Prevalence, Virulence Potential, and Growth in Cheese of Bacillus cereus Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market

Tirloni, Erica; Bernardi, Cristian; Celandroni, Francesco; Mazzantini, Diletta; Massimino, Mariacristina; Stella, S.; Ghelardi, Emilia

doi:10.3390/microorganisms11020521

Cited by 6 publications

(4 citation statements)

References 44 publications

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“…In opposite to our result, Adam et al (2021 ) and Fetouh et al . (2022 ) indicated that the occurrence of B. cereus in yogurt samples was at 8.0%, and 4.0%, respectively, while it could not be detected in yogurt samples by Tirloni et al (2017 ). The absence of growth or even low incidence observed might be owing to the low pH < 5.…”

Section: Discussionmentioning

confidence: 99%

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Inhibitory effect of some probiotic strains and essential oils on the growth of some foodborne pathogens

Fathy,

Awad,

Aal

et al. 2024

Open Vet J

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Background: Bacillus cereus and Yersinia enterocolitica are implicated in foodborne diseases (FBD) which have major effects on human health, therefore it is considered as universal public-health disorders. Essential oils and essential oils Nano emulsions have a sufficient antibacterial performance against a variety of bacteria especially multi-drug resistant bacteria. Probiotics showed several health benefits via moderating the GIT microbiota and their metabolites. Aim: The study was designed for evaluating the biocontrol ability of cinnamon essential oil Nano emulsion and probiotics as natural antibacterial additives and reveal their bactericidal mechanism. Methods: 250 random samples (50 raw milk, 50 rice pudding, 50 kariesh cheese, 50 yoghurt and 50 ice cream) were purchased separately from different areas in Mansoura city, Egypt and exposed to bacteriological analysis. Results: Bacillus cereus was found with the highest mean value of 66x107 ± 1.3x108 CFU/g in raw milk and the lowest mean value of 28x107 ± 2.6x107 CFU/g in kariesh cheese while Yersinia enterocolitica were found in 64% of the total inspected samples with the highest incidence (84%) in yoghurt. The toxinogenic potential of the tested pathogens have been evaluated by multiplex PCR pointing nhe A and ces genes for Bacillus cereus isolates while targeting in Y. enterocolitica 16s rRNA, and YST gene. Different concentrations (0.17%, 0.25%, 0.5%, 0.8%, 1%, 1.5%, and 2%) of cinnamon oil Nano emulsion were employed in this study. CEO (Cinnamon essential oil) Nano emulsion had the highest reduction rate at a concentration of 1.5% in case of Bacillus cereus and 2% in case of Y. enterocolitica. Among different types of probiotics, the best one which showed inhibitory potential against Bacillus cereus and Y. enterocolitica was L. plantarum. Conclusion: L. plantarum and CEO Nano emulsion at a concentration of 2% have the highest reduction rate against Y. enterocolitica while, L. plantarum and CEO Nano emulsion at a concentration of 1.5% have the best antibacterial effect against Bacillus cereus. In conclusion, more attention is required for both safety and quality in dairy products through application of natural additives as essential oils and probiotics.

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Section: Discussionmentioning

confidence: 99%

“…Consequently, variation in B. cereus rate is owing to different bacterial loads and poor hygiene standards during the preparation and production process. Bacillus cereus is recurrently isolated from raw milk because of pasteurization process resistance ( Tirloni et al , 2017 ).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effect of some probiotic strains and essential oils on the growth of some foodborne pathogens

Fathy,

Awad,

Aal

et al. 2024

Open Vet J

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“…are often found in dairy farm environments (soil, feed, udders, and milk) [45,46]. They can also be frequently found in artisanal and commercial ewe's milk cheese [47,48]. The high resistance of Bacillus spp.…”

Section: Discussionmentioning

confidence: 99%

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Alba,

Arroyo,

Fernández

et al. 2024

Foods

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Cheesemaking played a pivotal role in the life of the Pyrenean villages where cheese was a most prized commodity and the subject of much local competition. In one of them (Sasa de Sobrepuerto), Mrs. Sebastiana Palacio decided in 1877 to label all the cheeses made in her household with a seal to differentiate them from those made by other local producers. The cheese seal was last used in 1936 and, since then, it has been kept under excellent storage conditions. Since well-preserved cheese seals are rare, and bacterial cells may survive desiccation for long periods, the objective of this work was to isolate and characterize any lactic acid bacteria that survived in the seal. Analysis of the milky crust material revealed the presence of sheep caseins. Culture-based analysis led to the isolation of a strain of Bacillus licheniformis and a strain of Ligilactobacillus salivarius (L. salivarius SP36). The latter was characterized in vitro for safety and dairy-related functional properties. Its genome encodes several genes involved in protein, peptide, and amino acid catabolism, and flavor. Overall, the phenotypic and genetic features of this strain support a high potential for being used as adjunct culture in cheesemaking.

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“…Bacillus cereus is an important foodborne pathogen that is ubiquitous in nature and can be isolated from many different foods and food ingredients [8,9]. In 2018, the EU had 98 foodborne illness outbreaks, with B. cereus ranking fifth behind Salmonella (Salmon 1885), Campylobacter (Marshall et al 1983), norovirus (Kapikian 1972), and Staphylococcus aureus (Ogston.…”

Section: Introductionmentioning

confidence: 99%

Contamination of Plant Foods with Bacillus cereus in a Province and Analysis of Its Traceability

Lin,

Cha,

Brennan

et al. 2023

Microorganisms

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Bacillus cereus is an important zoonotic foodborne conditional pathogen. It is found in vegetables, dairy products, rice, and other foods, thereby greatly endangering human health. Investigations on B. cereus contamination in China primarily focus on raw milk, dairy products, meat, and others, and limited research has been conducted on plant-based foodstuffs. The rapid development of sequencing technology and the application of bioinformatics-related techniques means that analysis based on whole-genome sequencing has become an important tool for the molecular-epidemiology investigation of B. cereus. In this study, we investigated the contamination of B. cereus in six types of commercially available plant foods from eight regions of a province. The molecular epidemiology of the isolated B. cereus was analyzed by whole-genome sequencing. We aimed to provide fundamental data for the surveillance and epidemiology analysis of B. cereus in food products in China. The rapid traceability system of B. cereus established in this study can provide a basis for rapid molecular epidemiology analysis of B. cereus, as well as for the prevention and surveillance of B. cereus. Moreover, it can also be expanded to monitoring and rapid tracing of more foodborne pathogens.

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Prevalence, Virulence Potential, and Growth in Cheese of Bacillus cereus Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market

Cited by 6 publications

References 44 publications

Inhibitory effect of some probiotic strains and essential oils on the growth of some foodborne pathogens

Inhibitory effect of some probiotic strains and essential oils on the growth of some foodborne pathogens

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Contamination of Plant Foods with Bacillus cereus in a Province and Analysis of Its Traceability

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