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Khanal S, Kim TD, Begyn K, Duverger W, Kramer G, Brul S, Rajkovic A, Devlieghere F, Heyndrickx M, Schymkowitz J, Rousseau F, Broussolle V, Michiels C, Aertsen A. Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato. Int J Food Microbiol 2024; 418:110709. [PMID: 38663147 DOI: 10.1016/j.ijfoodmicro.2024.110709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 03/09/2024] [Accepted: 04/13/2024] [Indexed: 05/27/2024]
Abstract
Wet heat treatment is a commonly applied method in the food and medical industries for the inactivation of microorganisms, and bacterial spores in particular. While many studies have delved into the mechanisms underlying wet heat killing and spore resistance, little attention has so far been dedicated to the capacity of spore-forming bacteria to tune their resistance through adaptive evolution. Nevertheless, a recent study from our group revealed that a psychrotrophic strain of the Bacillus cereus sensu lato group (i.e. Bacillus weihenstephanensis LMG 18989) could readily and reproducibly evolve to acquire enhanced spore wet heat resistance without compromising its vegetative cell growth ability at low temperatures. In the current study, we demonstrate that another B. cereus strain (i.e. the mesophilic B. cereus sensu stricto ATCC 14579) can acquire significantly increased spore wet heat resistance as well, and we subjected both the previously and currently obtained mutants to whole genome sequencing. This revealed that five out of six mutants were affected in genes encoding regulators of the spore coat and exosporium pathway (i.e. spoIVFB, sigK and gerE), with three of them being affected in gerE. A synthetically constructed ATCC 14579 ΔgerE mutant likewise yielded spores with increased wet heat resistance, and incurred a compromised spore coat and exosporium. Further investigation revealed significantly increased spore DPA levels and core dehydration as the likely causes for the observed enhanced spore wet heat resistance. Interestingly, deletion of gerE in Bacillus subtilis 168 did not impose increased spore wet heat resistance, underscoring potentially different adaptive evolutionary paths in B. cereus and B. subtilis.
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Affiliation(s)
- Sadhana Khanal
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Tom Dongmin Kim
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Katrien Begyn
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Wouter Duverger
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium; Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Gertjan Kramer
- Laboratory for Mass Spectrometry of Biomolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, 1098XH Amsterdam, the Netherlands
| | - Stanley Brul
- Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, 1098XH Amsterdam, the Netherlands
| | - Andreja Rajkovic
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Marc Heyndrickx
- ILVO - Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science, Unit - Food Safety, Melle, Belgium; Department of Pathobiology, Pharmacology and Zoological Medicine, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium; Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium; Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | | | - Chris Michiels
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Abram Aertsen
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium..
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2
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Trunet C, Cauquil A, Hymery N, Koullen L, Postollec F, Coroller L. Are Bacillus thuringiensis strains like any other Bacillus cereus strains? Phenotypic-based tools to locate Bacillus thuringiensis in the diversity of the Bacillus cereus sensu lato group. Res Microbiol 2023; 174:104077. [PMID: 37149077 DOI: 10.1016/j.resmic.2023.104077] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 04/21/2023] [Accepted: 04/26/2023] [Indexed: 05/08/2023]
Abstract
Some Bacillus thuringiensis (Bt) strains are used as pesticide agent. This species belongs to Bacillus cereus (Bc) group which contains many species with a high phenotypic diversity, and could be pathogenic like B. cereus. The aim of this study was to characterize the phenotype of 90 strains belonging to Bc group, half of which were Bt. Knowing that Bt strains belong to different phylogenetic Bc groups, do Bt strains have the same phenotype than other Bc group strains? Five phenotypic parameters were estimated for 90 strains in the Bc group, of which 43 were Bt strains: minimal, maximal and optimal growth temperature, cytotoxicity on Caco-2 cells, heat resistance of spores. The dataset was processed by principal component analysis, showing that 53% of the variance of the profiles corresponded to factors linked to growth, heat resistance and cytotoxicity. The phenotype followed the phylogenetic groups based on panC. Bt strains showed similar behavior to other strains in the Bc group, in our experimental conditions. Commercial bio-insecticide strains were mesophilic with low heat resistance.
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Affiliation(s)
- C Trunet
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 Alter'iX, F-29000 Quimper, France.
| | - A Cauquil
- ANSES - Unité SBCL (Staphylocoques, Bacillus, Clostridies et Lait) - Département des contaminants microbiologiques des aliments - Laboratoire de sécurité des aliments, F-94701 Maisons Alfort Cedex, France
| | - N Hymery
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 Alter'iX, F-29000 Quimper, France
| | - L Koullen
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 Alter'iX, F-29000 Quimper, France
| | - F Postollec
- ADRIA UMT ACTIA 19.03 ALTER'iX - Département Qualité & Sécurité des aliments, F-29196 Quimper, France
| | - L Coroller
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 Alter'iX, F-29000 Quimper, France
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3
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Inactivation of Bacillus cereus endospores on black pepper by pulsed superheated steam system. Food Res Int 2023; 167:112649. [PMID: 37087238 DOI: 10.1016/j.foodres.2023.112649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 01/09/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023]
Abstract
In this study, a superheated steam (SHS) system was constructed to inactivate Bacillus cereus endospores on the surface of black pepper, and continuous and pulsed treatment was applied to compare sporicidal effects. Additionally, inactivation mechanisms were analyzed to investigate the differences between pulsed and continuous SHS treatments. SHS at 250 °C and 300 °C for 1 min achieved more than a 3 log reduction, whereas SHS at 200 °C for 1 min achieved less than 2 log reduction in the number of endospores. In addition, higher microbicidal effects were confirmed with pulsed SHS treatment with a shorter duty ratio. To elucidate the inactivation mechanisms, inner membrane damage (dipicolinic acid release), intracellular enzyme activities, and DNA integrity were measured after 300 °C SHS pulsed or continuous treatments. After pulsed SHS treatment for up to 20 s, intracellular enzymes were inactivated more rapidly than after continuous treatment, and more DPA was released after 40 s of treatment, indicating that enzyme inactivation occurred prior to inner membrane damage, and pulsed treatment accelerated this mode of action. DNA integrity was significantly lower after 60 s of pulsed or continuous treatment; however, there was no difference in between pulsed and continuous treatments. Our results provide fundamental insights for the sterilization of black pepper by SHS treatment in food industries.
