Bacillus cereus Food Poisoning

Griffiths, Mansel W.; Schraft, Heidi

doi:10.1016/b978-0-12-385007-2.00020-6

Cited by 68 publications

(71 citation statements)

References 11 publications

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“…Several studies discussed the presence of virulence genes in B. cereus isolates recovered from raw milk and milk powder (Montanhini et al, 2015;Zinathi, 2015;Gamal, 2016 andKovac et al, 2016). Li et al (2016) (Griffiths and Schraft, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…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). B. cereus is famous for being implicated in foodborne disease (Griffiths and Schraft, 2017). B. cereus is accountable for 2 kinds of foodborne illness: the emetic and diarrheal syndromes (Kim et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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

El‐Zamkan¹,

Mubarak²

2017

AJVS

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Key words: B. cereus, Dairy desserts, Diarrhea and virulence genesB. cereus is an opportunistic foodborne pathogen that is found in most of the cases to be responsible for food-borne outbreaks. This study aimed to detect and quantify B. cereus in dairy desserts that locally manufactured and sold in different localities in Qena city, also to take an image about the role that is may be played by these products in causing foodborne illness by detection of B. cereus in diarrheal samples collected from the same regions from which the food samples are obtained. A total of 120 samples of ice-cream, mahallbia, rice and milk and diarrhea (30 samples each) were examined for presence of B. cereus. The results obtained in this study revealed detection of B. cereus in 55.6 and 40% of dairy dessert and diarrhea samples, respectively. B. cereus could be counted in 30, 60 and 76.7% of ice-cream, mahallbia and rice and milk samples with mean values of 3.5× 10 4 ±1.5× 10 4 , 6.3×10 5 ±1.9×10 5 and 1.4×10 7 ±6.6× 10 6 CFU/g, respectively. The possibility of involvement of theses dairy dessert samples in food poisoning cases was reinforced especially after detection the virulence genes of B. cereus isolates. It was found that 80, 44 and 24% of B. cereus isolates recovered from food samples harbored nhe, hbl and cytK genes, receptively including 55.6, 33.3 and 0% for ice-cream isolates; 83.3, 50 and 44.4% for mahallbia isolates and 86.9, 43.5 and 17.4% for rice and milk isolates. While for diarrhea samples, 75% of B. cereus isolates obtained from diarrhea samples carried nhe and cytK, respectively and 50% were found to be positive for hbl gene. Neither of the isolates that obtained from dairy dessert nor those obtained from diarrhea samples was positive for presence of ces gene.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

El‐Zamkan¹,

Mubarak²

2017

AJVS

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“…Interestingly, the spectrum of potential B. cereus toxicity ranges from strains used as probiotics for humans to highly toxic strains reported to be responsible for food-related fatalities (Hong et al 2005). The unique nature of Bacillus cereus like heat resistance, endospore forming abilities, toxin production and psychrotrophic feature (ability to growing below 7°C) gives ample scope for this organism to be a prime cause of public health hazard (Griffiths and Schraft 2002).…”

Section: Introductionmentioning

confidence: 99%

Bacillus Cereus isolation and load from raw cow milk sold in Markets of Haramaya District, eastern Ethiopia

et al. 2017

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Background: Bacillus cereus is a spore-forming bacterium that is widely distributed in the environment and can be detected in a variety of raw milk and milk products especially in vegetative form, which exposed directly in contact with the soil and produces toxins which caused food borne illness and considered as a significant public health hazard. A cross-sectional study was carried out to determine the prevalence and load of Bacillus cereus vegetative cells in raw bulk milk sold in market places at Bate, Haramaya and Aweday Towns, Eastern Ethiopia as well as to assess the in-vitro antimicrobial susceptibility of isolates. A total of 103 raw milk samples were collected and examined for the presence of Bacillus cereus by using Bacillus cereus selective agar media. The isolated presumptive colonies were further analyzed using standard microbiological methods to confirm the presence of Bacillus cereus. Spreading plate method was employed to count the bacteria from milk samples based on 10 fold serial dilutions. For antimicrobial susceptibility test, the disc diffusion test was employed using commercially available 10 antimicrobial discs. Results: The overall prevalence's of Bacillus cereus in raw milk samples was 38.8%. Milk collected from Aweday market showed higher occurrence (46.9%) than from Bate (40%) and Haramaya town (31.7%). Analysis of bacterial count showed that, 60% of Bacillus cereus positive milk samples were with bacterial load above recommended limit (>10

