Suksuwan M
Southeast Asian J Trop Med Public Health. 1983 Sep;14(3):324-9.
Thirty of 53 different raw and cooked or processed foods obtained in Central Thailand were demonstrated to contain Bacillus cereus. The level of contamination was found to depend on the type of food sampled; the mean was 3.2 X 10(6) organisms/gm on raw and cooked or processed foods ready for consumption, and 2.8 X 10(8) organisms/gm on cooked or processed foods kept overnight at kitchen temperature. B. cereus was commonly found on rice (both uncooked and boiled or fried), dried chilli pepper, shrimp paste, and on certain kinds of cooked foods seasoned with these products. Most of the total of 275 B. cereus isolates were found to possess biochemical reactions typical for B. cereus. Variations were also examined among several isolates. Nineteen per cent of the isolates did not produce acid from salicin. Certain types of the food tested were also demonstrated by volunteer experiments to carry enterotoxigenic B. cereus.
在泰国中部获取的53种不同的生熟或加工食品中，有30种被证明含有蜡样芽孢杆菌。发现污染水平取决于所采样的食品类型；即食的生熟或加工食品中，平均含量为每克3.2×10⁶个菌，而在厨房温度下保存过夜的熟制或加工食品中，平均含量为每克2.8×10⁸个菌。蜡样芽孢杆菌常见于大米（生米以及煮过或炸过的米）、干辣椒、虾酱以及用这些产品调味的某些熟制食品上。在总共275株蜡样芽孢杆菌分离株中，大部分被发现具有蜡样芽孢杆菌典型的生化反应。还对若干分离株之间的变异情况进行了检测。19%的分离株不能从水杨苷产酸。通过志愿者实验还证明，所检测的某些食品类型带有产肠毒素的蜡样芽孢杆菌。