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Garre A, Zwietering MH, den Besten HMW. The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology. Int J Food Microbiol 2023; 387:110045. [PMID: 36549087 DOI: 10.1016/j.ijfoodmicro.2022.110045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/12/2022]
Abstract
Meta-regression models have gained in popularity during the last years as a way to create more generic models for Microbial Risk Assessments that also include variability. However, as with most meta-analyses and empirical models, systematic biases in the data can result in inaccurate models. In this article, we define experimental bias as a type of selection bias due to the practical limitations of microbial inactivation experiments. Conditions with extremely high D-values (i.e. slow inactivation) need very long experimental runs to cause significant reductions. On the other hand, when the D-value is extremely low, not enough data points can be gathered before the microbial population is below the detection limit. Consequently, experimental designs favour conditions within a practical experimental range, introducing a selection bias in the D-values. We demonstrate the impact of experimental bias in meta-regression models using numerical simulations. Models fitted to data with experimental bias overestimated the z-value and underestimated variability. We propose a rapid heuristic method to identify experimental bias in datasets, and we propose truncated regression to mitigate its impact in meta-regression models. Both methods were validated using simulated data. Thereafter the procedures were tested by building a meta-regression model for actual data for the inactivation of Bacillus cereus spores. We concluded that the dataset included experimental bias, and that it would cause an overestimation of the microbial resistance at high temperatures (>120 °C) for classical meta-regression models. This effect was mitigated when the model was built using truncated regression. In conclusion, we demonstrate that experimental bias could potentially result in inaccurate models for predictive microbiology. Therefore, checking for experimental bias should be a routine step in meta-regression modelling, and be included in guidelines on data analysis for meta-regression.
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Affiliation(s)
- Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands.
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5
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Lee YJ, Pan YC, Chang CW, Lu KH. Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast. Food Res Int 2023; 164:112316. [PMID: 36737909 DOI: 10.1016/j.foodres.2022.112316] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 12/02/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Chicken is a suspected reservoir of uropathogenic Escherichia coli (UPEC), resulting in foodborne urinary tract infections (UTIs). Sous-vide ready-to-eat (RTE) food products may be associated with microbial hazards due to the low-temperature long-time (LTLT) process. However, little is known regarding the survival of UPEC during sous-vide cooking. The aim of this study was to evaluate the heat resistance of UPEC in chicken breast during sous-vide processing and establish predictive inactivation models. Chicken breast samples were inoculated with a four-strain cocktail of UPEC, including reference strains from UTI patients and chicken isolates. The inoculated samples, with or without 3% NaCl solution for marination, were vacuum sealed in bags, immersed in a temperature-controlled water bath, and cooked at 50 °C, 55 °C, 60 °C, and 63 °C. The change in survival of populations of UPEC was fitted with the linear and Weibull inactivation models to obtain the survival curves at different temperatures; the D- and z-values were also calculated. The goodness-of-fit was evaluated using the root mean square error (RMSE), sum of squared errors (SSE), adjusted R2, and Akaike information criterion (AIC). The results showed that the linear model with tail was better than the Weibull model in terms of fitting performance. With the addition of salt marinade, D-values at 50 °C, 55 °C, 60 °C, and 63 °C determined by the linear model with tail decreased from 299.78 to 166.93 min, 16,60 to 13.87 min, 4.06 to 3.05 min, and 1.05 to 0.87 min, respectively, compared with the controls. The z-values of control and salt-marinated samples were 6.14 °C and 5.89 °C, respectively. The model developed for predicting UPEC survival under sous-vide cooking was validated using an additional survival curve at 58 °C. The validation results showed that the RMSE was 0.122 and 0.133 log CFU/g, and the proportion of relative error was 0.875 and 0.750 in the acceptable prediction zones for the control and salt-marinated samples, respectively. In conclusion, the heat resistance of an emerging foodborne pathogen, UPEC, in sous-vide processed chicken breast was revealed for the first time. Our results showed that salt marinade (3% NaCl) increases the heat sensitivity of UPEC during the sous-vide processing. The developed survival functions based on the linear model with tail can be applied to control the thermal lethality of UPEC.
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Affiliation(s)
- Yun-Jung Lee
- Institute of Food Safety and Health, National Taiwan University, Taipei 100, Taiwan
| | - Yi-Chun Pan
- Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Ching-Wen Chang
- Institute of Environmental and Occupational Health Sciences, National Taiwan University, Taipei 100, Taiwan.
| | - Kuan-Hung Lu
- Institute of Food Safety and Health, National Taiwan University, Taipei 100, Taiwan; Institute of Environmental and Occupational Health Sciences, National Taiwan University, Taipei 100, Taiwan.
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6
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Different model hypotheses are needed to account for qualitative variability in the response of two strains of Salmonella spp. under dynamic conditions. Food Res Int 2022; 158:111477. [DOI: 10.1016/j.foodres.2022.111477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/01/2022] [Accepted: 06/04/2022] [Indexed: 11/18/2022]
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7
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Le Marc Y, Postollec F, Huchet V, Ellouze M. Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus. Int J Food Microbiol 2022; 368:109607. [DOI: 10.1016/j.ijfoodmicro.2022.109607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/29/2021] [Accepted: 02/27/2022] [Indexed: 11/29/2022]
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8
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Pawluk AM, Kim D, Jin YH, Jeong KC, Mah JH. Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae. Int J Food Microbiol 2021; 363:109505. [PMID: 34973549 DOI: 10.1016/j.ijfoodmicro.2021.109505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/19/2021] [Accepted: 12/12/2021] [Indexed: 11/15/2022]
Abstract
Bacillus cereus, a foodborne pathogen, is capable of forming spores and biofilms as methods to withstand environmental stresses. These bacterial structures are an issue for food safety as they aid the bacteria survive heat sterilisation processes of foods and food contact surfaces. This study was conducted to investigate the role of the biofilm structure in providing an extra layer of protection to spores against heat treatments. For this, heat resistance of B. cereus spores in intact biofilms was compared to that of planktonic spores in vitro and in a Cheonggukjang jjigae food model. Using methods developed in this study to measure the wet and dry heat resistance of spores in intact biofilms, it was found that B. cereus spores have significantly higher heat resistances when present in biofilms rather than as planktonic spores, and that dry heat is less effective than wet heat at killing spores in biofilms. In further detail, for wet heat treatments, spores in biofilms of the strain isolated from Cheonggukjang (Korean fermented whole soybean), B. cereus CH3, had generally higher wet heat resistances than the reference strain, B. cereus ATCC 10987, both in vitro and in the Cheonggukjang jjigae food model. However, the spores in biofilms of the two strains showed similar heat resistance to dry heat, with some exceptions, when biofilms were formed in vitro or in Cheonggukjang jjigae broth. Meanwhile, B. cereus ATCC 10987 spores in biofilms had higher or similar wet heat resistances in vitro compared to in Cheonggukjang jjigae broth. Wet heat resistances of B. cereus CH3 spores in biofilms were all statistically similar regardless of biofilm formation media (brain heart infusion and Cheonggukjang jjigae broths). For dry heat, spores in biofilms of both B. cereus strains were more heat resistant when biofilms were formed in the Cheonggukjang jjigae food model rather than in vitro. Altogether, heat resistances of spores in biofilms formed in vitro and in the food environment were found to be different depending on the tested B. cereus strain, but higher than planktonic spores in any case. This is the first study examining the heat resistance of B. cereus spores in intact biofilms matrices attached to the surface, both in vitro and in a food model. Therefore, this research is valuable to understand the protective effects of biofilms formed in food environments and to reduce the food safety risks associated with B. cereus.
