Mansoura Veterinary Medical Journal

Prevalence of Bacillus Cereus Virulence Genes in Some Dairy Desserts

Fatma H. I., Food Hygiene Department. Faculty of Veterinary medicine – Mansoura University, Mansoura-Egypt
Abdelkhalek A, Food Hygiene Department. Faculty of Veterinary medicine – Mansoura University, Mansoura-EgyptFollow
Elsherbini M, Food Hygiene Department. Faculty of Veterinary medicine – Mansoura University, Mansoura-Egypt

Document Type

Original Article

Keywords

Milk Pudding; Creme Caramel Custard; Food Poisoning; Virulence Genes; Bacillus Cereus.

Abstract

Background: Dairy products are ideal growth media for numerous bacteria, including psychrotrophic bacteria and spore-formers. Rice milk is made from various recipes and ingredients, such as milk a basic constituent, rice, corn starch, sugar, vanilla, nuts, raisins, and coconut to enhance its nutritive value, and dairy products are ideal growth media for numerous bacteria, including psychrotrophic bacteria and spore-formers. Milk pudding and creme caramel custard are popular dairy desserts consumed in Egypt that are processed and stored in conditions suitable for many microorganisms to flourish. One of these microorganisms is Bacillus cereus, a spore-forming pathogen that has been implicated in several foodborne outbreaks of two distinct types: diarrheal infections and emetic intoxication. Both types are caused by B. cereus harmful pathogenic toxins encoded by the virulence genes Nhe, hbl, CytK and ces.

Objective: This study aimed to determine the prevalence of B. cereus toxin virulence genes in locally manufactured rice milk sold in Mansoura City.

Procedures and results: Some of the recovered isolates from rice milk were scanned for B. cereus virulence genes; it was found that B. cereus isolates obtained from the examined samples had Nhe, hbl, CytK and ces genes in different ratios.

Conclusion: Strict hygienic measures should be applied in food production, ensuring clean sources for constituents, sufficient heat treatments when cooking, and refrigeration of the products as soon as possible.

How to Cite This Article

H. I., Fatma; A, Abdelkhalek; and M, Elsherbini (2023) "Prevalence of Bacillus Cereus Virulence Genes in Some Dairy Desserts," Mansoura Veterinary Medical Journal: Vol. 24: Iss. 3, Article 13.
DOI: https://doi.org/10.35943/2682-2512.1004