Hostname: page-component-848d4c4894-75dct Total loading time: 0 Render date: 2024-06-10T08:56:19.899Z Has data issue: false hasContentIssue false
  • English
  • Français

An investigation of the bacteriological quality of retail vanilla slices

Published online by Cambridge University Press:  15 May 2009

J. A. Pinegar  and
J. D. Buxton
J. A. Pinegar
Affiliation:
Public Health Laboratory, Leeds
J. D. Buxton
Affiliation:
Department of Environmental Health, Leeds City Council
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

One hundred and thirty-three vanilla slices, purchased from shops in the West Yorkshire Metropolitan County, were examined to determine the numbers and types of bacteria present at the time of purchase. The surface colony count at 37 °C was > 103/g in 67/133 (50%) of the samples examined, Bacillus cereus being found at that concentration in 21·8%, coliform bacilli including E. coli in 5·3%, Staphylococcus aureus in 3·0% and Streptococcus faecalis in 0·8%. Thirty-four strains of B. cereus were serotyped and 11 (32%) of these were typable with the sera available.

Preparation of custard mixes in the laboratory suggests that the milk or milk powder used in the mix may be the major source of B. cereus in the final product. Many of the present methods of manufacture, distribution and storage allow organisms present in the custard at manufacture the opportunity to multiply and possibly reach numbers which present a risk of food poisoning.

Type
Research Article
Information
Journal of Hygiene , Volume 78 , Issue 3 , June 1977 , pp. 387 - 394
Copyright
Copyright © Cambridge University Press 1977

References

REFERENCES

Akimova, A. M. (1969). The contamination of various food products with Bacillus cereus. Gigien i Sanitariia 34, 109. (Biological Abstracts 51, 6727; 1970).Google Scholar
Christiansen, O., Koch, S. O. & Madelung, P. (1951). Et udbrud af levnedsmiddelf orgiftning forarsaget af Bacillus cereus. Nordisk Veterinarmedicin 3, 194.Google Scholar
Franklin, J. G. (1967). The incidence and significance of Bacillus cereus in milk. Milk Industry 61, 34.Google Scholar
Gilbert, R. J. & Taylor, A. J. (1975). Outbreaks of Bacillus cereus food poisoning in Great Britain. Archiv für Lebensmittelhygiene 26, 38.Google Scholar
Gilbert, R. J. & Taylor, A. J. (1976). Bacillus cereus food poisoning. In Microbiology in Agriculture, Fisheries and Foods (ed. Skinner, F. A. and Carr, J. G.), p. 197. Society for Applied Bacteriology Symposium Series No. 4. London: Academic Press.Google Scholar
Gilbert, R. J. & Parry, J. M. (1977). Serotypes of Bacillus cereus from outbreaks of food poisoning and from routine foods. Journal of Hygiene 78, 69.CrossRefGoogle ScholarPubMed
Goepfert, J. M., Spira, W. M. & Kim, H. U. (1972). Bacillus cereus: food poisoning organism. A review. Journal of Milk and Food Technology 35, 213.CrossRefGoogle Scholar
Hauge, S. (1950). Matforgiftninger fremkalt av Bacillus cereus. Nordisk Hygienisk Tidskrift 31, 189. (Biological Abstracts 25, 1063; 1951).Google Scholar
Hauge, S. (1955). Food poisoning caused by aerobic spore-forming bacilli. Journal of Applied Bacteriology 18, 591.CrossRefGoogle Scholar
Ionescu, G., Ienistea, C. & Ionescu, C. (1966). Freeventa Bacillus cereus in laptele crudsi in laptele pasteurizat. Microbiologia, Parazitologia, Epidemiologia 11, 423. (Biological Abstracts 49, 882; 1968)Google Scholar
Kim, H. U. & Goepfert, J. M. (1971). Occurrence of Bacillus cereus in selected dry food products. Journal of Milk and Food Technology 34, 12.CrossRefGoogle Scholar
Lawrence, J. S. & Ford, W. W. (1916). Studies on aerobic spore bearing non-pathogenic bacteria. Journal of Bacteriology 1, 273.Google Scholar
Midura, T., Gerber, M., Wood, R. & Leonard, A. R. (1970). Outbreak of food poisoning caused by Bacillus cereus. Public Health Reports, Washington 85, 45.CrossRefGoogle ScholarPubMed
Mortimer, P. R. & McCann, G. (1974). Food poisoning episodes associated with Bacillus cereus in fried rice. Lancet i, 1043.CrossRefGoogle Scholar
Mossel, D. A. A., Koopman, M. J. & Jongerius, E. (1967). Enumeration of Bacillus cereus in foods. Applied Microbiology 15, 650.CrossRefGoogle ScholarPubMed
Nikodemusz, I. (1958). Bacillus cereus als Ursache von Lebensmittelvergiftungen. Zeitschrift für Hygiene und Infektionskrankheiten, Medizinische, Mikrobiologie, Immunologie und Virologie 145, 335.CrossRefGoogle Scholar
Nikodemusz, I. (1961). Attekintes a Magyarorszagon eddig drognostizalt etelmergezesekrol amelyben aerob sporasah koroki szerepet, jatszanah. Orvosi Hetilap 101, 1947.Google Scholar
Nikodemusz, I., Bodnar, S., Bojan, M., Kiss, M., Kiss, P., Laczko, M., Molnar, E. & Papay, D. (1962). Aerobe Sporenbildner als Lebensmittelvergifter. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. I Abt. Orig. 184, 462.Google Scholar
Nygren, B. (1962). Phospholipase C-producing bacteria and food poisoning. Acta pathologica et microbiologica scandinavica, Supplementum 160, 1.Google Scholar
Ormay, L. & Novotny, T. (1969). The significance of Bacillus cereus food poisoning in Hungary. In The Microbiology of Dried Foods (ed. Kampelmacher, E. H., Ingram, M. and Mossel, D. A. A.), p. 279. International Association of Microbiological Societies.Google Scholar
Public Health Laboratory Service (1972). Food poisoning associated with Bacillus cereus. British Medical Journal i, 189.Google Scholar
Public Health Laboratory Service (1973). Bacillus cereus food poisoning. British Medical Journal iii, 647.Google Scholar
Public Health Laboratory Service (1976). Survey on colony counts and predominant organisms in samples of boiled and fried rice from Chinese and Indian restaurants and ‘take-away’ shops. Environmental Health 84, 141.Google Scholar
Taylor, A. J. & Gilbert, R. J. (1975). Bacillus cereus food poisoning: a provisional serotyping scheme. Journal of Medical Microbiology 8, 543.CrossRefGoogle ScholarPubMed