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Affiliation(s)
| | - Dabin Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Young Hun Jin
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - KwangCheol Casey Jeong
- Department of Animal Sciences, University of Florida, Florida, FL 32611, USA; Emerging Pathogens Institute, University of Florida, Florida, FL 32611, USA
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.
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Sun R, Vermeulen A, Wieme AD, Vandamme P, Devlieghere F. Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Kobayashi T, Azuma T, Yasokawa D, Yamaki S, Yamazaki K. Spore Heat Resistance and Growth Ability at Refrigeration Temperatures of Bacillus spp. and Paenibacillus spp. Biocontrol Sci 2021; 26:147-155. [PMID: 34556617 DOI: 10.4265/bio.26.147] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
In this study, spore heat resistance and growth ability at refrigeration temperatures of Bacillus spp. and Paenibacillus spp. were determined. The spore D90°C of 67.6% (23 of 34 strains) of Bacillus and 73.9% (17 of 23 strains) of Paenibacillus was less than 15 min. The growth abilities of both genera were equivalent at 10°C. However, 71.1% (32 of 45 strains) of Paenibacillus and only 6.3% (3 of 48 strains) of Bacillus cereus group could grow at 4°C. Eight B. cereus strains formed spores with higher heat resistance compared to the other Bacillus strains assessed; however, they did not grow at tempreratures below 10°C. Conversely, four Paenibacillus strains formed spores with heat resistance equivalent to that of the eight B. cereus strains and grew at 6°C or lower. In particular, Paenibacillus sp. JCM13343 formed the highest heat-resistant spores (D90°C = 136.1 min) and grew well at 4°C. These results indicate that Paenibacillus can grow in processed foods during refrigerated storage and has the potential to cause spoilage as well as Bacillus. Therefore, Paenibacillus should be considered as one of the targets for microbiological control in refrigerated processed foods.
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Affiliation(s)
| | - Takanori Azuma
- Food Processing Research Center, Hokkaido Research Organization
| | | | - Shogo Yamaki
- Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University
| | - Koji Yamazaki
- Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University
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11
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Park KM, Kim HJ, Choi JY, Koo M. Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce ( Lactuca sativa L.). Foods 2021; 10:foods10092165. [PMID: 34574273 PMCID: PMC8467346 DOI: 10.3390/foods10092165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/20/2022] Open
Abstract
Various food products distributed throughout the cold chain can present a health risk for consumers due to the presence of psychrotolerant B. cereus group species that possess enterotoxin genes and antibiotic resistance. As these bacteria can grow at the low temperatures used in the food industry, this study evaluated the antimicrobial efficacy of acetic acid, sodium hypochlorite, and thermal treatments for inhibition of psychrotolerant strains and the effect that differences in activation temperature (30 °C and 10 °C) have on their efficacy. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and bacterial growth assay of acetic acid and thermal treatment showed an equal or higher antimicrobial efficacy in isolates activated at 10 °C than in those activated at 30 °C. In particular, psychrotolerant strains from the B. cereus group were completely eliminated with 0.25% acetic acid, regardless of the activation temperature. The possibility of tolerance was determined by observing responses in cells activated at 10 and 30 °C when exposed to different concentrations of sodium hypochlorite. Five isolates activated at 10 °C exhibited enhanced survivability in sodium hypochlorite compared to isolates activated at 30 °C, and these isolates were able to grow in sodium hypochlorite at concentrations of 250 ppm or higher. Although a significant difference in antimicrobial efficacy was observed for psychrotolerant B. cereus group strains depending on the activation temperature, acetic acid may be the most effective antimicrobial agent against psychrotolerant B. cereus species isolated from food products distributed in a cold chain.
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Affiliation(s)
- Kyung-Min Park
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
| | - Hyun-Jung Kim
- Department of Research Group of Consumer Safety, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea;
- Food Biotechnology, University of Science and Technology (UST), Yuseong-gu, Daejeon 34113, Korea
| | - Ji-Yoen Choi
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
| | - Minseon Koo
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
- Food Biotechnology, University of Science and Technology (UST), Yuseong-gu, Daejeon 34113, Korea
- Correspondence: ; Tel.: +82-63-219-9161
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Français M, Bott R, Dargaignaratz C, Giniès C, Carlin F, Broussolle V, Nguyen-Thé C. Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus. Front Microbiol 2021; 12:694757. [PMID: 34367095 PMCID: PMC8339379 DOI: 10.3389/fmicb.2021.694757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 06/28/2021] [Indexed: 11/20/2022] Open
Abstract
Fatty acids of two mesophilic and one psychrotrophic strains of the foodborne pathogen Bacillus cereus were analyzed by gas chromatography coupled to mass spectrometry during growth at cold (10 and 12°C) vs. optimal (30°C) temperatures and during the whole growth process (6–7 sampling times) from lag to stationary phase. In all these strains, a sequential change of fatty acids during cold growth was observed. Fatty acids were modified as soon as the end of lag, with an increase of the short-chain fatty acids (less than 15 carbons), particularly i13. These short-chain fatty acids then reached a maximum at the beginning of growth and eventually decreased to their initial level, suggesting their importance as a rapid cold adaptation mechanism for B. cereus. In a second step, an increase in Δ5,10 di-saturated fatty acids and in monounsaturated fatty acids in Δ5 position, at the expense of unsaturation in Δ10, started during exponential phase and continued until the end of stationary phase, suggesting a role in growth consolidation and survival at cold temperatures. Among these unsaturated fatty acids, those produced by unsaturation of n16 increased in the three strains, whereas other unsaturated fatty acids increased in some strains only. This study highlights the importance of kinetic analysis of fatty acids during cold adaptation.
