scholarly journals Studies on the heat resistance ofBacillus cereusspores and growth of the organism in boiled rice

1980 ◽  
Vol 84 (1) ◽  
pp. 77-82 ◽  
Author(s):  
Jennifer M. Parry ◽  
R. J. Gilbert
Keyword(s):  
Growth Rate ◽  
Heat Resistance ◽  
Bacillus Cereus ◽  
Food Poisoning ◽  
The Other ◽  
Cooked Rice ◽  
Serotype 1

SUMMARYA comparison was made of the heat resistance ofBacillus cereusspores at 95° C. Spores of serotype 1 strains were more resistant than those of the other types tested. However, there was little difference in the growth rate of the various serotypes in boiled rice at 22° C. Most samples of uncooked rice contained multiple serotypes ofB. cereus.These results indicate that the cooking procedure used for the preparation of cooked rice is likely to be selective for certain serotypes, and this is the most likely reason why type 1 is the most common serotype implicated in outbreaks of food poisoning and can be isolated from many routine samples of cooked rice.

scholarly journals The survival and growth ofBacillus cereusin boiled and fried rice in relation to outbreaks of food poisoning

1974 ◽  
Vol 73 (3) ◽  
pp. 433-444 ◽  
Author(s):  
R. J. Gilbert ◽  
M. F. Stringer ◽  
T. C. Peace
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Time ◽  
Aqueous Suspension ◽  
Food Poisoning ◽  
Optimum Temperature ◽  
Cooked Rice ◽  
Survival And Growth ◽  
And Storage

SummaryA number of outbreaks of food poisoning attributed toBacillus cereushave been reported recently and all have been associated with cooked rice usually from Chinese restaurants and ‘take-away’ shops.Tests were made to assess the heat resistance ofB. cereusspores in aqueous suspension, the growth of the organism in boiled rice stored at temperatures in the range 4–55° C., and the effect of cooking and storage on the growth of the organism in boiled and fried rice. The spores ofB. cereussurvived cooking and were capable of germination and outgrowth. The optimum temperature for growth in boiled rice was between 30° and 37° C. and growth also occurred during storage at 15° and 43° C.To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63° C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking. Boiled or fried rice must not be stored under warm conditions especially in the range 15–50° C.

scholarly journals Serotypes of Bacillus cereus from outbreaks of food poisoning and from routine foods

1977 ◽  
Vol 78 (1) ◽  
pp. 69-74 ◽  
Author(s):  
R. J. Gilbert ◽  
Jennifer M. Parry
Keyword(s):  
Bacillus Cereus ◽  
Food Poisoning ◽  
Clinical Specimens ◽  
Serotype 1

SUMMARYA provisional serotyping scheme was used to type cultures of Bacillus cereus from 84 outbreaks of food poisoning in seven countries; 283 of the 337 (84%) cultures tested were typable.In 35 of the 61 outbreaks associated with a vomiting-type syndrome, foods, clinical specimens or both yielded H-serotype 1 only. Type 1 strains together with other serotypes were isolated in seven outbreaks. In 14 outbreaks types 3, 4, 5, 8 or a mixture of serotypes were present. Untypable strains were isolated in five outbreaks.Two of the nine diarrhoeal-type outbreaks yielded serotype 1 only. Types 2, 6, 8, 9, 10 and a mixture of type 12 and an untypable strain appeared to be responsible for one outbreak each.Although 16 of the 18 recognized serotypes were present among cultures of B. cereus from various routine foods, only 156 of the 400 (39%) isolates tested were typable.

scholarly journals Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria

2021 ◽  
Vol 25 (2) ◽  
pp. 201-210
Author(s):  
Hassiba Difallah ◽  
Mohammed Ziane ◽  
Olfa Ben Braïek ◽  
Mohammed Bouamra ◽  
Habiba Louzim
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Conditions ◽  
The Other ◽  
Preparation Temperature ◽  
Meal Preparation ◽  
Production Preparation ◽  
And Storage ◽  
Bacterial Concentrations ◽  
Bacillus Cereus Sensu Lato

