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Identification of Fatty Acids in Bacillus cereus
Published on: December 5, 2016
Characterization of Bacillus cereus in Dairy Products in China
Xiao-Ye Liu1,2, Qiao Hu1,3, Fei Xu4
1College of Veterinary Medicine, China Agricultural University, Beijing 100193, China.
Abstract:
Bacillus cereus is a common and ubiquitous foodborne pathogen with an increasing prevalence rate in dairy products in China. High and unmet demands for such products, particularly milk, raise the risk of B. cereus associated contamination. The presence of B. cereus and its virulence factors in dairy products may cause food poisoning and other illnesses. Thus, this review first summarizes the epidemiological characteristics and analytical assays of B. cereus from dairy products in China, providing insights into the implementation of intervention strategies. In addition, the recent achievements on the cytotoxicity and mechanisms of B. cereus are also presented to shed light on the therapeutic options for B. cereus associated infections.
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