Contamination of pasteurised milk by Bacillus cereus in the filling machine

Summary, in English

The contamination of pasteurized milk by Bacillus cereus during the ®lling

process was studied in two dairy plants. Samples of pasteurized milk were taken at

four different sites along the production line. The samples were stored at 7 °C for 7 d,

or at 10 °C for 5 d, before plate counting and random selection of B. cereus isolates.

Isolates of B. cereus were typed by the polymerase chain reaction (PCR)-based

method randomly ampli®ed polymorphic DNA (RAPD). Samples taken at three

different sites between the pasteurizer and the ®lling machine were all holding similar

low concentrations of B. cereus, while an increase of the B. cereus count was seen in

the consumer packages. More B. cereus of different RAPD types was growing in the

consumer packages than in samples taken just before the ®lling machine. Several

RAPD types found in the consumer packages were not detected in the samples taken

just before the ®lling machine.

• Author: Åsa Eneroth; Birgitta Svensson; Göran Molin; Anders Christiansson
• Department/s: Division of Food and Pharma; Department of Food Technology, Engineering and Nutrition
• Publishing year: 2001
• Language: English
• Pages: 189-196
• Publication/Series: Journal of Dairy Research
• Volume: 68
• Issue: 2
• Links: http://dx.doi.org/10.1017/S002202990100485X
• Document type: Journal article
• Publisher: Cambridge University Press
• Topic: Food Engineering
• Keywords: Pasteurized milk; Bacillus cereus; ®lling machine; RAPD method
• Status: Published
• ISBN/ISSN/Other: ISSN: 0022-0299