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Bacillus cereus is a common and ubiquitous foodborne pathogen with an increasing prevalence rate in dairy products in China. High and unmet demands for such products, particularly milk, raise the risk of B. cereus associated contamination. The presence of B. cereus and its virulence factors in dairy products may cause food poisoning and other illnesses. Thus, this review first summarizes the epidemiological characteristics and analytical assays of B. cereus from dairy products in China, providing insights into the implementation of intervention strategies. In addition, the recent achievements on the cytotoxicity and mechanisms of B. cereus are also presented to shed light on the therapeutic options for B. cereus associated infections.
Xiao-Ye Liu; Qiao Hu; Fei Xu; Shuang-Yang Ding; Kui Zhu. Characterization of Bacillus cereus in Dairy Products in China. Toxins 2020, 12, 454 .
AMA StyleXiao-Ye Liu, Qiao Hu, Fei Xu, Shuang-Yang Ding, Kui Zhu. Characterization of Bacillus cereus in Dairy Products in China. Toxins. 2020; 12 (7):454.
Chicago/Turabian StyleXiao-Ye Liu; Qiao Hu; Fei Xu; Shuang-Yang Ding; Kui Zhu. 2020. "Characterization of Bacillus cereus in Dairy Products in China." Toxins 12, no. 7: 454.