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Prevalence of Emetic Bacillus cereus in Different Ice Creams in Bavaria

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In this study, 809 samples of ice cream from different sources were investigated by using cultural methods for the presence of presumptive Bacillus cereus. Isolates from culture-positive samples were examined with a real-time PCR assay targeting a region of the cereulide synthetase gene (ces) that is highly specific for emetic B. cereus strains. The samples were collected from ice cream parlors and restaurants that produced their own ice cream and from international commercial ice cream companies in different regions of Bavaria during the summer of 2008. Presumptive B. cereus was found in 508 (62.7%) ice cream samples investigated, and 24 (4.7%) of the isolates had the genetic background for cereulide toxin production. The level of emetic B. cereus in the positive samples ranged from 0.1 to 20 CFU/g of ice cream.

Document Type: Research Article

Affiliations: 1: Bavarian Health and Food Safety Authority, Veterinärstr. 2, D-85764 Oberschleißheim, Germany 2: Food Microbiology Unit, Clinic for Ruminants, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Veterinärplatz 1, A-1210 Vienna, Austria

Publication date: February 1, 2010

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