Prevalence of Potentially Pathogenic Bacillus cereus in Food Commodities in The Netherlands

Wijnands, Lucas M.; Dufrenne, J.; Rombouts, F.M.; Veld, P.H. in 't; Leusden, F. M. Van

doi:10.4315/0362-028x-69.11.2587

Cited by 102 publications

(69 citation statements)

References 18 publications

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“…cereus has also been isolated from a wide variety of foods other than meat and milk, such as desert mixes (Warburton et al 1987), infant foods (Becker et al 1994), spices (Konuma et al 1988;Choo et al 2007;Kim et al 2013), ready to serve foods (Harmon and Kautter 1991), seafood (Wijnands et al 2006;Rahmati and Labbe 2008), coca/chocolate , pulses, cereals and cereal derivatives (Te Giffel et al 1997), fresh vegetables and rice (Sarrias et al 2002). Rusul and Yaacob (1995) analysed the enterotoxigenic B. cereus strains in dried foods and wet wheat noodles in Malaysia and found that 50 % of the 164 enterotoxigenic strains were able to grow at +5°C.…”

Section: Other Foodsmentioning

confidence: 99%

Bacillus cereus food poisoning: international and Indian perspective

2014

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Section: Other Foodsmentioning

confidence: 99%

Bacillus cereus food poisoning: international and Indian perspective

2014

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“…Bacillus cereus is a widespread, spore-forming pathogen that can be isolated from a range of different food products (4,27), including pastry, vegetables and vegetable products, milk and milk products, and ready-to-eat foods. This toxin-producing pathogen can cause diarrhea and emesis (13,25).…”

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confidence: 99%

Quantification of the Effect of Culturing Temperature on Salt-Induced Heat Resistance of Bacillus Species

Besten

Mark

Hensen

et al. 2010

Appl Environ Microbiol

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Short-and long-term exposure to mild stress conditions can activate stress adaptation mechanisms in pathogens, resulting in a protective effect toward otherwise lethal stresses. The mesophilic strains Bacillus cereus ATCC 14579 and ATCC 10987 and the psychrotolerant strain B. weihenstephanensis KBAB4 were cultured at 12°C and 30°C until the exponential growth phase (i) in the absence of salt, (ii) in the presence of salt, and (iii) with salt shock after they reached the exponential growth phase and subsequently heat inactivated. Both the first-order model and the Weibull model were fitted to the inactivation kinetics, and statistical indices were calculated to select for each condition the most appropriate model to describe the inactivation data. The third-decimal reduction times (which reflected the times needed to reduce the initial number of microorganisms by three decimal powers) were determined for quantitative comparison. The heat resistance of both mesophilic strains increased when cells were salt cultured and salt shocked at 30°C, whereas these salt-induced effects were not significant for the psychrotolerant strain. In contrast, only the psychrotolerant strain showed salt-induced heat resistance when cells were cultured at 12°C. Therefore, culturing temperature and strain diversity are important aspects to address when adaptive stress responses are quantified. The activated adaptive stress response had an even larger impact on the number of surviving microorganisms when the stress factor (i.e., salt) was still present during inactivation. These factors should be considered when stress-integrated predictive models are developed that can be used in the food industry to balance and optimize processing conditions of minimally processed foods.Bacillus cereus is a widespread, spore-forming pathogen that can be isolated from a range of different food products (4, 27), including pastry, vegetables and vegetable products, milk and milk products, and ready-to-eat foods. This toxin-producing pathogen can cause diarrhea and emesis (13,25). The diarrheal syndrome is caused by several enterotoxins which are produced by vegetative cells in the small intestine. The emetic toxin, cereulide, causes emesis and is produced in foods before ingestion. Adequate chilling of foods is important to control the growth and toxin production of enterotoxin-producing (17) and emetic toxin-producing (7, 18) B. cereus strains.During processing and storage of mildly processed foods, bacteria are exposed to one or more preservation stresses, known as hurdles (16). While individual hurdles might not be effective in controlling microbial growth, the right combination of hurdles can be powerful in controlling microbial growth in minimally processed foods. However, the potential of Bacillus to become more resistant to stresses challenges the effectiveness of minimal processing. Several studies have demonstrated that exposure to mild stressing conditions can result in the increased resistance of both mesophilic and psychrotolerant members of t...

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“…This issue deserves further attention since commercial doughs ready for home baking are increasingly becoming more popular. Also, doughs are an essential component of a wide variety of minimally-processed pasta products, some of which have been implicated in foodborne outbreaks or shown to contain toxigenic bacilli (Chaves Lopez, Vannini, Lanciotti, & Guerzoni, 1998;Dierick et al, 2005;Pirhonen et al, 2005;Simpson, Smith, Simpson, Ramaswamy, & Dodds, 1994;Smith, Daifas, El-Khoury, Koukoutsis, & El-Khoury, 2004;Wijnands, Dufrenne, Rombouts, in't Veld, & van Leusden, 2006). Many different methods have been proposed in order to avoid the problems of food spoilage and toxin production by endosporeforming bacteria, including addition of bacteriocins (Cleveland, Montville, Nes, & Chikindas, 2001;Devlieghere, Vermeiren, & Debevere, 2004;Gálvez, Abriouel, Lucas López, & Ben Omar, 2007).…”

Section: Introductionmentioning

confidence: 99%