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Review Article | Open Access

Different risk potential of Bacillus cereus to the dairy industry − keeping up with the old story

Yang Liu, Bingxin Zhang, Shuo Wang, Zhenquan Yang, Lei Yuan( )
School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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Graphical Abstract

Abstract

Bacillus cereus is one of the major spore-forming bacteria with great genetic diversity in raw milk, dairy raw materials, and finished dairy products, and is widely present in the entire dairy production line. Due to the biofilm formation of B. cereus and the heat resistance of its spores, traditional cleaning and disinfection procedures cannot completely remove the spores, resulting in the presence of B. cereus in the final dairy products. Although much work has been done to identify B. cereus from various dairy samples, an updated knowledge of this spore precursor is still needed. This review describes the prevalence of B. cereus from raw milk to commercial dairy products, the biofilm formation of B. cereus and its ability to cause spoilage in dairy products, and the possible prevention methods.

Keywords

Bacillus cereusspore-forming bacteriaspoilage enzymebiofilm formationdairy quality and safety

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Food Science of Animal Products
Volume 2 Issue 4,
December 2024
Article number: 9240085
DOI: 10.26599/FSAP.2024.9240085
Cite this article:
Liu Y, Zhang B, Wang S, et al. Different risk potential of Bacillus cereus to the dairy industry − keeping up with the old story. Food Science of Animal Products, 2024, 2(4): 9240085. https://doi.org/10.26599/FSAP.2024.9240085

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Received: 12 September 2024
Revised: 26 September 2024
Accepted: 29 September 2024
Published: 08 January 2025
© Beijing Academy of Food Sciences 2024.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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