Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia
Bacillus cereus is a major foodborne pathogen of great concern to the dairy industry owing to its resilient spores as well as the adverse effect of its toxins. At present, there is no informational study available to solve or pinpoint the UHT chocolate milk contamination issue in Malaysia. This work...
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Rynnye Lyan Resources
2020
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| _version_ | 1796962093406093312 |
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| author | Anyi, Ubong New, Chia Yeung Chai, Lay Ching Loo, Yuet Ying Mahmud @ Ab Rashid, Nor Khaizura Kayali, Ahmad Yaman Radu, Son |
| author_facet | Anyi, Ubong New, Chia Yeung Chai, Lay Ching Loo, Yuet Ying Mahmud @ Ab Rashid, Nor Khaizura Kayali, Ahmad Yaman Radu, Son |
| author_sort | Anyi, Ubong |
| collection | UM |
| description | Bacillus cereus is a major foodborne pathogen of great concern to the dairy industry owing to its resilient spores as well as the adverse effect of its toxins. At present, there is no informational study available to solve or pinpoint the UHT chocolate milk contamination issue in Malaysia. This work aimed to investigate the prevalence and contamination level of B. cereus s.l. in UHT chocolate milk and to suggest the appropriate solution for the issue. In the present study, B. cereus s.l. prevalence and contamination level in individually packed UHT chocolate milk from processing factories was evaluated. The prevalence and concentration of B. cereus s.l. were determined via MPN-PCR (Most Probable Number-Polymerase Chain Reaction) assay. Results showed that 31.11% from 220 of UHT chocolate milk tested contained Bacillus spp.; of this Bacillus spp. positive samples, 24.30% were also positive for B. cereus s.l. with concentration ranging from less than 3 to more than 1100 MPN/mL. Findings from this study highlighted the possibility of UHT chocolate milk as a potential source of B. cereus s.l. infection. Therefore, findings emphasized the needs to revise, monitor and improve UHT sterilization process to reduce infection risk. Furthermore, it is also essential to maintain the hygiene to minimize initial microbial load and contamination of UHT chocolate milk, beginning from production to retail. © 2020 The Authors. Published by Rynnye Lyan Resources. |
| first_indexed | 2024-03-06T06:03:47Z |
| format | Article |
| id | um.eprints-24793 |
| institution | Universiti Malaya |
| last_indexed | 2024-03-06T06:03:47Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | um.eprints-247932020-06-11T03:41:13Z http://eprints.um.edu.my/24793/ Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia Anyi, Ubong New, Chia Yeung Chai, Lay Ching Loo, Yuet Ying Mahmud @ Ab Rashid, Nor Khaizura Kayali, Ahmad Yaman Radu, Son Q Science (General) QH Natural history Bacillus cereus is a major foodborne pathogen of great concern to the dairy industry owing to its resilient spores as well as the adverse effect of its toxins. At present, there is no informational study available to solve or pinpoint the UHT chocolate milk contamination issue in Malaysia. This work aimed to investigate the prevalence and contamination level of B. cereus s.l. in UHT chocolate milk and to suggest the appropriate solution for the issue. In the present study, B. cereus s.l. prevalence and contamination level in individually packed UHT chocolate milk from processing factories was evaluated. The prevalence and concentration of B. cereus s.l. were determined via MPN-PCR (Most Probable Number-Polymerase Chain Reaction) assay. Results showed that 31.11% from 220 of UHT chocolate milk tested contained Bacillus spp.; of this Bacillus spp. positive samples, 24.30% were also positive for B. cereus s.l. with concentration ranging from less than 3 to more than 1100 MPN/mL. Findings from this study highlighted the possibility of UHT chocolate milk as a potential source of B. cereus s.l. infection. Therefore, findings emphasized the needs to revise, monitor and improve UHT sterilization process to reduce infection risk. Furthermore, it is also essential to maintain the hygiene to minimize initial microbial load and contamination of UHT chocolate milk, beginning from production to retail. © 2020 The Authors. Published by Rynnye Lyan Resources. Rynnye Lyan Resources 2020 Article PeerReviewed Anyi, Ubong and New, Chia Yeung and Chai, Lay Ching and Loo, Yuet Ying and Mahmud @ Ab Rashid, Nor Khaizura and Kayali, Ahmad Yaman and Radu, Son (2020) Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia. Food Research, 4 (4). pp. 982-990. ISSN 2550-2166, DOI https://doi.org/10.26656/fr.2017.4(4).417 <https://doi.org/10.26656/fr.2017.4(4).417>. https://doi.org/10.26656/fr.2017.4(4).417 doi:10.26656/fr.2017.4(4).417 |
| spellingShingle | Q Science (General) QH Natural history Anyi, Ubong New, Chia Yeung Chai, Lay Ching Loo, Yuet Ying Mahmud @ Ab Rashid, Nor Khaizura Kayali, Ahmad Yaman Radu, Son Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia |
| title | Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia |
| title_full | Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia |
| title_fullStr | Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia |
| title_full_unstemmed | Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia |
| title_short | Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia |
| title_sort | prevalence of bacillus cereus s l in ultra high temperature chocolate milk from selected milk manufacturers in malaysia |
| topic | Q Science (General) QH Natural history |
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