Abstract This work aimed to enumerate the Bacillus cereus sensu lato from infant’s flour sampled at Béchar city and evaluate its resistance to different heating conditions during meal preparation patterns at home. Our findings revealed a prevalence of 74% with 2.4 to 3.9 CFU/g in the analyzed samples. Regarding the heat resistance at 90 °C to 98 °C, our results showed heat resistance variability which depends on the isolate, for example, D90 °C and zT °C values varied from 3.24 to 5.52 min and 11.56 to 89.74 °C respectively. Then, the decimal reduction (n) was calculated at all preparation temperatures (50, 60, 70, 80, 90 and 100 °C). Low “n” was observed with the preparation at T≤50 °C as recommended by the fabricant. However, at the other temperatures, high “n” was observed at 100°C with median and 95th values of 2.22 and 12.36 respectively. Therefore, bacterial concentrations (99th) were estimated at 0.124 log CFU/g for 100 °C. These concentrations could be increased with bacterial growth during meal storage and then achieve critical concentrations. Thus, the results of this work highlight the interest to establish a risk assessment for babies and to improve the production, preparation, and storage conditions of the infant’s flour.

scholarly journals Detection of Food Poisoning (Bacillus cereus) Pathogen in Cooked and Refrigerated Rice Samples

2019 ◽  
Vol 62 (3) ◽  
pp. 172-177
Author(s):  
Shagufta Ambreen Shaikh ◽  
Anila Sidiqui ◽  
Shagufta Naz ◽  
Seema Ismat
Keyword(s):  
General Population ◽  
Bacillus Cereus ◽  
Vegetative Cell ◽  
Food Poisoning ◽  
Local Market ◽  
Staple Food ◽  
Vegetative Cells ◽  
Cooked Rice ◽  
Rice Samples ◽  
Favorable Conditions

  Rice is a staple food of Pakistan. It is being contaminated with several food poisoning causing bacterial and mold contaminants. In this study 100 different rice samples were collected from local market of Karachi city. The presence of Bacillus cereus vegetative cell and survival of their spores were quantitavely analyzed after cooking and refrigeration. From the study it was observed that out of 100 rice samples, 25% cooked/refrigerated samples were positive for the presence of B.cereus spores , even there were few samples which showed increase of count due to improper (cooking and refrigeration ) which causes the germination and proliferation of spores into vegetative cells under favorable conditions. The detection of increased count of B. cereus even after cooking and refrigeration treatments is very alarming since cooking is supposed to be best treatment given to the raw food. Different rice dishes are being frequently consumed by the general population and are also available on different shops (as biryanis or fried rice), hence, detection of B. cereus in cooked rice samples will be useful to control any outbreak of food poisoning cases especially in summer seasons.    

A Response Surface Model To Describe the Effect of Temperature and pH on the Growth of Bacillus cereus in Cooked Rice

2009 ◽  
Vol 72 (6) ◽  
pp. 1296-1300 ◽  
Author(s):  
SUN-KYUNG HEO ◽  
JI-YOUNG LEE ◽  
SEUNG-BUM BAEK ◽  
SANG-DO HA
Keyword(s):  
Growth Rate ◽  
Bacillus Cereus ◽  
Predictive Model ◽  
Response Surface ◽  
Storage Temperature ◽  
Growth Curves ◽  
Effect Of Temperature ◽  
Surface Model ◽  
Validation Data ◽  
Cooked Rice

This study was performed to develop a predictive model for the growth rate of Bacillus cereus in cooked rice. A response surface methodology (RSM) was used with a combination of storage temperature (10 to 40°C) and pH value (5.4 to 6.8). The growth curves generated under different conditions were fitted using a modified Gompertz equation, and the relationship of the growth rate to the growth curves was modeled using an RSM quadratic polynomial equation. The predictive model was significant (P < 0.01), and the predicted values of the growth parameters obtained using the model equations were in close agreement with experimental values (R2 = 0.9864). The RSM evaluation for describing the growth rate of B. cereus involved both a bias factor (Bf) and an accuracy factor (Af). Both the Bf value (1.006) and the Af value (1.011) approached 1.0 and were within acceptable ranges. Therefore, the adequacy of the predictive model for B. cereus in cooked rice was verified by the validation data.

