Myanmar Health Sciences Research Journal
Volume 24, Number 2
TITLE: A study of Bacillus cereus in milk and milk products.
AUTHOR: Lai Lai San; Mo Mo Win; Tin Oo; Thaung Hla; Tin Tin Htwe; May Than Htay
SOURCE: Myanmar Health Services Research Journal. 2012; 24(2): 67-71
ABSTRACT: The study of Bacillus cereus in milk and milk products was conducted from January 2011 to October 2011. The samples examined were milk, yogurt and ice-cream. Total 90 samples of milk and milk products (thirty samples each of milk, yogurt and ice-cream) were tested. The total bacterial count of milk samples, yogurt samples and ice-cream samples ranged from 0 to 106cfu/g. Fifty-six percents of milk and milk product samples fell in unsatisfactory category, 35% fell in marginal category and 9% fell in satisfactory category of the total bacterial count. Bacillus cereus was isolated from 30% (9/30) of milk [30% (3/10) from pasteurized milk, 10% (1/10) from boiled milk, 50% (5/10) from raw milk], 3.33% (1/30) of yogurt and 50% (15/30) of ice-cream samples. Twelve antimicrobials were tested against 25 isolates of Bacillus cereus. Above 75% of isolates were sensitive to chloramphenicol, ciprofloxacin, gentamicin and azithromycin. All isolates of Bacillus cereus were resistant to penicillin-G and cefotaxime. The intermediate sensitive patterns were found 44% (11/25) in co-trimoxazole, 4% (1/25) in chloramphenicol, 4% (1/25) in ciprofloxacin, 24% (6/25) in kanamycin, 12% (3/25) in azithromycin, 4% (1/25) in ceftriaxone and 28% (7/25) in erythromycin sensitivity tests. Ninety-six percent (24/25) and 92% (23/25) of isolates were resistant to ceftriaxone and amoxicillin-clavulanic acid, respectively. This study contributes to the understanding of occurrence of milk-borne infection related with Bacillus cereus and its antibiotic sensitivity pattern.
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