BACILLUS CEREUS IN DAIRY PRODUCTS - A REVISION

Abstract

Bacillus cereus is a thermoduric bacteria, spore former and able to multiply in freezing temperatures. It may cause two food-borne illnesses: emetic and diarrhoeal syndromes. Besides of epidemiologic issues, B. cereus causes technological defects on dairy products, due to proteases and lipases production. The presence of B. cereus in dairy products has been reported by researches worldwide as those caused defects associated to the product contamination by these bacteria. The present review aim to explore the main aspects related on B. cereus presence in dairy products. To this end, we selected the classic and innovative work about B. cereus in several databases, including, Science Direct, SciELO, Scirus and Google Scholar.