Sutherland A D
Hannah Research Institute, Ayr, UK.
J Dairy Res. 1993 Nov;60(4):569-74. doi: 10.1017/s0022029900027916.
Spores of a known toxigenic and psychrotrophic dairy isolate of Bacillus cereus (HRM 44) were unable to grow and produce diarrhoeagenic toxin at 6 degrees C in creams and dairy-based products. These findings suggest that the production of B. cereus diarrhoeagenic toxin is unlikely to occur in creams and dairy-based products maintained within the cold chain. Growth and toxin production were readily demonstrated in creams and some desserts stored at 21 degrees C. Growth in creams was associated with obvious spoilage. However, in the flavoured desserts, spoilage was not always obvious before significant growth of B. cereus and toxin production had occurred. Dairy desserts with high sugar content and/or low pH did not support toxin production and these findings are discussed.
蜡样芽孢杆菌的一种已知产毒且嗜冷的乳制品分离株（HRM 44）的孢子，在6摄氏度的奶油和乳制品中无法生长并产生致腹泻毒素。这些发现表明，在冷链保存的奶油和乳制品中，蜡样芽孢杆菌致腹泻毒素不太可能产生。在21摄氏度保存的奶油和一些甜点中，很容易观察到生长和毒素产生。奶油中的生长与明显的变质有关。然而，在调味甜点中，在蜡样芽孢杆菌显著生长和毒素产生之前，变质并不总是明显的。对高糖含量和/或低pH值的乳制品甜点不支持毒素产生这一现象进行了讨论。
