In vitro production of diarrhoeal enterotoxin by Bacilus cereus isolates from milk and dairy products

Abstract

Bacilius cereus is a great safety concern for dairy industry as it is associated with incidences of food poisoning by producing enterotoxins. In the present study, growth temperature profile and enterotoxin production potental of 144 strains of Bacalus cereus isolated from milk and dairy products were investigated. Out of them, 107 (74.36) were able to grow at s7 oC. Presence of such a large number of psychrotolerant/psychotrophic strains in dairy environment is of major concern mainly because of their potential for growth, spoilage and ton production in chilled products. Out of 144 isolates, 134 (93%) exhibited haemalysis. While 98% of the solates from milk and 899% from. cheese were positive for diarhoeal enterotoxin, all the isolates from milk powder, ice cream, paneer and butter were positive. The prevalence of potent producers of enterotoxin among dairy isolates pases a high health risk.