Inactivation of Bacillus cereus ATCC 14579 Spore on Garlic with Combination Treatments of Germinant Compounds and Superheated Steam

2019 ◽  
Vol 82 (4) ◽  
pp. 691-695 ◽  
Author(s):  
YOUNGJE JO ◽  
HYERYEON BAE ◽  
SANG-SOON KIM ◽  
CHOONGJIN BAN ◽  
SANG OH KIM ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Food Industry ◽  
Superheated Steam ◽  
Egg Yolk ◽  
Weibull Model ◽  
Log Reduction ◽  
Combination Treatments ◽  
Treatment Conditions ◽  
Sublethal Injury ◽  
Time Required

ABSTRACT Garlic is one of the most popular spices in the food industry because of its unique flavor, aroma, and health benefits. However, garlic is easily contaminated by spore-forming Bacillus cereus from the soil. We studied inactivation of B. cereus spores using superheated steam (SHS) and germinant compounds such as l-alanine, inosine, and disodium 5′-inosinate. Treatment with SHS and germinant compounds (50 mM l-alanine plus 5 mM disodium inosine 5′-monophosphate) on B. cereus spores was more effective than SHS treatment alone. The inactivation trends were analyzed using the Weibull model, and a time required to achieve a 3-log reduction was determined. These values at 120°C after SHS and germinant compounds plus SHS were 2.14 and 1.26 min, respectively. In addition, SHS and germinant compounds plus SHS treatments inactivated B. cereus ATCC 14579 spores effectively without causing sublethal injury. Levels of inactivation of B. cereus spores enumerated on mannitol–egg yolk–polymyxin and overlaid with Brilliance Bacillus Cereus were not significantly different for all treatment conditions. Therefore, germinant compounds plus SHS treatment can be used effectively to control B. cereus ATCC 14579 spores on garlic. HIGHLIGHTS

Prevalence and Fate of Bacillus cereus in African Traditional Cereal-Based Foods Used as Infant Foods

2012 ◽  
Vol 75 (9) ◽  
pp. 1642-1645 ◽  
Author(s):  
CHRISTÈLE HUMBLOT ◽  
RUBEN PEREZ-PULIDO ◽  
DAVID AKAKI ◽  
GÉRARD LOISEAU ◽  
JEAN-PIERRE GUYOT
Keyword(s):  
Bacillus Cereus ◽  
Egg Yolk ◽  
Infant Foods ◽  
Log Reduction ◽  
Unit Operations ◽  
African Context ◽  
Complete Set ◽  
Hemolysin Bl ◽  
Group Species

The objective of the present work was to estimate the prevalence of Bacillus cereus group species in traditional cereal-based lactic acid–fermented slurries and nonfermented flours used to prepare infant foods in an African context. High counts on mannitol–egg yolk–polymixin agar medium were determined for the fermented slurries (median, 4.5 × 104 CFU/ml of slurry) compared with the nonfermented flours, most of whose counts were lower than 10−1 CFU/g. Virulence genes were characterized in 60 isolates from 26 traditional cereal-based foods in Ouagadougou (Burkina Faso). Seventy-two and 38% of isolates were positive for the complete set of genes coding for hemolysin BL and nonhemolytic enterotoxin, respectively, suggesting a high enterotoxigenic potential for these foodborne isolates. No potentially emetic toxin–producing strains were detected. Because of the high counts found for fermented slurries, survival tests with vegetative cells inoculated in fermented slurries were performed, which showed that growth of B. cereus was inhibited. This result suggests that fermentation in traditional production units is presumably not adequately controlled, enabling growth during any unit operations before fermentation, or even during the fermentation step, when the process was poorly controlled. However, adding nisin (0.1 mg/ml) enabled a 5-log reduction in the B. cereus population in 5 h, suggesting that the use of nisin could be a way to upgrade the hygienic quality of this type of 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.

scholarly journals Detection of presumptive Bacillus cereus in the Irish dairy farm environment

2016 ◽  
Vol 55 (2) ◽  
pp. 145-151 ◽  
Author(s):  
A. O’Connell ◽  
E.M. Lawton ◽  
D. Leong ◽  
P. Cotter ◽  
D. Gleeson ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Ribosomal Rna ◽  
Gel Electrophoresis ◽  
Tap Water ◽  
Dairy Farm ◽  
Egg Yolk ◽  
Pulsed Field Gel Electrophoresis ◽  
Chromogenic Medium ◽  
Rrna Sequencing ◽  
Bulk Tank

