The present investigation describes the in-vitro sensitivity of most common biotypes of B. cereus of ready-to-eat chicken products (chicken patties and chicken rolls) in Srinagar city during two seasons viz. autumn and winter. A total of 120 ready-to-eat chicken products comprising of 60 chicken patties and 60 chicken rolls were tested. Bacillus cereus strains were isolated from 25 of chicken patties and 22 of the chicken rolls resulting in prevalence of 41.66% and 36.67%, respectively. The field isolates and the standard strains of Bacillus cereus had similar cultural, morphological and biochemical characteristics. The strains of Bacillus cereus were higly resistant to ampicillin (100.00%), amoxycillin (100.00%) and ceftrioxone (78.7%). Intermediatte resistance was noted against oxytetracycline (34.00%), nalidixic acid (34.00%) and kanamycin (29.8%). The most effective antibiotics against B. cereus included gentamicin (100%), enrofloxacin (100%), erythromycin (100%) followed by streptomycin (80.9%).
Bacillus cereus strains, Chicken patties, Chicken rolls, Antibiogram
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