Bacillus cereus as an etiological factor in food poisoning
Smykal, B.; Rokoszewska, J.
Roczniki Panstwowego Zakladu Higieny 27(1): 47-53
1976
ISSN/ISBN: 0035-7715 PMID: 814606 Document Number: 108518
Over a 7-yr period (1964-1971) a total of 533 meat and meat products, 136 soups and meat-based sauces, 1049 samples of milk and milk products and 523 cakes were analysed for presence of B. cereus; the organism was found in 13.3, 27.2, 23 and 12.03%, respectively. On the basis of findings from 30 volunteers who ate various foods contaminated with 5000-20 000 000 B. cereus organisms/ml, it was concluded that the numbers of B. cereus organisms was not the sole factor in cases of food poisoning.