Comprehensive risk assessment of infant exposure to Bacillus cereus bacteria in commercially baby flour marketed in Bechar, South western Algeria

Abstract

Infants represent the foundation of society, therefore, safeguarding their health is an essential responsibility. This research focuses on the biological factors that may lead to organic diseases in infants due to the consumption of weaning foods contaminated with the sporulated bacterium Bacillus cereus in Bechar region of southwest Algeria. In recent years, the consumption of infant flour has increased. Although this product is designed for children, it is inherently non-sterile and produced at temperatures below 50 degrees Celsius, making it susceptible to bacterial proliferation. Bacillus cereus was detected in 78% of the samples, with concentrations ranging from 2 to 3 log. Resistance to temperature was assessed at 90°C, 95°C, and 98°C, demonstrating its resilience, certain strategies were shown to be effective in eradicating the bacterium.