Isolation and Characterization of Bacillus cereus from milk and milk products

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dc.contributor.advisorDr. M. N. Brahmbhatt
dc.contributor.authorASHWINI BHUPAL TARE
dc.date.accessioned2017-05-18T09:11:01Z
dc.date.available2017-05-18T09:11:01Z
dc.date.issued2012
dc.description.abstractBacillus cereus is a common contaminant frequently isolated from foods and dairy products and the fact that the bacterium has a remarkable ability to survive different environmental stresses makes it difficult to separate it from dairy products. The spores survive pasteurization and transfer from raw milk to pasteurized milk products. There are mainly two types of illness caused by B. cereus in human beings namely diarrhoeal and emetic types. The recent studies reporting the foodborne illness being caused by all the members of B. cereus have made the specific identification of B. cereus more important. India being a vast and subtropical country with plethora of food varieties being prepared at household and commercial level provides an ideal situation for an organism like B. cereus to survive and grow leading to health hazards. In the background of Indian scenario, the present investigation attempts to isolate and characterize the B. Cereus from milk and milk productsen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810011445
dc.keywords“Isolation and characterisation of B. Cereus, milk and milk productsen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemIsolation and Characterization of Bacillus cereus from milk and milk productsen_US
dc.subVeterinary Public Healthen_US
dc.subjectVeterinary Public Healthen_US
dc.subjectStudyen_US
dc.themeIsolation and Characterization of Bacillus cereus from milk and milk productsen_US
dc.these.typeM.V.Sc.en_US
dc.titleIsolation and Characterization of Bacillus cereus from milk and milk productsen_US
dc.typeThesisen_US
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