Resumen

MARTINO, Tamara K et al. Bacillus cereus and its involvement in food safety:: Part I. Rev Cubana Salud Pública [online]. 2010, vol.36, n.1, pp.128-138. ISSN 0864-3466.

Introduction Bacillus cereus is a pathogen that could cause foodborne diseases. Its incidence in food is not well known in Cuba. Objectives To evaluate the presence of B. cereus in prepared food and dehydrated foods and analyze the acceptability limits for this pathogen. Methods One hundred thirty four prepared food samples and two hundred eighty dehydrated food samples were analyzed using ISO 7932:2004. Results B. cereus was isolated in high concentrations in 24 prepared food samples (17.9%); cooked rice-based dishes and custards had the major isolation percentages with 9.0% and 3.7%, respectively. Forty seven samples of dehydrated foodstuffs showed B. cereus at a rate of 10²/g in most of them, thus indicating good food quality. These results were part of the database used to set the acceptability criteria for this pathogen in five food groups in the recent edition of the Cuban Standard for Microbiological Food Pollutants. Conclusions Prepared food dishes in which B. cereus was isolated did not meet the acceptability criteria. B. cereus-positive dehydrated food including milk, wheat and special food for malnourished pregnant women as well as species with over 10³/g B. cereus isolates were restricted from marketing and consumption.

Palabras clave : Bacillus cereus; dehydrated foods; prepared foods; microbiological limits.

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