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Su J, Chandross-Cohen T, Qian C, Carroll L, Kimble K, Yount M, Wiedmann M, Kovac J. Assessment of the exposure to cytotoxic Bacillus cereus group genotypes through HTST milk consumption. J Dairy Sci 2024:S0022-0302(24)00896-8. [PMID: 38851576 DOI: 10.3168/jds.2024-24703] [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: 01/22/2024] [Accepted: 05/02/2024] [Indexed: 06/10/2024]
Abstract
This study addresses the limited tools available for assessing food safety risks from cytotoxic Bacillus cereus group strains in contaminated food. We quantified the growth, in skim milk broth, of 17 cytotoxic B. cereus strains across 6 phylogenetic groups with various virulence gene profiles. The strains did not grow in HTST milk at 4 or 6°C. At 10°C, 15 strains exhibited growth; at 8°C, one strain grew; and all strains grew at temperatures ≥ 14°C. Using growth data from 16 strains, we developed linear secondary growth models and an exposure assessment model. This model, simulating a 5-stage HTST milk supply chain and up to 35 d of consumer storage with an initial contamination of 100 cfu/mL, estimated that 2.81 ± 0.66% and 4.13 ± 2.53% of milk containers would surpass 105 cfu/mL of B. cereus by d 21 and 35, respectively. A sensitivity analysis identified the initial physiological state of cells (Q0) as the most influential variable affecting predictions for specific isolates. What-if scenarios indicated that increases in mean and variability of consumer storage temperatures significantly affected the predicted B. cereus concentrations in milk. This model serves as an initial tool for risk-based food safety decision making regarding low-level B. cereus contamination.
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Affiliation(s)
- Jun Su
- Department of Food Science, Cornell University, Ithaca, NY 14850
| | - Tyler Chandross-Cohen
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802
| | - Chenhao Qian
- Department of Food Science, Cornell University, Ithaca, NY 14850
| | - Laura Carroll
- Department of Clinical Microbiology, SciLifeLab, Umeå University, Umeå, Sweden; Laboratory for Molecular Infection Medicine Sweden (MIMS), Umeå University, Umeå, Sweden; Umeå Centre for Microbial Research (UCMR), Umeå University, Umeå, Sweden; Integrated Science Lab (IceLab), Umeå University, Umeå, Sweden
| | - Kayla Kimble
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802
| | - Mackenna Yount
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY 14850
| | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802
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Ben Akacha R, Gdoura-Ben Amor M, Sellami H, Grosset N, Jan S, Gautier M, Gdoura R. Isolation, Identification, and Characterization of Bacillus cereus Group Bacteria Isolated from the Dairy Farm Environment and Raw Milk in Tunisia. Foodborne Pathog Dis 2024. [PMID: 38502798 DOI: 10.1089/fpd.2023.0154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024] Open
Abstract
Members of the Bacillus cereus group are well-known opportunistic foodborne pathogens. In this study, the prevalence, hemolytic activity, antimicrobial resistance profile, virulence factor genes, genetic diversity by enterobacterial repetitive intergenic consensus (ERIC)-polymerase chain reaction (PCR) genotyping, and adhesion potential were investigated in isolates from a Tunisian dairy farm environment and raw milk. A total of 200 samples, including bedding, feces, feed, liquid manure, and raw bovine milk, were examined. Based on PCR test targeting sspE gene, 59 isolates were detected. The prevalence of B. cereus group isolates in bedding, feces, liquid manure, feed, and raw milk was 48%, 37.8%, 20%, 17.1%, and 12.5%, respectively. Out of the tested strains, 81.4% showed β-hemolytic on blood agar plates. An antimicrobial resistance test against 11 antibiotics showed that more than 50% of the isolates were resistant to ampicillin and novobiocin, while a high sensitivity to other antibiotics tested was observed in most isolates. The distribution of enterotoxigenic genes showed that 8.5% and 67.8% of isolates carried hblABCD and nheABC, respectively. In addition, the detection rate of cytotoxin K (cytk), enterotoxin T (bceT), and ces genes was 72.9%, 64.4%, and 5.1%, respectively. ERIC-PCR fingerprinting genotype analysis allowed discriminating 40 different profiles. The adhesion potential of B. cereus group on stainless steel showed that all isolates were able to adhere at various levels, from 1.5 ± 0.3 to 5.1 ± 0.1 log colony-forming unit (CFU)/cm2 for vegetative cells and from 2.6 ± 0.4 to 5.7 ± 0.3 log CFU/cm2 for spores. An important finding of the study is useful for updating the knowledge of the contamination status of B. cereus group in Tunisia, at the dairy farm level.
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Affiliation(s)
- Randa Ben Akacha
- Research Laboratory of Environmental Toxicology Microbiology and Health (LR17ES06), Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Maroua Gdoura-Ben Amor
- Research Laboratory of Environmental Toxicology Microbiology and Health (LR17ES06), Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Hanen Sellami
- Laboratory of Treatment and Valorization of Water Rejects, Water Research and Technologies Center (CERTE), Borj-Cedria Technopark, University of Carthage, Soliman, Tunisia
| | - Noël Grosset
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Sophie Jan
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Michel Gautier
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - Radhouane Gdoura
- Research Laboratory of Environmental Toxicology Microbiology and Health (LR17ES06), Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia
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3
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Zhang Y, Yang Z, Huang Q, Zhan X, Liu X, Guo D, Wang S, Rui W, Lü X, Shi C. Antimicrobial Activity of Eugenol Against Bacillus cereus and Its Application in Skim Milk. Foodborne Pathog Dis 2024; 21:147-159. [PMID: 38100031 DOI: 10.1089/fpd.2023.0013] [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] [Indexed: 03/09/2024] Open
Abstract
Bacillus cereus is a foodborne pathogen widely distributed in the large-scale catering industry and produces spores. The study explored the antibacterial activity, potential mechanism of eugenol against B. cereus, and spores with germination rate. The minimum inhibitory concentration (MIC; 0.6 mg/mL) of eugenol to six B. cereus strains was compared with the control; B. cereus treated with eugenol had a longer lag phase. Eugenol at a concentration of more than 1/2MIC decreased viable B. cereus (∼5.7 log colony-forming unit [CFU]/mL) counts below detectable limits within 2 h, and eugenol of 3MIC reduced B. cereus (∼5.9 log CFU/mL) in skim milk below detectable limits within 30 min. The pH values of skim milk were unaffected by the addition of eugenol. The ΔE values below 2 show that the color variations of skim milk were not visible to the human eye. For sensory evaluation, eugenol did not significantly affect the color or structural integrity of the skim milk. It had a negative impact on the flavor and general sensory acceptance of the treated milk. Eugenol hyperpolarized B. cereus cell membrane, decreased intracellular ATP concentration, and increased intracellular reactive oxygen species contents and extracellular malondialdehyde contents, resulting in the cell membrane of B. cereus being damaged and permeabilized, and cell morphology being changed. In addition, according to the viable count, confocal laser scanning microscopy, and spore morphology changes, eugenol reduced the germination rate of B. cereus spores. These findings suggest that eugenol can be used as a new natural antibacterial agent to control B. cereus and spores in the food production chain.
