Factors affecting the occurrence of Bacillus cereus in liquid whole egg

Wood, Simon A.; Waites, W. M.

doi:10.1016/0740-0020(88)90028-7

Cited by 17 publications

(7 citation statements)

References 4 publications

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“…Bacillus species produce endospores that have the ability to resist heat, radiation, and chemical treatments. The external layer of the spores produced by Bacillus species, such as B. megaterium , B. anthrax , and B. cereus , is called an exosporium, and is composed of a number of different proteins that play a major role in the spore's attachment to surfaces (Wood and Waites ; Stewart ). The major components of the exosporium are glycoproteins, of which BclA occurs in B. anthrax , BclB in B. anthracis , ExsJ and BclA in B. cereus ATCC 10876, and ExsH in B. thuringiensis (Todd and others ; Thompson and others ; Ball and others ).…”

Section: Bacillus Sporesmentioning

confidence: 99%

“…The process of pasteurization, which kills almost all the potentially competing vegetative cells, provides a suitable environment for the subsequent germination and growth of Bacillus spores (Andersson and others ). In the egg industry, the inclusion of cracked and contaminated eggs, coupled with reduced cleaning and disinfection, can lead to the occurrence of B. cereus (Wood and Waites ). The prevalence of B. cereus spores in cooked rice and meat has been reported to be a consequence of slow cooling and extended storage at room temperature, which allows the spores to germinate and grow (Gilbert and others ; Borch and Arinder ; Ankolekar and others ).…”

Section: Bacillus Sporesmentioning

confidence: 99%

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Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

Soni

Oey

Silcock

et al. 2016

Comp Rev Food Sci Food Safe

154

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Abstract:The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps involved in their germination are included. Novel technologies, using no or only mild heat treatments, to inactivate Bacillus spores are covered, including ultraviolet radiation, pulsed electric field, and high-pressure processing, both as stand-alone techniques or techniques as part of a hurdle approach.

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Section: Bacillus Sporesmentioning

confidence: 99%

Section: Bacillus Sporesmentioning

confidence: 99%

Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

Soni

Oey

Silcock

et al. 2016

Comp Rev Food Sci Food Safe

154

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“…This heat process will result in approximately 99% of the bacteria present in raw liquid whole egg being killed. Surviving organisms may include both Gram-negative and Gram-positive species such as the spore-forming Bacillus (Cunningham 1977;Schafi et al 1970;Payne et al 1979;Wood and Waites 1988). Many of these surviving bacteria are capable of growth at refrigeration temperatures and pasteurized liquid whole egg has generally a shelf life of 10-11 d maximum when held at these temperatures.…”

mentioning

confidence: 99%

“…The use of a preservative in the product that results in a significant increase in this shelf life would have a considerable benefit to the egg processing industry. Also the food poisoning sporeforming species, Bacillus cereus, is a common contaminant of liquid whole egg (Wood and Waites 1988), and inhibition of this organism would result in increased consumer safety.…”

mentioning

confidence: 99%

The use of the bacteriocin, nisin, as a preservative in pasteurized liquid whole egg

Delves-Broughton

Williams

Wilkinson

1992

Lett Appl Microbiol

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Nisin used at a level of 5 mg/1 resulted in a significant increase in refrigerated shelf life of pasteurized liquid whole egg from between 6-11 d to 17-20 d. In the first of two trials, nisin also protected the liquid egg from growth of Bacillus cereus. Bacillus cereus was not presented in the egg in the second trial. Effective residual levels of nisin were detected in the liquid egg post-pasteurization.

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“…The widespread disclosure of Bacillus cereus spores in cooked rice and meat may result from slow cooling and prolonged storage at room temperature, which facilitates the formation of spores. , It was also proven that including cracked and contaminated eggs and limited disinfection can lead to the occurrence of B. cereus. Moreover, species such as B. cereus, B.…”

Section: Introductionmentioning

confidence: 99%

Implications of Sample Preparation Methods on the MALDI-TOF MS Identification of Spore-Forming Bacillus Species from Food Samples: A Closer Look at Bacillus licheniformis, Peribacillus simplex, Lysinibacillus fusiformis, Bacillus flexus, and Bacillus marisflavi

Janiszewska,

Złoch,

Pomastowski

et al. 2023

ACS Omega

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This research underscores the criticality of tailored culture conditions and incubation periods for effective and accurate identification of spore-forming bacteria: Bacillus licheniformis , Peribacillus simplex , Lysinibacillus fusiformis , Bacillus flexus , and Bacillus marisflav , isolated from food samples, utilizing the MALDI-TOF MS technique. All isolated strains were confirmed as Gram-positive bacteria from diverse genera through 16S rDNA gene sequencing. To enhance the accuracy of the identification process, the study employed an optimization strategy involving a varied incubation time (ranging from 1 to 48 h) and two distinct sample preparation approaches—direct transfer facilitated by formic acid and protein extraction via ethanol. It was observed that matrix-assisted laser desorption ionization–time-of-flight mass spectrometry (MALDI-TOF MS) could successfully identify approximately 47% of the samples following a 24 h incubation period. The study emphasizes the critical role of sample preparation methods in enabling precise bacterial identification. Our findings reveal the necessity of tailoring the incubation time for each sample, as the optimum period for accurate identification fluctuated between 1 and 12 h. Further demonstrating the interplay between incubation time and spore quantity, our study used the Schaeffer–Fulton staining method to show that the lowest spore counts were detected between 5 and 8 h of incubation. This provides evidence that spore formation impacts bacterial identification. Our research thus deepens the understanding of spore-forming bacteria identification using MALDI-TOF MS and illuminates the various factors affecting the dependability and accuracy of this technique. Future research may explore additional variables, such as the effect of varying culture media, to further augment identification accuracy and gain a holistic understanding of spore-forming bacterial behavior in food samples. By enhancing our knowledge, these findings can substantially contribute to improving food safety and quality assurance strategies by enabling the more accurate and efficient identification of spore-forming bacteria in the food industry, thereby elevating the standards of food safety.

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Factors affecting the occurrence of Bacillus cereus in liquid whole egg

Cited by 17 publications

References 4 publications

Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

The use of the bacteriocin, nisin, as a preservative in pasteurized liquid whole egg

Implications of Sample Preparation Methods on the MALDI-TOF MS Identification of Spore-Forming Bacillus Species from Food Samples: A Closer Look at Bacillus licheniformis, Peribacillus simplex, Lysinibacillus fusiformis, Bacillus flexus, and Bacillus marisflavi

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