Detecção de Bacillus cereus isolado durante o fluxograma de produção do leite tratado por ultra alta temperatura através do DNA polimórfico amplificado ao acaso através da reação em cadeia pela polimerase

• Autor(a) principal: Vidal, Ana Maria Centola
• Data de Publicação: 2016
• Outros Autores: Junior, Oswaldo Durival Rossi [UNESP], de Abreu, Irlan Leite, Bürger, Karina Paes [UNESP], Cardoso, Marita Vedovelli [UNESP], Gonçalves, Ana Carolina Siqueira [UNESP], Rossi, Gabriel Augusto Marques [UNESP], D’Abreu, Léa Furlan
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/0103-8478cr20141539; http://hdl.handle.net/11449/168201
• topic: Bacillus cereus; Enterotoxins; Microbiological quality; Pasteurized milk; Raw milk; UHT milk

The present study focused on isolation Bacillus cereus during the UHT milk production and shelf life, to assess the enterotoxigenic production capacity of isolates and to evaluate the use of the RAPD-PCR technique to verify whether Bacillus cereus isolated at different phases of UHT milk processing belongs to the same strain. For this, six groups of milk samples composed of raw, pasteurized and UHT milk were collected from a processing plant. The results revealed that bacteria belonging to the Bacillus cereus group were isolated from 51.6%, 81.6% and from 13.8% of raw, pasteurized and UHT milk samples, respectively. About 50.0% of isolates from raw milk, 19.2% isolates from pasteurized milk and 70.7% isolates from UHT milk were capable of producing enterotoxins. It was confirmed the genetic similarity among Bacillus cereus isolates from raw, pasteurized and UHT milk, therefore demonstrating that the microorganism is able to withstand UHT treatment. These results should serve as a warning to health authorities, given that 13.8% of samples were not in accordance with standards established by the Department of Health for containing a potentially pathogen agent, therefore indicating that contamination of milk by sporulating bacteria should be avoided.