FOOD RESOURCES 2015. Issue N 5. Article 09

09. Safety and quality of cheese: Bacillus cereus
 
M. Shuhai
Pages: 56-63
 
Abstract
The article focused on the impact of spore-forming bacteria of the genus Bacillus on the safety and quality of natural cheeses. Particular attention is paid to B. cereus mind, which is very common in the environment and belongs to opportunistic microorganisms. The features of the biology of B. cereus promot the survival and reproduction of these bacteria during cheese production the ability to sporulation, to high thermal stability of endospors and unpretentiousness of vegetative cells to growth conditions. Date from studies of the level of contamination of domestic cheeses bacilli: 101 ÷ 103 KFU/g. It was shown that only 5 of the 55 strains of bacillus isolated from cheeses were the species of B. cereus. Comparison of the data obtained from the literature suggests that the level of contamination of domestic cheeses bacilli is not dangerous to the health of consumers. But the presence of these microorganisms in food is undesirable, so it is necessary to take measures aimed at reducing the number of bacilli in the cheeses. This will improve their quality and safety.
 
Key words: Bacillus cereus, hard and semi-hard cheeses, quality of cheese
 
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