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

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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Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus

Foods ◽

10.3390/foods10081786 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1786

Author(s):

György Schneider ◽

Bettina Schweitzer ◽

Anita Steinbach ◽

Botond Zsombor Pertics ◽

Alysia Cox ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Campylobacter Jejuni ◽

Food Industry ◽

Pathogenic Bacteria ◽

Antibacterial Activities ◽

Tio2 Nps ◽

E Coli ◽

Foodborne Pathogenic Bacteria ◽

And Staphylococcus Aureus ◽

Co Doped

Contamination of meats and meat products with foodborne pathogenic bacteria raises serious safety issues in the food industry. The antibacterial activities of phosphorous-fluorine co-doped TiO2 nanoparticles (PF-TiO2) were investigated against seven foodborne pathogenic bacteria: Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus. PF-TiO2 NPs were synthesized hydrothermally at 250 °C for 1, 3, 6 or 12 h, and then tested at three different concentrations (500 μg/mL, 100 μg/mL, 20 μg/mL) for the inactivation of foodborne bacteria under UVA irradiation, daylight exposure or dark conditions. The antibacterial efficacies were compared after 30 min of exposure to light. Distinct differences in the antibacterial activities of the PF-TiO2 NPs, and the susceptibilities of tested foodborne pathogenic bacterium species were found. PF-TiO2/3 h and PF-TiO2/6 h showed the highest antibacterial activity by decreasing the living bacterial cell number from ~106 by ~5 log (L. monocytogenes), ~4 log (EHEC), ~3 log (Y. enterolcolitca, S. putrefaciens) and ~2.5 log (S. aureus), along with complete eradication of C. jejuni and S. Typhimurium. Efficacy of PF-TiO2/1 h and PF-TiO2/12 h NPs was lower, typically causing a ~2–4 log decrease in colony forming units depending on the tested bacterium while the effect of PF-TiO2/0 h was comparable to P25 TiO2, a commercial TiO2 with high photocatalytic activity. Our results show that PF-co-doping of TiO2 NPs enhanced the antibacterial action against foodborne pathogenic bacteria and are potential candidates for use in the food industry as active surface components, potentially contributing to the production of meats that are safe for consumption.

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The Use of Bacteriophage for Detection and Biocontrol of Foodborne Pathogen

Indonesian Bulletin of Animal and Veterinary Sciences ◽

10.14334/wartazoa.v28i1.1791 ◽

2018 ◽

Vol 28 (1) ◽

pp. 33

Author(s):

Tati Ariyanti

Keyword(s):

Mammalian Cells ◽

Food Industry ◽

Pathogenic Bacteria ◽

Foodborne Pathogen ◽

Foodborne Disease ◽

Bacterial Cells ◽

Detection Tool ◽

Specific Receptors ◽

Antibiotics Detection ◽

Potential Use

Bacteriophages are viruses that have ability to attack bacterial cells in specific receptors, infect, multiply in bacterial cells and eventually lyse bacterial cells. This unique bacteriophage character is highly beneficial because it is harmless to mammalian cells and does not interfere with natural microbes. Bacteriophages are easy to obtain because they are widespread in the environment such as soil, water, animal, and farm waste or food. This paper describes the potential use of bacteriophages to detect pathogen and foodborne pathogen biocontrol. Bacteriophages are very potential to control the growth of pathogenic bacteria both in food industry and environment. Bacteriophages act as antibiotics, detection tool for pathogenic bacteria in the food chain, food biopreservative from pathogen bacteria contamination, and foodborne disease prevention. Although research on bacteriophage in Indonesia has not been widely reported, research on bacteriophage utilization is being carried on.

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Cloning and Characterization of a Novel N-acetylglucosaminidase (AtlD) from Enterococcus faecalis

Journal of Molecular Microbiology and Biotechnology ◽

10.1159/000486757 ◽

2018 ◽

Vol 28 (1) ◽

pp. 14-27 ◽

Cited By ~ 1

Author(s):

Carlos Eduardo Serrano-Maldonado ◽

Israel García-Cano ◽

Augusto González-Canto ◽

Eliel Ruiz-May ◽

Jose Miguel Elizalde-Contreras ◽

...

