1
|
Madouri R, Ziane M, Benaceur F, Cufaoglu G. Characterization of toxigenic genes of Bacillus cereus strains isolated from different spices sold in Algeria. Braz J Microbiol 2024:10.1007/s42770-024-01514-8. [PMID: 39269638 DOI: 10.1007/s42770-024-01514-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Accepted: 09/03/2024] [Indexed: 09/15/2024] Open
Abstract
Many cooked foods are prepared with spices and dried herbs; these can be contaminated by several types of microorganisms, including aerobic spore-forming bacteria. The Bacillus cereus group is very widespread in nature and is known among the common food contaminants. They are involved in food poisoning, causing two types of syndromes, diarrheal and emetic. The aims of the present work were to determine the prevalence of toxigenic Bacillus cereus spores in spices and herbs marketed in the Laghouat area and to identify their toxigenic genes via PCR. Among the 191 samples, 14.13% were determined to be B. cereus, with concentrations ranging from 2.52 to 5.82 log cfu/g, where the highest level of contamination was observed in allspice and ginger. Moreover, entFM (100%), nhe (88.23%) and cytK (70.58%) were the most frequently identified toxin genes, whereas hbl (23.52%) was less common, and no emetic toxin-encoding gene (cesB) was found in any of the samples. Considering the results of the present study, the B. cereus microbial load and toxin gene profiles of spices show that spices have potential for public health in Algeria. In this context, it is crucial to guarantee the microbiological safety of spices by respecting good hygiene practices, eliminating bacterial spores and toxin production via sterilization and using appropriate packaging for these products.
Collapse
Affiliation(s)
- Redhwane Madouri
- Laboratory of Biological and Agronomic Sciences, Université Amar Telidji de Laghouat, BP 37G, Route de Ghardaïa, Laghouat, 03000, Algeria
| | - Mohammed Ziane
- Département de Biologie, Facultés des sciences et Technologie, Université de Ain Témouchent, route de Sidi bel abbès, N101, Ain Temouchent, 46000, Algérie.
| | - Farouk Benaceur
- Laboratory of Biological and Agronomic Sciences, Université Amar Telidji de Laghouat, BP 37G, Route de Ghardaïa, Laghouat, 03000, Algeria
| | - Gizem Cufaoglu
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kirikkale University, Yahsihan,, 71450, Turkey
| |
Collapse
|
2
|
Bao A, Xia X, Wang H, Li Q, Chen C, Zhang Y, Zhu H. Diterpenoids with Antibacterial Activities from the Fungus Trichoderma harzianum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15228-15236. [PMID: 38935872 DOI: 10.1021/acs.jafc.4c00067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/29/2024]
Abstract
A new fusicoccane diterpenoid, harziaderma A (1), two novel harziane diterpenoids, harzianones G and H (2 and 3), one revised harziane diterpenoid (4), and two known diterpenoids (5 and 6) were isolated from the fungus Trichoderma harzianum and established via NMR, HRESIMS, Mo2(OAc)4-induced circular dichroism (ICD) and electronic circular dichroism (ECD) calculations. It is worth noting that compound 1 represents the first instance of a fusicoccane-type diterpenoid derived from T. harzianum. The structure of furanharzianone B was revised to 4 via careful spectroscopic analyses. Additionally, compounds 2 and 5 could suppress the overall growth of the foodborne bacterial pathogen Bacillus cereus. Compound 4 showed a moderate suppressive impact on NO generation in lipopolysaccharide (LPS)-treated RAW 264.7 cells. The discoveries from the current study not only expanded the structural variety of diterpenoids isolated from T. harzianum but also laid a robust foundation for the development of harziane diterpenoids as anti-foodborne pathogen agents.
Collapse
Affiliation(s)
- Alan Bao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, People's Republic of China
| | - Xian Xia
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, People's Republic of China
| | - Hao Wang
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, People's Republic of China
| | - Qin Li
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, People's Republic of China
| | - Chunmei Chen
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, People's Republic of China
| | - Yonghui Zhang
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, People's Republic of China
| | - Hucheng Zhu
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, People's Republic of China
| |
Collapse
|
3
|
Çürek S, Geniş B, Özden Tuncer B, Tuncer Y. Prevalence, Toxin Genes, and Antibiotic Resistance Profiles of Bacillus cereus Isolates from Spices in Antalya and Isparta Provinces in Türkiye. Indian J Microbiol 2023; 63:549-561. [PMID: 38031610 PMCID: PMC10682334 DOI: 10.1007/s12088-023-01111-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 10/07/2023] [Indexed: 12/01/2023] Open
Abstract
Bacillus cereus is a pathogenic bacterium commonly found in nature and can produce toxins that cause food poisoning. This study aimed to detect the prevalence of B. cereus group bacteria in 50 unpackaged and 20 packaged spice samples frequently used as flavoring in Turkish cuisine, as well as investigate the presence of toxin genes and antibiotic resistance in the isolates. A total of 48 B. cereus group bacteria were isolated from 27 of 70 (38.57%) spice samples. The prevalence of B. cereus group bacteria in packaged (25%, 5/20) and unpackaged (44%, 22/50) spice samples did not differ significantly (P ˃ 0.05). All B. cereus group isolates were identified as B. cereus sensu stricto (B. cereus) using molecular methods. The hemolytic activity tests revealed that the most strains (44/48, 91.67%) are β-hemolytic. The distributions of toxin genes in isolates were investigated by PCR. It was determined that all isolates were identified to have 2-8 toxin genes, except B. cereus SBC3. The three most common toxin genes were found to be nheA (47/48, 97.92%), nheB (46/48, 95.83%), and entFM (46/48, 95.83%). All B. cereus isolates were susceptible to linezolid and vancomycin, while 35.42% (17/48) showed resistance to erythromycin. Multi-drug resistance (MDR) was detected in 8.3% (4/48) of B. cereus isolates, while 33.33% of the isolates showed multiple antibiotic resistance (MAR) index values higher than 0.2. The findings indicate that B. cereus may pose a health risk in packaged and unpackaged spices if present in high quantities. Therefore, the presence of B. cereus strains in both packaged and unpackaged spices should be monitored regarding consumer health and product safety.
