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. 1967 May;15(3):650–653. doi: 10.1128/am.15.3.650-653.1967

Enumeration of Bacillus cereus in Foods

D A A Mossel 1, M J Koopman 1, E Jongerius 1
PMCID: PMC546996  PMID: 4291956

Abstract

For the enumeration of vegetative cells and spores of Bacillus cereus in foods, a mannitol-egg yolk-phenol red-agar has been developed which exploits the failure of B. cereus to dissimilate mannitol, and the ability of most strains to produce phospholipase C. When a high degree of selectivity was required, polymyxin B sulfate in a concentration of 10 ppm appeared to be the most effective selective additive. Useful characteristics for the identification of presumptive isolates of B. cereus were found to be: morphology, dissimilation of glucose mostly to acetyl methyl carbinol under anaerobic conditions, hydrolysis of starch and gelatin, reduction of nitrate, and growth on 0.25% chloral hydrate agar.

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Selected References

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