The investigation of bacillus cereus presence in milk and milk products sold in Aydin

Bacillus cereus is an important pathogenic bacterium that causes food poising in term of public health and dairy technology, can form sticks, spores, endospores and toxins. This study was planned to determine the presence and contamination levels of Bacillus cereus in milk and dairy products sold in Aydin province, whether poses a threat on public health according to limits specified in the Turkish Food Codex (TGK) Microbiogical Criteria Regulation (2011). For this purpose, a total of 100 samples including 30 raw milk, 30 pasteurized milk and 40 white cheese were examined. Samples were delivered to the laboratory under aceptic conditions and the cold chain, then the microbiological examinations were carried out in accordance with the requirements of the Turkish Standards Institute's ISO 7932. In this research, 53 of the samples examined were identified as suspected for B. cereus. As a result of parallel identification and biochemical tests made from suspected strains, the presence of B. cereus was confirmed in 37 samples (18 white cheeses, 16 raw milks and 3 pasteurized milks). From 37 specimens B. cereus isolated, 22 samples exceeded the limits specified in the TGK Microbiological Criteria Regulation. When the levels of B. cereus in all milk and dairy products examined in our study were evaluated, the numerical data obtained from B. cereus were at a level that would create food poisoning was not determined. However, even if the number of B. cereus is low, the presence of samples above the limits indicated in the Turkish Food Codex is observed. Although the number of B. cereus in milk and cheese samples was found to be low, it should be remembered that B. cereus is a food pathogen and poses a risk to public health. As a result, it was observed that there were B. cereus contaminations in milk and dairy products offered sale in Aydin region. As B. cereus as a food pathogen, poses a risk both for public health and dairy technology, it is necessary to protect public health and ensure quality in production by taking the necessary hygienic measures.