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Affiliation(s)
- Yingying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhuokai Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qianning Huang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiangjun Zhan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xing Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Du Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shuo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Wushuang Rui
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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4
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Soni A, Brightwell G. Effect of novel and conventional food processing technologies on Bacillus cereus spores. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:265-287. [PMID: 38461001 DOI: 10.1016/bs.afnr.2023.10.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
This chapter provides a summary of the effect of thermal and non-thermal processing technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with foodborne illnesses. B. cereus has been frequently detected in rice, milk products, infant food, liquid eggs products and meat products all over the world. This Gram positive, rod-shaped, facultative anaerobe can produce endospores that can withstand pasteurization, UV radiation, and chemical reagents commonly used for sanitization. B. cereus spores can germinate into vegetative cells that can produce toxins. The conventional regime for eliminating spores from food is retorting which uses the application of high temperature (121 °C). However, at this temperature, there could be a significant amount of loss in the organoleptic and functional qualities of the food components, especially proteins. This leads to the research on the preventive measures against germination and if possible, to reduce the resistance before using a non-thermal technology (temperatures less than retorting-121 °C) for inactivation. This chapter reviews the development and success of several food processing technologies in their ability to inactivate B. cereus spores in food.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand.
| | - Gale Brightwell
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand; New Zealand Food Safety Science and Research Centre, Massey University Manawatu (Turitea), Palmerston North, New Zealand
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5
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Occurrence and characterization of toxigenic Bacillus cereus in dairy products with an inactivation trial using D-Tryptophan and ascorbic acid in the rice pudding. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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6
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Kowalska J, Maćkiw E, Korsak D, Postupolski J. Characteristic and Antimicrobial Resistance of <i>Bacillus cereus</i> Group Isolated from Food in Poland. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/152677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Bacillus cereus in Dairy Products and Production Plants. Foods 2022; 11:foods11172572. [PMID: 36076758 PMCID: PMC9455733 DOI: 10.3390/foods11172572] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/09/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Spore-forming Bacillus cereus is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods. Prevalences and concentrations of B. cereus in milk and dairy products are extremely variable worldwide: in pasteurized milk, prevalences from 2% to 65.3% were reported, with concentrations of up to 3 × 105 cfu/g, whereas prevalences in cheeses ranged from 0 to 95%, with concentrations of up to 4.2 × 106 cfu/g. Bacillus cereus is also well known to produce biofilms, a serious concern for the dairy industry, with up to 90% of spores that are resistant to cleaning and are easily transferred. As the contamination of raw materials is not completely avoidable, and the application of decontamination treatments is only possible for some ingredients and is limited by both commercial and regulatory reasons, it is clear that the correct application of hygienic procedures is extremely important in order to avoid and manage the circulation of B. cereus along the dairy supply chain. Future developments in interventions must consider the synergic application of different mild technologies to prevent biofilm formation and to remove or inactivate the microorganism on the equipment.
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Fraccalvieri R, Bianco A, Difato LM, Capozzi L, Del Sambro L, Simone D, Catanzariti R, Caruso M, Galante D, Normanno G, Palazzo L, Tempesta M, Parisi A. Toxigenic Genes, Pathogenic Potential and Antimicrobial Resistance of Bacillus cereus Group Isolated from Ice Cream and Characterized by Whole Genome Sequencing. Foods 2022; 11:foods11162480. [PMID: 36010481 PMCID: PMC9407285 DOI: 10.3390/foods11162480] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 11/22/2022] Open
Abstract
Bacillus cereus is isolated from a variety of foods where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature. In this study, we identified members of B. cereus groups in 65% of the ice cream samples analyzed, which were characterized based on multi locus variable number tandem repeats analysis (MLVA) and whole genome sequencing (WGS). The MLVA revealed that 36 strains showed different allelic profiles. Analyses of WGS data enabled the identification of three members of the B. cereus group: B. cereus sensu stricto, B. mosaicus and B. thuringiensis. Based on the multi locus sequence typing (MLST) scheme, the strains were classified in 27 sequence types (STs), including ST26 that causes food poisoning. Toxin genes’ detection revealed the presence of the genes encoding nonhemolytic enterotoxin (NHE), hemolysin BL (HBL), cytotoxin K (cytK) and cereulide (ces) in 100%, 44%, 42% and 8% of the strains, respectively. The identification of eleven antimicrobial resistance (AMR) genes predicted the resistance to five different antimicrobials, and the resistance to beta-lactam antibiotics was confirmed with a phenotypic antimicrobial test. Taken together, the results showed that the B. cereus strains isolated from ice cream were a potential hazard for consumer safety.
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Affiliation(s)
- Rosa Fraccalvieri
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Angelica Bianco
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
- Experimental Zooprophylactic Institute of Apulia and Basilicata, 71121 Foggia, Italy
- Correspondence: ; Tel.: +39-080-4057858; Fax: +39-080-4057753
| | - Laura Maria Difato
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Loredana Capozzi
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Laura Del Sambro
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Domenico Simone
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Roberta Catanzariti
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Marta Caruso
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Domenico Galante
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Giovanni Normanno
- Department of Science of Agriculture, Food and the Environment (SAFE), University of Foggia, 71121 Foggia, Italy
| | - Lucia Palazzo
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
| | - Maria Tempesta
- Department of Veterinary Medicine, University Aldo Moro of Bari, Strada per Casamassima Km 3, 70010 Valenzano, Italy
| | - Antonio Parisi
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZS PB), Via Manfredonia 20, 71121 Foggia, Italy
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Huang L, Hwang CA. One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in simulated fried rice – Model development, validation, and Marko Chain Monte Carlo simulation. Food Microbiol 2022; 103:103935. [DOI: 10.1016/j.fm.2021.103935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 11/03/2021] [Accepted: 11/03/2021] [Indexed: 11/04/2022]
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10
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Nakayama T, Yamaguchi T, Jinnai M, Yamamoto S, Li HT, Ngo PT, Tran DNM, Nguyen OTH, Hoang PH, Do Nguyen P, Van Dang C, Kumeda Y, Hase A. Untargeted Phylogenetic Group III of Multi-drug-Resistant Bacillus cereus Isolated Using Fraser Medium from Retail Chickens in Ho Chi Minh City. Curr Microbiol 2021; 78:3115-3123. [PMID: 34173839 DOI: 10.1007/s00284-021-02562-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 05/31/2021] [Indexed: 11/26/2022]
Abstract
The prevalence of food-borne bacteria in developing countries is less well understood than in developed countries. The ISO11290-1 isolation method is commonly used to study Listeria contamination in chicken; however, all isolates are identified as untargeted Bacillus cereus. This study aimed to determine the classification, antibiotic susceptibility, and virulence genes of B. cereus isolated from retail chickens in Vietnam. Bacterial isolation using the ISO11290-1 method yielded 12 strains of B. cereus from seven out of 60 chickens. For determining bacterial diversity, panC and multilocus sequence typing (MLST) analyses were performed. PanC analysis showed that all seven strains belong to the phylogenetic group III, to which the highest risk of foodborne illnesses was associated. MLST analysis showed that most strains contained a ST205 complex; further, all strains were found to be resistant to ampicillin, ciprofloxacin, and tetracycline. Virulence genes were also investigated. ces, a cereulide-related gene, was detected in 50% of the isolated strains, followed by cytK, nheA, and hblA enterotoxins in 41.7%, 16.7%, and 25% of the strains, respectively. In conclusion, B. cereus may be erroneously detected when attempting to detect Listeria in food using the ISO11290-1 method. Further study of the prevalence of B. cereus in Vietnamese food is needed to improve food safety.
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Affiliation(s)
- Tatsuya Nakayama
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, Japan.