AbstractThe objective of the study was to isolate potentialBacillus cereussensu lato (B.cereus s.l.)from a range of farm environments. Samples of tap water, milking equipment rinse water, milk sediment filter, grass, soil and bulk tank milk were collected from 63 farms. In addition, milk liners were swabbed at the start and the end of milking, and swabs were taken from cows’ teats prior to milking. The samples were plated on mannitol egg yolk polymyxin agar (MYP) and presumptiveB. cereus s.l. colonies were isolated and stored in nutrient broth with 20% glycerol and frozen at -80 °C. These isolates were then plated on chromogenic medium (BACARA) and colonies identified as presumptiveB. cereus s.l. on this medium were subjected to 16S ribosomal RNA (rRNA) sequencing. Of the 507 isolates presumed to beB. cereus s.l. on the basis of growth on MYP, only 177 showed growth typical ofB. cereus s.l. on BACARA agar. The use of 16S rRNA sequencing to identify isolates that grew on BACARA confirmed that the majority of isolates belonged toB. cereus s.l. A total of 81 of the 98 isolates sequenced were tentatively identified as presumptiveB. cereus s.l. Pulsed-field gel electrophoresis was carried out on milk and soil isolates from seven farms that were identified as having presumptiveB. cereus s.l. No pulsotype was shared by isolates from soil and milk on the same farm. PresumptiveB. cereus s.l. was widely distributed within the dairy farm environment.

Modeling Penicillium expansum Resistance to Thermal and Chlorine Treatments

2009 ◽  
Vol 72 (12) ◽  
pp. 2618-2622 ◽  
Author(s):  
BEATRIZ C. M. SALOMÃO ◽  
JOHN J. CHUREY ◽  
GLÁUCIA M. F. ARAGÃO ◽  
RANDY W. WOROBO
Keyword(s):  
Apple Juice ◽  
Weibull Model ◽  
Superior Performance ◽  
Penicillium Expansum ◽  
Heat Inactivation ◽  
Survival Curves ◽  
Biphasic Model ◽  
Log Reduction ◽  
Weibull Models ◽  
D Values

Apples and apple products are excellent substrates for Penicillium expansum to produce patulin. In an attempt to avoid excessive levels of patulin, limiting or reducing P. expansum contamination levels on apples designated for storage in packinghouses and/or during apple juice processing is critical. The aim of this work was (i) to determine the thermal resistance of P. expansum spores in apple juice, comparing the abilities of the Bigelow and Weibull models to describe the survival curves and (ii) to determine the inactivation of P. expansum spores in aqueous chlorine solutions at varying concentrations of chlorine solutions, comparing the abilities of the biphasic and Weibull models to fit the survival curves. The results showed that the Bigelow and Weibull models were similar for describing the heat inactivation data, because the survival curves were almost linear. In this case, the concept of D- and z-values could be used, and the D-values obtained were 10.68, 6.64, 3.32, 1.14, and 0.61 min at 50, 52, 54, 56, and 60°C, respectively, while the z-value was determined to be 7.57°C. For the chlorine treatments, although the biphasic model gave a slightly superior performance, the Weibull model was selected, considering the parsimony principle, because it has fewer parameters than the biphasic model has. In conclusion, the typical pasteurization regimen used for refrigerated apple juice (71°C for 6 s) is capable of achieving a 6-log reduction of P. expansum spores.

Biological characteristics of an enterotoxin produced by Bacillus cereus

1975 ◽  
Vol 21 (8) ◽  
pp. 1236-1246 ◽  
Author(s):  
W. M. Spira ◽  
J. M. Goepfert
Keyword(s):  
Ionic Strength ◽  
Bacillus Cereus ◽  
Exponential Growth ◽  
Biological Activities ◽  
Egg Yolk ◽  
Immune Serum ◽  
Fluid Accumulation ◽  
Ileal Loop ◽  
Receptor Sites ◽  
Ph Range

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.

scholarly journals Biofilm Formation and Methylene Blue-mediated Photodynamic Inactivation of Vibrio Parahaemolyticus in the Sea Food Industry