scholarly journals The Crystal Structure of Bacillus cereus HblL1

Toxins ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 253
Author(s):  
Harley L. Worthy ◽  
Lainey J. Williamson ◽  
Husam Sabah Auhim ◽  
Stephen H. Leppla ◽  
Inka Sastalla ◽  
...  
Keyword(s):  
Crystal Structure ◽  
Molecular Docking ◽  
Bacillus Cereus ◽  
Pore Formation ◽  
Food Poisoning ◽  
The Other ◽  
Bacillus Cereus Sensu Lato

The Hbl toxin is a three-component haemolytic complex produced by Bacillus cereus sensu lato strains and implicated as a cause of diarrhoea in B. cereus food poisoning. While the structure of the HblB component of this toxin is known, the structures of the other components are unresolved. Here, we describe the expression of the recombinant HblL1 component and the elucidation of its structure to 1.36 Å. Like HblB, it is a member of the alpha-helical pore-forming toxin family. In comparison to other members of this group, it has an extended hydrophobic beta tongue region that may be involved in pore formation. Molecular docking was used to predict possible interactions between HblL1 and HblB, and suggests a head to tail dimer might form, burying the HblL1 beta tongue region.

scholarly journals Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Damilola O. Seyi-Amole ◽  
Abiodun A. Onilude ◽  
Dasari S. Rani ◽  
Prakash M. Halami
Keyword(s):  
Bacillus Cereus ◽  
Incubation Period ◽  
Food Poisoning ◽  
Optimum Growth ◽  
Ph Values ◽  
Cooked Rice ◽  
Incubation Periods ◽  
Different Temperatures ◽  
Static Conditions ◽  
Incubation Temperatures

Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.

Reversible inhibition of chondrogenic expression by certain hyaluronidase preparations

Development ◽  
1979 ◽  
Vol 53 (1) ◽  
pp. 91-102
Author(s):  
John P. Pennypacker ◽  
Paul F. Goetinck
Keyword(s):  
Growth Rate ◽  
Phase Contrast ◽  
The Other ◽  
Phase Contrast Microscopy ◽  
Embryonic Chick ◽  
Minimum Concentration ◽  
Contrast Microscopy ◽  
Matrix Accumulation ◽  
Testicular Hyaluronidase

Embryonic chick chondrocytes were cultured in the presence or absence of different preparations of testicular hyaluronidase. This treatment inhibited the accumulation of cartilage matrix as indicated by phase-contrast microscopy, by Alcian green staining, and by accumulation of 35S-labeled material. In addition, most preparations of testicular hyaluronidase caused a conversion of the cells to a fibroblastic phenotype characterized by a faster growth rate and the synthesis of type-1 collagen. This effect was found to beconcentrationdependent and was not observed at the minimum concentration of hyaluronidase required toinhibit matrix accumulation. Since two more highly purified hyaluronidase preparations prevented matrix accumulation but did not cause the fibroblastic transformation, it is likely that the conversion to a fibroblastic phenotype is caused by a contaminant in the other hyaluronidase preparations.

scholarly journals Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Damilola O. Seyi-Amole ◽  
Abiodun A. Onilude ◽  
Dasari S. Rani ◽  
Prakash M. Halami
Keyword(s):  
Bacillus Cereus ◽  
Incubation Period ◽  
Food Poisoning ◽  
Optimum Growth ◽  
Ph Values ◽  
Cooked Rice ◽  
Incubation Periods ◽  
Different Temperatures ◽  
Static Conditions ◽  
Incubation Temperatures

Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.

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