Prevalence of the Strains of <i>Bacillus cereus</i> Group in Artisanal Mexican Cheese

Adame-Gómez, Roberto; Muñoz-Barrios, Salvador; Castro-Alarcón, Natividad; Leyva-Vázquez, Marco-Antonio; Toribio-Jiménez, Jeiry; Ramírez-Peralta, Arturo

doi:10.1089/fpd.2019.2673

Cited by 25 publications

(15 citation statements)

References 49 publications

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“…This bacteria strain was detected also in dried herbs and spices showing resistance to standard antibiotics including chloramphenicol, cefotaxime, erythromycin, penicillin, and imipenem. Fei et al., ( 2020 ) revealed a high B. cereus contamination level in powdered foods, where all the isolates displayed ampicillin, oxacillin, and rifampicin resistance, as in this study.…”

Section: Discussionsupporting

confidence: 81%

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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Spices are various plant parts that contain flavor and aroma compounds that in small amounts enhance the enjoyment value of foods.Nowadays, spices play a key role in modern food preparation as they contribute to salt reduction, reduce the utilization of artificial additives, impart natural color to foods, and act as natural antioxidants (Clemenson, 2019). Spices have been found to provide health benefits based on their bioactive ingredients. Diverse spices and herbs, namely anise, cinnamon, black cumin, curry, coriander, ginger, fenugreek, turmeric, garlic, mustard, pepper, and onion, are potentially involved in diabetes control (Sanlier & Gencerb, 2020).Spices are additives used in small quantities, owing to a high potential for microbial contamination as they are used in many food commodities. This possibility may be attributed to the existing various critical points (vulnerabilities) of microbial contamination during plant cultivation and product supply chain (Alegbeleye et al., 2018;Székács et al., 2018). Even though the spices have low water activity, they could be harbored by diverse pathogenic and spoilage microorganisms (Costa et al., 2020;Melo González et al., 2017). As dried herb products, they may be contaminated by different molds too.Due to the high tolerance to dehydration stress, Salmonella species can survive longer in dry products such as spices. The contamination can occur at several phases of the production including

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Section: Discussionsupporting

confidence: 81%

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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“…When reviewing studies performed in Turkey and elsewhere (ParK et al, 2009;CaDIrCI et al 2013;HarIraM & LaBBE, 2015;TEwarI et al, 2015;OwUSU-KwarTENG et al, 2017;waLKEr YOrK MOOrE et al, 2017;YIBar et al, 2017;FOGELE et al, 2018;OSMaN et al, 2018;aDaME-GóMEz et al, 2020;SáNCHEz-CHICa et al, 2020a;SáNCHEz-CHICa et al, 2020b;YU et al, 2020), enterotoxin genes were more frequently found than the emetic gene, indicating that diarrhoeal strains have a widespread distribution, consistent with this study. However, we did not identify any emetic strain since all the isolates lacked the ces gene, like the findings of HarIraM & LaBBE (2015), FOGELE et al (2018 2020), the ces gene was detected but it was the least frequently observed toxin gene, reported in only 9%, 7%, 5%, and 1.2% of B. cereus strains, respectively.…”

Section: Detection Of Toxin Genes By Multiplex Pcrsupporting

confidence: 85%

Psychrotrophic properties, toxigenic characteristics, and PFGE profiles of Bacillus cereus isolated from different foods and spices

et al. 2022

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Bacillus cereus is an aerobic and facultatively anaerobic, spore-forming bacterium, and it is found naturally in soil and poses a risk factor for the contamination of food and foodstuffs including cereals, vegetables, spices, ready-to-eat (RTE) foods, meats, milk, and dairy products. This study determined the prevalence of B. cereus in raw poultry meat, raw cow’s milk, cheese, spices, and RTE foods in Hatay province. The study also analysed the psychrotrophic properties, toxigenic characteristics, and pulsed-field gel electrophoresis (PFGE) profiles of the isolates. The levels of contamination with B. cereus determined for cheese, raw milk, RTE foods, spices, and raw poultry meat were 16.6%, 34.2%, 42.8%, 49%, and 55.5%, respectively. B. cereus was isolated from 84 (42%) of the 200 samples analysed and the 84 isolates were verified by PCR analysis targeting the haemolysin gene specific for B. cereus. Of the total isolates, 64 (76.1%) were psychrotrophic. The toxin gene profiling of B. cereus isolates was determined by amplifying the four genes nhe, hbl, cytK, and ces. The nhe and cytK genes were most frequently detected in the isolates, while the hbl and ces genes were not found. In addition, a high genetic relationship between the isolates was detected at a 92% similarity level by PFGE analysis. In conclusion, the occurrence of both psychrotrophic and toxigenic B. cereus strains in this study indicated a potential risk for food spoilage and food poisoning.

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“…An incidence of B. cereus around 4.0-5.0 log CFU/mL was also reported in pasteurized and sterilized milk [16,35]. A comparable degree of contamination was highlighted in artisanal Mexican cheeses, in which the incidence of B. cereus was about 30% [36]. A greater prevalence (35-46%) was reported in raw milk and Ghanaian traditional milk products, but with a minor total count (2.0-3.2 log CFU/mL), while the research of B. cereus prevalence in soil samples was considerably higher, i.e., around 70% [33].…”

Section: Discussionmentioning

confidence: 57%

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

Catania

Civera

Ciccio

et al. 2021

Foods

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Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them, microorganisms belonging to Bacillus genus have been reported. In this study, we examined the microbiological population of the first hours’ production of processed cheeses in an Italian dairy plant during two seasons, between June and October 2020. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) was used to identify bacteria colonies, allowing the isolation of Bacillus cereus and Bacillussubtilis strains. These results were further confirmed by amplification and sequencing of 16 rRNA bacterial region. A multi-locus sequence type (MLST) analysis was performed to assess the genetic similarity among a selection of isolates. The fourteen B. cereus strains showed two sequence types: ST-32 was observed in only one strain and the ST-371 in the remaining thirteen isolates. On the contrary, all twenty-one B. subtlis strains, included in the study, showed a new allelic profile for the pycA gene, resulting in a new sequence type: ST-249. For B. cereus strains, analysis of toxin genes was performed. All isolates were positive for nheABC, entFM, and cytK, while hblABCD, bceT, and ces were not detected. Moreover, the biofilm-forming ability of B. cereus and B. subtilis strains was assessed, and all selected isolates proved to be biofilm formers (most of them were stronger producers). Considering the genetical similarity between isolates, jointly with the capacity to produce biofilm, the presence of a recurring Bacillus population could be hypothesized.

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Prevalence of the Strains of Bacillus cereus Group in Artisanal Mexican Cheese

Cited by 25 publications

References 49 publications

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

Psychrotrophic properties, toxigenic characteristics, and PFGE profiles of Bacillus cereus isolated from different foods and spices

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

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