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.

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.

Characterization and Control of Erwinia spp. and Pluralibacter sp. in Tuna Salad Preparations

2019 ◽  
Vol 82 (6) ◽  
pp. 1071-1081
Author(s):  
KRISTIN BJORNSDOTTIR-BUTLER ◽  
SUSAN McCARTHY ◽  
RONALD A. BENNER
Keyword(s):  
Growth Conditions ◽  
Whole Genome ◽  
Processing Conditions ◽  
Optimum Growth ◽  
Significant Growth ◽  
Ph Values ◽  
Histamine Production ◽  
Different Temperatures ◽  
And Control ◽  
Erwinia Persicina

ABSTRACT Histamine-producing Erwinia and Pluralibacter spp. capable of producing toxic histamine levels were isolated from ingredients commonly used in tuna salad preparations. The characterization and control of these histamine-producing bacteria are necessary to prevent illness from tuna salad consumption. We confirmed the identity of two Erwinia spp. and one Pluralibacter sp. previously isolated from tuna salad ingredients through whole genome sequencing and phylogenic analysis and characterized them for growth and histamine production at different temperatures, pH values, and salt concentrations. In addition, we examined the effects of dried vinegar (DV) powder on growth and histamine production of these strains in inoculated tuna salad preparations. Optimum growth temperatures in tryptic soy broth (TSB) for the two Erwinia spp. and one Pluralibacter sp. were 30.1, 31.1, and 33.9°C, respectively, and growth in TSB was observed at 5°C for both genera. Optimum histamine production of Erwinia persicina, Erwinia spp., and Pluralibacter spp. in TSB with histidine occurred from 25 to 30°C, pH 4 to 6, and 0 to 4% NaCl. No significant growth or histamine production was observed in tuna salad preparations stored at 4°C. Growth and histamine production by Erwinia or Pluralibacter spp. was inhibited in tuna salad containing celery and onion and 2% DV, whereas significant growth and histamine production occurred in tuna salad without DV. Understanding optimum growth conditions and histamine production can provide guidance to tuna salad manufacturers in formulating products and adjusting processing conditions that minimize hazards from these histamine-producing bacteria. Addition of 2% DV to tuna salad preparations may prevent histamine production in the event of temperature abuse. HIGHLIGHTS

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 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.    

The Effect of Nisin on Growth Kinetics from Activated Bacillus cereus Spores in Cooked Rice and in Milk

2002 ◽  
Vol 65 (2) ◽  
pp. 419-422 ◽  
Author(s):  
THEREZA CHRISTINA VESSONI PENNA ◽  
DANTE AUGUSTO MORAES ◽  
DALETE NOGUEIRA FAJARDO
Keyword(s):  
Bacillus Cereus ◽  
Growth Kinetics ◽  
Lag Phase ◽  
White Rice ◽  
Decimal Reduction Time ◽  
Cooked Rice ◽  
Generation Times ◽  
Different Temperatures ◽  
D Values ◽  
Kinetics Of

The growth kinetics of germinated cells from activated spores of Bacillus cereus in cooked white rice and in milk were evaluated at different temperatures for control samples and for samples with 25 μg of nisin per ml added. Nisin was applied in the form of Nisaplin (106 IU/g), which contained 25,000 μg of nisin per g. The length of the lag phase for cooked white rice controls was 120 h at 10°C, 8 h at 25°C, and 2.5 h at 33°C. The generation times for cooked rice were 327.7 min at 10°C, 59.0 min at 25°C, and 42.3 min at 33°C; those for milk without nisin were 297.0 min at 20°C, 31.2 min at 30°C, 28.6 min at 35°C, and 33.7 min at 40°C; and those for milk with nisin added were 277.2 min at 20°C, 66.9 min at 30°C, and 66.4 min at 35°C. No development of B. cereus was observed for milk with nisin added at 40°C for 12 h, in which germinated cells decreased by a decimal reduction time (D) of 4.7 h. A temperature of 45°C was shown to be harmful to B. cereus, decreasing the germinated cells in both formulations with D-values of 4.3 to 4.6 h. Similar inhibition of cell growth at 40°C was not observed with lower nisin concentrations.

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 The Food poisoning outbreak caused by diarrhoeal Bacillus Cereus in Tegalkenongo Village, Bantul, Yogyakarta, Indonesia: a retrospective study

2020 ◽  
Vol 18 (1) ◽  
Author(s):  
Kornelius Son
Keyword(s):  
Klebsiella Pneumoniae ◽  
Bacillus Cereus ◽  
Incubation Period ◽  
Causative Agent ◽  
Food Poisoning ◽  
Field Investigation ◽  
Epidemiological Investigation ◽  
Adjusted Risk ◽  
Adjusted Risk Ratio ◽  
Causative Agents