Keyword(s):

Enterococcus Faecalis ◽

Food Industry ◽

Pathogenic Bacteria ◽

Heterologous Protein ◽

Biochemical Characterization ◽

Ph Values ◽

Food Borne ◽

Sds Page ◽

Exclusion Chromatography

The atlD gene from an Enterococcus faecalis strain isolated from a Mexican artisanal cheese was cloned, sequenced and expressed in Escherichia coli in order to perform a biochemical characterization. A partial amino acid sequence of the heterologous protein was obtained by LC-MS/MS, and it corresponded to a novel peptidoglycan hydrolase designated AtlD. Its molecular mass was 62–75 kDa, as determined by SDS-PAGE, zymography, Western blot, and exclusion chromatography. Electrofocusing rendered an isoelectric point (pI) of 4.8. It exhibited N-acetylglucosaminidase activity, with an optimal pH and temperature between 6–7 and 50°C, respectively. It retained 85% activity with NaCl at 1,000 mM, but it was susceptible to divalent ions, particularly Zn2+. It showed antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, and enterococcal strains of clinical origin. Due to the fact that it showed activity versus pathogenic bacteria, and because of its capabilities under ionic strength, temperature, and pH values present in food matrices, it could be applied as an additive in the food industry. This study will aid in the design of new antibacterial agents of natural origin to combat food-borne diseases, and it could be used as an industrial or hospital hygiene agent as well.

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Characterization of Bacillus cereus in Dairy Products in China

Toxins ◽

10.3390/toxins12070454 ◽

2020 ◽

Vol 12 (7) ◽

pp. 454 ◽

Cited By ~ 1

Author(s):

Xiao-Ye Liu ◽

Qiao Hu ◽

Fei Xu ◽

Shuang-Yang Ding ◽

Kui Zhu

Keyword(s):

Bacillus Cereus ◽

Virulence Factors ◽

Prevalence Rate ◽

Dairy Products ◽

Foodborne Pathogen ◽

Food Poisoning ◽

Intervention Strategies ◽

Epidemiological Characteristics ◽

Shed Light

Bacillus cereus is a common and ubiquitous foodborne pathogen with an increasing prevalence rate in dairy products in China. High and unmet demands for such products, particularly milk, raise the risk of B. cereus associated contamination. The presence of B. cereus and its virulence factors in dairy products may cause food poisoning and other illnesses. Thus, this review first summarizes the epidemiological characteristics and analytical assays of B. cereus from dairy products in China, providing insights into the implementation of intervention strategies. In addition, the recent achievements on the cytotoxicity and mechanisms of B. cereus are also presented to shed light on the therapeutic options for B. cereus associated infections.

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Characterization of a Bacteriocin Produced by Enterococcus faecalis N1-33 and Its Application as a Food Preservative

Journal of Food Protection ◽

10.4315/0362-028x-72.3.524 ◽

2009 ◽

Vol 72 (3) ◽

pp. 524-530 ◽

Cited By ~ 8

Author(s):

TOMOMI HATA ◽

MELAKU ALEMU ◽

MIHO KOBAYASHI ◽

CHISE SUZUKI ◽

SUNEE NITISINPRASERT ◽

...

Keyword(s):

Enterococcus Faecalis ◽

Marked Reduction ◽

Pathogenic Bacteria ◽

Culture Supernatant ◽

Amino Acid Residues ◽

Bacteriocin Activity ◽

Food Preservative ◽

Fermented Bamboo Shoot ◽

Potential Use

A bacteriocin-producing strain, N1-33, isolated from fermented bamboo shoot was identified as Enterococcus faecalis. The pH-adjusted culture supernatant of this strain consisted of several peptides with bacteriocin activity, and the supernatant inhibited the growth of pathogenic bacteria such as Listeria monocytogenes. The major peptide with bacteriocin activity was purified, and the first 39 amino acid residues of the bacteriocin were found to be identical to enterocin MR10A produced by E. faecalis MRR10-3. Addition of the pH-adjusted and concentrated culture supernatant of strain N1-33 caused a marked reduction in the growth of Bacillus cereus in custard cream and L. monocytogenes in pickled cucumber. These results suggest the potential use of the bacteriocin produced by strain N1-33 in food biopreservation.

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Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Foods ◽

10.3390/foods9020235 ◽

2020 ◽

Vol 9 (2) ◽

pp. 235 ◽

Cited By ~ 1

Author(s):

Rosa Palmeri ◽

Lucia Parafati ◽

Elena Arena ◽

Emanuela Grassenio ◽

Cristina Restuccia ◽

...