2020 ◽  
Vol 10 (3) ◽  
Author(s):  
Xiaoting Zhang ◽  
Qian Wu ◽  
Shuze Tang ◽  
William W Riley ◽  
Zhenqiang Chen
Keyword(s):  
Methylene Blue ◽  
Crystal Violet ◽  
Biofilm Formation ◽  
Vibrio Parahaemolyticus ◽  
Food Industry ◽  
Membrane Integrity ◽  
Laser Scanning Microscopy ◽  
Confocal Laser ◽  
Photodynamic Inactivation ◽  
Log Reduction

This study was conducted to better understand the mechanism of Vibrio Parahaemolyticus biofilm formation and to assess the inactivation effects of methylene blue-mediated photodynamic inactivation (PDI) technology as a preventative measure. Optical microscopy, following crystal violet staining, was used to observe the kinetics of V. parahaemolyticus biofilm formation. The crystal violet-based assay was performed in microtiter plates, and it was employed to determine which factors were most influential in the formation of the biofilms. Colony counting and confocal laser scanning microscopy (CLSM) were used to test the inactivation effect of methylene blue-mediated photodynamic technology on the biofilms. V. parahaemolyticus has the ability to form biofilms, as evidenced by their immediate adherence to glass surfaces and rapid maturity, within 24 h. High (7%) or low (0.5%) salinity was not conducive to the formation of biofilms, and rotational speed greater than 130 rpm also inhibited the process. A 4.05 log reduction in the concentration of viable biofilm cells was obtained with 100 μg/mL methylene blue and 20 min irradiation (24.996 J/cm2), but planktonic cells were more susceptible to the methylene blue-mediated photodynamic reaction (5.46 log reduction). The results presented here show that the methylene blue-mediated PDI technology is an effective means to inactivate V. parahaemolyticus by disrupting its membrane integrity and to inhibit the pathogen’s formation of protective biofilms. This technology is a valid tool that can be used to enhance food safety in the sea food industry.

scholarly journals Evaluating the risk of contracting salmonellosis from egg yolk "parmesan" based on water activity

2020 ◽  
Author(s):  
Dianna Vuu ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Water Activity ◽  
Intrinsic Factor ◽  
Egg Yolk ◽  
Minimum Amount ◽  
P Value ◽  
Food Borne ◽  
Food Borne Illness ◽  
Egg Yolks ◽  
Time Required ◽  
Treatment Step

Background: Egg yolk parmesan recipes have been gaining popularity since 2015. Most recipes include a heat treatment step which would kill egg-associated pathogens such as salmonella, however a significant number of recipes do not; resulting in a higher risk of salmonella growth and thus higher potential to cause food borne illness. Methods: Salt-curing affects an intrinsic factor called water activity (Aw). At 0.93 Aw or below salmonella is unable to grow. This study measured the minimum amount of time required for the salt curing process to inhibit the growth of salmonella. To achieve this batches of egg yolk parmesan were made using varying curing durations and then the water activity of the finished product was measured. A one sample t-test statistical analysis was conducted to determine if, with 99% confidence, the water activity of yolks cured for the chosen duration can reliably reduce water activity below 0.93. Results: The minimum amount of time required for the water activity to decrease below 0.93 was 24 hours. Results were as follows: N = 39; the p-value is 0.0000000 and the power is 1.0000000. Conclusion: This is strong evidence to suggest that large grade A chicken egg yolks cured in a 74% kosher salt and 26% white granulated sugar mixture for 24 hours at refrigeration temperature will have a water activity below 0.93. Therefore, it can be concluded that curing for 24 hours will inhibit potential salmonella growth.  

Influence of Refrigerated Storage Time on Efficacy of Irradiation To Reduce Salmonella on Sliced Roma Tomatoes†

2011 ◽  
Vol 74 (6) ◽  
pp. 990-993 ◽  
Author(s):  
BRENDAN A. NIEMIRA
Keyword(s):  
Food Safety ◽  
Time Delay ◽  
Storage Time ◽  
Safety Concern ◽  
Refrigerated Storage ◽  
Minimally Processed ◽  
Log Reduction ◽  
Tomato Processing ◽  
Time Required ◽  
Commercial Environment