Background: On May, 13 2019, a food poisoning outbreak of diarrhoeal B. cereus associated with contaminated chicken satay occurred in Tegalkenongo village involving villagers after attending mass iftar in a mosque. Health office of Bantul District revealed two attendances were hospitalized in the hospital of PKU Muhammadiyah after consuming food served during mass iftar. Based on the information, we immediately conducted an epidemiological investigation to make sure of the existence of the outbreak. Objectives: This study aimed to investigate the causative agents, source of food poisoning and mode of food poisoning transmission in Tegalkenongo Village. Methods: A retrospective cohort study was used in the epidemiological investigation during one week from 13 May 2019 – 20 May 2019. Results: Based on the investigation, Of the 303 villagers involved in the event, 188 villagers were ill with the median age of cases was 38 years old, the average incubation period was 8 hours, and the predominate symptoms were diarrhea (93.62%), nausea (84.57%), and abdominal cramps (64.89%). Contaminated chicken satay was determined as the source of contamination with adjusted Risk Ratio (aRR) was 4.36; 95% CI 1.1538, 16.5285. Initial epidemiological features and cultures from food items served in the event and stool sample of one patient suggested that the causative agent was Bacillus Cereus which was supported by Klebsiella Pneumoniae. Conclusion: Based on the field investigation result related to symptoms and incubation period and laboratory identification, we conclude that the causative agent was diarrhoeal B. cereus. Keywords: Food poisoning, Bacillus cereus, Klebsiella pneumoniae

scholarly journals Growth, Inactivation and Toxin Production of Bacillus cereus in Cooked Rice under Different Temperatures

2012 ◽  
Vol 2 (9) ◽  
Author(s):  
Jun Wang ◽  
Seung-Ya Yang ◽  
Hyeon-Kyung Ham ◽  
Myoung-Su Park ◽  
Xi-Hong Zhao ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Toxin Production ◽  
Cooked Rice ◽  
Different Temperatures

scholarly journals Sex ratio of the green sea turtle Chelonia mydas (Testudines: Cheloniidae) hatchlings in the Guanahacabibes Peninsula, Cuba

2020 ◽  
Vol 68 (3) ◽  
Author(s):  
Randy Calderón-Peña ◽  
Ryan Betancourt-Avila ◽  
Elizabeth Rodríguez-Fajardo ◽  
Yoel Martínez-González ◽  
Julia Azanza Ricardo
Keyword(s):  
Sex Ratio ◽  
Incubation Period ◽  
Chelonia Mydas ◽  
Sea Turtle ◽  
Nest Temperature ◽  
Data Loggers ◽  
Incubation Periods ◽  
The Mean ◽  
Study Sites ◽  
Incubation Temperatures

Introduction: Sea turtles have temperature dependent sex determination. The increase in global temperature leads to higher nest temperatures that can cause a prevalence of females, threatening the future of these species. Objective: The present work aims to evaluate the trend of incubation temperatures and the incubation period, as well as to estimate the sex ratio in nests of Chelonia mydas at Antonio and La Barca beaches, Southwestern Cuba, during the seasons from 2012 to 2018. Methods: Temperature data loggers were placed in green turtle nests with a representativeness that varied between the years analyzed. To assess the temporal variation of temperatures and incubation periods, a Kruskal-Wallis test was performed in each case. Sex ratio was estimated from its relation with temperature and incubation duration. Results: At La Barca beach, there was a 1.5 °C increase in the mean nest temperature from 2012 to 2018, although no differences were found in the period from 2015 to 2018. At Antonio beach, there is no trend since no differences were found in the mean nest temperature except for the years 2013 and 2017, which had lower temperatures than the other seasons. In both beaches mean nest temperature exceeded 30 °C in most of the years. As a result, there was a predominance of nests with incubation periods shorter than 55 days. With these values, a female hatchling production over 90 % is expected in both study sites. Conclusions: In correspondence with the registered temperature and incubation period values, most of the years reflect a hatchling production biased towards females in both beaches.

scholarly journals Biofilm Production by Enterotoxigenic Strains of Bacillus cereus in Different Materials and under Different Environmental Conditions

2020 ◽  
Vol 8 (7) ◽  
pp. 1071
Author(s):  
Roberto Adame-Gómez ◽  
Itzel-Maralhi Cruz-Facundo ◽  
Lilia-Lizette García-Díaz ◽  
Yesenia Ramírez-Sandoval ◽  
Abigail Pérez-Valdespino ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Culture Media ◽  
Food Poisoning ◽  
Brain Heart Infusion ◽  
Culture Conditions ◽  
Phenol Red ◽  
Biofilm Production ◽  
Oxygen Conditions ◽  
Different Temperatures ◽  
Semi Solid

Foodborne illnesses, such as infections or food poisoning, can be caused by bacterial biofilms present in food matrices or machinery. The production of biofilms by several strains of Bacillus cereus on different materials under different culture conditions was determined, as well as the relationship of biofilms with motility, in addition to the enterotoxigenic profile and candidate genes that participate in the production of biofilms. Biofilm production of B. cereus strains was determined on five materials: glass, polystyrene, polyethylene, polyvinylchloride (PVC), PVC/glass; in three culture media: Phenol red broth, tryptic soy broth, and brain heart infusion broth; in two different temperatures (37 °C and 25 °C), and in two different oxygen conditions (oxygen and CO2 tension). Furthermore, the strains were molecularly characterized by end-point polymerase chain reaction. Motility was determined on semi-solid agar. The B. cereus strains in this study were mainly characterized as enterotoxigenic strains; statistically significant differences were found in the PVC material and biofilm production. Motility was positively associated with the production of biofilm in glass/PVC. The sipW and tasA genes were found in two strains. The results of this study are important in the food industry because the strains carry at least one enterotoxin gene and produce biofilms on different materials

Sign in / Sign up

Export Citation Format

Share Document