Toxin production ability of Bacillus cereus strains from food product of Ukraine

Potential pathogens of foodborne toxic infections – bacterial contaminants Bacillus cereus isolated from plant raw materials and food products from the Ukrainian region were investigated. When determining of the proportion of isolated bacilli from the plant samples, it was established that the epidemiologically significant microorganisms of Bacillus cereus as agents of food poisoning are the second largest. The average value of contaminated samples of Ukrainian plant raw materials and processed products with Bacillus cereus is 36,2 %. The ability of Bacillus cereus strains identified by a complex of morphological, tinctorial, cultural and biochemical properties, to produce specific emetic and enterotoxins was studied. Molecular genetic diagnosis and detection of the toxin-producing ability of isolated 42 Bacillus cereus strains showed both the possibility of their rapid identification and the presence of specific toxicity genes. Multiplex polymerase chain reaction (PCR) was carried out with specific primers to detect toxicity determined of various bacilli genes: nheA, hblD, cytK, cesВ. The distribution of toxigenic genes is significantly different among the Bacillus cereus isolates from various sources. The nheA, hblD and cytK enterotoxin genes were detected in 100, 83,3 and 61,9 % of the investigated strains of Bacillus cereus, respectively. The cesB gene encoding emetic toxin was detected in 4,8 % of strains. Molecular-genetic PCR-method confirmed that all the isolated strains belong to the Bacillus cereus group, and the ability to produce toxins can be attributed to five groups. The main toxins that produce the investigated Bacillus cereus strains were nhe and hbl enterotoxins encoded by the corresponding genes of nheA and hblD. The enterotoxic type of Bacillus cereus was predominant in Ukrainian region. Studies of domestic plant food raw materials and products have confirmed the need to improve microbiological control of product safety by introducing accelerated specific diagnostics of contaminants by molecular genetics methods.

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The Use of Nisin as a Preservative in Crumpets

Journal of Food Protection ◽

10.4315/0362-028x-57.10.874 ◽

1994 ◽

Vol 57 (10) ◽

pp. 874-877 ◽

Cited By ~ 19

Author(s):

I. JENSON ◽

L. BAIRD ◽

J. DELVES-BROUGHTON

Keyword(s):

Ambient Temperature ◽

Bacillus Cereus ◽

Shelf Life ◽

Food Poisoning ◽

Toxin Production ◽

High Moisture ◽

Naturally Occurring

Crumpets, a high moisture flour based product, have been implicated in food poisoning due to growth and toxin production by naturally occurring Bacillus cereus during 5-day storage at ambient temperature. Bacillus cereus isolates from untreated crumpets at the end of their shelf-life were shown to be sensitive to nisin. Addition of nisin to the batter at levels of 3.75 μg/g and above effectively prevented the growth to levels capable of causing food poisoning. The fate of nisin during the production and shelf-life of the crumpet was determined.

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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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Fusarium Toxins in Chinese Wheat since the 1980s

Toxins ◽

10.3390/toxins11050248 ◽

2019 ◽

Vol 11 (5) ◽

pp. 248 ◽

Cited By ~ 6

Author(s):

Qiu ◽

Xu ◽

Shi

Keyword(s):

Animal Feed ◽

Raw Materials ◽

Fusarium Species ◽

Food Poisoning ◽

Toxin Production ◽

Human Consumption ◽

Fusarium Toxins ◽

Head Blight ◽

Food And Feed ◽

The Stability

Wheat Fusarium head blight (FHB), caused by Fusarium species, is a widespread and destructive fungal disease. In addition to the substantial yield and revenue losses, diseased grains are often contaminated with Fusarium mycotoxins, making them unsuitable for human consumption or use as animal feed. As a vital food and feed ingredient in China, the quality and safety of wheat and its products have gained growing attention from consumers, producers, scientists, and policymakers. This review supplies detailed data about the occurrence of Fusarium toxins and related intoxications from the 1980s to the present. Despite the serious situation of toxin contamination in wheat, the concentration of toxins in flour is usually lower than that in raw materials, and food-poisoning incidents have been considerably reduced. Much work has been conducted on every phase of toxin production and wheat circulation by scientific researchers. Regulations for maximum contamination limits have been established in recent years and play a substantial role in ensuring the stability of the national economy and people's livelihoods.

