Molecular Detection of Food Borne Pathogen Bacillus cereus in Ready to Eat Meat Products

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dc.contributor.authorRathnapraba, S
dc.contributor.authorShathish Sharma, BJ
dc.contributor.authorSaranya, S
dc.contributor.authorMeignanalakshmi, S
dc.contributor.authorTANUVAS
dc.date.accessioned2020-08-07T07:31:40Z
dc.date.available2020-08-07T07:31:40Z
dc.date.issued2020-04
dc.descriptionTNV_IJLR_2020_10(4)79-84en_US
dc.description.abstractBacillus cereus is a causative agent for common foodborne outbreaks. In this study, we investigate the presence of food borne bacterial pathogen, Bacillus cereus in ready to eat meat products by cultural and molecular techniques and their antibiotic resistance profiles. Ready to eat meat products (n = 115) were procured from commercial outlets in and around Chennai. Enumeration and isolation of B. cereus was performed by conventional culture and molecular method targeting 185 bp of haemolysin (HL) gene. The isolates obtained were tested for antibiotic sensitivity against commonly used antibiotics. Out of 115 samples screened, 29 found to be positive with 25.2% incidence rate of Bacillus cereus in meat products. The obtained six isolates of B. cereus had 100% resistance against vancomycin and penicillin. The isolates were sensitive towards methicillin, streptomycin, tetracycline and chloramphenicol antibiotics. Hence, the occurrence of B. cereus in ready to eat meat products with the isolates being resistant to antibiotics may cause a serious public health concern and need to be addressed.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810150510
dc.keywordsBacillus cereus, Food Pathogen, Molecular Detection, Meat Productsen_US
dc.language.isoenen_US
dc.pages79-84en_US
dc.relation.ispartofseries;4
dc.subjectVeterinary Scienceen_US
dc.titleMolecular Detection of Food Borne Pathogen Bacillus cereus in Ready to Eat Meat Productsen_US
dc.title.alternativeInternational Journal of Livestock Researchen_US
dc.typeArticleen_US
dc.volume10en_US
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