Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage

Daelman, Jeff; Vermeulen, An; Willemyns, Tine; Ongenaert, Rebecca; Jacxsens, Liesbeth; Uyttendaele, Mieke; Devlieghere, Frank

doi:10.1016/j.ijfoodmicro.2012.11.017

Cited by 36 publications

(14 citation statements)

References 32 publications

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“…The HL statistics gave P-values higher than 0.05 for both models, thus indicating a good adjustment to the observed data. These values are in line with other logistic models published in the literature [18,19,34]. However, a higher degree of accuracy was obtained for the logistic model of acid-adapted strains, given the lower values of AIC and log-likelihood in comparison to that of non-adapted strains.…”

Section: Performance Of the Logistic Regression Modelssupporting

confidence: 90%

Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

Valero

Olague

Medina

et al. 2020

Foods

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The Clostridium sp. is a large group of spore-forming, facultative or strictly anaerobic, Gram-positive bacteria that can produce food poisoning. The table olive industry is demanding alternative formulations to respond to market demand for the reduction of acidity and salt contents in final products. while maintaining the appearance of freshness of fruits. In this work, logistic regression models for non-adapted and acid-adapted Clostridium sp. strains were developed in laboratory medium to study the influence of pH, NaCl (%) and time on the probability of germination of their spores. A Clostridium sporogenes cocktail was not able to germinate at pH < 5.0, although the adaptation of the strains produced an increase in the probability of germination at 5.0–5.5 pH levels and 6% NaCl concentration. At acidic pH values (5.0), the adapted strains germinated after 10 days of incubation, while those which were non-adapted required 15 days. At pH 5.75 and with 4% NaCl, germination of the adapted strains took place before 7 days, while several replicates of the non-adapted strains did not germinate after 42 days of storage. The model was validated in natural green olive brines with good results (>81.7% correct prediction cases). The information will be useful for the industry and administration to assess the safety risk in the formulation of new processing conditions in table olives and other fermented vegetables.

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Section: Performance Of the Logistic Regression Modelssupporting

confidence: 90%

Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

Valero

Olague

Medina

et al. 2020

Foods

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“…The first step for this is profound knowledge about survival and growth of B. cereus in the different food matrices, which depend mainly on pH and a w (water activity) values, processing and storage temperatures, oxygen availability, and the presence of microflora, but also on their production of bacteriocins, diacetyl, carbon dioxide, hydrogen peroxide, ethanol, or on further food additives [132][133][134][135][136][137][138][139][140][141][142][143][144][145]. While vegetative B. cereus cells can mainly be eliminated by mild heat treatment [146], spores are able to survive high temperatures, such as pasteurization or spray drying of milk [147].…”

Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 99%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

110

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The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.

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“…On their own, individual controlling factors are unlikely to prevent growth of psychrotrophic B. cereus in correctly stored commercially-produced minimally processed chilled foods. However, combinations of anaerobiosis (and/or elevated CO 2 concentration) and non-optimal environmental conditions may be effective at limiting growth, particularly in combination with a heat treatment and chilled storage (Daelman, Sharma, et al, 2013; Daelman, Vermeulen, et al, 2013; Guérin et al, 2016; Samapundo, Heyndrickx, Xhaferi, de Baenst, & Devlieghere, 2014).…”

Section: Properties Of Bacillus Cereusmentioning

confidence: 99%

Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus

Webb

Barker

Goodburn

et al. 2019

Trends in Food Science & Technology

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BackgroundSpores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell multiplication during refrigerated storage may lead to bacterial concentrations that are hazardous to health.Scope and approachThis review is concerned with the characterisation of factors that prevent psychrotrophic B. cereus reaching hazardous concentrations in minimally processed chilled foods and associated foodborne illness. A risk assessment framework is used to quantify the risk associated with B. cereus and minimally processed chilled foods.Key findings and conclusionsBacillus cereus is responsible for two types of food poisoning, diarrhoeal (an infection) and emetic (an intoxication); however, no reported outbreaks of food poisoning have been associated with B. cereus and correctly stored commercially-produced minimally processed chilled foods. In the UK alone, more than 1010 packs of these foods have been sold in recent years without reported illness, thus the risk presented is very low. Further quantification of the risk is merited, and this requires additional data. The lack of association between diarrhoeal food poisoning and correctly stored commercially-produced minimally processed chilled foods indicates that an infectious dose has not been reached. This may reflect low pathogenicity of psychrotrophic strains. The lack of reported association of psychrotrophic B. cereus with emetic illness and correctly stored commercially-produced minimally processed chilled foods indicates that a toxic dose of the emetic toxin has not been formed. Laboratory studies show that strains form very small quantities of emetic toxin at chilled temperatures.

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Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage

Cited by 36 publications

References 32 publications

Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

The Bacillus cereus Food Infection as Multifactorial Process

Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus

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