Keyword(s):

Antioxidant Capacity ◽

Food Industry ◽

Pathogenic Bacteria ◽

Total Phenolics ◽

Antimicrobial Properties ◽

Prickly Pear ◽

Total Polyphenols ◽

Antimicrobial Potential ◽

Good Antibacterial Activity ◽

Foodborne Pathogenic Bacteria

Consumer interest toward natural ingredients is creating a growing trend in the food industry and research for the development of natural products such as colorants, antimicrobials and antioxidants. Semi-processed frozen prickly pear (Opuntia ficus-indica (L.) Mill.) juices (PPJs), obtained from three cultivars with white, red and yellow pulp, with different harvest times (“Agostani” and “Bastardoni”), were characterized for betalains, total phenolics, flavonoids, carotenoids, antioxidant capacity (by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH)) and antimicrobial potential against foodborne pathogenic bacteria. Through chemical assays, PPJs showed high contents of total polyphenols, flavonoids and betalains and marked antioxidant capacity. PPJs from the first harvest (“Agostani”) revealed the significantly highest amount of polyphenols in white cultivar and of betacyanin and betaxanthin in yellow and red cultivars; antioxidant capacity was significantly higher in “Agostani” PPJs than in “Bastardoni” ones. Regarding antimicrobial potential, all PPJs revealed good antibacterial activity, particularly against Salmonella enterica as evidenced by the widest inhibition haloes. These results encourage the suitability of the first flowering prickly pear fruits, with low market value as fresh fruit but with high nutritional features, to be processed as semi-finished product. In particular, its use as ingredient in foods with high risk of Salmonella contamination may act as a natural preservative.

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Point-of-Need DNA Testing for Detection of Foodborne Pathogenic Bacteria

Sensors ◽

10.3390/s19051100 ◽

2019 ◽

Vol 19 (5) ◽

pp. 1100 ◽

Cited By ~ 24

Author(s):

Jasmina Vidic ◽

Priya Vizzini ◽

Marisa Manzano ◽

Devon Kavanaugh ◽

Nalini Ramarao ◽

...

Keyword(s):

Food Industry ◽

Pathogenic Bacteria ◽

Safety Issue ◽

Low Cost ◽

High Sensitivity ◽

Diagnostic Methods ◽

Portable Devices ◽

Acid Extraction ◽

Dna Testing ◽

Foodborne Pathogenic Bacteria

Foodborne pathogenic bacteria present a crucial food safety issue. Conventional diagnostic methods are time-consuming and can be only performed on previously produced food. The advancing field of point-of-need diagnostic devices integrating molecular methods, biosensors, microfluidics, and nanomaterials offers new avenues for swift, low-cost detection of pathogens with high sensitivity and specificity. These analyses and screening of food items can be performed during all phases of production. This review presents major developments achieved in recent years in point-of-need diagnostics in land-based sector and sheds light on current challenges in achieving wider acceptance of portable devices in the food industry. Particular emphasis is placed on methods for testing nucleic acids, protocols for portable nucleic acid extraction and amplification, as well as on the means for low-cost detection and read-out signal amplification.

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Characterization and Exposure Assessment of Emetic Bacillus cereus and Cereulide Production in Food Products on the Dutch Market

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-217 ◽

2016 ◽

Vol 79 (2) ◽

pp. 230-238 ◽

Cited By ~ 14

Author(s):

ELISABETH G. BIESTA-PETERS ◽

SERGE DISSEL ◽

MARTINE W. REIJ ◽

MARCEL H. ZWIETERING ◽

PAUL H. in 't VELD

Keyword(s):

