Molecular Characterization and Genetic diversity of Bacillus cereus isolated from karish cheese at Governorate of El-Menoufia
Ahmed Osama, Shaimaa, M. Nada, Alaa El-Din H. Moustafa.
Abstract
Food safety is an emerging global issue that impacts world trade and human health.
Bacillus cereus is among the most significant global foods borne pathogens.
50 total random samples of karish cheese were obtained from a variety of food markets in Governorate of El-Menoufia. They were investigated bacteriologically in order to isolate, B. cereus species. According to the bacteriological analysis, 70% of the tested samples of karish cheese contained B. cereus species. The B. cereus isolates were resistance to Amoxicillin, Penicillin, and Amoxicillin Clavulanic acid. Contrarily, they were susceptible to Ciprofloxacin, Gentamicin, Chloramphenicol, Tetracycline and Trimethoprim Sulfamethoxazole.
Key words: Bacillus cereus, AB susceptibility, PCR
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