Effect of some preservatives on bacillus cereus isolated from some meat products

Abstract EN

This study was carried out to evaluate the prevalence of Bacillus cereus in four types of meat products represented by minced meat, beef burger, sausage and luncheon (20 of each) collected from different shops and supermarkets in Gharbia Governorate.

The high incidence of B.cereus was recorded in minced meat samples (65 %) followed by sausage (40 %), beef burger (35 %) and luncheon (35 %).

Minced meat samples were irradiated at 10 kGy to ensure sterilization then being examined for studying the antimicrobial effect of some preservatives on isolated B.cereus from the different samples.

The use of nisin 100g/ton in combination with potassium sorbate 2000g / ton resulted in decreased count of B.cereus by three log cfu/g.

This combination have synergistic action and cause bactericidal and bacteriostatic effect on B.cereus.