Occurrence of Bacillus cereus in meat products, raw meat and meat product additives

One thousand nine hundred and sixty three samples of meat products, raw meat and meat product additives from different slaughterhouses, meat processing factories and retail meat shops in six prefectures of Japan, were examined for the presence and number of Bacillus cereus . Although B. cereus was f...

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Published in:Journal of food protection 1988-04, Vol.51 (4), p.324-326
Main Authors: KONUMA, H, SHINAGAWA, K, TOKUMARU, M, ONOUE, Y, KONNO, S, FUJINO, N, SHIGEHISA, T, KURATA, H, KUWABARA, Y, LOPES, C. A. M
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Language:English
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Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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container_issue 4
container_start_page 324
container_title Journal of food protection
container_volume 51
creator KONUMA, H
SHINAGAWA, K
TOKUMARU, M
ONOUE, Y
KONNO, S
FUJINO, N
SHIGEHISA, T
KURATA, H
KUWABARA, Y
LOPES, C. A. M
description One thousand nine hundred and sixty three samples of meat products, raw meat and meat product additives from different slaughterhouses, meat processing factories and retail meat shops in six prefectures of Japan, were examined for the presence and number of Bacillus cereus . Although B. cereus was found in meat products (18.3%) and raw meat (6.6%), the contamination levels were generally lower than 10 per gram. In contrast, meat product additives showed contamination levels ranging from 10 to 10 /g with the highest values (10 /g) in samples of spices and animal proteins. On the basis of these results, we suggest that the main source of B. cereus contamination in meat products is contaminated meat product additives.
doi_str_mv 10.4315/0362-028X-51.4.324
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source ScienceDirect Journals
subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
title Occurrence of Bacillus cereus in meat products, raw meat and meat product additives
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