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Affiliation(s)
| | - Romain Bott
- INRAE, Avignon Université, UMR SQPOV, Avignon, France
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Cairo J, Gherman I, Day A, Cook PE. Bacillus cytotoxicus-A potentially virulent food-associated microbe. J Appl Microbiol 2021; 132:31-40. [PMID: 34260791 PMCID: PMC9291862 DOI: 10.1111/jam.15214] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/15/2021] [Accepted: 07/02/2021] [Indexed: 11/29/2022]
Abstract
Bacillus cytotoxicus is a member of the Bacillus cereus group with the ability to grow at high temperatures (up to 52℃) and to synthesize cytotoxin K-1, a diarrhoeagenic cytotoxin, which appears to be unique to this species and more cytotoxic than the cytotoxin K-2 produced by other members of this group. Only a few isolates of this species have been characterized with regard to their cytotoxic effects, and the role of cytotoxin K-1 as a causative agent of food poisoning remains largely unclear. Bacillus cytotoxicus was initially isolated from a food-borne outbreak, which led to three deaths, and the organism has since been linked to other outbreaks all involving plant-based food matrices. Other studies, as well as food-borne incidents reported to the UK Food Standards Agency, detected B. cytotoxicus in insect-related products and in dried food products. With insect-related food becoming increasingly popular, the association with this pathogen is concerning, requiring further investigation and evidence to protect public health. This review summarizes the current knowledge around B. cytotoxicus and highlights gaps in the literature from a food safety perspective.
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14
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Jovanovic J, Ornelis VFM, Madder A, Rajkovic A. Bacillus cereus food intoxication and toxicoinfection. Compr Rev Food Sci Food Saf 2021; 20:3719-3761. [PMID: 34160120 DOI: 10.1111/1541-4337.12785] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 05/13/2021] [Accepted: 05/15/2021] [Indexed: 12/12/2022]
Abstract
Bacillus cereus is one of the leading etiological agents of toxin-induced foodborne diseases. Its omnipresence in different environments, spore formation, and its ability to adapt to varying conditions and produce harmful toxins make this pathogen a health hazard that should not be underestimated. Food poisoning by B. cereus can manifest itself as an emetic or diarrheal syndrome. The former is caused by the release of the potent peptide toxin cereulide, whereas the latter is the result of proteinaceous enterotoxins (e.g., hemolysin BL, nonhemolytic enterotoxin, and cytotoxin K). The final harmful effect is not only toxin and strain dependent, but is also affected by the stress responses, accessory virulence factors, and phenotypic properties under extrinsic, intrinsic, and explicit food conditions and host-related environment. Infamous portrait of B. cereus as a foodborne pathogen, as well as a causative agent of nongastrointestinal infections and even nosocomial complications, has inspired vast volumes of multidisciplinary research in food and clinical domains. As a result, extensive original data became available asking for a new, both broad and deep, multifaceted look into the current state-of-the art regarding the role of B. cereus in food safety. In this review, we first provide an overview of the latest knowledge on B. cereus toxins and accessory virulence factors. Second, we describe the novel taxonomy and some of the most pertinent phenotypic characteristics of B. cereus related to food safety. We link these aspects to toxin production, overall pathogenesis, and interactions with its human host. Then we reflect on the prevalence of different toxinotypes in foods opening the scene for epidemiological aspects of B. cereus foodborne diseases and methods available to prevent food poisoning including overview of the different available methods to detect B. cereus and its toxins.
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Affiliation(s)
- Jelena Jovanovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Vincent F M Ornelis
- Department of Organic and Macromolecular Chemistry, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Annemieke Madder
- Department of Organic and Macromolecular Chemistry, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Andreja Rajkovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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15
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Oliveira AS, Niro CM, Bresolin JD, Soares VF, Ferreira MD, Sivieri K, Azeredo HM. Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111105] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Fan X, Baik J, Gurtler JB. Thermal Reduction of Bacillus spp. in Naturally Contaminated Mesquite Flour with Two Different Water Activities. J Food Prot 2021; 84:490-496. [PMID: 33125042 DOI: 10.4315/jfp-20-268] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 10/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Mesquite flour with endogenous high sugar content is often contaminated with Bacillus cereus. The purpose of the present study was to evaluate the thermal resistance of Bacillus spp. in naturally contaminated mesquite flour. Flours with and without adjusted water activity (aw) were treated at various temperatures (100 to 140°C) and times (up to 2 h). Total mesophilic bacteria and Bacillus spp. were enumerated using tryptic soy agar and Brilliance Bacillus cereus Agar, respectively. Results revealed that naturally contaminated Bacillus spp. and other mesophilic bacteria in mesquite flour (aw = 0.34) were highly resistant to heat. To reduce the initial populations (4.75 log CFU/g) of Bacillus spp. to nondetectable levels (<1.18 log CFU/g), thermal treatments of 120°C for 2 h were required. D100°C-values for total mesophilic bacteria were 5.6-fold higher than those of Bacillus spp. With increasing treatment temperature, the difference in D-value between total mesophilic bacteria and Bacillus spp. became smaller. When the aw of flour was adjusted from 0.34 to 0.71, the D-values for Bacillus decreased significantly. Treatment at 100°C for 1 h reduced Bacillus spp. populations to nondetectable levels. Our results demonstrate that naturally present Bacillus spp. in flour are highly resistant to heat, whereas increasing the aw increased their heat sensitivity. The high thermal resistance of microbes in mesquite flour warrants further investigations. HIGHLIGHTS
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Jessica Baik
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
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17
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Song S, Zhu Y, Huang Z, Lin Y, Shi X, Guo H. Isolation, identification and thermal inactivation of dominant spoilage bacteria in egg curds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110357] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Kim TD, Begyn K, Khanal S, Taghlaoui F, Heyndrickx M, Rajkovic A, Devlieghere F, Michiels C, Aertsen A. Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype. Int J Food Microbiol 2021; 341:109072. [PMID: 33524880 DOI: 10.1016/j.ijfoodmicro.2021.109072] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 11/21/2020] [Accepted: 01/13/2021] [Indexed: 11/25/2022]
Abstract
Proper elimination of bacterial endospores in foods and food processing environment is challenging because of their extreme resistance to various stresses. Often, sporicidal treatments prove insufficient to eradicate the contaminating endospore population as a whole, and might therefore serve as a selection pressure for enhanced endospore resistance. In the sporeforming Bacillus cereus group, Bacillus weihenstephanensis is an important food spoilage organism and potential cereulide producing pathogen, due to its psychrotolerant growth ability at 7 °C. Although the endospores of B. weihenstephanensis are generally less heat resistant compared to their mesophilic or thermotolerant relatives, our data now show that non-emetic B. weihenstephanensis strain LMG 18989T can readily and reproducibly evolve to acquire much enhanced endospore heat resistance. In fact, one of the B. weihenstephanensis mutants from directed evolution by wet heat in this study yielded endospores displaying a > 4-fold increase in D-value at 91 °C compared to the parental strain. Moreover, these mutant endospores retained their superior heat resistance even when sporulation was performed at 10 °C. Interestingly, increased endospore heat resistance did not negatively affect the vegetative growth capacities of the evolved mutants at lower (7 °C) and upper (37 °C) growth temperature boundaries, indicating that the correlation between cardinal growth temperatures and endospore heat resistance which is observed among bacterial sporeformers is not necessarily causal.
