Factors Influencing the Incidence of B. Cereus Spores in Milk

The many factors involved in the contamination of milk with B. cereus cells and the importance of minimizing the number of spores at the time of pasteurization are discussed. Methods of controlling the level of B. cereus spores and the use of heat in the cleaning and sterilizing operation are shown, and studies on the level of aerobic spores in raw milk supplies showing a seasonal effect evaluated.