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The Food Poisoning Toxins of Bacillus cereus

Toxins ◽

10.3390/toxins13020098 ◽

2021 ◽

Vol 13 (2) ◽

pp. 98 ◽

Cited By ~ 1

Author(s):

Richard Dietrich ◽

Nadja Jessberger ◽

Monika Ehling-Schulz ◽

Erwin Märtlbauer ◽

Per Einar Granum

Keyword(s):

Bacillus Cereus ◽

Diarrheal Disease ◽

Current Knowledge ◽

Food Poisoning ◽

Toxin Production ◽

Gastrointestinal Diseases ◽

High Variability ◽

Target Cells ◽

Toxin Secretion ◽

Hemolysin Bl

Bacillus cereus is a ubiquitous soil bacterium responsible for two types of food-associated gastrointestinal diseases. While the emetic type, a food intoxication, manifests in nausea and vomiting, food infections with enteropathogenic strains cause diarrhea and abdominal pain. Causative toxins are the cyclic dodecadepsipeptide cereulide, and the proteinaceous enterotoxins hemolysin BL (Hbl), nonhemolytic enterotoxin (Nhe) and cytotoxin K (CytK), respectively. This review covers the current knowledge on distribution and genetic organization of the toxin genes, as well as mechanisms of enterotoxin gene regulation and toxin secretion. In this context, the exceptionally high variability of toxin production between single strains is highlighted. In addition, the mode of action of the pore-forming enterotoxins and their effect on target cells is described in detail. The main focus of this review are the two tripartite enterotoxin complexes Hbl and Nhe, but the latest findings on cereulide and CytK are also presented, as well as methods for toxin detection, and the contribution of further putative virulence factors to the diarrheal disease.

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From Napoleon to NASA

Molecules, Microbes, and Meals ◽

10.1093/oso/9780190687694.003.0013 ◽

2019 ◽

Author(s):

Alan Kelly

Keyword(s):

Food Processing ◽

Raw Materials ◽

Food Poisoning ◽

Food Product ◽

Scientific Basis ◽

Processed Food ◽

Line Scale ◽

External Forces ◽

Safety And Stability ◽

Loaded Term

One term that has acquired a particular air of consumer suspicion in recent years is “processed food. ” Processing is seen as being something that is used to make food less fresh, less natural, and so more suspicious. However, even though we say we don’t want processed food, every food product, before it gets to your mouth, has been subjected to some form of processing and treatment that has a scientific basis. Even washing an apple, chilling sushi, or peeling a banana are forms of food processing, while the bag of salad we buy in a shop or market isn’t full of air as we might expect. All of these phenomena I will discuss in coming chapters. Before dealing with the science of food processing, it is worth discussing what exactly that highly loaded term means. To a food scientist (well, me anyway), food processing means subjecting foods or raw materials to external forces designed to cause a desirable change in the food, typically in terms of its safety and stability, and also in many cases its flavor, texture, and color. In many cases, the primary target of food processing is the resident population of contaminating microorganisms that, if not dealt with, might otherwise cause the food to spoil, or else spoil the day of consumers who finds themselves with a range of symptoms of food poisoning, up to the most lethal. The force most commonly applied in processing is temperature, whether low (refrigeration), very low (freezing), high (for example, pasteurization or cooking), or very high (canning or sterilization). Temperature is indeed probably the key physical variable of significance to food, as almost everything that happens in and to food is influenced by temperature, and most changes take place optimally in a relatively narrow band around body temperature (37 °C). If temperature is pictured as a line scale, the zone of greatest danger and likelihood is centered around that point, but food processors look far below and above that zone and have come to understand how we can work around the optimum temperatures for various reactions and biological changes in order to make our food safer and more stable.