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Affiliation(s)
- Tom Dongmin Kim
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Katrien Begyn
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Sadhana Khanal
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Fatima Taghlaoui
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Marc Heyndrickx
- ILVO - Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science, Unit - Food Safety, Melle, Belgium; Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Andreja Rajkovic
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium.
| | - Chris Michiels
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Abram Aertsen
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium.
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19
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Jessberger N, Dietrich R, Granum PE, Märtlbauer E. The Bacillus cereus Food Infection as Multifactorial Process. Toxins (Basel) 2020; 12:E701. [PMID: 33167492 PMCID: PMC7694497 DOI: 10.3390/toxins12110701] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.
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Affiliation(s)
- Nadja Jessberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Per Einar Granum
- Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003 NMBU, 1432 Ås, Norway;
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
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20
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Impact of shoulders on the calculus of heat sterilization treatments with different bacterial spores. Food Microbiol 2020; 94:103663. [PMID: 33279088 DOI: 10.1016/j.fm.2020.103663] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 10/09/2020] [Accepted: 10/09/2020] [Indexed: 12/28/2022]
Abstract
To date, heat is still the most used technology in food preservation. The calculus of heat treatments is usually based on Bigelow observations i.e. treatment time is an exponential function of the heat treatment temperature. However, a number of researchers have reported deviations from linearity in heat inactivation curves that caused errors in the calculus. This research was designed to evaluate the variability of shoulder length among different sporulated species, the impact of treatment temperature on these shoulders and the relationship between the traditional DT value and shoulder length. The heat inactivation kinetics of five bacterial spores of importance for the food industry was evaluated. B. weihenstephanensis and B. cereus did not show shoulders and DT values calculated ranged from 0.99 to 0.23 and from 1.33 to 0.56 respectively at temperatures from 100 to 102.5 °C. On the other side B. subtilis, B. licheniformis and G. stearothermophilus showed shoulders of 1.75-0.42, 1.92-0.43 and 3.22-0.78 and DT values of 1.52-0.32, 2.12-0.59 and 2.22-0.48 respectively in the range of temperatures tested. From the results obtained it was concluded that the presence and magnitude of shoulders depended on the bacterial spore species, the longest being those on the bacterial spores which showed greatest heat resistance. It has also been proved that shoulder lengths vary with treatment temperature in the same proportion of traditional DT values, with the relationship Sl/DT being constant. Thus, an equation which included the constant Sl/DT was proposed.
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21
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Leguerinel I, Maucotel M, Arnoux T, Gaspari M, Desriac N, Chatzitzika C, Valdramidis V. Effects of heating and recovery media pH on the heat resistance of
Alicyclobacillus acidoterrestris
Ad 746 spores. J Appl Microbiol 2020; 129:1674-1683. [DOI: 10.1111/jam.14745] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/19/2020] [Accepted: 06/07/2020] [Indexed: 12/01/2022]
Affiliation(s)
- I. Leguerinel
- Laboratoire Universitaire de Biodiversité et Écologie Microbienne Univ Brest UMT ALTER’IX Quimper France
| | - M. Maucotel
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - T. Arnoux
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - M. Gaspari
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - N. Desriac
- Laboratoire Universitaire de Biodiversité et Écologie Microbienne Univ Brest UMT ALTER’IX Quimper France
| | - C. Chatzitzika
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - V.P. Valdramidis
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
- Centre of Biobanking and Molecular Medicine University of Malta Msida Malta
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22
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Zhang Y, Chen M, Yu P, Yu S, Wang J, Guo H, Zhang J, Zhou H, Chen M, Zeng H, Wu S, Pang R, Ye Q, Xue L, Zhang S, Li Y, Zhang J, Wu Q, Ding Y. Prevalence, Virulence Feature, Antibiotic Resistance and MLST Typing of Bacillus cereus Isolated From Retail Aquatic Products in China. Front Microbiol 2020; 11:1513. [PMID: 32719669 PMCID: PMC7347965 DOI: 10.3389/fmicb.2020.01513] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Accepted: 06/10/2020] [Indexed: 11/13/2022] Open
Abstract
Bacillus cereus is one of the most important foodborne pathogenic microorganisms, which can lead to gastrointestinal and non-gastrointestinal diseases. However, the potential risk of B. cereus in aquatic products in China has not been comprehensively evaluated yet. In this study, a total of 860 aquatic samples from three types of retail aquatic products were collected from 39 major cities in China from 2011 to 2016. The contamination, distribution of virulence genes, antibiotic resistance and genetic diversity of B. cereus isolates were measured and analyzed. Of all the samples, 219 (25.47%) were positive for B. cereus and 1.83% (4/219) of the samples had contamination levels of more than 1,100 most probable number (MPN)/g. Different isolates had virulence potential, within which 59.6% (164/275) contained all three kinds of enterotoxin genes (nhe, hbl, and cytK-2) and 5.1% (14/275) possessed cereulide encoding gene cesB. The antimicrobial resistance profiles revealed the universal antibiotic resistance to rifampin and most β-lactams, suggesting the necessity to continuously monitor the antibiotic resistance of B. cereus in aquatic products and to control drug use in aquaculture. In sum, our study indicates the potential hazards of B. cereus isolated from aquatic products to customers and may provide a reference for clinical treatment caused by B. cereus.
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Affiliation(s)
- Ying Zhang
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Mengfei Chen
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Pengfei Yu
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shubo Yu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hui Guo
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Junhui Zhang
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Huan Zhou
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Moutong Chen
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Haiyan Zeng
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shi Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Rui Pang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qinghua Ye
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Liang Xue
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shuhong Zhang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Ying Li
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Jumei Zhang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Yu Ding
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
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Juneja VK, Osoria M, Hwang CA, Mishra A, Taylor TM. Thermal inactivation of Bacillus cereus spores during cooking of rice to ensure later safety of boudin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108955] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Webb MD, Barker GC, Goodburn KE, Peck MW. Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus. Trends Food Sci Technol 2019; 93:94-105. [PMID: 31764911 PMCID: PMC6853023 DOI: 10.1016/j.tifs.2019.08.024] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 08/19/2019] [Accepted: 08/29/2019] [Indexed: 11/13/2022]
Abstract
BACKGROUND Spores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell multiplication during refrigerated storage may lead to bacterial concentrations that are hazardous to health. SCOPE AND APPROACH This review is concerned with the characterisation of factors that prevent psychrotrophic B. cereus reaching hazardous concentrations in minimally processed chilled foods and associated foodborne illness. A risk assessment framework is used to quantify the risk associated with B. cereus and minimally processed chilled foods. KEY FINDINGS AND CONCLUSIONS Bacillus cereus is responsible for two types of food poisoning, diarrhoeal (an infection) and emetic (an intoxication); however, no reported outbreaks of food poisoning have been associated with B. cereus and correctly stored commercially-produced minimally processed chilled foods. In the UK alone, more than 1010 packs of these foods have been sold in recent years without reported illness, thus the risk presented is very low. Further quantification of the risk is merited, and this requires additional data. The lack of association between diarrhoeal food poisoning and correctly stored commercially-produced minimally processed chilled foods indicates that an infectious dose has not been reached. This may reflect low pathogenicity of psychrotrophic strains. The lack of reported association of psychrotrophic B. cereus with emetic illness and correctly stored commercially-produced minimally processed chilled foods indicates that a toxic dose of the emetic toxin has not been formed. Laboratory studies show that strains form very small quantities of emetic toxin at chilled temperatures.
