[B. cereus count in meat and dairy food products].

Studies were carried out to establish the contamination of some meat and dairy food products with B. cereus. A total of 48 heat-treated sausages (32 perishable and 16 durable) and 64 batches of pasteurized milk were sampled. It was found that 25 per cent of investigated sausage samples contained B. cereus. Perishables proved to a considerable extent more frequently contaminated (33.3 per cent). The count of B. cereus in such products ranged from 10(1) to 10(3) per g. However, pasteurized milk was shown to be still more frequently and to a higher degree contaminated. A suggestion is made to introduce norms concerning the maximum admissible amounts of B. cereus as well as to specify methods for its determination.