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“…In addition, the food source of the outbreak is rarely confirmed and epidemiological investigation is usually not conducted in many countries. Among the reported foodborne outbreaks in North America, Europe and Japan, cases attributed to B. cereus outbreaks represented a percentage ranging between 1% to 22% (Griffiths and Schraft 2002). In a survey conducted in Europe in the years 1993-1998, 278 outbreaks were caused by B. cereus, representing a percentage of 1.3% of the total number of reported foodborne outbreaks (WHO 2000).…”

Section: B Cereus Food Sources and Foodborne Outbreaksmentioning

confidence: 99%

“…Starch may promote the growth of B. cereus and the production of emetic toxin (Griffiths and Schraft 2002). In particular, cooked rice, kept at unrefrigerated storage for several hours before re-heating, led to several emetic intoxication outbreaks (Jay et al 2005).…”

Section: B Cereus Food Sources and Foodborne Outbreaksmentioning

confidence: 99%

Bacillus cereus: an important foodborne pathogen

Pexara

Govaris

2018

J Hellenic Vet Med Soc

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ABSTRACT. Β. cereus is a spore-forming bacterium, frequently found in the environment. Most of the strains can grow at a temperature range of 10° -42° C. B. cereus grows under aerobic conditions, but anaerobic growth is, also, feasible. D 121 values of the spores of B. cereus strains are usually in the range of 0.03 to 2.35 min. The pathogen produces at least five different enterotoxins (HBL, Nhe, CytK, BceT and FM) and one emetic toxin. The enterotoxins HBL, Nhe and CytK are the etiological agents of the B. cereus diarrhoeal disease. The enterotoxins are heat sensitive and can be inactivated by heating at 56° C for 5 min. They are, also, sensitive to low pH and proteolytic activity of enzymes and, subsequently, are inactivated in the acid environment of the stomach. B. cereus emetic toxin has been kept stable even in a heat treatment at 121° C for 2 h in in vitro tests. The emetic toxin is highly resistant to low pH (as low as 2) and to proteolysis. Thus, the emetic toxin cannot be inactivated in the acidic environment of the stomach and the enzyme proteolytic activity in the intestinal tract. B. cereus causes either a diarrhoeal or an emetic type of foodborne disease. The diarrhoeal disease is caused by the B. cereus enterotoxins, which are formed in the intestinal tract after the spores' germination and the subsequent growth of the vegetative cells. The symptoms are watery diarrhoea, abdominal cramps and pain. The emetic disease is caused by the ingestion of the preformed toxins in the foods. The symptoms are nausea and vomiting, occasionally followed by abdominal pain or diarrhoea. Foodborne outbreaks caused by B. cereus have been associated with various foods. The emetic disease has often been associated with the consumption of rice, pasta and other starchy foods, while the diarrheal disease is often linked to the consumption of dairy products, vegetables and meat. The most common food sources for B. cereus infections in humans are milk and dairy products. Among the reported foodborne outbreak cases in North America, Europe and Japan attributed to B. cereus represent a percentage of 1% to 22%. Most B. cereus foodborne cases were associated with the consumption of cooked foods that were cooled slowly and stored under improper refrigeration conditions. Foodborne diseases caused byB. cereus constitute a major problem in restaurants and catering services. Application of control measures, such as Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points system (HACCP), in food processing lines can prevent contamination of the foods with pathogens like B. cereus. είναι ευαίσθητες στη θερμική επεξεργασία και αδρανοποιούνται με θέρμανση στους 56° C για 5 min. Επίσης, είναι ευαίσθητες σε χαμηλές τιμές pH, στη δράση των πρωτεολυτικών ενζύμων και αδρανοποιούνται στο όξινο περιβάλλον του στομάχου. Έχει διαπιστωθεί σε in vitro μελέτες ότι η εμετική τοξίνη του Β. cereus παραμένει σταθερή ακόμη και μετά από θέρμανση στους 121° C για 2 h, ενώ είναι ιδιαίτερα ανθεκτική σε χαμηλές τιμές pH (μέχρι 2) και ...

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Bacillus cereus Food Poisoning

Cited by 68 publications

References 11 publications

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

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

Bacillus Cereus isolation and load from raw cow milk sold in Markets of Haramaya District, eastern Ethiopia

Bacillus cereus: an important foodborne pathogen

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