Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation

Pereira, Karen Signori; Cayres, Caroline Alves; Chaves, Jeane Q.; Brito, Josiane Teixeira de; Rabinovitch, Leon; Vivoni, Adriana Marcos

doi:10.1590/1981-6723.2517

Cited by 2 publications

(2 citation statements)

References 13 publications

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“…osmophilus 100 3 Gram positive rod < 1.700 Bacillus paralicheniformis 100 with B. amyloliquefaciens has been reported in salad dressing products. 3 In the current report, we detected three colonies from salad dressing spoiled with gas (Fig. 2).…”

Section: Bacillus Safensis 100supporting

confidence: 54%

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Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion

et al. 2022

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Background In 2020, an incident involving spoiled salad dressing from a commercial source occurred. Upon opening the bottle, the contents exploded from gas that seemed to have fermented inside the bottle. For safety concerns, we sought to investigate the bacteria from the salad dressing in order to notify the company that made the product and relevant authorities. Methods Anaerobic and carbon dioxide culture methods were used. To determine species of colonies, MALDI-TOF-MS and 16S rRNA whole sequencing were performed. Results There were no colonies grown in anaerobic condition; however, we obtained three colonies from the carbon dioxide atmosphere. We determined the first colony as Alkalihalobacillus clausii (Bacillus clausii), the second as Bacillus spp. such as B. australimaris, B. safensis or B. safensis subsp. osmophilus and the third as B. paralicheniformis. Phylogenic tree analysis using the16S rRNA sequence revealed these colonies to be in a proximity of known gas-producing species. The NCBI database search revealed that a key gas production pathway gene, pyruvate formate-lyase (pfl), of which the gene product catalyzes pyruvate to formate conversion, exists in B. paralicheniformis. Formate dehydrogenase (FdhH) produces CO 2 from formate that the coding gene fdhF positive bacteria can participate in gas production when formate is present in the culture. And we found fdhF from A. clausii, B. australimaris/B. safensis and B. paralicheniformis. Furthermore, under butanediol producing pathway, genes coding two enzymes involved in CO 2 production, namely als and ald, existed in B. australimaris/B. safensis and B paralicheniformis, whereas A. clausii possessed als. Conclusion Candidate species A. clausii, B. australimaris/B. safensis and B. paralicheniformis from spoiled salad dressing were thought to produce CO 2 gas each from their own enzymes, or in combination, which caused the explosion upon opening. The endospore forming nature of Bacillus should alert us to be cautious when considering food producing process regulations where we need to thoroughly heat any product during manufacture in order to inactivate any bacteria as there is the possibility of this type of dangerous occurrence.

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Section: Bacillus Safensis 100supporting

confidence: 54%

“…Salad dressing with gassy spoilage has been reported before and Bacillus amyloliquefaciens was determined as a causative species. 3 Heat resistant endospore-forming bacteria are also often found to be contaminants.…”

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confidence: 99%

Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion

et al. 2022

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Microbiological Quality of High-Demand Food from Three Major Cities in Ecuador

Salazar-Llorente

Morales

Sornoza

et al. 2021

Journal of Food Protection

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Bacterial foodborne diseases are one of the most important public health issues worldwide but in Ecuador reports on the microbiological quality of foods are scarce. In this cross-sectional study, a total of 450 samples of high-demand Ecuadorian food, including bolon, encebollado, sauces, ceviche, fruits, fruit juices, fruit salads, cheese, raw chicken and ground beef were collected from popular street markets in the cities of Guayaquil, Quito and Cuenca. Populations of total aerobic mesophilic bacteria (TAM), total coliforms (TC), fecal coliforms (FC), Escherichia coli (EC), Salmonella enterica and Listeria monocytogenes were examined on composited samples by plate count following the local regulations (Norma Tecnica Ecuatoriana - INEN) for each kind of food. The individual and interaction effects of the city and food type on the levels of each bacterial group was assessed by two-way ANOVA. Selected colonies from each culture were identified using Biolog OmniLog ID and sequencing of the V3-V4 region on the 16S rRNA gene. Average TAM, TC, FC and EC levels were 5.10 ± 0.12, 2.50 ± 0.16, 1.09 ± 0.12 and 0.83 ± 0.12 log CFU/g or mL, respectively, with significant variations among the cities. The prevalence of Salmonella in chicken and sauces as well as L. monocytogenes in cheese and fruit salad was greater than 20 %. Opportunistic pathogens including Klebsiella pneumoniae, Staphylococcus sciuri, and Enterococcus spp. were frequently identified in the samples from all three cities. High prevalence of spoilage microorganisms such as Bacillus amyloliquefaciens and biocontrol bacteria such as Lactococcus lactis was also observed. This is the first report on the microbiological quality of food from Ecuador.

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Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation

Cited by 2 publications

References 13 publications

Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion

Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion

Microbiological Quality of High-Demand Food from Three Major Cities in Ecuador

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