Psychrotrophic Strains of Bacillus Cereus Producing Enterotoxin

Netten, P. van; Hoesel, P. van; Moosdijk, A. van de

doi:10.1016/b978-1-85573-284-1.50031-1

Cited by 44 publications

(57 citation statements)

References 3 publications

(3 reference statements)

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“…In particular, B. cereus is a contaminant of raw milk (Lin, 1998) and also frequently isolated from a variety of dairy products. Some psychrotrophic strains of B. cereus are known to grow in foods at temperatures as low as 4-6 o C (Dufrenne et al, 1994; Griffiths et al, 1990; Netten et al, 1990). This growth represents a problem in chilled products such as milk and other dairy products, and in ready-to-eat or fresh chilled foods.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Effect of Kaempferol on Psychrotrophic Bacillus cereus Strains Outbreakable in Dairy Products

Lee¹,

Moon²,

Kim³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The objective of this study was to evaluate the antimicrobial effects of various natural flavonoids against growth of psychotropic Bacillus cereus strains, which cause dairy food outbreaks. Flavonoids were first screened for their ability to inhibit growth of B. cereus strains using the paper-disc diffusion test. Second, the growth inhibitory effect of selected flavonoids was evaluated in tryptic soy broth supplemented with 0.6% yeast extract, and the bactericidal effect of the flavonoids was measured in 0.8% (w/v) NaCl solution. Based on the paper-disc diffusion test, kaempferol was effectively active against B. cereus P14 and B. cereus KCCM 40935. Kaempferol had an antimicrobial effect at concentrations greater than 100 µM, and the numbers of B. cereus P14 and B. cereus KCCM 40935 decreased by 3.55 and 1.5 log cycles, respectively. The cell numbers of B. cereus P14 and B. cereus KCCM 40935 treated with 50 µM kaempferol were reduced by 4.18 and 2.84 log cycles during a 24 h incubation to test the bactericidal effect of kaempferol (p<0.05). The results indicate that kaempferol had the greatest antimicrobial effect among the psychotropic B. cereus strains and the natural flavonoids tested.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial Effect of Kaempferol on Psychrotrophic Bacillus cereus Strains Outbreakable in Dairy Products

Lee¹,

Moon²,

Kim³

et al. 2011

Korean Journal for Food Science of Animal Resources

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“…Phychrotrophic strains would grow below 10 ºC, at temperatures as low as 4 ºC Gilbert 1989, Nguyen-the andCarlin, 2003; Andersson et al 1995, van Netten et al, 1990 Te Giffel et al, 1996, 1995a Dufrenne et al, 1994;Francis et al, 1998; Andersen Borge et al, 2001). Psychrotrophic strains have optimal growth temperatures between 30 and 37 ºC.…”

Section: Effect Of Temperature On Growthmentioning

confidence: 99%

“…Several evidences support the assumption that diarrhoeal infection occurs through production of enterotoxins in the small intestine and not by toxins produced in the food (Granum and Lund 1997). Production of enterotoxins in foods by B. cereus is possible (van Netten et al 1990), but is presumably of little importance to assess the risk of diarrheal infection.Emetic intoxication. Emetic intoxication occurs through ingestion of emetic toxin (cereulide) preformed in the food.…”

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confidence: 99%

Opinion of the Scientific Panel on biological hazards (BIOHAZ) on Bacillus cereus and other Bacillus spp in foodstuffs

2005

EFS2

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SUMMARYBacillus cereus is the cause of two kinds of foodborne diseases, an emetic (vomiting) intoxication due to the ingestion of a toxin (cereulide) pre-formed in the food and a diarrhoeal infection due to the ingestion of bacterial cells/spores which produce enterotoxins in the small intestine. Other Bacillus spp., B. subtilis, B. licheniformis, B. pumilus have more rarely beeen identified as agents of foodborne diseases characterized by diarrhoea and/or vomiting. Emetic intoxication is caused by a very homogeneous group of strains of B. cereus identified by their ability to produce cereulide. In contrast, B. cereus strains able to cause diarrhoea are not easy to identify because the mechanisms leading to infection are complex and diverse. Very little is known on the virulence mechanisms of other Bacillus spp and therefore it is not possible to identify the strains able to cause foodborne poisoning.In most instances, foodborne diseases caused by B. cereus were associated with 5 log to 8 log cells/spores per g of the food vehicle. However, in some outbreaks, lower numbers in the food (3 -4 log per g) were reported. Foodborne poisoning caused by other Bacillus spp. has always been linked to high numbers of cells/spores in the food vehicle (equal or more to 6 log per g).Bacillus cereus is ubiquitous and low numbers of its spores, too low to cause foodborne poisoning, can be found in a wide range of foodstuffs. Spores can germinate and multiply in humid, low acid foods, from 4-5°C to 55°C. However, strains able to multiply below 7°C, and strains able to multiply above 45°C, are not the most common. Emetic B. cereus are presumably unable to grow and produce their toxin cereulide below 10°C, or in the absence of oxygen. Other Bacillus spp. involved in foodborne poisoning cases are also frequent causes of food spoilage. Almost all kind of foods have been implicated in B. cereus foodborne poisoning. However, a majority of reported outbreaks were linked to the consumption of heat treated foods and frequently occurred in restaurant and catering establishments. Failure in refrigeration was frequently suspected. Cooked dishes containing pasta or rice were the main, but not the only, foods implicated in emetic intoxications.The major control measures are to control temperature and to establish HACCP system. Only heat treatments used for canning of low acid foods will ensure a complete destruction of spores of B. cereus. The number of spores in other processed foods must be kept as low as possible by proper cleaning and disinfection of equipments. Rapid cooling is necessary to prevent germination and growth of B. cereus spores. Low pH (below 4.5), reduction in a w (below 0. Community legislation on food hygiene is currently under revision. In this framework a revision of the microbiological criteria in Community legislation is taking place. The revised hygiene legislation provides also, among other things, a legal basis to set specific temperature control requirements for foodstuffs, when appropriate. QuestionThe European ...

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“…The identification and widespread incidence of psychrotrophic strains from a variety of food, including pasteurised dairy products (Van Netten et al 1990) led to renewed interest in methods for the detection of B. cereus toxins. In a survey of dairy products, 7% of B. cereus isolates were both psychrotrophic and enterotoxigenic.…”

Section: Bacillus Cereusmentioning

confidence: 99%