scholarly journals The Genetically Remote Pathogenic Strain NVH391-98 of the Bacillus cereus Group Is Representative of a Cluster of Thermophilic Strains

2007 ◽  
Vol 74 (4) ◽  
pp. 1276-1280 ◽  
Author(s):  
Sandrine Auger ◽  
Nathalie Galleron ◽  
Elena Bidnenko ◽  
S. Dusko Ehrlich ◽  
Alla Lapidus ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Food Poisoning ◽  
Temperate Phage ◽  
Pathogenic Strain ◽  
Bacillus Cereus Group ◽  
Close Relatives

ABSTRACT Bacteria of the Bacillus cereus group are known to cause food poisoning. A rare phylogenetically remote strain, NVH391-98, was recently characterized to encode a particularly efficient cytotoxin K presumably responsible for food poisoning. This pathogenic strain and its close relatives can be phenotypically distinguished from other strains of the B. cereus group by the inability to grow at temperatures below 17°C and by the ability to grow at temperatures from 48 to 53°C. A temperate phage, phBC391A2, residing in the genome of NVH391-98 allows us to distinguish the three known members of this thermophilic strain cluster.

scholarly journals Identification of Bacillus cereus Group Species Associated with Food Poisoning Outbreaks in British Columbia, Canada

2008 ◽  
Vol 74 (23) ◽  
pp. 7451-7453 ◽  
Author(s):  
Lorraine McIntyre ◽  
Kathryn Bernard ◽  
Daniel Beniac ◽  
Judith L. Isaac-Renton ◽  
David Craig Naseby
Keyword(s):  
British Columbia ◽  
Bacillus Cereus ◽  
Food Poisoning ◽  
Bacillus Cereus Group ◽  
Group Species

ABSTRACT Food poisoning laboratories identify Bacillus cereus using routine methods that may not differentiate all Bacillus cereus group species. We recharacterized Bacillus food-poisoning strains from 39 outbreaks and identified B. cereus in 23 outbreaks, B. thuringiensis in 4, B. mycoides in 1, and mixed strains of Bacillus in 11 outbreaks.

scholarly journals Multi-locus sequence typing and virulence profile in Bacillus cereus sensu lato strains isolated from dairy products

2021 ◽  
Vol 9 (4) ◽  
Author(s):  
Angelica Bianco ◽  
Loredana Capozzi ◽  
Angela Miccolupo ◽  
Simona Iannetti ◽  
Maria Luisa Danzetta ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Bacillus Cereus ◽  
Dairy Products ◽  
Virulence Genes ◽  
Food Poisoning ◽  
Important Food ◽  
Food Contaminants ◽  
Bacillus Cereus Group ◽  
Mlst Analysis ◽  
Sequence Types

Members of Bacillus cereus group are important food contaminants and they are of relevant interest in food safety and public heath due to their ability to cause two distinct forms of food poisoning, emetic and diarrhoeal syndrome. In the present study, 90 strains of B. cereus isolated from dairy products, have been typed using Multilocus Sequence Typing (MLST) analysis and investigated for the occurrence of 10 enterotoxigenic genes (hblA, hblC, hblD, nheA, nheB, nheC, cytK, entFM, entS and bceT) and one emetogenic gene (ces), to determine their genetic diversity. A total of 58 sequence types were identified and among these 17 were signalled as new profiles. Among the virulence genes, the majority of our strains carried the entS (92%), entFM (86%), nhe (82%) and cytK (72%) genes. All remaining genes were identified in at least one strain with different prevalence, stressing the genetic diversity, how even the different grade of pathogenicity of B. cereus isolated from dairy products.

scholarly journals Bacillus Phage vB_BtS_B83 Previously Designated as a Plasmid May Represent a New Siphoviridae Genus

Viruses ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 624 ◽  
Author(s):  
Emma G. Piligrimova ◽  
Olesya A. Kazantseva ◽  
Nikita A. Nikulin ◽  
Andrey M. Shadrin
Keyword(s):  
Electron Microscopy ◽  
Genome Organization ◽  
New Genus ◽  
Food Poisoning ◽  
Temperate Phage ◽  
Bacillus Cereus Group ◽  
Transmission Electron ◽  
Bacillus Phage ◽  
Large Terminase ◽  
Siphoviridae Family

The Bacillus cereus group of bacteria includes, inter alia, the species known to be associated with human diseases and food poisoning. Here, we describe the Bacillus phage vB_BtS_B83 (abbreviated as B83) infecting the species of this group. Transmission electron microscopy (TEM) micrographs indicate that B83 belongs to the Siphoviridae family. B83 is a temperate phage using an arbitrium system for the regulation of the lysis–lysogeny switch, and is probably capable of forming a circular plasmid prophage. Comparative analysis shows that it has been previously sequenced, but was mistaken for a plasmid. B83 shares common genome organization and >46% of proteins with other the Bacillus phage, BMBtp14. Phylograms constructed using large terminase subunits and a pan-genome presence–absence matrix show that these phages form a clade distinct from the closest viruses. Based on the above, we propose the creation of a new genus named Bembunaquatrovirus that includes B83 and BMBtp14.

scholarly journals Discrimination of Psychrotrophic and Mesophilic Strains of the Bacillus cereus Group by PCR Targeting of Major Cold Shock Protein Genes

1998 ◽  
Vol 64 (9) ◽  
pp. 3525-3529 ◽  
Author(s):  
Kevin P. Francis ◽  
Ralf Mayr ◽  
Felix von Stetten ◽  
Gordon S. A. B. Stewart ◽  
Siegfried Scherer
Keyword(s):  
Bacillus Cereus ◽  
Dairy Products ◽  
Cold Shock ◽  
Food Poisoning ◽  
Cold Shock Protein ◽  
Pcr Assay ◽  
Specific Primers ◽  
Bacillus Cereus Group ◽  
Cold Adapted ◽  
Pcr Targeting

ABSTRACT Detection of psychrotrophic strains (those able to grow at or below 7°C) of the Bacillus cereus group (Bacillus cereus, Bacillus thuringiensis, and Bacillus mycoides) in food products is at present extremely slow with conventional microbiology. This is due to an inability to discriminate these cold-adapted strains from their mesophilic counterparts (those able to grow only above 7°C) by means other than growth at low temperature, which takes 5 to 10 days for detection. Here we report the development of a single PCR assay that, using major cold shock protein-specific primers and appropriate annealing temperatures, is capable of both rapidly identifying bacteria of the B. cereus group and discriminating between psychrotrophic and mesophilic strains. It is intended that this development help to more accurately predict the shelf life of refrigerated pasteurized food and dairy products and to reduce the incidence of food poisoning by psychrotrophic strains of the B. cereus group.

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

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

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

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.

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
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