Monitoring of Bacillus cereus in rice pudding | ||
| New Valley Veterinary Journal | ||
| Volume 2, Issue 2, June 2022, Pages 53-57 PDF (330.62 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/nvvj.2022.163521.1012 | ||
| Authors | ||
| Bahaa Morsy* 1; Adel El-Kholy2; Arafa Meshref3 | ||
| 1Food Hygiene Department, Fayoum university أostel, Fayoum, Egypt | ||
| 2Food Hygiene Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef , Egypt | ||
| 3Food Hygiene Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef , Egypt | ||
| Abstract | ||
| Bacillus cereus considered to be the most common pathogenic bacillus species found in raw milk and at all stages of dairy processing. Cinnamon essential oil considered as a suitable source of antimicrobial and antifungal compounds therefore; the objective of this study was to reveal microbiologically the presence of Bacillus cereus in dairy products by using HiCrome™ Bacillus Agar and evaluating the significance of added cinnamon on growth of Bacillus cereus in prepared rice pudding.The mean values of B. cereus count in the examined 50 rice pudding samples was 2.1 × 105 ± 7.4 × 104 (cfu / g). Addition of cinnamon powder to rice pudding significantly affects the viability of B. cereus in investigated samples ( p ≥ 0.05), as the reduction % in count of B. cereus at 0.5 and 1 % cinnamon concentrations after 12, 24, 36 and 48 hr. were 23.91, 82.22, 94.71, 24.14 %, and 60.87, 99.07, 99.99, 99.89 %, respectively. | ||
| Keywords | ||
| Bacillus cereus; cinnamon; HiCrome™ Bacillus Agar; rice pudding | ||
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