OCCURRENCE OF BACILLUS CEREUS IN SELECTED DRY FOOD PRODUCTS1,2

1971 ◽  
Vol 34 (1) ◽  
pp. 12-15 ◽  
Author(s):  
H. U. Kim ◽  
J. M. Goepfert
Keyword(s):  
Bacillus Cereus ◽  
Egg Yolk ◽  
The United States ◽  
Food Samples ◽  
Confirmatory Test ◽  
Foodborne Disease ◽  
Biochemical Tests ◽  
Precipitin Test ◽  
Dry Food

One hundred seventy samples of dried food products in national distribution were examined for the incidence and level of contamination by Bacillus cereus. Twenty-five per cent of the samples yielded B. cereus at a level not exceeding 4000 per gram. Mannitol-egg yolk-polymyxin (MYP) agar was used as a presumptive test for the presence of B. cereus in the food samples. Various biochemical tests for the confirmation of suspicious colonies appearing on MYP agar were evaluated. A precipitin test employing spore precipitinogens was investigated as a confirmatory test for B. cereus. The possible role of B. cereus in outbreaks of foodborne disease in the United States is discussed.

An improved selective and diagnostic medium for the isolation and enumeration of Bacillus cereus in foods

1980 ◽  
Vol 26 (7) ◽  
pp. 753-759 ◽  
Author(s):  
R. Holbrook ◽  
Judith M. Anderson
Keyword(s):  
Bacillus Cereus ◽  
Egg Yolk ◽  
Bromothymol Blue ◽  
Food Samples ◽  
Selective Medium ◽  
Confirmatory Test ◽  
Staining Procedure ◽  
Complete Agreement ◽  
Phenol Red ◽  
Biochemical Tests

The use and performance of an improved diagnostic and selective medium, PEMBA (polymyxin pyruvate egg yolk mannitol bromothymol blue agar), for the detection of Bacillus cereus in foods is described. The distinct colonial appearance of B. cereus on PEMBA permitted the recognition of both strains: those that do precipitate egg yolk and those that do not react with egg yolk. A staining procedure, used to demonstrate microscopically both the presence of lipid globules in vegetative cells and spore morphology of isolates, proved a rapid and reliable confirmatory test which gave complete agreement with a battery of biochemical tests used for this purpose. The quantitative recovery of B. cereus on PEMBA from 143 food samples was not significantly different from counts on KG (Kim and Goepfert), MYP (mannitol egg yolk phenol red), and McClung's media, and the selectivity of PEMBA was generally superior.

scholarly journals DETECTION OF HBLD TOXIN GENE BY BACILLUS CEREUS ISOLATED FROM MEAT CURRY FOOD SAMPLES IN MALAYSIAN RESTAURANTS

2020 ◽  
Vol 4 (2) ◽  
pp. 68-72
Author(s):  
Marwan Msarah ◽  
Ahmed Alsier ◽  
Sahilah, A.M.
Keyword(s):  
Bacillus Cereus ◽  
Foodborne Pathogen ◽  
Food Poisoning ◽  
Egg Yolk ◽  
Food Samples ◽  
Blood Agar ◽  
Toxin Gene ◽  
Biochemical Tests ◽  
Isolation Medium ◽  
Hemolysin Bl

Bacillus cereus is a ubiquitous foodborne pathogen, can cause food poisoning, leading to infections, have two major types of food poisoning emetic and diarrheal. Foods rich in protein such as meat are associated with foodborne outbreaks of diarrhea caused by B. cereus. The aim of this study is to isolate and identify B. cereus from ready to eat (RTE) meat curry from restaurants in Malaysia and to detect hblD pathogenic gene of B. cereus isolates. Mannitol egg yolk polymyxin agar was used as a selective isolation medium. Commercially available kits and boiling methods were used for DNA extraction, samples acquired from restaurants were examined for the presence of Hemolysin BL gene by polymerase chain reaction (PCR). Among all isolates, twenty-four of B. cereus isolates detected for HBL enterotoxin production by the discontinuous pattern on HBL sheep blood agar then confirmed by biochemical tests. More than 58.33 % of the isolate showed discontinuous hemolysis pattern on HBl blood agar and 29.16% of the samples were shown positive for hblD gene that can cause diarrhea with the size of 807bp on gel. This study demonstrated that RTE meat curry was a potential source for entero-toxigenic B. cereus and the presence of the hblD toxin genes for the HBL complex in the isolates tested were highly associated. Therefore, these meat curry isolates should be regarded as potential toxin producers.

