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  1. The occurrence of Bacillus cereus in fast foods.

    Article - En anglais

    The rate and the level of contamination by Bacillus cereus in various fast foods were investigated.

    The strains isolated were differentiated by DNA digestion with restriction enzymes and pulsed-field gel electrophoresis (PFGE).

    A total of 90 single servings of foods were purchased in 16 restaurants, cafeterias and buffets in Naples (Italy).

    Ten samples (11.1%) resulted in contamination by B. cereus.

    The contamination levels ranged from 103 to 105 cfu g-1.

    The most contaminated foods were the fish dishes (21.4%), with counts ranging between 104 and 105 cfu g-1.

    Such rate of contamination is noticeably lower than those reported in other countries.

    The genomic typing obtained by the PFGE of the restriction digests showed the existence of a high polymorphism also in the B. cereus strains isolated from different ready-to-eat foods purchased together in the same restaurant.

    Mots-clés Pascal : Contamination biologique, Restauration rapide, Diversité génétique, Bacillus cereus, Bacillaceae, Bacillales, Bactérie, Italie, Europe, Hygiène, Alimentation, Restauration collective, Homme

    Mots-clés Pascal anglais : Biological contamination, Fast food, Genetic diversity, Bacillus cereus, Bacillaceae, Bacillales, Bacteria, Italy, Europe, Hygiene, Feeding, Catering, Human

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 98-0331629

    Code Inist : 002B03H. Création : 27/11/1998.