scholarly journals Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review

2020 ◽  
Vol 83 (9) ◽  
pp. 1480-1487
Author(s):  
WON CHOI ◽  
SANG-SOON KIM
Keyword(s):  
Food Safety ◽  
Bacillus Cereus ◽  
Food Processing ◽  
Rapid Detection ◽  
Foodborne Pathogen ◽  
Present Review ◽  
Detection Methods ◽  
Processing Technologies ◽  
Foodborne Outbreaks ◽  
Food Commodity

ABSTRACT Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus. HIGHLIGHTS

Rapid Detection Techniques for Biological and Chemical Contamination in Food: A Review

2009 ◽  
Vol 5 (5) ◽  
Author(s):  
Yali Tang ◽  
Lixin Lu ◽  
Wei Zhao ◽  
Jun Wang
Keyword(s):  
Developing Countries ◽  
Food Safety ◽  
Rapid Detection ◽  
Detection Methods ◽  
Chemical Contamination ◽  
Detection Techniques ◽  
Examination Technique ◽  
Production Improvement ◽  
Long Time ◽  
Contamination Problem

The contamination problem in food safety is still a major concern not only for developing countries but also for the industrialized world. To guarantee the food safety, the advanced examination technique is needed urgently. However, the traditional methods have some typical drawbacks which include: high costs of implementation, long time of analysis and low samples throughput, and the need for high qualified manpower. The availability of fast, reliable and simple to use detecting tools for food products is therefore a target both for the safeguard of customer's health and production improvement. This article overviews the progress of the rapid detection methods for biological and chemical contamination in food.

High-Pressure-Based Food-Processing Technologies for Food Safety and Quality

2021 ◽  
pp. 1-26
Author(s):  
Musfirah Zulkurnain ◽  
Alifdalino Sulaiman ◽  
V.M. Balasubramaniam
Keyword(s):  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Processing Technologies ◽  
Food Safety And Quality

Gold nanoparticle based colorimetric sensor for rapid detection of Yersinia enterocolitica serotype O:8 in food samples

2022 ◽  
Author(s):  
lu zeng ◽  
Xin-Xin Xu ◽  
Hongliu Ding ◽  
Shanshan Song ◽  
Liguang Xu ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Gold Nanoparticle ◽  
Yersinia Enterocolitica ◽  
Rapid Detection ◽  
Food Samples ◽  
Detection Methods ◽  
Foodborne Diseases ◽  
Global Public Health ◽  
Serotype O

Foodborne diseases from Yersinia enterocolitica serotype O:8 represent global public health problems. We need rapid Y. enterocolitica O:8 detection methods to ensure food safety. In this study, we developed a...

Diarrhoeal toxin production at low temperature by selected strains of Bacillus cereus

1997 ◽  
Vol 64 (4) ◽  
pp. 551-559 ◽  
Author(s):  
CHRISTOPHE FERMANIAN ◽  
CHRISTIANE LAPEYRE ◽  
JEAN-MARC FREMY ◽  
MAURICE CLAISSE
Keyword(s):  
Low Temperature ◽  
Bacillus Cereus ◽  
Chinese Hamster Ovary Cells ◽  
Chinese Hamster ◽  
Toxin Production ◽  
Detection Methods ◽  
Clinical Strain ◽  
Ovary Cells ◽  
Protein Assay ◽  
Foodborne Outbreaks

The growth of four Bacillus cereus strains producing diarrhoeal toxin at 32°C (F4433/73 and 29.155, isolated on the occasion of foodborne outbreaks, and F4581/76L and F4581/76R, two variants of a clinical strain), a weakly toxigenic strain isolated in routine analysis of food (3505M) and an emetic isolate (F3502/73) was investigated at low temperature. Biomass was determined by protein assay. Generation times were: for strain F3502/73, which grew at [ges ]12°C, 8·71 h (at 12°C); for other strains, which grew at [ges ]10°C, 10·2 to ∼18·9 h (at 10°C). Toxin production during growth was evaluated by a commercial kit (Oxoid) and by a toxicity test on Chinese hamster ovary cells. Strains F4433/73 and F4581/76, secreting high levels of diarrhoeal toxin during the exponential phase at 32°C, produced high levels of toxicity at 10°C until the stationary phase. Strain 29.155 had decreased toxin production at 10°C. Toxicities for cellular extracts remained low when compared with culture filtrates. A correlation was found between the toxicity values given by the two detection methods tested, and the suitability of both methods for the detection of potential poisoning isolates is discussed.

