The present study describes the prevalence of Bacillus cereus isolated from mutton tikka and chutney samples in different seasons in Kashmir valley. A total of 100 street vended food samples comprising of 60 mutton tikka and 40 chutney samples were tested. Bacillus cereus strains were isolated from 27 of the mutton tikka and 13 of the chutney samples resulting in overall prevalence of 45% and 32.5%, respectively. The field isolates and the standard strains of Bacillus cereus had similar cultural, morphological and biochemical characteristics.
Bacillus cereus, Prevalence, Mutton Tikka, Chutney, Kashmir Valley
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