Becker H, Schaller G, von Wiese W, Terplan G
Institute for Hygiene and Technology of Milk, Ludwig-Maximilians-University Munich, Germany.
Int J Food Microbiol. 1994 Sep;23(1):1-15. doi: 10.1016/0168-1605(94)90218-6.
Dried milk products and infant food are known to be frequently contaminated with Bacillus cereus. Sources of the organism and its behaviour in the product and in the equipment during processing are discussed. With regard to the incidence of B. cereus in infant food, 261 samples distributed in 17 countries were collected and examined for its B. cereus content. Fifty-four percent of the samples were contaminated with B. cereus reaching levels from 0.3 to 600/g. Counts higher than 10/g were found in only 27 samples (10%). Most of the positive samples (44%) contained 0.3 to 10 B. cereus/g. Four samples (1.5%) were contaminated with more than 100 organisms/g reaching a maximum level of 600 B. cereus/g. When classified into different types of products about 50% of the infant formulae based on milk, the follow-on formulae and the weaning foods were contaminated with B. cereus as well as 69% of those based on soy protein and 92% of the special dietetic foods. Compared to our earlier studies from 1982/83, the percentage of contaminated samples from Germany increased from 31% to 70% in the case of infant formulae, from 28% to 55% in the case of follow-on formulae, and from 40% to 100% in the case of special dietetic food. The percentage of weaning food contaminated with B. cereus remained nearly unchanged. It should be stressed, however, that the numbers of B. cereus were almost the same in both studies with the highest count in 1982/83 being 460 and in 1992 600/g. Samples naturally contaminated with counts of about 100 B. cereus/g were reconstituted and incubated at a room temperature of 27 degrees C. Levels of 10(5) B. cereus/g were reached after 7-9 h. Toxigenicity of B. cereus in dried milk products and infant food as well as food poisoning outbreaks attributed to B. cereus are discussed.
已知干奶制品和婴儿食品经常受到蜡样芽孢杆菌污染。本文讨论了该微生物的来源及其在产品和加工设备中的行为。关于婴儿食品中蜡样芽孢杆菌的发生率，收集了分布在17个国家的261份样品，并检测了其中蜡样芽孢杆菌的含量。54%的样品被蜡样芽孢杆菌污染，含量从0.3至600个/克不等。仅在27份样品（10%）中发现蜡样芽孢杆菌计数高于10个/克。大多数阳性样品（44%）含有0.3至10个蜡样芽孢杆菌/克。4份样品（1.5%）被超过100个微生物/克污染，最高达到600个蜡样芽孢杆菌/克。当按不同产品类型分类时，约50%的基于牛奶的婴儿配方奶粉、后续配方奶粉和断奶食品被蜡样芽孢杆菌污染，基于大豆蛋白的产品中有69%以及特殊膳食食品中有92%被污染。与我们1982/83年的早期研究相比，德国婴儿配方奶粉受污染样品的百分比从31%增至70%，后续配方奶粉从28%增至55%，特殊膳食食品从40%增至100%。断奶食品被蜡样芽孢杆菌污染的百分比几乎保持不变。然而，应当强调的是，两项研究中蜡样芽孢杆菌的数量几乎相同，1982/83年的最高计数为460个/克，1992年为600个/克。对自然污染且计数约为100个蜡样芽孢杆菌/克的样品进行复溶，并在27摄氏度室温下培养。7 - 9小时后达到10⁵个蜡样芽孢杆菌/克的水平。本文还讨论了干奶制品和婴儿食品中蜡样芽孢杆菌的产毒性以及由蜡样芽孢杆菌引起的食物中毒暴发情况。
