Fatal Family Outbreak of
            <i>Bacillus cereus</i>
            -Associated Food Poisoning

Dierick, Katelijne; Coillie, Els Van; Święcicka, Izabela; Meyfroidt, Geert; Devlieger, Hugo; Meulemans, Agnes; Hoedemaekers, Guy; Heyndrickx, Marc; Mahillon, Jacques

doi:10.1128/jcm.43.8.4277-4279.2005

Cited by 379 publications

(264 citation statements)

References 9 publications

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“…The initial plasmid isolation revealed important genomic similarities between the five emetic-positive strains (lanes 3-7). This observation confirmed the genomic similarity among cereulide-producing strains that we had already observed by PFGE (Dierick et al, 2005). Moreover, a large number of plasmids, with sizes ranging from around 2 to about 350 kb, was identified in all the strains tested.…”

supporting

confidence: 75%

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The cereulide genetic determinants of emetic Bacillus cereus are plasmid-borne

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Andrup²,

Święcicka

et al. 2005

Microbiology

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confidence: 75%

“…This was the case in Kinrooi (Belgium) in 2003, when a 7-year-old girl died after consuming pasta contaminated by B. cereus. Cereulide is thought to have been responsible for the child's death (Dierick et al, 2005).…”

mentioning

confidence: 99%

The cereulide genetic determinants of emetic Bacillus cereus are plasmid-borne

Hoton

Andrup²,

Święcicka

et al. 2005

Microbiology

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“…Its potent toxic effect on liver cells and various mammalian cell lines has been shown . Fatal or very severe B. cereus emetic outbreaks have been reported since 2000 (Shiota et al, 2010;Posfay-Barbe et al, 2008;Dierick et al, 2005). The non-ribosomal peptide synthase producing cereulide has been identified (EhlingSchulz et al, 2005) and characterised (Magarvey et al, 2006).…”

Section: Assessment Of Species Belonging To the Bacillus Cereus Groupmentioning

confidence: 99%

Guidance on the assessment of the toxigenic potential of Bacillus species used in animal nutrition

Feed¹

2014

EFS2

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Bacillus species are used in animal production directly as microbial feed additives or as the source of other feed additives, notably enzymes. The principal safety concern for consumers and, to a lesser extent livestock, associated with Bacillus is a capacity for toxin production. However, the capacity for toxin production and the nature of the toxins produced is unevenly distributed over the genus, occurring frequently in some species and more rarely in others. In principle, the selection of strains belonging to the B. cereus taxonomic group for direct use in animal production is considered inadvisable. If, however, they are proposed then the full genome should be sequenced and a bioinformatic analysis made to search for genes coding for enterotoxins and cereulide synthase. If there is evidence of homology, the non-functionality of the genes (e.g. mutation, deletion) must be demonstrated. For other species, concerns appear to be associated to the production of surfactin likelipopeptides, although the relation between the presence of these compounds and/or other toxic factors and the risk of illness in human has not yet been established. In the absence of animal models shown to be able to distinguish hazardous from non hazardous strains, the FEEDAP Panel relies on the use of in vitro cell-based methods to detect evidence of a cytotoxic effect. Such tests should be made with culture supernatants since the concentration of cells obtained in a broth culture would always exceed that found in animal food products. If the strain proves to be cytotoxic it is not recommended for use.

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“…Foodborne intoxications due to this bacterial group are recognised as generally mild and rapidly resolved and clinical diseases are mainly associated with high levels of exposure. However, the B. cereus group has also been described as being responsible for several episodes of fatal illnesses (Lund et al, 2000;Dierick et al, 2005;Bottone, 2012). The possibility of underreporting should be considered due to the possible confusion between the symptoms caused by the B. cereus group toxins and those caused by Clostridium perfringens and S. aureus toxins, which may lead to misdiagnosis (Cadel Six et al, 2012).…”

Section: Hazards Other Than Salmonellamentioning

confidence: 99%

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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Salmonella Enteritidis is considered the only pathogen currently posing a major risk of egg-borne diseases in the European Union (EU). The possible impact of extending the shelf-life of eggs on the risk to consumers posed by S. Enteritidis was estimated by applying a quantitative model and comparing the actual situation regarding the storage of eggs in the EU with different possible scenarios combined, considering the prolongation of the bestbefore and the sell-by date from 7 to a maximum of 70 days. Extending the sell-by date by one week (from 21 to 28 days), but leaving the best-before date unchanged, is estimated to result in a relative risk of illness of 1.4 and 1.5 for uncooked and lightly cooked egg meals respectively, compared to the current situation. If the best-before date is also extended by one week (from 28 to 35 days), the relative risk would be 1.6 and 1.7. In the worst case scenario considered (sell-by date of 42 days, best before date of 70 days), such figures would be 2.9 and 3.5. It should be noted that the absolute risk is greater for uncooked meals compared to lightly cooked meals. An effective way to minimise any increase in risk during extended storage is to keep the eggs refrigerated both at retail and the household. Regarding egg spoilage, such events strongly depend on the hygienic conditions of egg production and practices of egg handling, including storage times and temperatures. Finally, the impact of the prolongation of storage time on the quality criteria for eggs (3-hydroxybutyric acid and lactic acid) destined for manufacturing of egg products is considered negligible. Specifically, EFSA was asked to assess: (i) the public health risk posed by relevant pathogens and in particular by Salmonella in the consumption and handling of table eggs (Term of Reference, or ToR1), (ii) the public health risk deriving from deterioration (ToR2) and (iii) possible consequences for public health of an extended shelf-life of table eggs for the specific freshness criteria for egg products as laid out in the hygiene package (ToR3). © European Food Safety Authority, 2014 KEY WORDSIn order to answer the first ToR, the BIOHAZ Panel based its conclusions on the results of a quantitative model, aimed at describing the behaviour of Salmonella Enteritidis following vertical transmission, since this serovar is recognised to be the major pathogen related to egg-borne disease because of its ability to contaminate the interior of intact eggs during their formation within the body of an infected hen. The possible impact of extending the shelf-life of eggs on other serovars of Salmonella, as well as on other pathogens, is evaluated in a qualitative manner, with no individual serovar other than S. Enteritidis currently posing a major risk of egg-borne salmonellosis in the European Union (EU), although S. Typhimurium has been associated with relatively small outbreaks due to duck eggs. Trans-shell contamination (i.e. secondary contamination) is also discussed, but the impact of a prolongation of the shelf ...

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Fatal Family Outbreak of Bacillus cereus -Associated Food Poisoning

Cited by 379 publications

References 9 publications

The cereulide genetic determinants of emetic Bacillus cereus are plasmid-borne

The cereulide genetic determinants of emetic Bacillus cereus are plasmid-borne

Guidance on the assessment of the toxigenic potential of Bacillus species used in animal nutrition

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

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