- Division of Biomedical Food Research, National Institute of Health Sciences, Kawasaki, Kanagawa, Japan.
| | - Takahiro Yamaguchi
- Department of Microbiology, Osaka Institute of Public Health, Higashinari-ku, Osaka, Japan
| | - Michio Jinnai
- Department of Microbiology, Kanagawa Prefecture Institute of Public Health, Chigasaki, Kanagawa, Japan
| | - Shiori Yamamoto
- Division of Biomedical Food Research, National Institute of Health Sciences, Kawasaki, Kanagawa, Japan
| | - Hien Thi Li
- Ho Chi Minh Institute of Public Health, Ho Chi Minh City, Vietnam
| | - Phong Thanh Ngo
- Ho Chi Minh Institute of Public Health, Ho Chi Minh City, Vietnam
| | | | | | | | - Phuc Do Nguyen
- Ho Chi Minh Institute of Public Health, Ho Chi Minh City, Vietnam
| | - Chinh Van Dang
- Ho Chi Minh Institute of Public Health, Ho Chi Minh City, Vietnam
| | - Yuko Kumeda
- Center for Microorganism Control, Osaka Prefecture University, Sakai, Osaka, Japan
| | - Atsushi Hase
- Faculty of Contemporary Human Life Science, Tezukayama University, Nara, Japan
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Abstract
Foodborne diseases have been witnessing a constant rising trend worldwide, mainly caused by pathogenic microorganisms, such as Bacillus spp., posing a direct threat to public health. The purpose of this study was to evaluate the biological risk of foodborne and probiotic Bacillus spp. in Beijing markets. A total of 55 Bacillus isolates, including 29 B. cereus, 9 B. licheniformis and 7 B. subtilis, mostly found in dairy products (32.7%), were recovered from 106 samples and identified by matrix-assisted laser desorption/ionization mass spectrometry and polymerase chain reaction methods. The susceptibility towards 16 antibiotics was determined using a broth microdilution method. Bacillus showed a high level of resistance to florfenicol (100%), lincomycin (100%), tiamulin (78.2%) and ampicillin (67.3%), while they were all susceptible or intermediate to vancomycin and rifampin. Additionally, we obtained the whole genome of 19 Bacillus strains using high-throughput sequencing, and the rates of resistance genes van, fosB, erm and tet were 57.9%, 57.9%, 21.1% and 26.3%, respectively. Moreover, 100%, 9.1%, 45.5% and 100% of these isolates carried virulence genes nhe, hbl, cytK and entFM, respectively. Lastly, 60% Bacillus strains were positive in hemolysis tests, and 3 B. licheniformis strains displayed an inhibitory activity on the growth of S. aureus ATCC 29213 using agar overlay technique. Our study outlines the characteristics of foodborne Bacillus spp. and provides information for the monitoring of food safety.
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George S, Teo LL, Majumder S, Chew WL, Khoo GH. Low levels of silver in food packaging materials may have no functional advantage, instead enhance microbial spoilage of food through hormetic effect. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107768] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Hsu TK, Tsai HC, Hsu BM, Yang YY, Chen JS. Prevalence, enterotoxin-gene profiles, antimicrobial resistance, and genetic diversity of Bacillus cereus group in aquatic environments and shellfish. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 758:143665. [PMID: 33293090 DOI: 10.1016/j.scitotenv.2020.143665] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 10/16/2020] [Accepted: 11/09/2020] [Indexed: 06/12/2023]
Abstract
Bacterial strains of the Bacillus cereus group produce various toxins that cause diarrheal and emetic food poisoning. In this study, five main oyster farming areas and 15 fishing ports in Taiwan were examined for the status of B. cereus group bacteria inhabiting seawater and shellfish. On average, bacteria of the B. cereus group were detected in 32.6% of the seawater samples (n = 89) and 2.5% of the oysters (n = 81) in the oyster farming areas and in 7.9% of the seawater samples (n = 202) and 0.68% of the shellfish products (n = 292) in fishing ports. To trace the potential source of B. cereus group bacteria in intertidal oyster farming areas, we simultaneously explored their terrestrial river basins. In total, 44 B. cereus group strains were purified and cultured from water and shellfish for the analysis of virulence genes, panC gene typing, antibiotic susceptibility testing, and enterobacterial repetitive intergenic consensus PCR (ERIC-PCR) fingerprinting. The enterotoxin-coding genes nheABC, hblCDA, entFM, cytK-1, and cytK-2 were detected in 70.4%, 84.1%, 97.7%, 72.7%, and 75% of the total isolates, among which 40.9% carried all these genes. According to panC gene analysis, the dominant isolates belonged to the panC group IV. In antibiotic susceptibility tests, most B. cereus group isolates were resistant to ampicillin (97.7%) and sulfamethoxazole/trimethoprim (100%). The percentage of multidrug resistant B. cereus group isolates was 34.6%. Finally, the 44 B. cereus group isolates were classified into 43 types and categorized into five clusters using ERIC-PCR fingerprinting. The B. cereus group isolates from different oyster farming areas were concentrated within the two main clusters; however, those from river basins displayed a wide genetic diversity, indicating the presence of multiple sources of B. cereus group bacteria in river basins.
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Affiliation(s)
- Tsui-Kang Hsu
- Department of Ophthalmology, Cheng Hsin General Hospital, Taipei, Taiwan, ROC; School of Medicine, National Yang-Min University, Taiwan, ROC
| | - Hsin-Chi Tsai
- Department of Psychiatry, School of Medicine, Tzu Chi University, Hualien, Taiwan, ROC; Department of Psychiatry, Tzu-Chi General Hospital, Hualien, Taiwan, ROC
| | - Bing-Mu Hsu
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Minhsiung Township, Chiayi County 62102, Taiwan, ROC; Center for Innovative on Aging Society (CIRAS), National Chung Cheng University, 621 Chiayi, Taiwan, ROC.
| | - Yu-Ying Yang
- Department of Laboratory, Show Chwan Memorial Hospital, Changhua, Taiwan, ROC
| | - Jung-Sheng Chen
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Minhsiung Township, Chiayi County 62102, Taiwan, ROC
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14
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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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15
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Osama R, Ahmed M, Abdulmawjood A, Al-Ashmawy M. Prevalence and Antimicrobial Resistance of Bacillus cereus in Milk and Dairy Products. ACTA ACUST UNITED AC 2020. [DOI: 10.35943/mvmj.2020.2.202] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Objective: To investigate the prevalence of Bacillus cereus in milk and dairy products along with detection of its antibiotic sensitivity.
Design: Descriptive study.
Samples: One hundred and fifty samples of market milk, ultra high temperature milk packs (UHT), condensed milk, Milk powder, Damietta cheese, Kariesh cheese and Ras cheese.
Procedures: Samples were examined for isolation and identification of Bacillus spp. via direct and indirect isolation, molecular examination and antimicrobial resistance. Further molecular examination was carried out in 46 isolates to detect hblA, hblC, hblD, nheA, nheB and nheC genes
Results: The prevalence of B. cereus by direct isolation was 52%, 13.3 %, 10%, 8%,44%, 0 % and 16% in market milk, ultra high temperature milk packs (UHT) , condensed milk , Milk powder, Damietta cheese, Kariesh cheese and Ras cheese, respectively, whereas its prevalence by indirect isolation was 64%, 20%, 20%, 48%, 52%, 40% and 36% in market milk, ultra high temperature milk packs (UHT) , condensed milk , Milk powder, Damietta cheese, Kariesh cheese and Ras cheese, respectively. B. cereus isolates were 100% resistant to colistin (CT), ampicillin (AM) and amoxicillin (AML). However, 83.01% were resistant to ampicillin-sulbactum (SAM), 67.9% resistant to streptomycin (S), 45.2% resistant to spiramycin (SP), 35.8% resistant to lincomysin (MY), 22.6% resistant to tetracyclin (TE), and 5.6% resistant to erythromycin (E). A prevalence of 58.6% for hblA, hblC and hblD was recorded, while a prevalence of 86.9%, 93.4% and 89.1% for nheA, nheB and nheC was recorded.