scholarly journals The Importance of Endospore-Forming Bacteria Originating from Soil for Contamination of Industrial Food Processing

2011 ◽  
Vol 2011 ◽  
pp. 1-11 ◽  
Author(s):  
Marc Heyndrickx
Keyword(s):  
Food Safety ◽  
Bacillus Cereus ◽  
Food Processing ◽  
Clostridium Botulinum ◽  
Fruit Juice ◽  
Clostridium Tyrobutyricum ◽  
Important Food ◽  
Food Sector ◽  
Pasteurized Milk ◽  
Packaged Foods

Specific endospore formers have become important contaminants in industrial food processing. The direct or indirect soil route of contamination or dispersal is the start of events or processes in the agrofood chain that eventually leads to important problems or concerns for food safety and/or quality. Three important food sectors are discussed in this paper. In the dairy sector,Bacillus cereus, the most important pathogen or spoilage organism in this sector, andClostridium tyrobutyricum, the most important spoiler in certain cheeses, both contaminate pasteurized milk through the faecal and/or (at least forB. cereus) the direct soil route. In the fruit juice industry,Alicyclobacillus acidoterrestris, present on raw fruits, has become a major quality-target organism. In the ready-to-eat food sector,B. cereusand other aerobic endospore formers are introduced via vegetables, fruits, or herbs and spices, while anaerobic spore formers like nonproteolyticClostridium botulinumandClostridium estertheticumpose safety and spoilage risks in chilled packaged foods, respectively.

High-Pressure-Based Food-Processing Technologies for Food Safety and Quality

2021 ◽  
pp. 1-26
Author(s):  
Musfirah Zulkurnain ◽  
Alifdalino Sulaiman ◽  
V.M. Balasubramaniam
Keyword(s):  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Processing Technologies ◽  
Food Safety And Quality

scholarly journals New Food Processing Technologies and Food Safety

2017 ◽  
Vol 2017 ◽  
pp. 1-2
Author(s):  
Md. Latiful Bari ◽  
Alexandru Grumezescu ◽  
Dike O. Ukuku ◽  
Gargi Dey ◽  
Tatsuro Miyaji
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Processing Technologies

scholarly journals Vibrio parahaemolyticus: a review on the pathogenicity, antibiotic resistance, foodborne outbreaks, and detection methods

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 1-11
Author(s):  
A. Naziahsalam Kehinde ◽  
J.Y.H. Tang ◽  
Y. Nakaguchi
Keyword(s):  
Antibiotic Resistance ◽  
Vibrio Parahaemolyticus ◽  
Foodborne Pathogen ◽  
Virulence Gene ◽  
The United States ◽  
Detection Methods ◽  
Marine Habitat ◽  
Pathogenic Vibrio ◽  
Thermostable Direct Hemolysin ◽  
Foodborne Outbreaks

Vibrio parahaemolyticus is a Gram-negative bacterium that is a natural inhabitant of the marine habitat. V. parahaemolyticus is a human foodborne pathogen linked to the consumption of contaminated raw and undercooked seafood. V. parahaemolyticus pathogenicity has been linked to the presence of two virulence gene that is thermostable direct hemolysin (tdh) and TDH-related hemolysin (trh). The emergence of antibiotic resistant strain of V. parahaemolyticus is a menace to public health. V. parahaemolyticus is linked to several foodborne diseases in Asian countries including Japan, China and Taiwan and has been acknowledged as the major cause of human gastroenteritis in the United States. The emergence of pathogenic Vibrio species in shellfish in Malaysia requires persistent monitoring and public enlightenment on food safety. Several detection methods based on its virulence factors are used in detecting V. parahaemolyticus. This review will provide an insight on V. parahaemolyticus, its pathogenicity, antibiotic resistance, foodborne outbreaks and detection methods.

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