Bacillus cereus: characteristic, biological action, features of determination in food products

The characteristics, basic properties, biological effect of Bacillus cereus and some food products that can be contaminated by these microorganisms are given. Classical and modern methods of determining Bacillus cereus are characterized. The results of the developed by us priority method for preparation of food samples, allowing to determine microbiological contamination without long-term accumulation of microbial cultures, are presented. The results of the accelerated indication of Bacillus cereus in plant raw materials and products of its processing are presented. The method of polymerase chain reaction (PCR) confirmed the group- specificity and species-specificity of the method for determining Bacillus cereus.