scholarly journals Detection of Food Poisoning (Bacillus cereus) Pathogen in Cooked and Refrigerated Rice Samples

2019 ◽  
Vol 62 (3) ◽  
pp. 172-177
Author(s):  
Shagufta Ambreen Shaikh ◽  
Anila Sidiqui ◽  
Shagufta Naz ◽  
Seema Ismat
Keyword(s):  
General Population ◽  
Bacillus Cereus ◽  
Vegetative Cell ◽  
Food Poisoning ◽  
Local Market ◽  
Staple Food ◽  
Vegetative Cells ◽  
Cooked Rice ◽  
Rice Samples ◽  
Favorable Conditions

  Rice is a staple food of Pakistan. It is being contaminated with several food poisoning causing bacterial and mold contaminants. In this study 100 different rice samples were collected from local market of Karachi city. The presence of Bacillus cereus vegetative cell and survival of their spores were quantitavely analyzed after cooking and refrigeration. From the study it was observed that out of 100 rice samples, 25% cooked/refrigerated samples were positive for the presence of B.cereus spores , even there were few samples which showed increase of count due to improper (cooking and refrigeration ) which causes the germination and proliferation of spores into vegetative cells under favorable conditions. The detection of increased count of B. cereus even after cooking and refrigeration treatments is very alarming since cooking is supposed to be best treatment given to the raw food. Different rice dishes are being frequently consumed by the general population and are also available on different shops (as biryanis or fried rice), hence, detection of B. cereus in cooked rice samples will be useful to control any outbreak of food poisoning cases especially in summer seasons.    

scholarly journals The survival and growth ofBacillus cereusin boiled and fried rice in relation to outbreaks of food poisoning

1974 ◽  
Vol 73 (3) ◽  
pp. 433-444 ◽  
Author(s):  
R. J. Gilbert ◽  
M. F. Stringer ◽  
T. C. Peace
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Time ◽  
Aqueous Suspension ◽  
Food Poisoning ◽  
Optimum Temperature ◽  
Cooked Rice ◽  
Survival And Growth ◽  
And Storage

SummaryA number of outbreaks of food poisoning attributed toBacillus cereushave been reported recently and all have been associated with cooked rice usually from Chinese restaurants and ‘take-away’ shops.Tests were made to assess the heat resistance ofB. cereusspores in aqueous suspension, the growth of the organism in boiled rice stored at temperatures in the range 4–55° C., and the effect of cooking and storage on the growth of the organism in boiled and fried rice. The spores ofB. cereussurvived cooking and were capable of germination and outgrowth. The optimum temperature for growth in boiled rice was between 30° and 37° C. and growth also occurred during storage at 15° and 43° C.To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63° C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking. Boiled or fried rice must not be stored under warm conditions especially in the range 15–50° C.

scholarly journals Studies on the heat resistance ofBacillus cereusspores and growth of the organism in boiled rice

1980 ◽  
Vol 84 (1) ◽  
pp. 77-82 ◽  
Author(s):  
Jennifer M. Parry ◽  
R. J. Gilbert
Keyword(s):  
Growth Rate ◽  
Heat Resistance ◽  
Bacillus Cereus ◽  
Food Poisoning ◽  
The Other ◽  
Cooked Rice ◽  
Serotype 1

SUMMARYA comparison was made of the heat resistance ofBacillus cereusspores at 95° C. Spores of serotype 1 strains were more resistant than those of the other types tested. However, there was little difference in the growth rate of the various serotypes in boiled rice at 22° C. Most samples of uncooked rice contained multiple serotypes ofB. cereus.These results indicate that the cooking procedure used for the preparation of cooked rice is likely to be selective for certain serotypes, and this is the most likely reason why type 1 is the most common serotype implicated in outbreaks of food poisoning and can be isolated from many routine samples of cooked rice.

scholarly journals Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Damilola O. Seyi-Amole ◽  
Abiodun A. Onilude ◽  
Dasari S. Rani ◽  
Prakash M. Halami
Keyword(s):  
Bacillus Cereus ◽  
Incubation Period ◽  
Food Poisoning ◽  
Optimum Growth ◽  
Ph Values ◽  
Cooked Rice ◽  
Incubation Periods ◽  
Different Temperatures ◽  
Static Conditions ◽  
Incubation Temperatures

Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.

