CHAPTER ONE

INTRODUCTION AND LITERATURE REVIEW

B. Cereus is a spore-forming organism capable of developing at a whole range of temperature, PH and water activity values. (Barker et al; 2005) thus bacterium, frequency associated with food born disease can be found in the natural environment and isolated from various foods, including meat and meat production (Ahmed et al; 1983).

Some of the enterotoxins produced by B. Cereus causes food born diarrhea, characterized as the “diarrheic syndrome” this syndrome can be associated with the productin of five different protein, haemolysine, enterotoxin and enteroxins, non haemolytic enteroxine cytotoxins, the symptoms last for a period of 12 to 24 hours and consist of abnormal pain, watery diarrhoea and nausea. It is believed that the enterotoxins are mostly produced in the small intestine of the individual (Ankolekar et al; 2009) food associated with outbreaks of B cereus diarrhoea fr4equency include protein rich foods and researcher’s have emphasized the importance of the presence of microorganism or its spores in meat and meat products for the occurrence of such outbreaks practices such as inadequate temperature during food processing are indicated as the main factors contributing to the spread of the microorganism in these foods, with the objective of investigating the growth of enterotoxin producing B. Cereus in processed meat, this study was carried out using cultures of the microorganism from different origin (Bernhard et al; 1978) it is frequently isolated from milk and dairy products (Ahmed et al 1983) in milk B. Cereus causes a defect known as “bitty” cream or sweet curding. It is found in rice, rice products oriental dishes and ingredients (Blaky et al; 1980) a variety of foods have been implicated in food-poisoning (Johnson, 1984) frequently isolated from soil and growing plants in the intestinal track of insect and mammals (Arnesen et al; 2008)

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