Conclusion and clinical relevance: This study provides data on prevalence, contamination level and antibiotic sensitivity of B. cereus in milk and its products, suggesting a potential risk to health and the dairy industry.
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Affiliation(s)
- Rowayda Osama
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Marwa Ahmed
- Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University
| | - Amir Abdulmawjood
- Institute of Food Quality and Food Safety, Research Center for Emerging Infections and Zoonoses (RIZ), University of Veterinary Medicine Hannover, Foundation, Bünteweg 17, D-30559 Hannover, Germany
| | - Maha Al-Ashmawy
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
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16
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New bacteriocin-like substances produced by Streptomyces species with activity against pathogens. Folia Microbiol (Praha) 2020; 65:669-678. [PMID: 31953748 DOI: 10.1007/s12223-020-00770-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Accepted: 01/07/2020] [Indexed: 10/25/2022]
Abstract
Streptomyces spp. are Gram-positive bacteria well-known for their ability to produce antibiotics and other metabolites, but few studies on bacteriocins produced by these bacteria have been reported. We tested eight Streptomyces strains against different pathogenic bacteria, and selected S. griseus, S. nigrescens, S. bottroprensis, and S. violaceoruber for further study based on their inhibitory effects against bacteria, including human pathogens. S. bottropensis reached its highest activity at 312 h and was higher than the activities of S. violaceoruber and S. nigrescens. The best condition for bacteriocin precipitation was using diammonium sulfate at 50% saturation. Bacteriocins were susceptible to proteinase treatments and stable at high temperature (up to 100 °C). The highest inhibitory activities were observed between pH 5 and 6. Cross-activity assays indicated that each Streptomyces strain produced different bacteriocins. When preparations of S. griseus and S. nigrescens were subjected to SDS-PAGE, bands of inhibition were observed in the gel overlay assay at a position corresponding to ~ 2 and 3 kDa, respectively, suggesting that both strains are potential sources for novel bacteriocins.
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17
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Fiedler G, Schneider C, Igbinosa EO, Kabisch J, Brinks E, Becker B, Stoll DA, Cho GS, Huch M, Franz CMAP. Antibiotics resistance and toxin profiles of Bacillus cereus-group isolates from fresh vegetables from German retail markets. BMC Microbiol 2019; 19:250. [PMID: 31706266 PMCID: PMC6842220 DOI: 10.1186/s12866-019-1632-2] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Accepted: 10/29/2019] [Indexed: 12/01/2022] Open
Abstract
BACKGROUND This study aimed to evaluate the safety of raw vegetable products present on the German market regarding toxin-producing Bacillus cereus sensu lato (s.l.) group bacteria. RESULTS A total of 147 B. cereus s.l. group strains isolated from cucumbers, carrots, herbs, salad leaves and ready-to-eat mixed salad leaves were analyzed. Their toxinogenic potential was assessed by multiplex PCR targeting the hemolysin BL (hbl) component D (hblD), non-hemolytic enterotoxin (nhe) component A (nheA), cytotoxin K-2 (cytK-2) and the cereulide (ces) toxin genes. In addition, a serological test was used to detect Hbl and Nhe toxins. On the basis of PCR and serological results, none of the strains were positive for the cereulide protein/genes, while 91.2, 83.0 and 37.4% were positive for the Hbl, Nhe and CytK toxins or their genes, respectively. Numerous strains produced multiple toxins. Generally, strains showed resistance against the β-lactam antibiotics such as penicillin G and cefotaxim (100%), as well as amoxicillin/clavulanic acid combination and ampicillin (99.3%). Most strains were susceptible to ciprofloxacin (99.3%), chloramphenicol (98.6%), amikacin (98.0%), imipenem (93.9%), erythromycin (91.8%), gentamicin (88.4%), tetracycline (76.2%) and trimethoprim/sulfamethoxazole combination (52.4%). The genomes of eight selected strains were sequenced. The toxin gene profiles detected by PCR and serological test mostly agreed with those from whole-genome sequence data. CONCLUSIONS Our study showed that B. cereus s.l. strains encoding toxin genes occur in products sold on the German market and that these may pose a health risk to the consumer if present at elevated levels. Furthermore, a small percentage of these strains harbor antibiotic resistance genes. The presence of these bacteria in fresh produce should, therefore, be monitored to guarantee their safety.
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Affiliation(s)
- Gregor Fiedler
- Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Carmen Schneider
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Etinosa O. Igbinosa
- Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
- Present Address: Department of Microbiology, Faculty of Life Sciences, University of Benin, Private Mail Bag 1154, Benin City, 30001 Nigeria
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Erik Brinks
- Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Biserka Becker
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Dominic A. Stoll
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Melanie Huch
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Charles M. A. P. Franz
- Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
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18
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Huang Z, Lin Y, Ren F, Song S, Guo H. Benzalkonium bromide is effective in removing Bacillus cereus biofilm on stainless steel when combined with cleaning-in-place. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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19
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Jessberger N, Kranzler M, Da Riol C, Schwenk V, Buchacher T, Dietrich R, Ehling-Schulz M, Märtlbauer E. Assessing the toxic potential of enteropathogenic Bacillus cereus. Food Microbiol 2019; 84:103276. [PMID: 31421762 DOI: 10.1016/j.fm.2019.103276] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 07/18/2019] [Accepted: 07/20/2019] [Indexed: 12/17/2022]
Abstract
The diarrheal type of food poisoning caused by enteropathogenic Bacillus cereus has been linked to various exotoxins. Best described are the non-hemolytic enterotoxin (Nhe), hemolysin BL (Hbl), and cytotoxin K (CytK). Due to the ubiquitous prevalence of B. cereus in soil and crops and its ability to form highly resistant endospores, contaminations during food production and processing cannot be completely avoided. Although phylogenetically closely related, enteropathogenic B. cereus strains show a high versatility of their toxic potential. Thus, functional tools for evaluating the pathogenic potential are urgently needed in order to predict hazardous food contaminations. As the diarrheal syndrome is the result of a toxico-infection with enterotoxin production in the intestine, the entire passage of the bacteria within the host, from spore survival in the stomach, spore germination, host cell adherence, and motility, to enterotoxin production under simulated intestinal conditions was compared in a panel of 20 strains, including high pathogenic as well as apathogenic ones. This approach resulted in an overarching virulence analysis scheme. In parallel, we searched for potential toxico-specific secreted markers to discriminate low and high pathogenic strains. To this end, we targeted known exotoxins using an easy to implement immunoblotting approach as well as a caseinolytic exoprotease activity assay. Overall, Nhe component B, sphingomyelinase, and exoproteases showed good correlation with the complex virulence analysis scheme and can serve as a template for future fast and easy risk assessment tools to be implemented in routine diagnostic procedures and HACCP studies.
