scholarly journals Heat resistance of ileal loop reactive Bacillus cereus strains isolated from commercially canned food.

1975 ◽  
Vol 30 (6) ◽  
pp. 943-945 ◽  
Author(s):  
J G Bradshaw ◽  
J T Peeler ◽  
R M Twedt
1975 ◽  
Vol 21 (8) ◽  
pp. 1236-1246 ◽  
Author(s):  
W. M. Spira ◽  
J. M. Goepfert

An enterotoxin synthesized during exponential growth by Bacillus cereus produces fluid accumulation in rabbit ileal loops, alters vascular permeability in the skin of rabbits, and kills mice when injected intravenously. All activities are eluted simultaneously from a Sephadex G-75 column and are distinct from the hemolysin and egg yolk turbidity factor of B. cereus. The enterotoxin is a true exotoxin. It interacts with intestinal receptor sites in a highly transient manner in the ileal loop system. Rabbit immune serum produced against the culture fluids from one strain of B. cereus neutralized the three biological activities in all other strains tested except strain B-6-ac for which none of the activities were neutralized.Enterotoxin proved to be unstable under a wide variety of conditions; ionic strength was especially critical. Enterotoxin was most stable in a pH range of 5.0 to 10.0, but lost activity rapidly outside this range. Alkylation provided some protection of enterotoxin activity in crude preparations but failed to protect activity during purification procedures. It did not appear to affect critically the enterotoxin molecule itself, since elution profiles on Sephadex G-75 chromatography were unchanged after alkylation.


1974 ◽  
Vol 73 (3) ◽  
pp. 433-444 ◽  
Author(s):  
R. J. Gilbert ◽  
M. F. Stringer ◽  
T. C. Peace

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.


1975 ◽  
Vol 21 (10) ◽  
pp. 1464-1467 ◽  
Author(s):  
Youn W. Han

Nonlinear survivor curves were obtained when spores of Bacillus cereus were heated in physiological saline solution. Curvilinear survivor curves did not appear to be caused by experimental artifacts but by the heterogeneity of spore population with regard to heat resistance.


2004 ◽  
Vol 67 (5) ◽  
pp. 934-938 ◽  
Author(s):  
J. COLLADO ◽  
A. FERNÁNDEZ ◽  
M. RODRIGO ◽  
A. MARTÍNEZ

The heat resistance of a wild strain of Bacillus cereus spores isolated from liquid egg was characterized, and the effect of the nutritional germinant inosine on the spore population was then studied, considering different factors such as germination temperature, inosine concentration, and age of spore culture. The heat resistance clearly indicates that these spores can survive mild heat treatments such as those used for cooked refrigerated food of extended durability or liquid egg, posing safety problems for these foods with temperature abuse. The germination study indicates that temperature, spore age, and the interaction between the two were the factors affecting the level of spores remaining after the germination process. No significant differences were found for the three inosine concentrations used in the study (1, 5, and 10 mM). The highest reduction in the spore concentration was reached at 30° C after 120 min, although the reduction in the spore counts at germination temperatures of 4 and 8° C was also considerable.


1992 ◽  
Vol 38 (1) ◽  
pp. 38-44 ◽  
Author(s):  
Sonia Senesi ◽  
Giulia Freer ◽  
Giovanna Batoni ◽  
Simona Barnini ◽  
Anna Capaccioli ◽  
...  

Spores of the strain NCIB 8122 of Bacillus cereus have been depleted of coats by treatment with 0.1% sodium dodecyl sulfate – 200 mM 2-mercaptoethanol – 0.5 M NaCl (pH 9.6). The coat-depleted spores did not show any decrease in viability, heat resistance, refractility, dipicolinic acid content, or specific activities of several protoplastic enzymes. The germinative response of the coat-depleted spores to adenosine and several analogues thereof was found qualitatively similar to that obtained with intact spores. However, germination kinetics appeared to be affected by coat removal, since germination rate measured as loss of refractility was eight times slower even at inducer concentrations 10-fold higher than those required to promote optimal germination response of intact spores. Loss of heat resistance, on the other hand, was hardly affected by coat removal. These results suggest that, even though spore coats are not essential for the triggering reaction, they are required for a rapid evolution of the later events in the germination process. Key words: adenosine analogues, germination-triggering reaction, spore coats, coat-depleted spores, Bacillus cereus.


1962 ◽  
Vol 8 (6) ◽  
pp. 823-833 ◽  
Author(s):  
J. J. Cooney ◽  
D. G. Lundgren

The physiology of spore formation was studied in Bacillus cereus and a temperature-sensitive asporogenic mutant. The parent organism sporulates when cultured in a minimal medium at either 28 °C or 37 °C while the mutant sporulates only at 28 °C. The blocking of sporulation at 37 °C has been referred to as "abortive" sporulation. Uptake of calcium and zinc was followed during growth and sporulation or "abortive" sporulation. Calcium and dipicolinic acid (DPA) levels in sporogenic cultures increased as the medium calcium was increased. The asporogenic mutant took up less calcium and synthesized little DPA. Heat resistance of spores increased as the calcium and DPA increased. Over 99% of Ca45or Zn65were released from labelled spores when autoclaved to release DPA. Chemical fractionations were made of cells labelled with Zn65and Ca45and harvested at different times during the culture cycle. Smaller percentages of calcium than of zinc were located in the cold trichloroacetic acid soluble fraction. The alcohol-soluble, ether-insoluble fraction of spores contained a greater percentage of calcium than was found in vegetative cells. Cells which had undergone "abortive" sporulation contained the same percentage of calcium in this fraction as homologous vegetative cells.


2021 ◽  
Vol 25 (2) ◽  
pp. 201-210
Author(s):  
Hassiba Difallah ◽  
Mohammed Ziane ◽  
Olfa Ben Braïek ◽  
Mohammed Bouamra ◽  
Habiba Louzim

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.


Food Control ◽  
2016 ◽  
Vol 60 ◽  
pp. 493-499 ◽  
Author(s):  
Hasmik Hayrapetyan ◽  
Tjakko Abee ◽  
Masja Nierop Groot

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