Typing and evaluating heat resistance of Bacillus cereus sensu stricto isolated from the processing environment of powdered infant formula

Zhuang, Kejin; Li, Hongfu; Zhang, Ziwei; Wu, Shuang; Zhang, Yashuo; Fox, Edward M.; Man, Chaoxin; Jiang, Yujun

doi:10.3168/jds.2019-16392

Cited by 28 publications

(23 citation statements)

References 45 publications

(59 reference statements)

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“…It has also been observed that spores from mesophilic strains survive food processing and heat treatment better than spores from psychrotrophic strains [150]. When the seven major phylogenetic groups within the B. cereus group according to Guinebretiére et al [151] were investigated, a high thermal resistance was found for group III (mesophilic) and a comparatively low resistance for psychrotolerant group VI [152][153][154]. Furthermore, a positive correlation between spore heat resistance and growth temperatures of the strains was observed [153].…”

Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 96%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

110

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The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.

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Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 96%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

110

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“…Concerning infant formula in the Chinese market, two reports were produced in 2012–2013 and 2015, according to which 14% and 42% of formula contained B. cereus , respectively. It was also revealed that 8.2% of PIF samples in China were contaminated with B. cereus strains [ 78 ]. Overall, the regional characteristics of the prevalence of B. cereus in dairy products in China cannot be clearly defined by latitudes or longitudes.…”

Section: Prevalence Of Bacillus Cereus From Daimentioning

confidence: 99%

Characterization of Bacillus cereus in Dairy Products in China

Liu

et al. 2020

Toxins

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Bacillus cereus is a common and ubiquitous foodborne pathogen with an increasing prevalence rate in dairy products in China. High and unmet demands for such products, particularly milk, raise the risk of B. cereus associated contamination. The presence of B. cereus and its virulence factors in dairy products may cause food poisoning and other illnesses. Thus, this review first summarizes the epidemiological characteristics and analytical assays of B. cereus from dairy products in China, providing insights into the implementation of intervention strategies. In addition, the recent achievements on the cytotoxicity and mechanisms of B. cereus are also presented to shed light on the therapeutic options for B. cereus associated infections.

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“…For example, the following names have been used to refer to ces-negative, group III strains: emetic-like B. cereus, B. cereus, group III B. cereus, B. paranthracis, or B. cereus sensu stricto/B. cereus s.s, although it should be noted that B. cereus sensu stricto is a misnomer; as mentioned previously, group III strains do not fall within the genomospecies boundary of the B. cereus sensu stricto type strain and thus are not actually members of the B. cereus sensu stricto species (12,16,26,(48)(49)(50)(51).…”

Section: Discussionmentioning

confidence: 90%

Cereulide Synthetase Acquisition and Loss Events within the Evolutionary History of Group III Bacillus cereus Sensu Lato Facilitate the Transition between Emetic and Diarrheal Foodborne Pathogens

Carroll

2020

mBio

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Cereulide-producing members of Bacillus cereus sensu lato group III (also known as emetic B. cereus) possess cereulide synthetase, a plasmid-encoded, nonribosomal peptide synthetase encoded by the ces gene cluster. Despite the documented risks that cereulide-producing strains pose to public health, the level of genomic diversity encompassed by emetic B. cereus has never been evaluated at a whole-genome scale. Here, we employ a phylogenomic approach to characterize group III B. cereus sensu lato genomes which possess ces (ces positive) alongside their closely related, ces-negative counterparts (i) to assess the genomic diversity encompassed by emetic B. cereus and (ii) to identify potential ces loss and/or gain events within the evolutionary history of the high-risk and medically relevant sequence type (ST) 26 lineage often associated with emetic foodborne illness. Using all publicly available ces-positive group III B. cereus sensu lato genomes and the ces-negative genomes interspersed among them (n = 159), we show that emetic B. cereus is not clonal; rather, multiple lineages within group III harbor cereulide-producing strains, all of which share an ancestor incapable of producing cereulide (posterior probability = 0.86 to 0.89). Members of ST 26 share an ancestor that existed circa 1748 (95% highest posterior density [HPD] interval = 1246.89 to 1915.64) and first acquired the ability to produce cereulide before 1876 (95% HPD = 1641.43 to 1946.70). Within ST 26 alone, two subsequent ces gain events were observed, as well as three ces loss events, including among isolates responsible for B. cereus sensu lato toxicoinfection (i.e., “diarrheal” illness). IMPORTANCE B. cereus is responsible for thousands of cases of foodborne disease each year worldwide, causing two distinct forms of illness: (i) intoxication via cereulide (i.e., emetic syndrome) or (ii) toxicoinfection via multiple enterotoxins (i.e., diarrheal syndrome). Here, we show that emetic B. cereus is not a clonal, homogenous unit that resulted from a single cereulide synthetase gain event followed by subsequent proliferation; rather, cereulide synthetase acquisition and loss is a dynamic, ongoing process that occurs across lineages, allowing some group III B. cereus sensu lato populations to oscillate between diarrheal and emetic foodborne pathogens over the course of their evolutionary histories. We also highlight the care that must be taken when selecting a reference genome for whole-genome sequencing-based investigation of emetic B. cereus sensu lato outbreaks, since some reference genome selections can lead to a confounding loss of resolution and potentially hinder epidemiological investigations.

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Typing and evaluating heat resistance of Bacillus cereus sensu stricto isolated from the processing environment of powdered infant formula

Cited by 28 publications

References 45 publications

The Bacillus cereus Food Infection as Multifactorial Process

The Bacillus cereus Food Infection as Multifactorial Process

Characterization of Bacillus cereus in Dairy Products in China

Cereulide Synthetase Acquisition and Loss Events within the Evolutionary History of Group III Bacillus cereus Sensu Lato Facilitate the Transition between Emetic and Diarrheal Foodborne Pathogens

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