Table 1.
Prevalence of Bacillus cereus group bacteria in food samples collected in Tunisia during the period from April 2014 to 2015.
| Food sample (Total no. of samples) | No. (%) of contaminated samples with B. cereus group-like bacteria within the range | Total no. (%) of samples comtaminated with B. cereus-group-like bacteria | |||
|---|---|---|---|---|---|
| <103cfu/g or ml | [103-104cfu/g or ml] | ≥104 cfu/g or ml | Conventional culture | PCR test | |
| Cooked food (103) | 33 (73.3) | 7 (15.6) | 5 (11.1) | 45 (43.7) | 42 (40.8) |
| Fresh-cut vegetables (99) | 4 (80.0) | 0 (0.0) | 1 (20.0) | 5 (5.0) | 5 (5.0) |
| Pastry products (80) | 33 (80.4) | 4 (9.7) | 4 (9.7) | 41 (51.3) | 37 (46.3) |
| Dairy products (84) | 5 (100) | 0 (0.0) | 0 (0.0) | 5 (5.9) | 4 (4.8) |
| Spices (59) | 17 (89.5) | 2 (10.5) | 0 (0.0) | 19 (32.2) | 17 (28.9) |
| Canned products (54) | 10 (100) | 0 (0.0) | 0 (0.0) | 10 (18.5) | 9 (16.7) |
| Cereal products (34) | 16 (57.2) | 9 (32.1) | 3 (10.7) | 28 (82.4) | 23 (67.7) |
| Raw poultry meat (85) | 6 (75) | 2 (25) | 0 (0.0) | 8 (9.4) | 8 (9.4) |
| Cooked poultry meat (55) | 15 (83.3) | 3 (16.7) | 0 (0.0) | 18 (32.7) | 18 (32.7) |
| Seafood products (34) | 9 (75) | 3 (25) | 0 (0.0) | 12 (35.3) | 11 (32.4) |
| Total (687) | 148 (77.5) | 30 (15.7) | 13 (6.8) | 191 (27.8) | 174 (25.3) |