Prevalence of Bacillus Cereus Virulence Genes in Some Dairy Desserts

Abdelkhalek, Adel; H. I, Fatma; Elsherbini, M.

doi:10.21608/mvmj.2021.47612.1010

Prevalence of Bacillus Cereus Virulence Genes in Some Dairy Desserts

Document Type : Original Articles

Authors

¹ Food Hygiene Department. Faculty of Veterinary medicine &ndash; Mansoura University, Mansoura-Egypt

² Food Hygiene Department. Faculty of Veterinary medicine – Mansoura University, Mansoura-Egypt

10.21608/mvmj.2021.47612.1010

Abstract

Dairy products are ideal growth media for numerous bacteria including psychrotrophic ones and spore-formers. Rice milk is made from various recipes and ingredients like milk as a basic constituent, rice, corn starch, sugar, vanilla, nuts, raisins and coconut to enhance its nutritive value and flavor. Milk pudding, creme caramel custard is very popular dairy dessert consumed in Egypt that are processed and stored in conditions suitable for many microorganisms to flourish. One of these microorganisms is Bacillus cereus; spore-forming pathogen that was incriminated in several foodborne outbreaks of two distinct types; diarrheal infection and emetic intoxication. Both types caused by B. cereus harmful pathogenic toxins encoded by virulence genes Nhe, hbl, CytK and ces genes. Therefore, this study aim to detect the prevalence of B. cereus toxins virulence genes in some locally manufactured rice milk sold in Mansoura city. Some of recovered isolates from rice milk were scanned for some B. cereus virulence genes; it was found that B. cereus isolates obtained from the examined samples have Nhe, hbl, CytK and ces genes in different ratio.

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