Contamination of tomatoes with Salmonella is a recurring food safety concern. Irradiation is a nonthermal intervention that can inactivate pathogens on fresh and minimally processed produce. However, the influence of tomato processing protocols, including time in refrigerated storage and time between slicing and irradiation, has not been determined. Roma tomatoes were sliced and inoculated with a cocktail of Salmonella outbreak strains. The inoculated tomatoes were held in refrigerated storage for various times after inoculation to simulate the potential time delay between packaging and irradiation. Tomatoes were irradiated immediately (0 h) or after 24, 48, or 72 h in storage. The surviving populations were recovered and enumerated. Irradiation effectively reduced Salmonella at all times. The D10-values (the dose necessary for a 1-log reduction of the pathogen) were not significantly different at each storage time and ranged from 0.382 to 0.473 kGy. These results suggest that the time required for holding of processed Roma tomatoes or shipment to an off-site irradiation service provider will not alter the efficacy of irradiation in a commercial environment.

Modeling the Inactivation of Bacillus cereus in Tiger Nut Milk Treated with Cold Atmospheric Pressure Plasma

2019 ◽  
Vol 82 (11) ◽  
pp. 1828-1836 ◽  
Author(s):  
ALIYU IDRIS MUHAMMAD ◽  
RUILING LV ◽  
XINYU LIAO ◽  
WEIJUN CHEN ◽  
DONGHONG LIU ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Atmospheric Pressure ◽  
Treatment Time ◽  
Atmospheric Pressure Plasma ◽  
Titratable Acidity ◽  
Weibull Model ◽  
Input Power ◽  
Inactivation Kinetics ◽  
Pressure Plasma ◽  
Cold Atmospheric Pressure Plasma

ABSTRACT The impact of cold atmospheric pressure plasma treatment on the inactivation kinetics of Bacillus cereus ATCC 14579 and the resulting quality changes was investigated in tiger nut (Cyperus esculentus L.) milk (TNM). The effect of input power (39, 43, and 46 W) and treatment time (0 to 270 s) was fitted using the Weibull model to represent the microbial kinetic inactivation in the treated TNM. Inactivation efficacy increased with an increase in treatment time and input power. A 5.28-log reduction was achieved at 39 to 46 W without significant changes in titratable acidity, whereas no reduction in titratable acidity was observed in the pasteurized sample. The inactivation kinetics was adequately described by the Weibull model. Higher input power of 43 and 46 W and 120 s of treatment resulted in marked decreases in pH, flavonoid concentration, and antioxidant activity compared with those parameters in pasteurized TNM. Increases in total color difference and phenolic concentrations also were observed. The results indicate that these changes were caused by the immanent plasma reactive species. This study provides valuable inactivation kinetics information for food safety assessment studies of B. cereus vegetative cells in TNM.

scholarly journals Natural Choline from Egg Yolk Phospholipids Is More Efficiently Absorbed Compared with Choline Bitartrate; Outcomes of A Randomized Trial in Healthy Adults

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2758 ◽  
Author(s):  
Lotte Smolders ◽  
Nicole J.W. de Wit ◽  
Michiel G.J. Balvers ◽  
Rima Obeid ◽  
Marc M.M. Vissers ◽  
...  
Keyword(s):  
Randomized Trial ◽  
Food Industry ◽  
Functional Foods ◽  
Area Under The Curve ◽  
Egg Yolk ◽  
Choline Uptake ◽  
Double Blind ◽  
Natural Form ◽  
Choline Bitartrate ◽  
Essential Nutrient

Choline is a vitamin-like essential nutrient, important throughout one’s lifespan. Therefore, choline salts are added to infant formula, supplements and functional foods. However, if choline is present in a natural form, e.g. bound to phospholipids, it may be more efficiently absorbed. The study’s aim was to evaluate if choline uptake is improved after consumption of an egg yolk phospholipid drink, containing 3 g of phospholipid bound choline, compared to a control drink with 3 g of choline bitartrate. We performed a randomized, double blind, cross-over trial with 18 participants. Plasma choline, betaine and dimethylglycine concentrations were determined before and up to six hours after consumption of the drinks. The plasma choline response, as determined by the incremental area under the curve, was four times higher after consumption of the egg yolk phospholipid drink compared with the control drink (p < 0.01). Similar outcomes were also observed for choline’s main metabolites, betaine (p < 0.01) and dimethylglycine (p = 0.01). Consumption of natural choline from egg yolk phospholipids improved choline absorption compared to consumption of chemically produced choline bitartrate. This information is of relevance for the food industry, instead of adding choline-salts, adding choline from egg yolk phospholipids can improve choline uptake and positively impact health.

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