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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.
| | - Markus Kranzler
- Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, 1210, Vienna, Austria
| | - Claudia Da Riol
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764, Oberschleißheim, Germany
| | - Valerie Schwenk
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764, Oberschleißheim, Germany
| | - Tanja Buchacher
- Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, 1210, Vienna, Austria
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764, Oberschleißheim, Germany
| | - Monika Ehling-Schulz
- Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine Vienna, 1210, Vienna, Austria
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764, Oberschleißheim, Germany
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20
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21
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Cadirci O, Gucukoglu A, Terzi Gulel G, Uyanik T. Enterotoxigenic structures of Bacillus cereusstrains isolated from ice creams. J Food Saf 2018. [DOI: 10.1111/jfs.12537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ozgur Cadirci
- Ondokuz Mayıs University, Faculty of Veterinary MedicineDepartment of Food Hygiene and Technology Samsun Turkey
| | - Ali Gucukoglu
- Ondokuz Mayıs University, Faculty of Veterinary MedicineDepartment of Food Hygiene and Technology Samsun Turkey
| | - Goknur Terzi Gulel
- Ondokuz Mayıs University, Faculty of Veterinary MedicineDepartment of Food Hygiene and Technology Samsun Turkey
| | - Tolga Uyanik
- Ondokuz Mayıs University, Faculty of Veterinary MedicineDepartment of Food Hygiene and Technology Samsun Turkey
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22
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Kang J, Liu L, Wu X, Sun Y, Liu Z. Effect of thyme essential oil against Bacillus cereus planktonic growth and biofilm formation. Appl Microbiol Biotechnol 2018; 102:10209-10218. [PMID: 30288586 DOI: 10.1007/s00253-018-9401-y] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 09/06/2018] [Accepted: 09/16/2018] [Indexed: 01/04/2023]
Abstract
The objective of this study was to determine the effect of thyme essential oil (TEO) on the planktonic growth and biofilm formation of Bacillus cereus (B. cereus). GC-MS analysis of TEO allowed the detection of 13 compounds, and the major constituents were p-cymene (29.7%), thymol (23.73%), γ-terpinene (16.21%), and 1,8-cineole (9.74%). TEO exhibited a minimum inhibitory concentration (MIC) value against planktonic B. cereus of 0.25 mg/mL. The potent effect of TEO to inhibit the growth of planktonic B. cereus was due to cell membrane damage, as evidenced by reduced cell viability, protein changes, decreased intracellular ATP concentration, increased extracellular ATP concentration and cell membrane depolarization, and cellular morphological changes. In addition, TEO exerted a significant inhibitory effect on B. cereus biofilm formation, as confirmed by environmental scanning electron microscopic images. These findings suggested that TEO has the potential to be developed as a natural food additive to control foodborne contamination associated with B. cereus and its biofilm.
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Affiliation(s)
- Jiamu Kang
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
| | - Liu Liu
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China.
| | - Xiaoxia Wu
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
| | - Yuyang Sun
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
| | - Zifei Liu
- College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
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23
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Liao X, Muhammad AI, Chen S, Hu Y, Ye X, Liu D, Ding T. Bacterial spore inactivation induced by cold plasma. Crit Rev Food Sci Nutr 2018; 59:2562-2572. [PMID: 29621402 DOI: 10.1080/10408398.2018.1460797] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Cold plasma has emerged as a non-thermal technology for microbial inactivation in the food industry over the last decade. Spore-forming microorganisms pose challenges for microbiological safety and for the prevention of food spoilage. Inactivation of spores induced by cold plasma has been reported by several studies. However, the exact mechanism of spore deactivation by cold plasma is poorly understood; therefore, it is difficult to control this process and to optimize cold plasma processing for efficient spore inactivation. In this review, we summarize the factors that affect the resistance of spores to cold plasma, including processing parameters, environmental elements, and spore properties. We then describe possible inactivation targets in spore cells (e.g., outer structure, DNA, and metabolic proteins) that associated with inactivation by cold plasma according to previous studies. Kinetic models of the sporicidal activity of cold plasma have also been described here. A better understanding of the interaction between spores and cold plasma is essential for the development and optimization of cold plasma technology in food the industry.
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Affiliation(s)
- Xinyu Liao
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University , Hangzhou , Zhejiang , China.,Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Hangzhou , Zhejiang , China.,Fuli Institute of Food Science, Zhejiang University , Hangzhou , China
| | - Aliyu Idris Muhammad
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University , Hangzhou , Zhejiang , China.,Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Hangzhou , Zhejiang , China.,Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano , Kano , Nigeria
| | - Shiguo Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University , Hangzhou , Zhejiang , China.,Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Hangzhou , Zhejiang , China
| | - Yaqin Hu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University , Hangzhou , Zhejiang , China.,Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Hangzhou , Zhejiang , China
| | - Xingqian Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University , Hangzhou , Zhejiang , China.,Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Hangzhou , Zhejiang , China
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University , Hangzhou , Zhejiang , China.,Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Hangzhou , Zhejiang , China.,Fuli Institute of Food Science, Zhejiang University , Hangzhou , China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University , Hangzhou , Zhejiang , China.,Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Hangzhou , Zhejiang , China.,Fuli Institute of Food Science, Zhejiang University , Hangzhou , China
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24
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Deeth H. Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk. Foods 2017; 6:E102. [PMID: 29156617 PMCID: PMC5704146 DOI: 10.3390/foods6110102] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 11/16/2017] [Indexed: 11/16/2022] Open
Abstract
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially Bacillus cereus because some strains of this organism are pathogenic, some can grow at ≤7 °C and cause spoilage of milk, and the spores of some strains are very heat-resistant. The second aim is minimizing denaturation of β-lactoglobulin (β-Lg) as the extent of denaturation is strongly correlated with the production of volatile sulfur compounds that cause cooked flavor. It is proposed that the heating should have a bactericidal effect, B* (inactivation of thermophilic spores), of >0.3 and cause ≤50% denaturation of β-Lg. This can be best achieved by heating at high temperature for a short holding time using direct heating, and aseptically packaging the product.
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Affiliation(s)
- Hilton Deeth
- School of Agriculture and Food Sciences, University of Queensland, Brisbane 4072, Australia.
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25
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Zhang Y, Chen J, Feng C, Zhan L, Zhang J, Li Y, Yang Y, Chen H, Zhang Z, Zhang Y, Mei L, Li H. Quantitative Prevalence, Phenotypic and Genotypic Characteristics ofBacillus cereusIsolated from Retail Infant Foods in China. Foodborne Pathog Dis 2017; 14:564-572. [DOI: 10.1089/fpd.2017.2287] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Affiliation(s)
- Yunyi Zhang
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Jiancai Chen
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Chunyan Feng
- Department of Clinical Medicine, Hangzhou Medical College, Hangzhou, China
| | - Li Zhan
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Junyan Zhang
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Yi Li
- Department of Microbiology, Wenzhou Center for Disease Control and Prevention, Wenzhou, China
| | - Yong Yang
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Honghu Chen
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Zheng Zhang
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Yanjun Zhang
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Lingling Mei
- Department of Microbiology, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China
| | - Haifeng Li
- College of Medicine, Hangzhou Normal University, Hangzhou, China
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27
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Soni A, Oey I, Silcock P, Bremer P. Bacillus
Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies. Compr Rev Food Sci Food Saf 2016; 15:1139-1148. [DOI: 10.1111/1541-4337.12231] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/22/2016] [Accepted: 08/29/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Aswathi Soni
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Pat Silcock
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Phil Bremer
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
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28
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Zampieri BDB, Pinto AB, Schultz L, de Oliveira MA, de Oliveira AJFC. Diversity and Distribution of Heavy Metal-Resistant Bacteria in Polluted Sediments of the Araça Bay, São Sebastião (SP), and the Relationship Between Heavy Metals and Organic Matter Concentrations. MICROBIAL ECOLOGY 2016; 72:582-594. [PMID: 27480227 DOI: 10.1007/s00248-016-0821-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Accepted: 07/13/2016] [Indexed: 06/06/2023]
Abstract
Heavy metals influence the population size, diversity, and metabolic activity of bacteria. In turn, bacteria can develop heavy metal resistance mechanisms, and this can be used in bioremediation of contaminated areas. The purpose of the present study was to understand how heavy metals concentration influence on diversity and distribution of heavy metal-resistant bacteria in Araça Bay, São Sebastião, on the São Paulo coast of Brazil. The hypothesis is that activities that contribute for heavy metal disposal and the increase of metals concentrations in environment can influence in density, diversity, and distribution of heavy metal-resistant bacteria. Only 12 % of the isolated bacteria were sensitive to all of the metals tested. We observed that the highest percentage of resistant strains were in areas closest to the São Sebastião channel, where port activity occurs and have bigger heavy metals concentrations. Bacterial isolated were most resistant to Cr, followed by Zn, Cd, and Cu. Few strains resisted to Cd levels greater than 200 mg L(-1). In respect to Cr, 36 % of the strains were able to grow in the presence of as much as 3200 mg L(-1). Few strains were able to grow at concentrations of Zn and Cu as high as 1600 mg L(-1), and none grew at the highest concentration of 3200 mg L(-1). Bacillus sp. was most frequently isolated and may be the dominant genus in heavy metal-polluted areas. Staphylococcus sp., Planococcus maritimus, and Vibrio aginolyticus were also isolated, suggesting their potential in bioremediation of contaminated sites.
