Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium

2011 ◽  
Vol 150 (1) ◽  
pp. 34-41 ◽  
Author(s):  
S. Samapundo ◽  
M. Heyndrickx ◽  
R. Xhaferi ◽  
F. Devlieghere
Keyword(s):  
Bacillus Cereus ◽  
Food Products ◽  
Toxin Gene ◽  
Bacillus Cereus Group

Toxin gene pattern in Bacillus cereus group strains isolated from sheep ricotta cheese

2008 ◽  
Vol 32 (S1) ◽  
pp. 323-326 ◽  
Author(s):  
E. P. L. De Santis ◽  
A. Foddai ◽  
S. Virdis ◽  
P. Marongiu ◽  
A. L. Pilo ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Toxin Gene ◽  
Bacillus Cereus Group

scholarly journals Characterization of Bacillus cereus group isolates from powdered food products

2018 ◽  
Vol 283 ◽  
pp. 59-64 ◽  
Author(s):  
Nicole Heini ◽  
Roger Stephan ◽  
Monika Ehling-Schulz ◽  
Sophia Johler
Keyword(s):  
Bacillus Cereus ◽  
Food Products ◽  
Bacillus Cereus Group ◽  
Powdered Food

Phenotypic properties and genotyping analysis of Bacillus cereus group isolates from dairy and potato products

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110853
Author(s):  
Yiying Huang ◽  
Steve H. Flint ◽  
Shubo Yu ◽  
Yu Ding ◽  
Jon S. Palmer
Keyword(s):  
Bacillus Cereus ◽  
Bacillus Cereus Group ◽  
Phenotypic Properties ◽  
Potato Products

Development of Rapid Real-Time PCR and Most-Probable-Number Real-Time PCR Assays To Quantify Enterotoxigenic Strains of the Species in the Bacillus cereus Group

2007 ◽  
Vol 70 (12) ◽  
pp. 2774-2781 ◽  
Author(s):  
I-CHEN YANG ◽  
DANIEL YANG-CHIH SHIH ◽  
JAN-YI WANG ◽  
TZU-MING PAN
Keyword(s):  
Bacillus Cereus ◽  
Real Time ◽  
Real Time Pcr ◽  
Food Samples ◽  
Most Probable Number ◽  
Pcr Assay ◽  
Bacillus Cereus Group ◽  
Probable Number ◽  
Cooked Rice ◽  
Group Detection

Members of the Bacillus cereus group may produce diarrheal enterotoxins and could be potential hazards if they enter the food chain. Therefore, a method capable of detecting all the species in the B. cereus group rather than B. cereus alone is important. We selected nhe as the target and developed a real-time PCR assay to quantify enterotoxigenic strains of the B. cereus group. The real-time PCR assay was evaluated with 60 B. cereus group strains and 28 others. The assay was also used to construct calibration curves for different food matrices and feces. The assay has an excellent quantification capacity, as proved by its linearity (R2 > 0.993), wide dynamic quantification range (102 to 107 CFU/g for cooked rice and chicken, 103 to 107 CFU/ml for milk, and 104 to 107 CFU/g for feces), and adequate relative accuracy (85.5 to 101.1%). For the low-level contaminations, a most-probable-number real-time PCR assay was developed that could detect as low as 100 CFU/ml. Both assays were tested with real food samples and shown to be considerably appropriate for B. cereus group detection and quantification.

scholarly journals Complete Circular Genome Sequences of Three Bacillus cereus Group Strains Isolated from Positive Blood Cultures from Preterm and Immunocompromised Infants Hospitalized in France

2021 ◽  
Vol 10 (41) ◽  
Author(s):  
Mariem Ben Khedher ◽  
Fredrik Nindo ◽  
Alicia Chevalier ◽  
Stéphane Bonacorsi ◽  
Gregory Dubourg ◽  
...  
Keyword(s):  
Intensive Care ◽  
Bacillus Cereus ◽  
Complete Genome ◽  
Blood Cultures ◽  
Genome Sequences ◽  
Bacillus Cereus Group ◽  
Illumina Hiseq ◽  
Content Type ◽  
Long Reads ◽  
Oxford Nanopore

We report here the complete genome sequences of three Bacillus cereus group strains isolated from blood cultures from premature and immunocompromised infants hospitalized in intensive care units in three French hospitals. These complete genome sequences were obtained from a combination of Illumina HiSeq X Ten short reads and Oxford Nanopore MinION long reads.

scholarly journals Cinnabarin synthesis by Pycnoporus sanguineus strains and antimicrobial activity against bacteria from food products

1998 ◽  
Vol 29 (4) ◽  
pp. 317-320 ◽  
Author(s):  
Elza de Fátima Albino Smânia ◽  
Artur Smânia Júnior ◽  
Clarice Loguercio-Leite
Keyword(s):  
Antimicrobial Activity ◽  
Klebsiella Pneumoniae ◽  
Bacillus Cereus ◽  
Food Products ◽  
Pycnoporus Sanguineus

Among three strains of Pycnoporus sanguineus, MIP 89007 produced more cinnabarin than MIP 95001 and MIP 95002. The antimicrobial activity of cinnabarin was tested against 11 species of bacteria isolated from food. Bacillus cereus and Leuconostoc plantarum were the most sensitive to cinnabarin, being inhibited by 0.0625 mg/ml. Klebsiella pneumoniae was the least sensitive (>4.0 mg/ml).

scholarly journals Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

2021 ◽  
Vol 10 (6) ◽  
pp. e2510615268
Author(s):  
Eliandra Mirlei Rossi ◽  
Suelen Caroline Mahl ◽  
Ana Carolina Spaniol ◽  
Jéssica Fernanda Barreto Honorato ◽  
Tauany Rocha
Keyword(s):  
Bacillus Cereus ◽  
Wheat Flour ◽  
Food Products ◽  
Thermal Treatments ◽  
Strain Atcc ◽  
Baked Goods ◽  
Confectionery Products ◽  
Wheat Flours

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.

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