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Biocontrol of Psychrotrophic Enterotoxigenic Bacillus cereus in a Nonfat Hard Cheese by an Enterococcal Strain–Producing Enterocin AS-48

Journal of Food Protection ◽

10.4315/0362-028x-67.7.1517 ◽

2004 ◽

Vol 67 (7) ◽

pp. 1517-1521 ◽

Cited By ~ 61

Author(s):

ARANTXA MUÑOZ ◽

MERCEDES MAQUEDA ◽

ANTONIO GÁLVEZ ◽

MANUEL MARTÍNEZ-BUENO ◽

ANA RODRÍGUEZ ◽

...

Keyword(s):

Bacillus Cereus ◽

Lactic Acid Production ◽

Food Poisoning ◽

Toxin Production ◽

Starter Cultures ◽

Producer Strain ◽

Toxigenic Strain ◽

Enterococcal Strain ◽

Efficient Control ◽

Potential Use

Bacillus cereus is a food poisoning bacterium of great concern, especially in milk products. In this study, we describe the efficient control of the psychrotrophic and toxigenic strain B. cereus LWL1 in milk and in a nonfat hard cow's cheese by the enterocin AS-48 producer strain Enterococcus faecalis A-48-32 (Bac+). No viable B. cereus cells were detected after 72 h incubation in milk coinoculated with the AS-48–producing strain and B. cereus. Diarrheic toxin production was also markedly inhibited by the Bac+ strain to eightfold lower levels compared with control cultures of B. cereus. In cheeses manufactured by inoculation with a commercial starter (about 6.8 log CFU/ml) and B. cereus (about 4 log CFU/ml), the latter reached 6.27 log CFU/g after 5 days of maturation, and approximately 8 log CFU/g after 15 days. However, in cheeses made from milk inoculated with the starter along with a mixture of E. faecalis–B. cereus (2/1 ratio), counts of B. cereus decreased by approximately 1.0, 2.0, 4.32, and 5.6 log units with respect to control cheeses after 5, 10, 15, and 30 days of ripening, respectively. Growth of E. faecalis A-48-32 was associated with enterocin AS-48 production and persistence in cheese. Interestingly, growth of starter cultures was not affected by the Bac+ strain, and neither was lactic acid production. These results clearly indicate that E. faecalis A-48-32 produced satisfactory amounts of bacteriocin in cheese and support the potential use of AS-48–producing strains as culture adjuncts to inhibit B. cereus during cheese manufacture and ripening.

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Modeling of DNA technology of species identification of plant raw materials for brewing

Food processing industry ◽

10.52653/ppi.2021.12.12.015 ◽

2021 ◽

pp. 78-81

Author(s):

Рамиль Ришадович Вафин ◽

Ирина Юрьевна Михайлова ◽

Владислав Константинович Семипятный ◽

Лариса Николаевна Харламова ◽

Хамид Халимович Гильманов ◽

...

Keyword(s):

Species Identification ◽

In Silico ◽

Raw Materials ◽

Direct Sequencing ◽

Molecular Genetic ◽

Rflp Analysis ◽

Nucleotide Substitutions ◽

Plant Raw Materials ◽

Traceability System ◽

Dna Technology

Развитие молекулярно-генетических технологий оценки пивоваренного сырья актуально с позиции их внедрения в систему идентификации и прослеживаемости в контексте расширения оценочных критериев менеджмента качества. Целью настоящей работы являлось моделирование ДНК-технологии видовой идентификации растительного сырья для пивоварения. Подобраны протоколы экстракции нуклеиновых кислот, постановки ПЦР и ПДРФ-анализа с соответствующими комплектами реагентов, направленные на практическое воспроизведение генетического тестирования пробоподготовленного биоматериала. Представлены результаты выравнивания и рестрикционного картирования амплифицируемых нуклеотидных последовательностей локуса хлоропластной ДНК ячменя, пшеницы, ржи, кукурузы, риса и хмеля. Установлено, что наличие видоспецифичных нуклеотидных замен и инделей в анализируемом локусе позволяет идентифицировать растительное сырье для пивоварения методом прямого секвенирования ПЦР-продукта. Последующий совокупный анализ данных in silico моделирования ПЦР-ПДРФ-профилей по трем эндонуклеазам рестрикции подтвердил диагностическую ценность подобранных ферментов. The development of molecular genetic technologies for evaluating brewing raw materials is relevant from the point of view of their introduction into the identification and traceability system in the context of expanding the evaluation criteria of quality management. The purpose of this work was to simulate the DNA technology of species identification of plant raw materials for brewing. Protocols for the extraction of nucleic acids, PCR and RFLP analysis with the corresponding reagent kits were selected, aimed at the practical reproduction of genetic testing of the prepared biomaterial. The results of alignment and restriction mapping of amplified nucleotide sequences of the chloroplast DNA locus of barley, wheat, rye, corn, rice and hops are presented. It was found that the presence of species-specific nucleotide substitutions and indels in the analyzed locus makes it possible to identify plant raw materials for brewing by direct sequencing of the PCR product. Subsequent aggregate analysis of the data in silico modeling of PCR-RFLP profiles for three restriction endonucleases confirmed the diagnostic value of the selected enzymes

