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

Abstract

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

Prevalence, Antibiogram Pattern and Virulence Genes Profile of Bacillus cereus Isolated from Buffalo Milk

“…These data coincided to those reported in many previous investigations; (Owusu-Kwarteng et al 2017;Rana et al 2020;Zhao et al 2020). The resistance of B. cereus group species to β-lactam antibiotics is well established and is attributed to synthesis of ß-lactamase enzyme, in the same time the variable resistance degrees of the organism to other antibiotics were mentioned (Abraha et al 2017;Yu et al 2019). The multidrug resistance phenomenon is put in mind and considered as public health significance due to the issues of therapy failure as well as control of foodborne illnesses (EFSA 2016).…”

Pathogenicity of Feed-Borne Bacillus Cereus and Its Implication on Food Safety

“…The worldwide distribution of B. cereus can be identified in a number of ready-to-eat (RTE) foods, raw milk and dairy products, meat and meat products, spices, peas, beans, dried foods, raw and cooked vegetables, potatoes, eggs, vanilla, sauces, custards, soups, ice cream and in various cereals especially in rice (Eglezos et al 2010;Abdou et al 2012;Abraha et al 2017;Cadirci et al 2018). The prevalence of food poisoning cases in humans worldwide are summarized in Table 1.…”

“…1), forming large (3-8 mm in breadth), gray colonies having a very flat and "ground-glass" appearance, often with rough edges varying from circular, entire and fimbriate producing zones of β-hemolysis surrounding colonies on agar media; dull gray or greenish colored colonies with dull and a raw matted surface aerobically on 5% sheep blood agar at 37°C (Fig. 2); straight or somewhat curved slender rods, grouped individually in shorter chains with even edges in broth cultures (Schoeni and Wong 2005;Arnesen et al 2008;Bottone 2010;Abraha et al 2017). Spores are central, ellipsoidal or cylindrical in shape and do not cause swelling in the sporangium appear green in a red vegetative cytoplasm cell that contains black lipid globules in intracellular lipid stain (Schoeni and Wong 2005;Adams and Moss 2005).…”

“…Antimicrobial medication is the primary means for eliminating foodborne pathogens, like B. cereus, in persons with food poisoning where antimicrobial resistance has now arisen for B. cereus as a result of antibiotic misuse or development of resistance genes via horizontal gene transfer resulting in failure of antibiotic therapy (Yu et al 2019). B. cereus group species displayed resistance to β-lactam antibiotics such as penicillin, ampicillin, amoxicillin, oxacillin, cephalothin, cefoxitin, neomycin and rifampin that correlated with the ability of the strains to synthesize ßlactamase, the antibiotic degradation enzymes (EFSA 2016;Abraha et al 2017;Yu et al 2019). Most members of the B. cereus group are also resistant to co-trimoxazole, fosfomycin, streptomycin, tetracycline, trimethoprim, and ceftriaxone depending on the strains that tend to be resistance to ciprofloxacin, clindamycin, tetracycline and levofloxacin, while being entirely susceptible to chloramphenicol, clindamycin, vancomycin, erythromycin, and gentamicin (Kotiranta et al 2000;EFSA 2016).…”

Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia

“…In spite of this, as a common contaminant of raw milk (Christiansson et al, 1999;Bartoszewicz et al, 2008), spores of B. cereus can still be detected in the final UHT products (Vyletělová et al, 2002;Tortora et al 2016b). Therefore, consuming UHT milk could increase the risk of exposure to foodborne pathogens, specifically B. cereus (Bahk et al, 2007;Abraha et al, 2017).…”