Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores

Warda, Alicja K.; Besten, H.M.W. den; Sha, Na; Abee, Tjakko; Groot, M.N. Nierop

doi:10.1016/j.ijfoodmicro.2015.02.010

Cited by 30 publications

(36 citation statements)

References 42 publications

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“…After 7 days, 100 mM chilled phosphate buffer (pH 7.4) containing 0.1% Tween 80 was added to the plates, and spores were scraped off the surface and harvested by a 15-min centrifugation at 3,438 ϫ g and 4°C (5804R; Eppendorf, Germany). Spores were washed in decreasing concentrations of Tween 80 and prepared for use as described previously (49). A single spore crop per strain was used for all the experiments.…”

Section: Methodsmentioning

confidence: 99%

Analysis of Germination Capacity and Germinant Receptor (Sub)clusters of Genome-Sequenced Bacillus cereus Environmental Isolates and Model Strains

Warda

Xiao

Boekhorst

et al. 2017

Appl Environ Microbiol

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Spore germination of 17 Bacillus cereus food isolates and reference strains was evaluated using flow cytometry analysis in combination with fluorescent staining at a single-spore level. This approach allowed for rapid collection of germination data under more than 20 conditions, including heat activation of spores, germination in complex media (brain heart infusion [BHI] and tryptone soy broth [TSB]), and exposure to saturating concentrations of single amino acids and the combination of alanine and inosine. Whole-genome sequence comparison revealed a total of 11 clusters of operons encoding germinant receptors (GRs): GerK, GerI, and GerL were present in all strains, whereas GerR, GerS, GerG, GerQ, GerX, GerF, GerW, and GerZ (sub)clusters showed a more diverse presence/absence in different strains. The spores of tested strains displayed high diversity with regard to their sensitivity and responsiveness to selected germinants and heat activation. The two laboratory strains, B. cereus ATCC 14579 and ATCC 10987, and 11 food isolates showed a good germination response under a range of conditions, whereas four other strains (B. cereus B4085, B4086, B4116, and B4153) belonging to phylogenetic group IIIA showed a very weak germination response even in BHI and TSB media. Germination responses could not be linked to specific (combinations of) GRs, but it was noted that the four group IIIA strains contained pseudogenes or variants of subunit C in their gerL cluster. Additionally, two of those strains (B4086 and B4153) carried pseudogenes in the gerK and gerR I (sub)clusters that possibly affected the functionality of these GRs.IMPORTANCE Germination of bacterial spores is a critical step before vegetative growth can resume. Food products may contain nutrient germinants that trigger germination and outgrowth of Bacillus species spores, possibly leading to food spoilage or foodborne illness. Prediction of spore germination behavior is, however, very challenging, especially for spores of natural isolates that tend to show more diverse germination responses than laboratory strains. The approach used has provided information on the genetic diversity in GRs and corresponding subclusters encoded by B. cereus strains, as well as their germination behavior and possible associations with GRs, and it provides a basis for further extension of knowledge on the role of GRs in B. cereus (group member) ecology and transmission to the host.

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Section: Methodsmentioning

confidence: 99%

Analysis of Germination Capacity and Germinant Receptor (Sub)clusters of Genome-Sequenced Bacillus cereus Environmental Isolates and Model Strains

Warda

Xiao

Boekhorst

et al. 2017

Appl Environ Microbiol

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“…Virulence factors of Hbl and Nhe in diarrhea genic B. cereus are coded by nheA, nheB, nheC, and hblC, hblD, hblA genes, respectively. The food matrix such as meat may influence the virulence expression (Li et al, ) and spore outgrowth heterogeneity (Warda, Besten, Sha, Abee, & Groot, ) of B. cereus . The profile was determined by using PCR.…”

Section: Methodsmentioning

confidence: 99%

Prevalence, molecular identification and characterization of Bacillus cereus isolated from beef burgers

Soleimani

Hosseini

Pilevar

et al. 2017

Journal of Food Safety

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The 3‐component hemolysin BL (Hbl) and non‐hemolytic enterotoxin (Nhe) are probably associated with Bacillus cereus diarrheal outbreaks. In this study, toxin transcription of 18 biochemically positive isolates isolated from 80 beef burgers containing different percentage of meat (30, 60, and 90%) were evaluated using PCR method. Bacterial growth curves were further obtained by Bioscreen C to predict B. cereus population of uncooked and fried burgers kept at refrigerator and at room temperatures. The results showed that 22.5% of beef burgers (18 of 80 burgers) were contaminated with B. cereus where 14/18 and 5/18 of the samples contaminated to B. cereus with Nhe and Hbl genes, respectively. No significant growth was observed in burgers stored at 4 °C, although after 8 hr the uncooked burgers and within 10 hr the fried burgers stored at 20 °C were considered as spoiled by reaching B. cereus counts of >106 cfu/g. Practical applications Bacillus cereus is recognized as a causative agent of emetic and diarrheal foodborne poisoning. To differentiate the encoding chromosomal genes of Nhe (i.e., nheA, nheB, and nheC) and Hbl (i.e., hblC, hblD, and hblA), multiplex PCR was quite selective to perform.

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“…This bacterium was considered as responsible by 19% of the foodborne outbreaks reported in the Unites States from 1998to 2008(BENNETT et al, 2013. This bacterium is able to survival to some thermal processes due to its ability to produce spores, which the germination and multiplication are influenced by pH, food composition and thermal treatments (WARDA et al, 2015). The heat treatments can damage spores, but they are able to be repaired using a process in which the CdnL gene is involved and posteriorly multiply (WARDA et al, 2016).…”

Section: Bacillus Cereus Group: Genetic Aspects Related To Food Safetmentioning

confidence: 99%

Bacillus cereus group: genetic aspects related to food safety and dairy processing

et al. 2018

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Bacillus cereus group includes not pathogenic and high pathogenic species. They are considered as a risk to public health due to foodborne diseases and as an important cause of economic losses to industries due to production of spoilage enzymes. Some researches have been performed in order to assess the possible factors that contribute to put public health into risk because of consumption of food contaminated with viable cells or toxins which have complex mechanisms of production. The control of these bacteria in food is difficult because they are resistant to several processes used in industries. Thus, in this way, this review focused on highlighting the risk due to toxins production by bacteria from B. cereus group in food and the consequences for food safety and dairy industries.

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Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores

Cited by 30 publications

References 42 publications

Analysis of Germination Capacity and Germinant Receptor (Sub)clusters of Genome-Sequenced Bacillus cereus Environmental Isolates and Model Strains

Analysis of Germination Capacity and Germinant Receptor (Sub)clusters of Genome-Sequenced Bacillus cereus Environmental Isolates and Model Strains

Prevalence, molecular identification and characterization of Bacillus cereus isolated from beef burgers

Bacillus cereus group: genetic aspects related to food safety and dairy processing

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