Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review

Abstract

Bacillus cereus is a serious concern for food safety and quality because it is related to many foodborne diseases associated with different foods around the world. This pathogenic and ubiquitous bacterium can adopt different survival strategies, namely, the production of biofilms, filaments, or endospores or entering into the viable but nonculturable (VBNC) state, to overcome stressful conditions of its environment. As such, its occurrence in a wide range of food products is particularly well-documented and remains a challenging issue in the scientific field as well as the food industry and food safety. As a result, B. cereus can cause two types of foodborne diseases, an emetic syndrome and a diarrheal syndrome, due to the production of specific toxins. In addition, it is known to be the main cause of numerous infections, nosocomial illnesses, and deaths. Considering this substantial risk, several methods such as heat, high pressure, pasteurization, low pH, and other physical methods have been implemented to control the presence of this pathogen in food products. However, its high prevalence in a variety of raw and processed products as well as its hazard potential is still a concern for consumers, food industries, and health authorities worldwide, requiring a higher level of consideration. Thus, this review has explored and summarized the state of knowledge on this bacterium and the perspectives on conventional and emerging methods of control that have been developed to date. Thus, it is expected that scientists, food manufacturers, and consumers will be more enlightened and alerted to this contaminant and its potential to harm human health.

Animal and In Vitro Models as Powerful Tools to Decipher the Effects of Enteric Pathogens on the Human Gut Microbiota

“…Bacillus cereus is a rod-shaped, spore-forming, Gram-positive bacterium responsible for food poisonings (i.e., emetic and diarrheal syndromes) and severe extra-intestinal infections (i.e., bacteremia and sepsis, endophthalmitis, endocarditis, and infections of the central nervous system, respiratory system, genitourinary tract, wounds, and mammary glands) in humans and mammals [ 168 , 169 , 170 , 171 ]. The production of spores and the ability to form biofilms make B. cereus highly resistant and globally distributed in soil, water, organic debris, and the gastrointestinal tracts of many animal species, including humans.…”

“…This discrepancy may be attributed to scarce diagnoses correlated with the modest clinical relevance and the self-limiting nature of the gastrointestinal symptoms [ 172 ]. However, severe localized outbreaks have been registered in recent decades [ 170 , 173 , 174 , 175 , 176 ]. Conversely, some strains of B. cereus are totally harmless or even display beneficial properties.…”

Detection of Bacillus cereus Spore Biomarkers Using SERS-Based Cuttlebone-Derived Organic Matrix/Silver Nanoparticles

“…The population of Bacillus is large, including those beneficial to human beings, such as Bacillus thuringiensis, which can play an insecticidal role in agricultural cultivation, Bacillus subtilis and Bacillus natto added as probiotics in animal feed, etc.. − In addition, Bacillus cereus (B. cereus) of secreted enterotoxin , and Bacillus anthracis of causing anthrax are harmful to human health. Bacillus benefits from the ability to form resistant resting spores, allowing it to be widely present in the environment.…”

Validation of a Targeted LC–MS/MS Method for Cereulide and Application in Food and Faeces

“…With 87 registered outbreaks in the EU in 2021, B. cereus is well known for causing foodborne outbreaks due to ingesting foods contaminated by bacteria, toxins, or both. Moreover, the incidence of food poisoning caused by B. cereus is certainly underestimated since symptoms are not specific and self-limiting, and reporting procedures may vary between countries [ 3 ]. B. cereus spores are typically found in soil and can, therefore, contaminate almost all raw materials and unprocessed food.…”