IMMUNOGLOBULINS IN SKIMMILK AND MODEL SYSTEMS AND THEIR EFFECT ON BACILLUS CEREUS1

1971 ◽  
Vol 34 (9) ◽  
pp. 435-437 ◽  
Author(s):  
E. M. Mikolajcik ◽  
A. K. Choudhery
Keyword(s):  
Cell Growth ◽  
Bacillus Cereus ◽  
Ammonium Sulfate ◽  
Spore Germination ◽  
Vegetative Cell ◽  
Model Systems ◽  
Vegetative Cells ◽  
Ammonium Sulfate Fractionation ◽  
Sulfate Fractionation ◽  
C 30

Immunoglobulins isolated from milk by ammonium sulfate fractionation were added to skimmilk and the rate of Bacillus cereus spore germination and subsequent vegetative cell growth was determined. At 1 hr incubation at 35 C, 96.6, 96.8, 91.4, and 74.3% of the spores bad germinated in pasteurized (62.8 C - 30 min) skimmilk without added immunoglobulins, skimmilk pasteurized with immunoglobulins added, pasteurized skimmilk supplemented with unheated immunoglobulins, and nonheated unsupplemented skimmilk, respectively. With respect to vegetative cell growth, the number of generations at 4 hr in these systems was 5.9, 5.6, 4.4, and 2.3. Nonheated skimmilk without added immunoglobulins depressed B. cereus spore germination and vegetative cell growth to a greater extent than did pasteurized skimmilk supplemented with unheated immunoglobulins. In model systems composed of protein-free skimmilk dialysate and heated or unheated immunoglobulins, the system with unheated immunoglobulins lowered spore germination by 20% and subsequent cell growth by one-half in comparison with the heated system indicating that vegetative cells of B. cereus 7 are more susceptible to the immunoglobulins than spores.

Soluble reduced nicotinamide adenine dinucleotide oxidase from Bacillus cereus T spores and vegetative cells. I. Purification

1969 ◽  
Vol 15 (11) ◽  
pp. 1309-1312 ◽  
Author(s):  
D. H. Ashton ◽  
L. C. Blankenship
Keyword(s):  
Bacillus Cereus ◽  
Nicotinamide Adenine Dinucleotide ◽  
Gel Electrophoresis ◽  
Oxidase Activity ◽  
Vegetative Cell ◽  
Nicotinamide Adenine ◽  
Vegetative Cells ◽  
Cell Extracts ◽  
Cell Enzyme ◽  
Reduced Nicotinamide Adenine Dinucleotide

Spores and vegetative cells of Bacillus cereus T were disrupted by two procedures and soluble extracts prepared from the ruptured cells. Reduced nicotinamide adenine dinucleotide (NADH2) oxidases were purified from the extracts by ammonium sulfate fractionation, ion exchange on hydroxylapatite, and preparative acrylamide gel electrophoresis. The electrophoresis step revealed the presence of two distinct components with NADH2 oxidase activity in soluble extracts of spores while vegetative cell extracts contained only one. The faster moving component in spore extracts constituted about 30% of the NADH2 oxidase activity recovered and was identical with the vegetative cell enzyme in electrophoretic mobility on acrylamide gel. The slower moving spore component accounted for 70% of recovered activity and was found in soluble extracts regardless of the procedure used to rupture spores.

Soluble reduced nicotinamide adenine dinucleotide oxidase from Bacillus cereus T spores and vegetative cells. II. Properties

1969 ◽  
Vol 15 (11) ◽  
pp. 1313-1317 ◽  
Author(s):  
D. H. Ashton ◽  
L. C. Blankenship
Keyword(s):  
Bacillus Cereus ◽  
Nicotinamide Adenine Dinucleotide ◽  
Vegetative Cell ◽  
Thermal Inactivation ◽  
Dipicolinic Acid ◽  
Heat Treatments ◽  
Nicotinamide Adenine ◽  
Flavin Mononucleotide ◽  
Vegetative Cells ◽  
Reduced Nicotinamide Adenine Dinucleotide

Two soluble reduced nicotinamide adenine dinucleotide (NADH2) oxidases purified from extracts of Bacillus cereus T spores were compared with vegetative ceil soluble NADH2 oxidase. The minor spore component and vegetative cell soluble NADH2 oxidase reacted equally well with riboflavin or flavin mononucleotide (FMN), were inhibited by 15 mM dipicolinic acid (DPA), and possessed similar thermal inactivation characteristics at 80 °C. Activity of the major spore component was stimulated by a factor of 3.6 when riboflavin replaced FMN as the coenzyme. The major spore component was not inhibited by DPA and resisted heat treatments which inactivated vegetative cell soluble NADH2 oxidase. These observations indicate that the minor spore component and vegetative cell soluble NADH2 oxidase are identical while the major spore component is a distinct protein.

FATE OF BACILLUS CEREUS IN CULTURED AND DIRECT ACIDIFIED SKIMMILK AND CHEDDAR CHEESE1

1973 ◽  
Vol 36 (6) ◽  
pp. 317-320 ◽  
Author(s):  
E. M. Mikolajcik ◽  
J. W. Kearney ◽  
T. Kristoffersen
Keyword(s):  
Lactic Acid ◽  
Bacillus Cereus ◽  
Spore Germination ◽  
Vegetative Cell ◽  
Acid Production ◽  
Cheddar Cheese ◽  
Cell Multiplication ◽  
Vegetative Cells ◽  
Streptococcus Lactis

