Detecção de Bacillus cereus em leite e avaliação da germinação dos esporos após tratamento térmico Detection of Bacillus cereus in milk samples and assessment of the spores germination after milk thermal treatment

The microbiological analysis has been the fundamental tool for achieving data on food production quality, sanitation, hygiene and safety, and these procedures have been adopted by food industry for setting the quality control. A total of 75 milk samples were analyzed in order to determine the occurrence of Bacillus cereus and to assess the spores germination and the bacteria growth after performing milk thermal treatment. One portion of the boiled milk samples was kept at room temperature, and another was maintained at 7 o C for up 12 hours. In 46 (61.3%) out 75 analyzed samples, B. cereus was found in milk samples before being boiled. The boiled milk samples maintained at room temperature presented higher bacteria l counting than those found in the initial counting, indicating the occurrence of spores germination multiplication of the vegetative cells. In those boiled samples kept at 7 o C no much bacteria increase was observed. These