Adaptation of Bacillus cereus, an ubiquitous worldwide-distributed foodborne pathogen, to a changing environment

Some like it hot: the effects of climate change on reproduction, immune function and disease resistance in the cricketGryllus texensis

“…Tanaka et al, 2004). Neither of the bacteria used here is thought to become less virulent with temperature (up to 37°C) [S. marcescens (Carbonell et al, 1996) B. cereus (Carlin et al, 2010)]. Although S. marcescens stops producing the red pigment prodigiosin and the biosurfactant serrawettin at 37°C (Tanaka et al, 2004), it increases its production of cytotoxic molecules from 18°C to a maximum at 37°C (Carbonell et al, 1996).…”

Detection of B. Cereus and Some of Its Virulence Genes in Some Dairy Desserts and Children Diarrhea

“…Bacillus cereus is broadly disseminated in the environment because of its ability to withstand adversarial conditions; it is a facultative anaerobic, Gram-positive, spore-forming bacteria (Carlin et al, 2010;Ceuppens et al, 2013). B. cereus is a prevailing food contaminant; it can be found in various types of raw food such as rice, meat, vegetables, raw milk, and dairy products in addition to cooked meals (Eglezos et al, 2010;Samapundo et al, 2011).…”

Prevalence and Characterization of Bacillus cereus in Meat and Meat Products in and around Jammu Region of Jammu and Kashmir

“…The increasing trans-border movement of people, animals and animal products, rapid urbanization, rapid increase in number of immune-compromised people, food handling and consumption pattern changes and pathogens showing antibiotic resistance play significant role in increasing the outbreaks all over the world (Unnevehr, 2003). The pathogens transmitted through food contribute 30 per cent to globally emerging infections (Carlin et al, 2009). Majority of the cases go unnoticed as symptoms are mild often associated with diarrhea and vomiting.…”