Comparison of Media for Isolation of Bacillus cereus from Foods

1985 ◽  
Vol 48 (11) ◽  
pp. 969-970 ◽  
Author(s):  
MATS PETERZ ◽  
CHRISTER WIBERG ◽  
PER NORBERG
Keyword(s):  
Bacillus Cereus ◽  
Egg Yolk ◽  
Food Products ◽  
Bromothymol Blue ◽  
Blood Agar ◽  
The Media ◽  
Dry Food ◽  
Better Than ◽  
Quantitative Recovery

Three media for isolation of Bacillus cereus from foods were compared: mannitol-egg yolk-polymyxin (MYP) agar, polymyxin pyruvate-egg yolk-mannitol-bromothymol blue agar (PEMBA) and non-selective blood agar. Twenty-six of 45 samples of different reconstituted and incubated dry food products and 18 of 29 samples of milk and cream (incubated overnight) contained B. cereus. None of the media performed significantly better than the others as regards quantitative recovery or selectivity.

Improvement of Polymyxin–Egg Yolk–Mannitol–Bromothymol Blue Agar for the Enumeration and Isolation of Bacillus cereus in Various Foods

2017 ◽  
Vol 80 (3) ◽  
pp. 502-505
Author(s):  
Il-Byeong Kang ◽  
Jung-Whan Chon ◽  
Dong-Hyeon Kim ◽  
Dana Jeong ◽  
Hong-Seok Kim ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Bacillus Cereus ◽  
Egg Yolk ◽  
Bromothymol Blue ◽  
Food Samples ◽  
Red Pepper ◽  
Soybean Paste ◽  
Contaminated Food ◽  
Pepper Powder ◽  
Red Pepper Powder

ABSTRACT A modified polymyxin–egg yolk–mannitol–bromothymol blue agar (mPEMBA) was developed by supplementing polymyxin–egg yolk–mannitol–bromothymol blue agar (PEMBA) with trimethoprim to improve the selectivity for and recoverability of Bacillus cereus from naturally and artificially contaminated food samples. The number of B. cereus in mPEMBA was significantly higher than in PEMBA, indicating better recoverability (P < 0.05) in red pepper powder (PEMBA 0.80 ± 0.22 log CFU/g versus mPEMBA 1.95 ± 0.17 log CFU/g) and soybean paste (PEMBA 2.19 ± 0.18 log CFU/g versus mPEMBA 3.09 ± 0.13 log CFU/g). In addition, mPEMBA provided better visual differentiation of B. cereus colonies than PEMBA, which is attributable to the reduced number of competing microflora. We conclude that the addition of trimethoprim to PEMBA could generate a synergistic effect to improve selectivity for B. cereus.

scholarly journals Contributing Factors in Restaurant-Associated Foodborne Disease Outbreaks, FoodNet Sites, 2006 and 2007†

2013 ◽  
Vol 76 (11) ◽  
pp. 1824-1828 ◽  
Author(s):  
L. HANNAH GOULD ◽  
IDA ROSENBLUM ◽  
DAVID NICHOLAS ◽  
QUYEN PHAN ◽  
TIMOTHY F. JONES
Keyword(s):  
Local Level ◽  
Disease Outbreaks ◽  
The United States ◽  
Foodborne Disease ◽  
Contributing Factors ◽  
Surveillance Network ◽  
Factors Associated ◽  
Control And Prevention ◽  
Food Workers

An estimated 48 million cases of foodborne illness occur each year in the United States, resulting in approximately 128,000 hospitalizations and 3,000 deaths. Over half of all foodborne disease outbreaks reported to the Centers for Disease Control and Prevention are associated with eating in restaurants or delicatessens. We reviewed data from restaurant-associated foodborne disease outbreaks to better understand the factors that contribute to these outbreaks. Data on restaurant-associated foodborne disease outbreaks reported by sites participating in the Foodborne Diseases Active Surveillance Network (FoodNet) were analyzed to characterize contributing factors reported in foodborne disease outbreaks and the levels of evidence used to identify these factors. Of 457 foodborne disease outbreaks reported in 2006 and 2007 by FoodNet sites, 300 (66%) were restaurant associated, and of these 295 (98%) had at least one reported contributing factor. One to nine (with a median of two) contributing factors were reported per outbreak. Of the 257 outbreaks with a single etiology reported, contributing factors associated with food worker health and hygiene were reported for 165 outbreaks (64%), factors associated with food preparation practices within the establishment were reported for 88 outbreaks (34%), and factors associated with contamination introduced before reaching the restaurant were reported for 56 outbreaks (22%). The pronounced role of food workers in propagating outbreaks makes it clear that more work is needed to address prevention at the local level. Food workers should be instructed not to prepare food while ill to prevent the risk of transmitting pathogens.