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A Probability Model for Enterotoxin Production of Bacillus cereus as a Function of pH and Temperature

Journal of Food Protection ◽

10.4315/0362-028x.jfp-12-174 ◽

2013 ◽

Vol 76 (2) ◽

pp. 343-347 ◽

Cited By ~ 4

Author(s):

TIAN DING ◽

JUN WANG ◽

MYOUNG-SU PARK ◽

CHENG-AN HWANG ◽

DEOG-HWAN OH

Keyword(s):

Bacillus Cereus ◽

Storage Temperature ◽

Probability Model ◽

Food Poisoning ◽

Toxin Production ◽

Severe Nausea ◽

Enterotoxin Production ◽

Test Kit ◽

And Storage ◽

Selection Of

Bacillus cereus is frequently isolated from a variety of foods, including vegetables, dairy products, meats, and other raw and processed foods. The bacterium is capable of producing an enterotoxin and emetic toxin that can cause severe nausea, vomiting, and diarrhea. The objectives of this study were to assess and model the probability of enterotoxin production of B. cereus in a broth model as affected by the broth pH and storage temperature. A three-strain mixture of B. cereus was inoculated in tryptic soy broth adjusted to pH 5.0, 6.0, 7.2, 8.0, and 8.5, and the samples were stored at 15, 20, 25, 30, and 35°C for 24 h. A total of 25 combinations of pH and temperature, each with 10 samples, were tested. The presence of enterotoxin in broth was assayed using a commercial test kit. The probabilities of positive enterotoxin production in 25 treatments were fitted with a logistic regression to develop a probability model to describe the probability of toxin production as a function of pH and temperature. The resulting model showed that the probabilities of enterotoxin production of B. cereus in broth increased as the temperature increased and/or as the broth pH approached 7.0. The model described the experimental data satisfactorily and identified the boundary of pH and temperature for the production of enterotoxin. The model could provide information for assessing the food poisoning risk associated with enterotoxins of B. cereus and for the selection of product pH and storage temperature for foods to reduce the hazards associated with B. cereus.

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Pathogens Transmitted through Contaminated Rice

10.5772/intechopen.93757 ◽

2020 ◽

Author(s):

Leka Lutpiatina

Keyword(s):

Staphylococcus Aureus ◽

Bacillus Cereus ◽

Pathogenic Bacteria ◽

Raw Materials ◽

Food Poisoning ◽

Personal Hygiene ◽

Food Handlers ◽

Modes Of Transmission ◽

Review Articles ◽

And Staphylococcus Aureus

Rice can be a source of food poisoning because it can be contaminated with dangerous pathogens. Pathogens that often transmitted through rice are Bacillus cereus and Staphylococcus aureus. This chapter aims to explain the dangers of pathogens transmitted through contaminated rice, modes of transmission, contamination cases, and precautions. The method used in writing is to review articles. It is known that pathogens transmitted through contaminated rice can cause food poisoning, which occurs due to consuming rice containing pathogenic bacteria. Several cases of contamination of Bacillus cereus and Staphylococcus aureus in rice occurred in Indonesia, Pakistan, India, Malaysia, Belgium, America, Australia, Korea, Iran, China, and Nigeria. In general, prevention is by proper handling of raw materials, controlling the temperature of cooking and storing rice, and personal hygiene of food handlers.

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