Detection of genes encoding for enterotoxins and determination of the production of enterotoxins by HBL blood plates and immunoassays of psychrotrophic strains of Bacillus cereus isolated from pasteurised milk

Veld, P.H. in’t; Ritmeester, W. S.; Asch, Ellen H. M. Delfgou-van; Dufrenne, J.; Wernars, K.; Smit, Edith G.; Leusden, F. M. Van

doi:10.1016/s0168-1605(00)00443-8

Cited by 28 publications

(8 citation statements)

References 15 publications

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“…All the fourteen isolates showed the same toxigenic profile. Previous studies reported that nearly all strains of Bacillus cereus possess the genes of at least one of the diarrheal enterotoxins [27,48,49]. In our analysis, all isolates were positive for the three genes coding for non-hemolysin enterotoxin nhe, several authors reported that B. cereus strains isolated from different food sources possess the nhe genes [50][51][52].…”

Section: Discussionsupporting

confidence: 55%

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

Catania

Civera

Ciccio

et al. 2021

Foods

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Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them, microorganisms belonging to Bacillus genus have been reported. In this study, we examined the microbiological population of the first hours’ production of processed cheeses in an Italian dairy plant during two seasons, between June and October 2020. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) was used to identify bacteria colonies, allowing the isolation of Bacillus cereus and Bacillussubtilis strains. These results were further confirmed by amplification and sequencing of 16 rRNA bacterial region. A multi-locus sequence type (MLST) analysis was performed to assess the genetic similarity among a selection of isolates. The fourteen B. cereus strains showed two sequence types: ST-32 was observed in only one strain and the ST-371 in the remaining thirteen isolates. On the contrary, all twenty-one B. subtlis strains, included in the study, showed a new allelic profile for the pycA gene, resulting in a new sequence type: ST-249. For B. cereus strains, analysis of toxin genes was performed. All isolates were positive for nheABC, entFM, and cytK, while hblABCD, bceT, and ces were not detected. Moreover, the biofilm-forming ability of B. cereus and B. subtilis strains was assessed, and all selected isolates proved to be biofilm formers (most of them were stronger producers). Considering the genetical similarity between isolates, jointly with the capacity to produce biofilm, the presence of a recurring Bacillus population could be hypothesized.

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Section: Discussionsupporting

confidence: 55%

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

Catania

Civera

Ciccio

et al. 2021

Foods

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“…Because enterotoxins are large proteins and therefore immunogenic, antibodies against the nonhemolytic enterotoxin Nhe and Hbl have been produced. This allowed the development of multiple immunoassays that have become commercially available (Table 4) (Beecher & Wong, 1994; Ceuppens, Rajkovic, et al., 2012; in't Veld et al., 2001; Krause et al., 2010; Tan et al., 1997) and immunoassays have become the go‐to type of methods when it comes to the detection of enterotoxins. Besides employing the antibodies in LFDs or ELISA assays, one might consider their use in immunoblotting.…”

Section: Epidemiology Prevention and Screening Of B Cereus And Its Toxinsmentioning

confidence: 99%

Bacillus cereus food intoxication and toxicoinfection

Jovanović

Ornelis

Madder

et al. 2021

Comp Rev Food Sci Food Safe

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Bacillus cereus is one of the leading etiological agents of toxin‐induced foodborne diseases. Its omnipresence in different environments, spore formation, and its ability to adapt to varying conditions and produce harmful toxins make this pathogen a health hazard that should not be underestimated. Food poisoning by B. cereus can manifest itself as an emetic or diarrheal syndrome. The former is caused by the release of the potent peptide toxin cereulide, whereas the latter is the result of proteinaceous enterotoxins (e.g., hemolysin BL, nonhemolytic enterotoxin, and cytotoxin K). The final harmful effect is not only toxin and strain dependent, but is also affected by the stress responses, accessory virulence factors, and phenotypic properties under extrinsic, intrinsic, and explicit food conditions and host‐related environment. Infamous portrait of B. cereus as a foodborne pathogen, as well as a causative agent of nongastrointestinal infections and even nosocomial complications, has inspired vast volumes of multidisciplinary research in food and clinical domains. As a result, extensive original data became available asking for a new, both broad and deep, multifaceted look into the current state‐of‐the art regarding the role of B. cereus in food safety. In this review, we first provide an overview of the latest knowledge on B. cereus toxins and accessory virulence factors. Second, we describe the novel taxonomy and some of the most pertinent phenotypic characteristics of B. cereus related to food safety. We link these aspects to toxin production, overall pathogenesis, and interactions with its human host. Then we reflect on the prevalence of different toxinotypes in foods opening the scene for epidemiological aspects of B. cereus foodborne diseases and methods available to prevent food poisoning including overview of the different available methods to detect B. cereus and its toxins.

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“…Some investigations have addressed the occurrence of toxin genes and toxin production of strains in milk and dairy products (Beattie & Williams, 1999;Granum, Brynestad, & Kramer, 1993;In't Veld et al, 2001). Milk strains have been included in other investigations (Andersen Borge, Skeie, Sørhaug, Langsrud, & Granum, 2001;Granum et al, 1996;Pru¨ss et al, 1999;Schoeni & Wong, 1999;Stenfors & Granum, 2001;Stenfors, Mayr, Scherer, & Granum, 2002), but none monitored all toxins simultaneously.…”

Section: Introductionmentioning

confidence: 99%

Toxin production potential and the detection of toxin genes among strains of the Bacillus cereus group isolated along the dairy production chain

Svensson¹,

Monthán²,

Guinebretière

et al. 2007

International Dairy Journal

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Detection of genes encoding for enterotoxins and determination of the production of enterotoxins by HBL blood plates and immunoassays of psychrotrophic strains of Bacillus cereus isolated from pasteurised milk

Cited by 28 publications

References 15 publications

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

Bacillus cereus food intoxication and toxicoinfection

Toxin production potential and the detection of toxin genes among strains of the Bacillus cereus group isolated along the dairy production chain

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