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- W206681350 abstract "Samples of 20 different commercial corn snacks products were collected from Egyptian market. Three replicates of each product were used to determine their bacterial burden including total mesophilic bacteria, spore formers and Bacillus cereus group. Total mesophilic counts ranged between 6.4x10 to 8.6x10 cfu/g, spore forming bacteria were less than 100 to 6.6x10 cfu/g and B. cereus 2 6 4 were detected in 14 products out of twenty(70%). Products encoded 9,11,13,18 and 20 showed highest B. cereus prevalence among spore formers (39.5, 26.5, 18.6, 13.6 and 12.5%). Upon exposing the five chosen samples to increasing doses of gamma rays significant decrease of the cereus group load correlating with initial counts (cfu/g) of each sample was observed. Dose levels 7, 8 & 9 kGy completely eliminated bacilli endospores contaminating corn snacks samples no.(18), (9&20) and (11&13), respectively. Thirty eight spore forming strains were chosen from MYP plates and differentiated into different species using staining and biochemical tests according to key of Bergey's manual. B. cereus was the most frequent species (21 isolates) representing 55.3% of total isolated bacteria. The 21 identified strains were screened for their virulence factors using agar diffusion method. B. cereus strains BC13 and BC37 were found to be the most potent isolates. Studying the effect of incubation temperatures on growth of bot h strains after different time intervals revealed that 35 C was the optimum temperature achieving maximum growth after nearly 24 h. Low and high o incubation temperatures extended the lag phase of both strains, yet they were capable of increasing in number by about one log cycle after 24 h at 7 C and 36 h at 55 C. Screening for the virulence oo" @default.
- W206681350 created "2016-06-24" @default.
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- W206681350 date "2009-01-01" @default.
- W206681350 modified "2023-09-24" @default.
- W206681350 title "Incidence of Bacillus cereus in corn snacks and its control using gamma radiation." @default.
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