Enterotoxigenic profiles of bacillus cereus isolated from manufacturing steps of traditional soft cheese plant

Abstract EN

Microbial contamination of soft cheese may originate from various sources as contaminated equipment’s or from the workers themselves during cheese production.

Our study was aimed to characterize Bacillus cereus organisms using culture-based and “PCR” techniques among 285 selected samples along Damietta and Kareish cheese producing line in a small cheese plant at Alexandria governorate which including raw milk, cheese, whey, rennet, water, and swabs from all contacts surfaces.

Overall, of 10.90 % among raw milk, cheese, whey, rennet, water, and swabs from all contacts surfaces were positive for Bacillus species in Damietta and Kareish cheese producing line.

Incidence of Bacillus cereus in receiving raw milk, curd, whey, fresh cheese samples were 6.66, 13.33 ,0 and 13.33%, respectively for traditional Damietta cheese plant.

Bacillus cereus organisms was found only within 6.66 % in receiving raw milk, pasteurized milk and fresh cheese samples for traditional Kareish cheese plant.

Hbl, Nhe and Cytk genes were detected in Bacillus cereus isolated from curd and Damietta cheese.

Nhe gene was detected in Bacillus cereus isolated from raw milk, pasteurized milk and Kareish cheese While, Ces gene was detected only in Bacillus cereus isolated from fresh Kareish cheese samples.

Prevalence of Eneterotoxigenic virulent B.

cereus poses public health threats to consumers.

HACCP should be implemented for all steps through manufacture in order to produce safe and good quality dairy products.