Germination, growth, sporulation, and. survival of Bacillus cereus 7 was determined in cultured (Streptococcus lactis C10) and direct acidified (lactic acid) skimmilks. For cultured systems, B. cereus increased initially at approximately the same rate in milks with or without streptococci. However, as the acidity of the milk increased, vegetative B. cereus cells failed to survive but spore counts remained unchanged. B. cereus organisms did not influence acid production or multiplication of the lactic streptococci. In direct acidified skimmilk, spore germination and outgrowth and vegetative cell multiplication decreased as the pH of the system was lowered from 6.5 to 5.0. In skimmilk at pH 5.0, vegetative cells failed to multiply and spore germination ceased. In Cheddar cheese manufacture, B. cereus multiplied rapidly during the period from the end of cooking to milling of the curd. B. cereus survived in the spore state in Cheddar cheese during 52 weeks curing.

scholarly journals Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Damilola O. Seyi-Amole ◽  
Abiodun A. Onilude ◽  
Dasari S. Rani ◽  
Prakash M. Halami
Keyword(s):  
Bacillus Cereus ◽  
Incubation Period ◽  
Food Poisoning ◽  
Optimum Growth ◽  
Ph Values ◽  
Cooked Rice ◽  
Incubation Periods ◽  
Different Temperatures ◽  
Static Conditions ◽  
Incubation Temperatures

Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.

KEJADIAN LUAR BIASA KERACUNAN “CUMI-CUMIAN” DI SEKOLAH DASAR NEGERI 1 TRASAN BANDONGAN KABUPATEN MAGELANG

2018 ◽  
Vol 7 (2) ◽  
pp. 131-136
Author(s):  
Nasir Ahmad
Keyword(s):  
Abdominal Pain ◽  
Bacillus Cereus ◽  
Rhodamine B ◽  
Attack Rate ◽  
Food Poisoning ◽  
Health Department ◽  
Analysis Data ◽  
Food Samples ◽  
Bivariate Analysis ◽  
School Committee

Background: On May 4th, 2016, at 12:30 district surveillance officer of Magelang Health Department received reports from Public Health Center of Bandongan about 21 students of SDN 1 Trasan who suffered from the same food-poisoning symptoms. Objective: Investigation was carried out to identify the source, how it spread and how to control it. Methods: This study used descriptive analytic and mapping the cases distribution location. The case was people experiencing symptoms of dizziness or abdominal pain or nausea or vomiting. Data analysis was done by using bivariate analysis. Data collection were done through interviews, observations and laboratory tests on the food samples. Results: The case was 50 students (from 1-6 grade students). The perceived symptoms were dizziness (77%), nausea (42%), abdominal pain (40%) and vomiting (8%). Attack rate found ranged from 14.3% to 60% with the highest Attack rate found on class three (60%). The incubation period of 15-240 minutes (mean 72.3 minutes). Calamari like positive Bacillus cereus and Rhodamine-B 10 mg/kg. Conclusion: The outbreak of food poisoning because calamari like contaminated Bacillus cereus. We suggested the school committee to provide the socialization of harmful food for the students. The teachers should restrict the permission for the food vendor to sell at school.   Keywords: Bacillus cereus, , Food Poisoning, Outbreak, Rhodamine B, School Food

Film coating of seeds with Bacillus cereus RS87 spores for early plant growth enhancement

2008 ◽  
Vol 54 (10) ◽  
pp. 861-867 ◽  
Author(s):  
Kanchalee Jetiyanon ◽  
Sakchai Wittaya-Areekul ◽  
Pinyupa Plianbangchang
Keyword(s):  
Plant Growth ◽  
Bacillus Cereus ◽  
Plant Height ◽  
Root Length ◽  
Film Coating ◽  
Field Trials ◽  
Growth Enhancement ◽  
Vegetative Cells ◽  
Plant Growth Promoting ◽  
Growth Promoting

The plant growth-promoting rhizobacterium Bacillus cereus RS87 was previously reported to promote plant growth in various crops in both greenhouse and field trials. To apply as a plant growth promoting agent with practical use, it is essential to ease the burden of routine preparation of a fresh suspension of strain RS87 in laboratory. The objectives of this study were to investigate the feasibility of film-coating seeds with B. cereus RS87 spores for early plant growth enhancement and to reveal the indoleacetic acid (IAA) production released from strain RS87. The experiment consisted of the following 5 treatments: nontreated seeds, water-soaked seeds, film-coated seeds, seeds soaked with vegetative cells of strain RS87, and film-coated seeds with strain RS87 spores. Three experiments were conducted separately to assess seed emergence, root length, and plant height. Results showed that both vegetative cells and spores of strain RS87 significantly promoted (P ≤ 0.05) seed emergence, root length and plant height over the control treatments. The strain RS87 also produced IAA. In conclusion, the film coating of seeds with spores of B. cereus RS87 demonstrated early plant growth enhancement as well as seeds using their vegetative cells. IAA released from strain RS87 would be one of the mechanisms for plant growth enhancement.

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