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Affiliation(s)
- Martin D. Webb
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Gary C. Barker
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Kaarin E. Goodburn
- Chilled Food Associates, c/o 3 Weekley Wood Close, Kettering, NN14 1UQ, UK
| | - Michael W. Peck
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
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25
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Guérin A, Dargaignaratz C, Clavel T, Broussolle V, Nguyen-the C. Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium. Food Microbiol 2019; 83:175-180. [DOI: 10.1016/j.fm.2019.05.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 04/30/2019] [Accepted: 05/22/2019] [Indexed: 10/26/2022]
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A quantitative microbiological exposure assessment model for Bacillus cereus in pasteurized rice cakes using computational fluid dynamics and Monte Carlo simulation. Food Res Int 2019; 125:108562. [PMID: 31554100 DOI: 10.1016/j.foodres.2019.108562] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 07/05/2019] [Accepted: 07/13/2019] [Indexed: 11/21/2022]
Abstract
The objective of this study was to develop quantitative microbial exposure assessment models for Bacillus cereus in packaged rice cakes (PRC). Probability distribution for growth of B. cereus in PRC was estimated and effects of thermal processing and acidification on extending the shelf-life of PRC were quantitatively assessed. Heat penetration curves at cold point of pasteurized PRC were successfully predicted using heat transfer simulation model and nonlinear regression model (root mean squared errors (RMSE) < 1.64 °C). The final contamination level in PRC of slab-shape package (>-0.85 log CFU/g at 95% percentile) was lower than that in oval-shape package (>3.41 log CFU/g at 95% percentile). This is due to the shorter come-up time at the cold point in the slab-shape in comparison with the oval package. Acidification significantly inhibited the growth of B. cereus and decreased the thermal resistance of B. cereus, which resulted in a decrease of the median values (1.82 log CFU/g for both B2C and B2B products). Results of quantitative microbial exposure assessment for Bacillus cereus in PRC showed that a combination of acidification and low temperature pasteurization could improve the safety of PRC (<-2.43 log CFU/g at 95% percentile).
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27
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Rossi GAM, Silva HO, Aguilar CEG, Rochetti AL, Pascoe B, Méric G, Mourkas E, Hitchings MD, Mathias LA, de Azevedo Ruiz VL, Fukumasu H, Sheppard SK, Vidal AMC. Comparative genomic survey of Bacillus cereus sensu stricto isolates from the dairy production chain in Brazil. FEMS Microbiol Lett 2019; 365:4780294. [PMID: 29390131 DOI: 10.1093/femsle/fnx283] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Accepted: 12/23/2017] [Indexed: 12/20/2022] Open
Abstract
The genomes of 262 Bacillus cereus isolates were analyzed including 69 isolates sampled from equipment, raw milk and dairy products from Brazil. The population structure of isolates showed strains belonging to known phylogenetic groups II, III, IV, V and VI. Almost all the isolates obtained from dairy products belonged to group III. Investigation of specific alleles revealed high numbers of isolates carrying toxin-associated genes including cytK (53.62%), hblA (59.42%), hblC (44.93%), hblD (53.62%), nheA (84.06%), nheB (89.86%) and nheC (84.06%) with isolates belonging to groups IV and V having significant higher prevalence of hblACD and group IV of CytK genes. Strains from dairy products had significantly lower prevalence of CytK and hblACD genes compared to isolates from equipment and raw milk/bulk tanks. Genes related to sucrose metabolism were detected at higher frequency in isolates obtained from raw milk compared to strains from equipment and utensils. The population genomic analysis demonstrated the diversity of strains and variability of putative function among B. cereus group isolates in Brazilian dairy production, with large numbers of strains potentially able to cause foodborne illness. This detailed information will contribute to targeted interventions to reduce milk contamination and spoilage associated with B. cereus in Brazil.
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Affiliation(s)
- Gabriel Augusto Marques Rossi
- Departamento de Medicina Veterinária Preventiva e Reprodução Animal, UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Paulo Castellane, s/n, CEP 14884-900 Jaboticabal, São Paulo, Brazil
| | - Higor Oliveira Silva
- Departamento de Medicina Veterinária Preventiva e Reprodução Animal, UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Paulo Castellane, s/n, CEP 14884-900 Jaboticabal, São Paulo, Brazil
| | - Carlos Eduardo Gamero Aguilar
- Departamento de Medicina Veterinária Preventiva e Reprodução Animal, UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Paulo Castellane, s/n, CEP 14884-900 Jaboticabal, São Paulo, Brazil
| | - Arina Lázaro Rochetti
- Departamento de Medicina Veterinária, Avenida Duque de Caxias Norte 225, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil
| | - Ben Pascoe
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, 4 South, Lab 0.39, Claverton Down, BA2 7AY Bath, UK
| | - Guillaume Méric
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, 4 South, Lab 0.39, Claverton Down, BA2 7AY Bath, UK
| | - Evangelos Mourkas
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, 4 South, Lab 0.39, Claverton Down, BA2 7AY Bath, UK
| | | | - Luis Antonio Mathias
- Departamento de Medicina Veterinária Preventiva e Reprodução Animal, UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Paulo Castellane, s/n, CEP 14884-900 Jaboticabal, São Paulo, Brazil
| | - Vera Letticie de Azevedo Ruiz
- Departamento de Medicina Veterinária, Avenida Duque de Caxias Norte 225, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil
| | - Heidge Fukumasu
- Departamento de Medicina Veterinária, Avenida Duque de Caxias Norte 225, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil
| | - Samuel K Sheppard
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, 4 South, Lab 0.39, Claverton Down, BA2 7AY Bath, UK
| | - Ana Maria Centola Vidal
- Departamento de Medicina Veterinária, Avenida Duque de Caxias Norte 225, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), CEP 13635-900 Pirassununga, São Paulo, Brazil
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28
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Pereira APM, Stelari HA, Carlin F, Sant’Ana AS. Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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29
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Rouzeau-Szynalski K, Stollewerk K, Messelhäusser U, Ehling-Schulz M. Why be serious about emetic Bacillus cereus: Cereulide production and industrial challenges. Food Microbiol 2019; 85:103279. [PMID: 31500702 DOI: 10.1016/j.fm.2019.103279] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 07/18/2019] [Accepted: 07/25/2019] [Indexed: 01/06/2023]
Abstract
Cereulide, a potent toxin produced by Bacillus cereus, is a small, highly heat- and acid-resistant depsipeptide toxin, which confronts food industry with several challenges. Due to the ubiquitous presence of B. cereus in the environment, this opportunistic pathogen can enter food production and processing at almost any stage. Although the bacteria itself might be removed during food processing, the cereulide toxin will most likely not be destroyed or inactivated by these processes. Because of the high toxicity of cereulide and the high incidence rates often observed in connection with foodborne outbreaks, the understanding of the mechanisms of toxin production as well as accurate data on contamination sources and factors promoting toxin formation are urgently needed to prevent contamination and toxin production in food production processes. Over the last decade, considerable progress had been made on the understanding of cereulide toxin biosynthesis in emetic B. cereus, but an overview of current knowledge on this toxin with regards to food industry perspective is lacking. Thus, we aim in this work to summarize data available on extrinsic parameters acting on cereulide toxin synthesis in emetic B. cereus and to discuss the food industry specific challenges related to this toxin. Furthermore, we emphasize how identification of the cardinals in food production processes can lead to novel effective strategies for prevention of toxin formation in the food processing chain and could contribute to the improvement of existing HACCP studies.