Bacillus Cereus ◽

Exposure Assessment ◽

Food Poisoning ◽

Food Product ◽

Food Products ◽

Food Samples ◽

Two Samples ◽

Contaminated Food ◽

Germination And Growth

ABSTRACT The emetic toxin cereulide, which can be produced by Bacillus cereus, can be the cause of food poisoning upon ingestion by the consumer. The toxin causes vomiting and is mainly produced in farinaceous food products. This article includes the prevalence of B. cereus and of cereulide in food products in The Netherlands, a characterization of B. cereus isolates obtained, cereulide production conditions, and a comparison of consumer exposure estimates with those of a previous exposure assessment. Food samples (n = 1,489) were tested for the presence of B. cereus; 5.4% of the samples contained detectable levels (>102 CFU/g), and 0.7% contained levels above 105 CFU/g. Samples (n = 3,008) also were tested for the presence of cereulide. Two samples (0.067%) contained detectable levels of cereulide at 3.2 and 5.4 μg/kg of food product. Of the 481 tested isolates, 81 produced cereulide and/or contained the ces gene. None of the starch-positive and hbl-containing isolates possessed the ces gene, whereas all strains contained the nhe genes. Culture of emetic B. cereus under nonoptimal conditions revealed a delay in onset of cereulide production compared with culture under optimal conditions, and cereulide was produced in all cases when B. cereus cells had been in the stationary phase for some time. The prevalence of cereulide-contaminated food approached the prevalence of contaminated products estimated in an exposure assessment. The main food safety focus associated with this pathogen should be to prevent germination and growth of any B. cereus present in food products and thus prevent cereulide production in foods.

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Rheological and functional characterization of a biopolymer obtained from Beijerinckia sp. / Caracterización reológica y funcional de un biopolímero obtenido de Beijerinckia sp

Food Science and Technology International ◽

10.1177/108201329600200607 ◽

1996 ◽

Vol 2 (6) ◽

pp. 405-411

Author(s):

L.P. Martínez-Padilla ◽

N. Cabada-Celis

Keyword(s):

Food Industry ◽

Culture Media ◽

Functional Characterization ◽

Dry Weight ◽

Rheological Parameters ◽

Power Law Model ◽

Condi Tions ◽

Almost All ◽

Potential Use

An exopolysaccharide producer, Beijerinckia sp. was isolated and identified from a sample of soil. A sample of 10.3 g (dry weight) of polysaccharide/L was obtained by fermentation on liquid Czapek culture media supplemented with yeast extract. The functionality of the biopolymer was characterized for its potential use by the food industry. It showed shear thinning behaviour (pseudoplastic). The effects of concentration, temperature and pH were evaluated; almost all of the salts had no effect on rheological parameters of the power law model. There was a linear rela tionship between the percent of remaining emulsion after centrifugation and the polysaccharide biopolymer concentration, demonstrating the stabilizing effect of biopolymer on the emulsion. In contrast, the biopolymer was not able to form a gel under various pH and temperature condi tions, or with the addition of ions.

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Production and Characterization of Antibodies against Each of the Three Subunits of the Bacillus cereus Nonhemolytic Enterotoxin Complex

Applied and Environmental Microbiology ◽

10.1128/aem.71.12.8214-8220.2005 ◽

2005 ◽

Vol 71 (12) ◽

pp. 8214-8220 ◽

Cited By ~ 60

Author(s):

Richard Dietrich ◽

Maximilian Moravek ◽

Christine Bürk ◽

Per Einar Granum ◽

Erwin Märtlbauer

Keyword(s):

Bacillus Cereus ◽

Rabbit Antiserum ◽

Food Poisoning ◽

Cross Reactivity ◽

Terminal Part ◽

Complete Set ◽

Different Strains ◽

First Time ◽

Three Components

ABSTRACT The nonhemolytic enterotoxin (Nhe) is one of the two three-component enterotoxins which are responsible for diarrheal food poisoning syndrome caused by Bacillus cereus. To facilitate the detection of this toxin, consisting of the subunits NheA, NheB, and NheC, a complete set of high-affinity antibodies against each of the three components was established and characterized. A rabbit antiserum specific for the C-terminal part (15 amino acids) of NheC was produced using a respective synthetic peptide coupled to a protein carrier for immunization. Using purified B. cereus exoprotein preparations as immunogens, one monoclonal antibody against NheA and several antibodies against NheB were obtained. No cross-reactivity with other proteins produced by different strains of B. cereus was observed. Antibodies against the NheB component were able to neutralize the cytotoxic activity (up to 98%) of Nhe. Based on indirect enzyme immunoassays, the antibodies developed in this study were successfully used in the characterization of the enterotoxic activity of several B. cereus strains. For the first time, it could be shown that strains carrying the nhe genes usually express the complete set of the three components, including NheC. However, the amount of toxin produced varies considerably between the different strains.

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