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Appl Environ Microbiol. 1967 May; 15(3): 650-653
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Enumeration of Bacillus cereus in Foods

Laboratory of Bacteriology, Central Institute for Nutrition and Food Research TNO, Zeist, The Netherlands

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.