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Affiliation(s)
| | - Katharina Stollewerk
- Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, Austria
| | - Ute Messelhäusser
- Bavarian Health and Food Safety Authority, Veterinaerstr. 2, 85764, Oberschleissheim, Germany
| | - Monika Ehling-Schulz
- Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, Austria.
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30
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Bacillus cereus cshA Is Expressed during the Lag Phase of Growth and Serves as a Potential Marker of Early Adaptation to Low Temperature and pH. Appl Environ Microbiol 2019; 85:AEM.00486-19. [PMID: 31076436 PMCID: PMC6606889 DOI: 10.1128/aem.00486-19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Accepted: 05/01/2019] [Indexed: 12/14/2022] Open
Abstract
The spore-forming bacterium B. cereus is a major cause of foodborne outbreaks in Europe. Some B. cereus strains can grow at low temperatures and low pH in many processed foods. Modeling of the bacterial lag time is hampered by a lack of knowledge of the timing of events occurring during this phase. In this context, the identification of lag phase markers, not currently available, could be a real advance for the better prediction of lag time duration. Currently, no molecular markers of this phase are available. By determining that cshA was always expressed early during the lag phase, we provide a molecular marker of the early adaptation process of B. cereus cells when exposed to low temperature and pH. Bacterial adaptation is characterized by a lag phase during which cells do not multiply or modify their physiology to cope with the constraints of their environment. Our aim was to determine a sequence of events during the lag phase of growth at low temperature and pH for three Bacillus cereus strains. The onsets of expression of two genes, one of which is essential for stress adaptation (cshA, coding for a RNA helicase) and one of which is involved in the transition between lag phase and exponential phase (abrB, coding for a transition regulator), were determined using fluorescent transcriptional reporter systems. Regardless of the stressing conditions and the tested strains, the cshA promoter was active very early, while the biomass increased and always did so before the first cell division. At 12°C and pH 7.0, the onset of cshA promoter activity occurred at between 3 h and 7 h, while the bacterial counts started to increase at between 12 h and 13 h. At pH 5.0 and at 20°C or 30°C, the onset of cshA promoter activity occurred before 1 h and earlier than at pH 7.0. In contrast, the onset of abrB promoter activity depended on the strain and the stressing conditions. In the ATCC 14579 strain, the onset of abrB promoter activity always started at between 30 min and 3 h, before biomass increased and cell division occurred. For the other strains, it took place along with the first cell division at 12°C but did so much later during growth under the other tested conditions. IMPORTANCE The spore-forming bacterium B. cereus is a major cause of foodborne outbreaks in Europe. Some B. cereus strains can grow at low temperatures and low pH in many processed foods. Modeling of the bacterial lag time is hampered by a lack of knowledge of the timing of events occurring during this phase. In this context, the identification of lag phase markers, not currently available, could be a real advance for the better prediction of lag time duration. Currently, no molecular markers of this phase are available. By determining that cshA was always expressed early during the lag phase, we provide a molecular marker of the early adaptation process of B. cereus cells when exposed to low temperature and pH.
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31
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Zhuang K, Li H, Zhang Z, Wu S, Zhang Y, Fox EM, Man C, Jiang Y. Typing and evaluating heat resistance of Bacillus cereus sensu stricto isolated from the processing environment of powdered infant formula. J Dairy Sci 2019; 102:7781-7793. [PMID: 31255274 DOI: 10.3168/jds.2019-16392] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 05/13/2019] [Indexed: 12/18/2022]
Abstract
Bacillus cereus sensu lato is one of the most harmful bacterial groups affecting the quality and safety of powdered infant formula (PIF). In this study, samples were collected from the raw materials and processing environments of PIF. A total of 84 isolates were identified as Bacillus cereus sensu stricto (B. cereus s. s.) by 16S rRNA analysis, molecular typing technology, and physiological and biochemical tests. The 84 B. cereus s. s. strains were assigned to panC group II, group III, and group IV. Then, the 7 housekeeping genes glpF, gmk, ilvD, pta, pur, pycA, and tpi were selected for multilocus sequence typing. Results showed that the 84 isolates were clustered into 24 sequence types (ST), and 14 novel ST were detected. Among the 24 ST, ST999 (19/84, 22.62%) and ST1343 (13/84, 15.48%) predominated. The correlation between processing areas and ST showed that the processing environments of the production and packing areas were the most susceptible to contamination by B. cereus s. s. Spores of these ST showed different heat resistance phenotypes evaluated by the analysis of DT (time in minutes of spore decimal reduction at each temperature) and Z values (temperature increase required to reduce the DT value to one-tenth of the original). Spores from group III according to panC gene analysis were the most heat resistant. These findings will help us to better understand B. cereus s. s. contamination and control in PIF processing environments.
