Bacillus Cereus in Eggshell: Enterotoxigenic Profiles and Biofilm Production

Cruz-Facundo, Itzel-Maralhi; Adame-Gómez, Roberto; Vences-Velázquez, Amalia; Rodríguez-Bataz, Elvia; Muñoz-Barrios, Salvador; Perez-Olais, Jose-Humberto; Ramírez-Peralta, Arturo

doi:10.1590/1806-9061-2021-1535

Cited by 6 publications

(4 citation statements)

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“…In Mexico, B. cereus is currently not included in the sanitary legislation of any product. However, the circulation of this microorganism in different food matrices has been reported [ 49 , 50 , 51 ]. Regarding dairy products, the highest frequency has been reported in QF [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

“…Regarding the toxigenic profile, most of the strains presented at least one gene for one of the diarrheagenic toxins of B. cereus ; the most common gene was the nonhemolytic toxin (Nhe); in this sense, the high frequency of genes of this toxin has been reported in strains isolated from the farm environment [ 27 , 30 ] and different dairy products [ 22 , 23 , 53 , 54 , 55 ], including those reported in the region. It is important to emphasize that the presence of the BL toxin gene has not been reported in the studies conducted in the region, including in the dairy industry [ 25 , 49 , 50 , 51 ]. However, in this study, the presence was found in strains isolated from farm air, which is consistent with what has been reported in dairy products in studies of other regions [ 22 , 23 , 53 , 54 , 55 ], and in farm environments [ 27 , 30 , 56 ].…”

Section: Discussionmentioning

confidence: 99%

“…Most of the strains in this study presented at least one of these genes related to biofilm production, which is associated with the high percentage of biofilm production of these strains on glass. Cruz-Facundo et al (2022) [ 50 ] reported a high frequency of the sipW and tasA genes and related this to the ability of the strains to produce biofilms in the shell of chicken eggs. It is worth mentioning that in addition to glass, the production of biofilms has been described in other materials and under different culture conditions [ 42 , 60 ], for which it is important to continue with the analysis of these strains.…”

Section: Discussionmentioning

confidence: 99%

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Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico

Cruz-Facundo,

Toribio-Jiménez,

Castro-Alarcón

et al. 2023

Microorganisms

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Background: Bacillus cereus is associated with milk, dairy product, and dairy farm contamination. The aim of this study was to characterize strains of B. cereus in the small-scale artisanal cheese production chain in southwestern Mexico. Methods: 130 samples were collected. B. cereus isolation was performed on Mannitol Egg Yolk Polymyxin (MYP) agar. Genotyping, enterotoxigenic profile, and determination of genes involved in the formation of B. cereus biofilm were performed by PCR. An antimicrobial susceptibility test was made by broth microdilution assay. The phylogenetic analysis was performed by amplification and sequencing of 16s rRNA. Results: B. cereus sensu lato was isolated and molecularly identified in 16 samples and B. cereus sensu stricto (B. cereus) was the most frequently isolated and identified species (81.25%). Of all the isolated B. cereus sensu lato strains, 93.75% presented at least one gene for some diarrheagenic toxins, 87.5% formed biofilms, and 18.75% were amylolytic. All B. cereus sensu lato strains were resistant to beta-lactams and folate inhibitors. A close phylogenetic relationship between isolates was found between the cheese isolates and the air isolates. Conclusions: Strains of B. cereus sensu lato were found in small-scale artisanal cheeses on a farm in southwestern Mexico.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico

Cruz-Facundo,

Toribio-Jiménez,

Castro-Alarcón

et al. 2023

Microorganisms

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“…Spore-forming bacteria constitute a major problem for the food industry, especially for dairy products , Besides the dairy industry, Bacillus spores were isolated from various types of food, such as rice, eggs, pasta, and honey. − The presence of Bacillus spores in many food industries is a consequence of several factors. For example, spores in dairy products result from the initial contamination of raw milk and subsequent temperature abuse during transport and distribution .…”

Section: Introductionmentioning

confidence: 99%

Implications of Sample Preparation Methods on the MALDI-TOF MS Identification of Spore-Forming Bacillus Species from Food Samples: A Closer Look at Bacillus licheniformis, Peribacillus simplex, Lysinibacillus fusiformis, Bacillus flexus, and Bacillus marisflavi

Janiszewska,

Złoch,

Pomastowski

et al. 2023

ACS Omega

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This research underscores the criticality of tailored culture conditions and incubation periods for effective and accurate identification of spore-forming bacteria: Bacillus licheniformis , Peribacillus simplex , Lysinibacillus fusiformis , Bacillus flexus , and Bacillus marisflav , isolated from food samples, utilizing the MALDI-TOF MS technique. All isolated strains were confirmed as Gram-positive bacteria from diverse genera through 16S rDNA gene sequencing. To enhance the accuracy of the identification process, the study employed an optimization strategy involving a varied incubation time (ranging from 1 to 48 h) and two distinct sample preparation approaches—direct transfer facilitated by formic acid and protein extraction via ethanol. It was observed that matrix-assisted laser desorption ionization–time-of-flight mass spectrometry (MALDI-TOF MS) could successfully identify approximately 47% of the samples following a 24 h incubation period. The study emphasizes the critical role of sample preparation methods in enabling precise bacterial identification. Our findings reveal the necessity of tailoring the incubation time for each sample, as the optimum period for accurate identification fluctuated between 1 and 12 h. Further demonstrating the interplay between incubation time and spore quantity, our study used the Schaeffer–Fulton staining method to show that the lowest spore counts were detected between 5 and 8 h of incubation. This provides evidence that spore formation impacts bacterial identification. Our research thus deepens the understanding of spore-forming bacteria identification using MALDI-TOF MS and illuminates the various factors affecting the dependability and accuracy of this technique. Future research may explore additional variables, such as the effect of varying culture media, to further augment identification accuracy and gain a holistic understanding of spore-forming bacterial behavior in food samples. By enhancing our knowledge, these findings can substantially contribute to improving food safety and quality assurance strategies by enabling the more accurate and efficient identification of spore-forming bacteria in the food industry, thereby elevating the standards of food safety.

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