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Affiliation(s)
- Bruna Del Busso Zampieri
- Biochemistry and Microbiology Department, Biology Institute, São Paulo State University-Rio Claro Campus (UNESP Rio Claro), São Paulo, Brazil.
| | - Aline Bartelochi Pinto
- Biochemistry and Microbiology Department, Biology Institute, São Paulo State University-Rio Claro Campus (UNESP Rio Claro), São Paulo, Brazil
| | - Leonardo Schultz
- Molecular Structural Biology Laboratory, Biosciences Institute, São Paulo State University-UNESP, Coastal Campus, São Paulo, Brazil
| | - Marcos Antonio de Oliveira
- Molecular Structural Biology Laboratory, Biosciences Institute, São Paulo State University-UNESP, Coastal Campus, São Paulo, Brazil
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29
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Spanu C, Scarano C, Spanu V, Pala C, Casti D, Lamon S, Cossu F, Ibba M, Nieddu G, De Santis EP. Occurrence and behavior of Bacillus cereus in naturally contaminated ricotta salata cheese during refrigerated storage. Food Microbiol 2016; 58:135-8. [DOI: 10.1016/j.fm.2016.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Accepted: 05/02/2016] [Indexed: 10/21/2022]
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30
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Pereira J, Ferreira-Dias S, Dionísio L, Patarata L, Matos T. Application of Unsteady-State Heat Transfer Equations to Thermal Process of Morcela de arrozfrom MonchiqueRegion, a Portuguese Traditional Blood Sausage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- J.A. Pereira
- Department of Food Engineering, Instituto Superior de Engenharia; University of Algarve; Campus da Penha, Estrada da Penha 8005-139 Faro Portugal
- MeditBio - Centre for Mediterranean Bioresources and Food; University of Algarve, Campus de Gambelas; 8005-139 Faro Portugal
| | - S. Ferreira-Dias
- Instituto Superior de Agronomia; Universidade de Lisboa, Tapada da Ajuda; 1349-017 Lisbon Portugal
- LEAF - Linking Landscape, Environment, Agriculture and Food; Tapada da Ajuda; 1349-017 Lisbon Portugal
| | - L. Dionísio
- MeditBio - Centre for Mediterranean Bioresources and Food; University of Algarve, Campus de Gambelas; 8005-139 Faro Portugal
- Department of Biological Sciences and Bioengineering, Faculdade de Ciências e Tecnologia; University of Algarve; Campus de Gambelas 8005-139 Faro Portugal
| | - L. Patarata
- CECAV, Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - T.J.S. Matos
- Instituto Superior de Agronomia; Universidade de Lisboa, Tapada da Ajuda; 1349-017 Lisbon Portugal
- LEAF - Linking Landscape, Environment, Agriculture and Food; Tapada da Ajuda; 1349-017 Lisbon Portugal
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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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32
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Gutiérrez S, Martínez-Blanco H, Rodríguez-Aparicio LB, Ferrero MA. Effect of fermented broth from lactic acid bacteria on pathogenic bacteria proliferation. J Dairy Sci 2016; 99:2654-2665. [PMID: 26851857 DOI: 10.3168/jds.2015-10439] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Accepted: 12/18/2015] [Indexed: 02/04/2023]
Abstract
In this study, the effect that 5 fermented broths of lactic acid bacteria (LAB) strains have on the viability or proliferation and adhesion of 7 potentially pathogenic microorganisms was tested. The fermented broth from Lactococcus lactis C660 had a growth inhibitory effect on Escherichia coli K92 that reached of 31%, 19% to Pseudomonas fluorescens, and 76% to Staphylococcus epidermidis. The growth of Staph. epidermidis was negatively affected to 90% by Lc. lactis 11454 broth, whereas the growth of P. fluorescens (25%) and both species of Staphylococcus (35% to Staphylococcus aureus and 76% to Staph. epidermidis) were inhibited when they were incubated in the presence of Lactobacillus casei 393 broth. Finally, the fermented broth of Lactobacillus rhamnosus showed an inhibitory effect on growth of E. coli K92, Listeria innocua, and Staph. epidermidis reached values of 12, 28, and 76%, respectively. Staphylococcus epidermidis was the most affected strain because the effect was detected from the early stages of growth and it was completely abolished. The results of bacterial adhesion revealed that broths from Lc. lactis strains, Lactobacillus paracasei, and Lb. rhamnosus caused a loss of E. coli K92 adhesion. Bacillus cereus showed a decreased of adhesion in the presence of the broths of Lc. lactis strains and Lb. paracasei. Listeria innocua adhesion inhibition was observed in the presence of Lb. paracasei broth, and the greatest inhibitory effect was registered when this pathogenic bacterium was incubated in presence of Lc. lactis 11454 broth. With respect to the 2 Pseudomonas, we observed a slight adhesion inhibition showed by Lactobacillus rhamnosus broth against Pseudomonas putida. These results confirm that the effect caused by the different LAB assayed is also broth- and species-specific and reveal that the broth from LAB tested can be used as functional bioactive compounds to regulate the adhesion and biofilm synthesis and ultimately lead to preventing food and clinical contamination and colonization of E. coli K92, B. cereus, and Ls. innocua.
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Affiliation(s)
- S Gutiérrez
- Departamento de Biología Molecular, Facultad de Veterinaria, Universidad de León, 24071 León, Spain
| | - H Martínez-Blanco
- Departamento de Biología Molecular, Facultad de Veterinaria, Universidad de León, 24071 León, Spain; Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), Universidad de León, 24071 León, Spain
| | - L B Rodríguez-Aparicio
- Departamento de Biología Molecular, Facultad de Veterinaria, Universidad de León, 24071 León, Spain; Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), Universidad de León, 24071 León, Spain
| | - M A Ferrero
- Departamento de Biología Molecular, Facultad de Veterinaria, Universidad de León, 24071 León, Spain; Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), Universidad de León, 24071 León, Spain.
