Abstract
Bacillus cereus was isolated from raw and pasteurized liquid whole egg and from omelettes and retailed foods which included liquid whole egg as an ingredient. Of 101 isolates, 93 contained plasmids which varied in size from 2.2 to 43 MDa and gave 10 distinct profiles. In 37 strains isolated from raw egg, 10 profiles were found in the 30 strains in which plasmids were detected. However, in 15 strains isolated after pasteurization only 2 profiles were detected, both of which were present as minor profiles before pasteurization. These profiles also formed 70% of those found in strains from omelettes manufactured at the egg pasteurization plant. Neither profile was present in 40 strains isolated from the retailed foods. Two of four food poisoning strains examined contained plasmids, one of which had a profile similar to that of a strain isolated from the raw egg. The results suggest that plasmid profiling provides a simple and rapid method for determining the source of B. cereus contamination in retail foods.
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