemolytic non-hemolytic enterotoxin genes. Co-treatment spores-contaminated pudding at a concentration 40 mM 3% significant reduction (P < 0.05) spore growth. Therefore, are considered promising food preservatives anti-B. effects industry.