Evaluation of serotyping, biotyping, plasmid banding pattern analysis, and HEp-2 vacuolation factor assay in the epidemiological investigation of Bacillus cereus emetic-syndrome food poisoning

Background: On May, 13 2019, a food poisoning outbreak of diarrhoeal B. cereus associated with contaminated chicken satay occurred in Tegalkenongo village involving villagers after attending mass iftar in a mosque. Health office of Bantul District revealed two attendances were hospitalized in the hospital of PKU Muhammadiyah after consuming food served during mass iftar. Based on the information, we immediately conducted an epidemiological investigation to make sure of the existence of the outbreak. Objectives: This study aimed to investigate the causative agents, source of food poisoning and mode of food poisoning transmission in Tegalkenongo Village. Methods: A retrospective cohort study was used in the epidemiological investigation during one week from 13 May 2019 – 20 May 2019. Results: Based on the investigation, Of the 303 villagers involved in the event, 188 villagers were ill with the median age of cases was 38 years old, the average incubation period was 8 hours, and the predominate symptoms were diarrhea (93.62%), nausea (84.57%), and abdominal cramps (64.89%). Contaminated chicken satay was determined as the source of contamination with adjusted Risk Ratio (aRR) was 4.36; 95% CI 1.1538, 16.5285. Initial epidemiological features and cultures from food items served in the event and stool sample of one patient suggested that the causative agent was Bacillus Cereus which was supported by Klebsiella Pneumoniae. Conclusion: Based on the field investigation result related to symptoms and incubation period and laboratory identification, we conclude that the causative agent was diarrhoeal B. cereus. Keywords: Food poisoning, Bacillus cereus, Klebsiella pneumoniae

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KEJADIAN LUAR BIASA KERACUNAN “CUMI-CUMIAN” DI SEKOLAH DASAR NEGERI 1 TRASAN BANDONGAN KABUPATEN MAGELANG

Media Ilmu Kesehatan ◽

10.30989/mik.v7i2.280 ◽

2018 ◽

Vol 7 (2) ◽

pp. 131-136

Author(s):

Nasir Ahmad

Keyword(s):

Abdominal Pain ◽

Bacillus Cereus ◽

Rhodamine B ◽

Attack Rate ◽

Food Poisoning ◽

Health Department ◽

Analysis Data ◽

Food Samples ◽

Bivariate Analysis ◽

School Committee

Background: On May 4th, 2016, at 12:30 district surveillance officer of Magelang Health Department received reports from Public Health Center of Bandongan about 21 students of SDN 1 Trasan who suffered from the same food-poisoning symptoms. Objective: Investigation was carried out to identify the source, how it spread and how to control it. Methods: This study used descriptive analytic and mapping the cases distribution location. The case was people experiencing symptoms of dizziness or abdominal pain or nausea or vomiting. Data analysis was done by using bivariate analysis. Data collection were done through interviews, observations and laboratory tests on the food samples. Results: The case was 50 students (from 1-6 grade students). The perceived symptoms were dizziness (77%), nausea (42%), abdominal pain (40%) and vomiting (8%). Attack rate found ranged from 14.3% to 60% with the highest Attack rate found on class three (60%). The incubation period of 15-240 minutes (mean 72.3 minutes). Calamari like positive Bacillus cereus and Rhodamine-B 10 mg/kg. Conclusion: The outbreak of food poisoning because calamari like contaminated Bacillus cereus. We suggested the school committee to provide the socialization of harmful food for the students. The teachers should restrict the permission for the food vendor to sell at school. Keywords: Bacillus cereus, , Food Poisoning, Outbreak, Rhodamine B, School Food

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Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

BioMolecular Concepts ◽

10.1515/bmc-2021-0009 ◽

2021 ◽

Vol 12 (1) ◽

pp. 85-93

Author(s):

Wallapat Phongtang ◽

Ekachai Chukeatirote

Keyword(s):

Bacillus Cereus ◽

Food Industry ◽

Pathogenic Bacteria ◽

Morphological Analysis ◽

Food Poisoning ◽

Fermented Soybean ◽

Foodborne Pathogenic Bacteria ◽

Ph Range ◽

Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

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Production of the Vacuolation Factor of Bacillus cereus Isolated from Vomiting-Type Food Poisoning.

Journal of Veterinary Medical Science ◽

10.1292/jvms.54.443 ◽

1992 ◽

Vol 54 (3) ◽

pp. 443-446 ◽

Cited By ~ 10

Author(s):

Kunihiro SHINAGAWA ◽

Shoji OTAKE ◽

Naonori MATSUSAKA ◽

Shunji SUGII

Keyword(s):

Bacillus Cereus ◽

Food Poisoning

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Analysis of Food Poisoning Caused by Bacillus Cereus

10.47939/mh.v2i5.40 ◽

2021 ◽

Keyword(s):

Bacillus Cereus ◽

Food Poisoning

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The CasKR Two-Component System Is Required for the Growth of Mesophilic and Psychrotolerant Bacillus cereus Strains at Low Temperatures

Applied and Environmental Microbiology ◽

10.1128/aem.00090-14 ◽

2014 ◽

Vol 80 (8) ◽

pp. 2493-2503 ◽

Cited By ~ 11

Author(s):

Sara Esther Diomandé ◽

Stéphanie Chamot ◽

Vera Antolinos ◽

Florian Vasai ◽

Marie-Hélène Guinebretière ◽

...

Keyword(s):

Bacillus Cereus ◽

Food Poisoning ◽

Two Component System ◽

Diverse Range ◽

Component System ◽

Content Type ◽

Two Component ◽

Temperature Ranges ◽

Different Strains

ABSTRACTThe different strains ofBacillus cereuscan grow at temperatures covering a very diverse range. SomeB. cereusstrains can grow in chilled food and consequently cause food poisoning. We have identified a new sensor/regulator mechanism involved in low-temperatureB. cereusgrowth. Construction of a mutant of this two-component system enabled us to show that this system, called CasKR, is required for growth at the minimal temperature (Tmin). CasKR was also involved in optimal cold growth aboveTminand in cell survival belowTmin. Microscopic observation showed that CasKR plays a key role in cell shape during cold growth. Introducing thecasKRgenes in a ΔcasKRmutant restored its ability to grow atTmin. Although it was first identified in the ATCC 14579 model strain, this mechanism has been conserved in most strains of theB. cereusgroup. We show that the role of CasKR in cold growth is similar in otherB. cereus sensu latostrains with different growth temperature ranges, including psychrotolerant strains.

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