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33
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Sadiq FA, Li Y, Liu T, Flint S, Zhang G, He G. A RAPD based study revealing a previously unreported wide range of mesophilic and thermophilic spore formers associated with milk powders in China. Int J Food Microbiol 2015; 217:200-8. [PMID: 26555161 DOI: 10.1016/j.ijfoodmicro.2015.10.030] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Revised: 10/03/2015] [Accepted: 10/31/2015] [Indexed: 11/26/2022]
Abstract
Aerobic spore forming bacteria are potential milk powder contaminants and are viewed as indicators of poor quality. A total of 738 bacteria, including both mesophilic and thermophilic, isolated from twenty-five powdered milk samples representative of three types of milk powders in China were analyzed based on the random amplified polymorphic DNA (RAPD) protocol to provide insight into species diversity. Bacillus licheniformis was found to be the most prevalent bacterium with greatest diversity (~43% of the total isolates) followed by Geobacillus stearothermophilus (~21% of the total isolates). Anoxybacillus flavithermus represented only 8.5% of the total profiles. Interestingly, actinomycetes represented a major group of the isolates with the predominance of Laceyella sacchari followed by Thermoactinomyces vulgaris, altogether comprising of 7.3% of the total isolates. Out of the nineteen separate bacterial species (except five unidentified groups) recovered and identified from milk powders, twelve proved to belong to novel or previously unreported species in milk powders. Assessment and characterization of the harmful effects caused by this particular micro-flora on the quality and safety of milk powders will be worth doing in the future.
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Affiliation(s)
- Faizan A Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yun Li
- Department of Biology, Hanshan Normal University, Chaozhou 521041, China
| | - TongJie Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Steve Flint
- School of Food and Nutrition, Massey University, Private Bag 11 222, Palmerston-North, New Zealand
| | - Guohua Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - GuoQing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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34
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Chon JW, Yim JH, Kim HS, Kim DH, Kim H, Oh DH, Kim SK, Seo KH. Quantitative Prevalence and Toxin Gene Profile of Bacillus cereus from Ready-to-Eat Vegetables in South Korea. Foodborne Pathog Dis 2015; 12:795-9. [DOI: 10.1089/fpd.2015.1977] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- Jung-Whan Chon
- Department of Animal Science and Technology, Konkuk University, Seoul, Korea
| | - Jin-Hyeok Yim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Hong-Seok Kim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Dong-Hyeon Kim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Hyunsook Kim
- Department of Food and Nutrition, Hanyang University, Seoul, Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Korea
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul, Korea
| | - Kun-Ho Seo
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Korea
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35
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Oh SK, Chang HJ, Choi SW, Ok G, Lee N. Toxin Profile, Biofilm Formation, and Molecular Characterization of Emetic Toxin-Producing Bacillus cereus Group Isolates from Human Stools. Foodborne Pathog Dis 2015; 12:914-20. [PMID: 26287636 DOI: 10.1089/fpd.2015.2004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Emetic toxin-producing Bacillus cereus group species are an important problem, because the staple food for Korean is grains such as rice. In this study, we determined the prevalence (24 of 129 isolates) of emetic B. cereus in 36,745 stool samples from sporadic food-poisoning cases in Korea between 2007 and 2008. The toxin gene profile, toxin production, and biofilm-forming ability of the emetic B. cereus isolates were investigated. Repetitive element sequence polymorphism polymerase chain reaction fingerprints (rep-PCR) were also used to assess the intraspecific biodiversity of these isolates. Emetic B. cereus was present in 0.07% of the sporadic food-poisoning cases. The 24 emetic isolates identified all carried the nheABC and entFM genes and produced NHE enterotoxin. However, they did not have hemolysin BL toxin or related genes. A relationship between biofilm formation and toxin production was not observed in this study. The rep-PCR fingerprints of the B. cereus isolates were not influenced by the presence of toxin genes, or biofilm-forming ability. The rep-PCR assay discriminated emetic B. cereus isolates from nonemetic isolates, even if this assay did not perfectly discriminate these isolates. Further study on emetic isolates possessing a high degree of diversity may be necessary to evaluate the performance of the subtyping assay to discriminate emetic and nonemetic B. cereus isolates and could provide a more accurate indication of the risk from B. cereus strains.
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Affiliation(s)
- Su Kyung Oh
- 1 Research Group of Gut Microbiome, Korea Food Research Institute , Gyeonggi, Korea
| | - Hyun-Joo Chang
- 2 Research Group of Food Safety, Korea Food Research Institute , Gyeonggi, Korea
| | - Sung-Wook Choi
- 2 Research Group of Food Safety, Korea Food Research Institute , Gyeonggi, Korea
| | - Gyeongsik Ok
- 2 Research Group of Food Safety, Korea Food Research Institute , Gyeonggi, Korea
| | - Nari Lee
- 1 Research Group of Gut Microbiome, Korea Food Research Institute , Gyeonggi, Korea
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36
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Bamnia M, Kaul G. Cereulide and diarrheal toxin contamination in milk and milk products: a systematic review. TOXIN REV 2015. [DOI: 10.3109/15569543.2015.1063070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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37
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Lenz CA, Vogel RF. Differential effects of sporulation temperature on the high pressure resistance of Clostridium botulinum type E spores and the interconnection with sporulation medium cation contents. Food Microbiol 2015; 46:434-442. [DOI: 10.1016/j.fm.2014.09.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Revised: 08/09/2014] [Accepted: 09/10/2014] [Indexed: 10/24/2022]
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38
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39
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Techer C, Baron F, Delbrassinne L, Belaïd R, Brunet N, Gillard A, Gonnet F, Cochet MF, Grosset N, Gautier M, Andjelkovic M, Lechevalier V, Jan S. Global overview of the risk linked to the Bacillus cereus group in the egg product industry: identification of food safety and food spoilage markers. J Appl Microbiol 2014; 116:1344-58. [PMID: 24484429 DOI: 10.1111/jam.12462] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 01/10/2014] [Accepted: 01/26/2014] [Indexed: 11/28/2022]
Abstract
AIMS To evaluate the food safety and spoilage risks associated with psychrotrophic Bacillus cereus group bacteria for the egg product industry and to search for relevant risk markers. METHODS AND RESULTS A collection of 68 psychrotrophic B. cereus group isolates, coming from pasteurized liquid whole egg products, was analysed through a principal component analysis (PCA) regarding their spoilage and food safety risk potentials. The principal component analysis showed a clear differentiation between two groups within the collection, one half of the isolates representing a safety risk and the other half a spoilage risk. CONCLUSIONS Relevant risk markers were highlighted by PCA, that is (i) for the food safety risk, the presence of the specific 16S rDNA-1m genetic signature and the ability to grow at 43°C on solid medium and (ii) for the spoilage risk, the presence of the cspA genetic signature. SIGNIFICANCE AND IMPACT OF THE STUDY This work represents a first step in the development of new diagnostic technologies for the assessment of the microbiological quality of foods likely to be contaminated with psychrotrophic B. cereus group bacteria.
