Growth and enterotoxin production by sporeforming bacterial pathogens from spices

• Published in: Food control Vol. 15; no. 6; pp. 491 - 496
• Main Authors: Banerjee, Mousumi, Sarkar, Prabir K
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2004
• Subjects: Bacillus cereus; bacterial contamination; bacterial toxins; Challenge study; Clostridium perfringens; condiments; Enterotoxins; flavorings; food contamination; food pathogens; food spoilage; health hazards; microbial detection; secondary metabolites; shelf life; Spices; spore-forming bacteria; toxigenic strains; Spices; Bacillus cereus; Challenge study; Enterotoxins; Clostridium perfringens

Spices often act as important vectors for various micro-organisms, specially sporeformers implicating possible health problems for consumers. Bacillus cereus enterotoxin (BCET) and Clostridium perfringens enterotoxin (PET) were estimated using the latex agglutination method. Seventy-four percent of...