Giardiasis Outbreak Associated with Asymptomatic Food Handlers in New York State, 2015

2017 ◽  
Vol 80 (5) ◽  
pp. 837-841 ◽  
Author(s):  
Mary Figgatt ◽  
Kimberly Mergen ◽  
Deborah Kimelstein ◽  
Danielle M. Mahoney ◽  
Alexandra Newman ◽  
...  
Keyword(s):  
New York ◽  
New York State ◽  
Giardia Duodenalis ◽  
The United States ◽  
Food Samples ◽  
Grocery Store ◽  
Food Handler ◽  
Food Handlers ◽  
Waterborne Transmission

ABSTRACT Giardia duodenalis is a protozoan that causes a gastrointestinal illness called giardiasis. Giardiasis outbreaks in the United States are most commonly associated with waterborne transmission and are less commonly associated with food, person-to-person, and zoonotic transmission. During June to September 2015, an outbreak of 20 giardiasis cases occurred and were epidemiologically linked to a local grocery store chain on Long Island, New York. Further investigation revealed three asymptomatic food handlers were infected with G. duodenalis, and one food handler and one case were coinfected with Cryptosporidium spp. Although G. duodenalis was not detected in food samples, Cryptosporidium was identified in samples of spinach dip and potato salad. The G. duodenalis assemblage and subtype from one of the food handlers matched two outbreak cases for which genotyping could be performed. This outbreak highlights the potential role of asymptomatically infected food handlers in giardiasis outbreaks.

scholarly journals Refrigeration of eggs influences the virulence of Salmonella Typhimurium

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Samiullah Khan ◽  
Andrea R. McWhorter ◽  
Talia S. Moyle ◽  
Kapil K. Chousalkar
Keyword(s):  
Bacterial Load ◽  
Egg Yolk ◽  
The United States ◽  
In Vivo Experiments ◽  
Genes Expression ◽  
Egg Storage ◽  
Storage Temperatures

AbstractSalmonella Typhimurium is a human pathogen associated with eggs and egg-derived products. In Australia, it is recommended that eggs should be refrigerated to prevent condensation that can enhance bacterial penetration across the eggshell. Except for the United States, the guidelines on egg refrigeration are not prescriptive. In the current study, in-vitro and in-vivo experiments were conducted to understand the role of egg storage temperatures (refrigerated vs ambient) on bacterial load and the virulence genes expression of Salmonella Typhimurium. The in-vitro egg study showed that the load of Salmonella Typhimurium significantly increased in yolk and albumen stored at 25 °C. The gene expression study showed that ompR, misL, pefA, spvA, shdA, bapA, and csgB were significantly up-regulated in the egg yolk stored at 5 °C and 25 °C for 96 h; however, an in-vivo study revealed that mice infected with egg yolk stored at 25 °C, developed salmonellosis from day 3 post-infection (p.i.). Mice fed with inoculated egg yolk, albumen, or eggshell wash stored at refrigerated temperature did not show signs of salmonellosis during the period of the experiment. Data obtained in this study highlighted the importance of egg refrigeration in terms of improving product safety.

The Role of Gender and Sensation Seeking in Film Choice

2008 ◽  
Vol 20 (3) ◽  
pp. 97-105 ◽  
Author(s):  
Smita C. Banerjee ◽  
Kathryn Greene ◽  
Marina Krcmar ◽  
Zhanna Bagdasarov ◽  
Dovile Ruginyte
Keyword(s):  
United States ◽  
Undergraduate Students ◽  
Sensation Seeking ◽  
Negative Mood ◽  
Positive Mood ◽  
The United States ◽  
High Arousal ◽  
Subject Design ◽  
Happy Mood

This study demonstrates the significance of individual difference factors, particularly gender and sensation seeking, in predicting media choice (examined through hypothetical descriptions of films that participants anticipated they would view). This study used a 2 (Positive mood/negative mood) × 2 (High arousal/low arousal) within-subject design with 544 undergraduate students recruited from a large northeastern university in the United States. Results showed that happy films and high arousal films were preferred over sad films and low-arousal films, respectively. In terms of gender differences, female viewers reported a greater preference than male viewers for happy-mood films. Also, male viewers reported a greater preference for high-arousal films compared to female viewers, and female viewers reported a greater preference for low-arousal films compared to male viewers. Finally, high sensation seekers reported a preference for high-arousal films. Implications for research design and importance of exploring media characteristics are discussed.

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