BACILLUS-CEREUS - A RISK FACTOR IN FOODS

Authors
BEUTLING D BOTTCHER C
Citation
D. Beutling et C. Bottcher, BACILLUS-CEREUS - A RISK FACTOR IN FOODS, Archiv für Lebensmittelhygiene, 49(4-5), 1998, pp. 90-96
Citations number
83
Categorie Soggetti
Food Science & Tenology","Chemistry Applied",Toxicology,"Public, Environmental & Occupation Heath
Journal title
Archiv für Lebensmittelhygiene → ACNP
ISSN journal
0003925X
Volume
49
Issue
4-5
Year of publication
1998
Pages
90 - 96
Database
ISI
SICI code
0003-925X(1998)49:4-5<90:B-ARFI>2.0.ZU;2-C
Abstract
An overview of literature is given concerning Bacillus cereus identifi cation, growth and biochemical characteristics. Main pathogenic factor s are two emetic and one diarrhaeal toxins, hemolysins and phospolipas e-C-complex. Conditions for production and suppression of toxins in fo od are discussed. Conclusions are drawn to avoid enrichment of germs i n food.