Prevalence of Bacillus in Heat Treated Milk and Infant Food
El-Kholy, A., Meshref, A., Morsy, B. (2023). Prevalence of Bacillus in Heat Treated Milk and Infant Food. EKB Journal Management System, 3(1), 1-4. doi: 10.21608/mjvm.2023.283823
Adel El-Kholy; Arafa Meshref; Bahaa Morsy. "Prevalence of Bacillus in Heat Treated Milk and Infant Food". EKB Journal Management System, 3, 1, 2023, 1-4. doi: 10.21608/mjvm.2023.283823
El-Kholy, A., Meshref, A., Morsy, B. (2023). 'Prevalence of Bacillus in Heat Treated Milk and Infant Food', EKB Journal Management System, 3(1), pp. 1-4. doi: 10.21608/mjvm.2023.283823
El-Kholy, A., Meshref, A., Morsy, B. Prevalence of Bacillus in Heat Treated Milk and Infant Food. EKB Journal Management System, 2023; 3(1): 1-4. doi: 10.21608/mjvm.2023.283823

Prevalence of Bacillus in Heat Treated Milk and Infant Food

Matrouh Journal of Veterinary Medicine
Volume 3, Issue 1, 2023, Page 1-4  XML PDF (1.03 MB)
Document Type: Research articles
DOI: 10.21608/mjvm.2023.283823
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Authors
Adel El-Kholy1; Arafa Meshref1; Bahaa Morsy email 2
1Department of Milk Hygiene, Faculty of Veterinary Medicine, Beni Suef University, Beni Suef, Egypt
2Department of Food Hygiene, Fayoum University Hostels, Fayoum 63511, Egypt
Abstract
Bacillus species are widely distributed in nature and could be recognized as an important food contaminant in several types of raw food and dairy products. This spore forming pathogen can tolerate different types of heat treatment during dairy processing. Therefore, monitoring presence of this pathogen in dairy products seems to be of great importance. The bacteriological investigation in this study revealed that mean values of Bacillus species count in the examined one hundred and fifty samples fifty each of UHT milk, pasteurized milk and infant food (milk-based cereal) which were chosen at random from various supermarkets and dairy stores located throughout the city of Fayoum in Egypt were 5.9 × 102 ± 0.33 × 103, 1.2 × 105 ± 0.57 × 105 and 4.1 × 103 ± 0.79 × 103 (cfu / ml or g), respectively. The presence of Bacillus species is objectionable as it was implicated in various foodborne outbreaks, spoilage and responsible for defects such as sweet curdling and bitterness in dairy products
Keywords
Bacillus cereus; UHT milk; pasteurized milk; infant food; foodborne illness
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