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Affiliation(s)
- C Techer
- Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France
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40
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Kumari S, Sarkar PK. In vitro model study for biofilm formation by Bacillus cereus in dairy chilling tanks and optimization of clean-in-place (CIP) regimes using response surface methodology. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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Desriac N, Postollec F, Durand D, Leguerinel I, Sohier D, Coroller L. Sensitivity of Bacillus weihenstephanensis to acidic changes of the medium is not dependant on physiological state. Food Microbiol 2013; 36:440-6. [DOI: 10.1016/j.fm.2013.06.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 06/19/2013] [Accepted: 06/24/2013] [Indexed: 11/25/2022]
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42
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Montanhini MTM, Neto RM, Bittencourt JVM, Pinto JPDAN, Bersot LDS. Evaluation of the psychrotrophic specific signatures forcspAgene and 16S rDNA on the phenotype ofBacillus cereus sensu strictu. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12092] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Soares CM, Kabuki DY, Kuaye AY. Growth of enterotoxin producing Bacillus cereus in meat substrate at 10ºC and 30ºC. Braz J Microbiol 2012; 43:1401-5. [PMID: 24031969 PMCID: PMC3769039 DOI: 10.1590/s1517-838220120004000022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2010] [Revised: 07/09/2010] [Accepted: 06/07/2012] [Indexed: 11/26/2022] Open
Abstract
The behaviour of enterotoxin-producing Bacillus cereus in meat was investigated by inoculating spore suspensions of five cultures into meat substrate (pH 5.8) and incubating at 10ºC and 30ºC. The bacterial populations were evaluated after different times by plate counts in nutrient agar. All the cultures presented growth at 30ºC with the generation time varying from 28.8 to 36.0 minutes. Three cultures also presented growth at 10ºC with generation times between 10.16 and 28.38 h. Considering the results, it was concluded that meat kept at abusive temperatures would be subject to development of this microorganism.
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Affiliation(s)
- Celina Mara Soares
- Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, SP, Brasil
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44
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Chon JW, Kim JH, Lee SJ, Hyeon JY, Seo KH. Toxin profile, antibiotic resistance, and phenotypic and molecular characterization of Bacillus cereus in Sunsik. Food Microbiol 2012; 32:217-22. [DOI: 10.1016/j.fm.2012.06.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2011] [Revised: 06/07/2012] [Accepted: 06/12/2012] [Indexed: 01/24/2023]
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45
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Hofstetter S, Denter C, Winter R, McMullen LM, Gänzle MG. Use of the fluorescent probe LAURDAN to label and measure inner membrane fluidity of endospores of Clostridium spp. J Microbiol Methods 2012; 91:93-100. [PMID: 22884687 DOI: 10.1016/j.mimet.2012.07.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2012] [Revised: 07/17/2012] [Accepted: 07/17/2012] [Indexed: 11/29/2022]
Abstract
A method for measuring the fluidity of inner membranes of populations of endospores of Clostridium spp. with a fluorescent dye was developed. Cells of Clostridium beijerinckii ATCC 8260 and Clostridium sporogenes ATCC 7955 were allowed to sporulate in the presence of 6-dodecanoyl-2-dimethylaminonaphthalene (LAURDAN) on a soil-based media. Labeling of endospores with LAURDAN did not affect endospore viability. Removal of the outer membranes of endospores was done using a chemical treatment and confirmed using transmission electron microscopy (TEM). Two-photon confocal laser scanning microscopy (CLSM), and generalized polarization (GP) measurements were used to assess fluorescence of endospores. Lipid composition analysis of cells and endospores was done to determine whether differences in GP values are attributable to differences in membrane composition. Removal of the outer membranes of endospores did not significantly impact GP values. Decoated, labeled endospores of C. sporogenes ATCC 7955 and C. beijerinckii ATCC 8260 exhibited GP values of 0.77±0.031 and 0.74±0.027 respectively. Differences in ratios of fatty acids between cells and endospores are unlikely to be responsible for high GP values observed in endospores. These GP values indicate high levels of lipid order and the exclusion of water from within inner membranes of endospores.
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Affiliation(s)
- Simmon Hofstetter
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada, T6G 2P5.
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46
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Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products. Int J Food Microbiol 2012; 158:36-41. [DOI: 10.1016/j.ijfoodmicro.2012.06.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2012] [Revised: 05/15/2012] [Accepted: 06/24/2012] [Indexed: 11/19/2022]
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47
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Resistance of Bacillus cereus and its enterotoxin genes in ready-to-eat foods to γ-irradiation. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0056-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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48
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Chon J, Kim J, Lee S, Hyeon J, Song K, Park C, Seo KH. Prevalence, phenotypic traits and molecular characterization of emetic toxin-producing Bacillus cereus strains isolated from human stools in Korea. J Appl Microbiol 2012; 112:1042-9. [DOI: 10.1111/j.1365-2672.2012.05277.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Temperature-dependent production of various PlcR-controlled virulence factors in Bacillus weihenstephanensis strain KBAB4. Appl Environ Microbiol 2012; 78:2553-61. [PMID: 22307282 DOI: 10.1128/aem.07446-11] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The Bacillus cereus sensu lato complex has recently been divided into several phylogenetic groups with clear differences in growth temperature range. However, only a few studies have investigated the actual pathogenic potential of the psychrotolerant strains of the B. cereus group at low temperature, and little information is available concerning gene expression at low temperature. We found that vegetative cells of the psychrotolerant B. weihenstephanensis strain KBAB4 were pathogenic against the model insect Galleria mellonella at 15°C but not at 30°C. A similar temperature-dependent difference also was observed for the supernatant, which was cytotoxic to Vero epithelial cell lines and to murine macrophage J774 cells at 15°C but not at 30°C. We therefore determined the effect of low temperature on the production of various proteins putatively involved in virulence using two-dimensional protein gel electrophoresis, and we showed that the production of the Hbl enterotoxin and of two proteases, NprB and NprP2, was greater at a growth temperature of 15°C than at 30°C. The quantification of the mRNA levels for these virulence genes by real-time quantitative PCR at both temperatures showed that there was also more mRNA present at 15°C than at 30°C. We also found that at 15°C, hbl mRNA levels were maximal in the mid- to late exponential growth phase. In conclusion, we found that the higher virulence of the B. cereus KBAB4 strain at low temperature was accompanied by higher levels of the production of various known PlcR-controlled virulence factors and by a higher transcriptional activity of the corresponding genes.
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50
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Kim JB, Kim JM, Cho SH, Oh HS, Choi NJ, Oh DH. Toxin genes profiles and toxin production ability of Bacillus cereus isolated from clinical and food samples. J Food Sci 2011; 76:T25-9. [PMID: 21535727 DOI: 10.1111/j.1750-3841.2010.01958.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Bacillus cereus can cause diarrheal and emetic type of food poisoning but little study has been done on the main toxins of food poisoning caused by B. cereus in Korea. The objective of this study is to characterize the toxin gene profiles and toxin-producing ability of 120 B. cereus isolates from clinical and food samples in Korea. The detection rate of nheABC, hblCDA, entFM, and cytK enterotoxin gene among all B. cereus strains was 94.2, 90.0, 65.8, and 52.5%, respectively. The ces gene encoding emetic toxin was not detected in all strains. Bacillus cereus strains carried at least 1 of the 8 enterotoxin genes were classified into 12 groups according to the presence or absence of 8 virulence genes. The 3 major patterns, I (nheABC, hblCDA, entFM, and cytK gene), II (nheABC, hblCDA and entFM gene), and VI (nheABC and hblCDA gene), accounted for 79.2% of all strains (95 out of 120 B. cereus isolates). Non-hemolytic enterotoxin (NHE) and hemolysin BL (HBL) enterotoxins were produced by 107 and 100 strains, respectively. Our finding revealed that NHE and HBL enterotoxins encoded by nhe and hbl genes were the major toxins among B. cereus tested in this study and enterotoxic type of B. cereus was predominant in Korea.
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Affiliation(s)
- Jung-Beom Kim
- Div. of Health Research & Planning, Gyeonggi-do Research Inst. of Health & Environment, Pajang-dong 324-1, Suwon, Gyeonggi-do 440-290, Republic of Korea
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