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Identification of contamination sour...

Lin, Shirley Famei.

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Identification of contamination sources of Bacillus cereus in pasteurized milk.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Identification of contamination sources of Bacillus cereus in pasteurized milk./
Author:	Lin, Shirley Famei.
Description:	98 p.
Notes:	Adviser: M. W. Griffiths.
Contained By:	Masters Abstracts International36-03.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MQ24483
ISBN:	0612244830

Identification of contamination sources of Bacillus cereus in pasteurized milk.
Lin, Shirley Famei.

Identification of contamination sources of Bacillus cereus in pasteurized milk. - 98 p.

Adviser: M. W. Griffiths.

Thesis (M.Sc.)--University of Guelph (Canada), 1997.

This research investigated the potential of Fourier transform infrared spectroscopy (FTIR) and the Microbial Identification System (MIDI) to rapidly identify Bacillus cereus and to trace the sources of B. cereus in pasteurized milk. Ten B. cereus strains tested produced identical characteristic infrared absorbance peak between wavenumbers 1738-1740 cm$\sp{-1}$ on brain heart infusion (BHI) and trypticase soy agar (TSA) by using FTIR. The infrared absorbance peak can be used to differentiate B. cereus from other bacteria.

ISBN: 0612244830Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Identification of contamination sources of Bacillus cereus in pasteurized milk.
LDR:02151nam 2200289 a 45 001 926738
005 20110422
008 110422s1997 eng d
020 $a 0612244830
035 $a (UnM)AAIMQ24483
035 $a AAIMQ24483
040 $a UnM $c UnM
100 1 $a Lin, Shirley Famei. $3 1250322
245 1 0 $a Identification of contamination sources of Bacillus cereus in pasteurized milk.
300 $a 98 p.
500 $a Adviser: M. W. Griffiths.
500 $a Source: Masters Abstracts International, Volume: 36-03, page: 0762.
502 $a Thesis (M.Sc.)--University of Guelph (Canada), 1997.
520 $a This research investigated the potential of Fourier transform infrared spectroscopy (FTIR) and the Microbial Identification System (MIDI) to rapidly identify Bacillus cereus and to trace the sources of B. cereus in pasteurized milk. Ten B. cereus strains tested produced identical characteristic infrared absorbance peak between wavenumbers 1738-1740 cm$\sp{-1}$ on brain heart infusion (BHI) and trypticase soy agar (TSA) by using FTIR. The infrared absorbance peak can be used to differentiate B. cereus from other bacteria.
520 $a A total of 232 milk samples and 122 environmental swabs were collected in two dairy plants between March and September 1996. The incidence and the average counts of B. cereus in the positive heat-treated raw milk, pasteurized milk and final products were over 80% and $1 .1\times 10\sp5$ CFU/ml, respectively, after enrichment at 8$\sp\circ $c for 14 days. A total of 546 B. cereus isolates from 183 milk samples and 3 environmental swabs were classified by their fatty acid profiles using MIDI. The results suggested that the B. cereus spores in raw milk were the major source of B. cereus in pasteurized milk and the post-pasteurization contamination from the dairy environment was possibly another minor source of B. cereus in pasteurized milk.
590 $a School code: 0081.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Microbiology. $3 1017734
690 $a 0359
690 $a 0410
710 2 0 $a University of Guelph (Canada). $3 1018650
773 0 $t Masters Abstracts International $g 36-03.
790 $a 0081
790 1 0 $a Griffiths, M. W., $e advisor
791 $a M.Sc.
792 $a 1997
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MQ24483