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Affiliation(s)
- Kejin Zhuang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Hongfu Li
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ziwei Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Shuang Wu
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yashuo Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Edward M Fox
- Department of Applied Sciences, Northumbria University, Newcastle upon Tyne, United Kingdom NE 98; CSIRO Agriculture and Food, Werribee, VIC 3030, Australia
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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32
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Lv R, Wang D, Zou M, Wang W, Ma X, Chen W, Zhou J, Ding T, Ye X, Liu D. Analysis ofBacillus cereuscell viability, sublethal injury, and death induced by mild thermal treatment. J Food Saf 2018. [DOI: 10.1111/jfs.12581] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Danli Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Mingming Zou
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Wenjun Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Weijun Chen
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
| | - Tian Ding
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Zhejiang Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Zhejiang Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food ScienceZhejiang University Zhejiang Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Zhejiang Hangzhou China
- Fuli Institute of Food ScienceZhejiang University Zhejiang Hangzhou China
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33
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den Besten HM, Wells-Bennik MH, Zwietering MH. Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality. Annu Rev Food Sci Technol 2018; 9:383-410. [DOI: 10.1146/annurev-food-030117-012808] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Heidy M.W. den Besten
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
| | - Marjon H.J. Wells-Bennik
- NIZO Food Research B.V., 6718 ZB, Ede, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
| | - Marcel H. Zwietering
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
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34
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Oliveira RB, Baptista RC, Chincha AA, Conceição DA, Nascimento JS, Costa LE, Cruz AG, Sant’Ana AS. Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Two complementary approaches to quantify variability in heat resistance of spores of Bacillus subtilis. Int J Food Microbiol 2017; 253:48-53. [DOI: 10.1016/j.ijfoodmicro.2017.04.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 03/10/2017] [Accepted: 04/23/2017] [Indexed: 11/20/2022]
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36
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Characterization of four Paenibacillus species isolated from pasteurized, chilled ready-to-eat meals. Int J Food Microbiol 2017; 252:35-41. [DOI: 10.1016/j.ijfoodmicro.2017.04.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 03/30/2017] [Accepted: 04/18/2017] [Indexed: 12/11/2022]
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37
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Guérin A, Dargaignaratz C, Clavel T, Broussolle V, Nguyen-The C. Heat-resistance of psychrotolerant Bacillus cereus vegetative cells. Food Microbiol 2017; 64:195-201. [PMID: 28213026 DOI: 10.1016/j.fm.2017.01.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 01/17/2017] [Accepted: 01/19/2017] [Indexed: 12/31/2022]
Abstract
Spores of psychrotolerant strains of the foodborne pathogen Bacillus cereus can multiply during storage of cooked or pasteurized, refrigerated foods and can represent a risk if these cells are not eliminated during reheating of food product before consumption. We determined the heat-resistance of psychrotolerant B. cereus vegetative cells at different heating temperatures in laboratory medium and compared it with that of thermotolerant B. cereus vegetative cells. The z values, based on times for a 3 log10 reduction, of the vegetative cells of the three psychrotolerant phylogenetic groups of B. cereus varied between 3.02 °C and 4.84 °C. The temperature at which a 3 log10 reduction was achieved in 10 min varied between 47.6 °C and 49.2 °C for psychrotolerant vegetative cells and it was around 54.8 °C for thermotolerant vegetative cells. Moreover, 0.4 min at 60 °C would be sufficient for a 6 log10 CFU/ml reduction of the most heat resistant psychrotolerant B. cereus vegetative cells. These data clearly showed that psychrotolerant B. cereus vegetative cells can be rapidly eliminated by a mild heat treatment such as food reheating.
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Affiliation(s)
- Alizée Guérin
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France
| | - Claire Dargaignaratz
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France
| | - Thierry Clavel
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France
| | - Véronique Broussolle
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France
| | - Christophe Nguyen-The
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France.
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38
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Sadiq FA, Li Y, Liu T, Flint S, Zhang G, Yuan L, Pei Z, He G. The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders. Int J Food Microbiol 2016; 238:193-201. [DOI: 10.1016/j.ijfoodmicro.2016.09.009] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 06/26/2016] [Accepted: 09/11/2016] [Indexed: 11/28/2022]
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39
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Guérin A, Dargaignaratz C, Broussolle V, Clavel T, Nguyen-the C. Combined effect of anaerobiosis, low pH and cold temperatures on the growth capacities of psychrotrophic Bacillus cereus. Food Microbiol 2016; 59:119-23. [DOI: 10.1016/j.fm.2016.05.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 05/26/2016] [Accepted: 05/27/2016] [Indexed: 11/28/2022]
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40
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Ziane M, Couvert O, Le Chevalier P, Moussa-Boudjemaa B, Leguerinel I. Identification and characterization of aerobic spore forming bacteria isolated from commercial camel’s milk in south of Algeria. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.03.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Inhibition of nutrient- and high pressure-induced germination of Bacillus cereus spores by plant essential oils. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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42
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Wells-Bennik MH, Eijlander RT, den Besten HM, Berendsen EM, Warda AK, Krawczyk AO, Nierop Groot MN, Xiao Y, Zwietering MH, Kuipers OP, Abee T. Bacterial Spores in Food: Survival, Emergence, and Outgrowth. Annu Rev Food Sci Technol 2016; 7:457-82. [DOI: 10.1146/annurev-food-041715-033144] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marjon H.J. Wells-Bennik
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
| | - Robyn T. Eijlander
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
| | - Heidy M.W. den Besten
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Erwin M. Berendsen
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Alicja K. Warda
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands
| | - Antonina O. Krawczyk
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Masja N. Nierop Groot
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands
| | - Yinghua Xiao
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Marcel H. Zwietering
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Oscar P. Kuipers
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Tjakko Abee
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
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43
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Hayrapetyan H, Abee T, Nierop Groot M. Sporulation dynamics and spore heat resistance in wet and dry biofilms of Bacillus cereus. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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44
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Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.028] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Aryani DC, den Besten HMW, Hazeleger WC, Zwietering MH. Quantifying variability on thermal resistance of Listeria monocytogenes. Int J Food Microbiol 2014; 193:130-8. [PMID: 25462932 DOI: 10.1016/j.ijfoodmicro.2014.10.021] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Revised: 10/13/2014] [Accepted: 10/19/2014] [Indexed: 10/24/2022]
Abstract
Knowledge of the impact of strain variability and growth history on thermal resistance is needed to provide a realistic prediction and an adequate design of thermal treatments. In the present study, apart from quantifying strain variability on thermal resistance of Listeria monocytogenes, also biological variability and experimental variability were determined to prioritize their importance. Experimental variability was defined as the repeatability of parallel experimental replicates and biological variability was defined as the reproducibility of biologically independent reproductions. Furthermore, the effect of growth history was quantified. The thermal inactivation curves of 20 L. monocytogenes strains were fitted using the modified Weibull model, resulting in total 360 D-value estimates. The D-value ranged from 9 to 30 min at 55 °C; from 0.6 to 4 min at 60 °C; and from 0.08 to 0.6 min at 65 °C. The estimated z-values of all strains ranged from 4.4 to 5.7 °C. The strain variability was ten times higher than the experimental variability and four times higher than the biological variability. Furthermore, the effect of growth history on thermal resistance variability was not significantly different from that of strain variability and was mainly determined by the growth phase.
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Affiliation(s)
- D C Aryani
- Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - H M W den Besten
- Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
| | - W C Hazeleger
- Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - M H Zwietering
- Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
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