Collapse
Affiliation(s)
- Sena Çürek
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, Isparta, Türkiye
| | - Burak Geniş
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, Isparta, Türkiye
| | - Banu Özden Tuncer
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, Isparta, Türkiye
| | - Yasin Tuncer
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, Isparta, Türkiye
| |
Collapse
|
4
|
Catania AM, Di Ciccio P, Ferrocino I, Civera T, Cannizzo FT, Dalmasso A. Evaluation of the biofilm-forming ability and molecular characterization of dairy Bacillus spp. isolates. Front Cell Infect Microbiol 2023; 13:1229460. [PMID: 37600945 PMCID: PMC10432688 DOI: 10.3389/fcimb.2023.1229460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Accepted: 07/14/2023] [Indexed: 08/22/2023] Open
Abstract
Food processing lines represents a suitable environment for bacterial biofilm formation. One of the most common biofilm-forming genera in dairy processing plants is Bacillus, which includes species that may have a negative impact on safety and/or quality of dairy products. In the current study, we evaluated the biofilm forming ability and molecular characteristics of dairy Bacillus spp. isolates (B. cereus and B. subtilis). Reference strains (B. cereus ATCC 14579 and B. subtilis NCTC 3610) were also included in the experiment. All isolates were screened by micro-titer plate (96 wells) to assess their ability to form biofilm. Then, they were tested on two common food contact surfaces (polystyrene and stainless steel) by using 6-well plates and AISI 316 stainless steel coupons. Biofilm formation, expressed as biofilm production index (BPI), was higher on polystyrene than stainless steel (except for B. cereus ATCC 14579). These observations were further confirmed by scanning electron microscopy, which allowed the microscopy observation of biofilm structure. Moreover, a possible correlation among total viable cell counts (CFU) and BPI was examined, as well as a connection among biofilm formation and bacterial cell hydrophobicity. Finally, whole genome sequencing was performed highlighting a genetic similarity among the strains belonging to the same species. The presence of selected genes involved in biofilm formation was also examined showing that strains with a greater presence of these genes were able to produce more biofilm in the tested materials. Additionally, for B. cereus strains enterotoxin genes were detected.
Collapse
Affiliation(s)
- Angela Maria Catania
- Department of Veterinary Sciences, University of Turin, Largo P. Braccini 2, Grugliasco, Turin, Italy
| | - Pierluigi Di Ciccio
- Department of Veterinary Sciences, University of Turin, Largo P. Braccini 2, Grugliasco, Turin, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo P. Braccini 2, Grugliasco, Turin, Italy
| | - Tiziana Civera
- Department of Veterinary Sciences, University of Turin, Largo P. Braccini 2, Grugliasco, Turin, Italy
| | | | - Alessandra Dalmasso
- Department of Veterinary Sciences, University of Turin, Largo P. Braccini 2, Grugliasco, Turin, Italy
| |
Collapse
|
5
|
Alonso VPP, Gonçalves MPMBB, de Brito FAE, Barboza GR, Rocha LDO, Silva NCC. Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods. Compr Rev Food Sci Food Saf 2023; 22:688-713. [PMID: 36464983 DOI: 10.1111/1541-4337.13089] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 11/14/2022] [Accepted: 11/18/2022] [Indexed: 12/09/2022]
Abstract
Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV-C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.
Collapse
Affiliation(s)
- Vanessa Pereira Perez Alonso
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Maria Paula M B B Gonçalves
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Giovana Rueda Barboza
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Liliana de Oliveira Rocha
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | |
Collapse
|
6
|
Yu Y, Li H, Wang Y, Zhang Z, Liao M, Rong X, Li B, Wang C, Ge J, Zhang X. Antibiotic resistance, virulence and genetic characteristics of Vibrio alginolyticus isolates from aquatic environment in costal mariculture areas in China. MARINE POLLUTION BULLETIN 2022; 185:114219. [PMID: 36335689 DOI: 10.1016/j.marpolbul.2022.114219] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
Vibrio alginolyticus has been the second most common Vibrio species in the world and mainly grows in the ocean or estuary environment, which can induce epidemics outbreaks under marine organisms, and causing serious economic losses in aquaculture industry. In this study, the genetic populations and evolutionary relationship analysis of V. alginolyticus isolated from different geographical locations in China with typical interannual differences were exhibited originally genetic diversity. Then the virulence genes prevalence, antibiotic resistance phenotype, and antimicrobial resistance genes risk diversity of V. alginolyticus were analyzed by phenotypic and molecular typing methods. And they were complex correlations among antibiotic phenotypes, resistance and virulence genes under different genotype of V. alginolyticus. The results provide a theoretical foundation for further understanding the genetic and metabolic diversity among V. alginolyticus in China, and lay a theoretical foundation for the transmission risk assessment and regional diagnosis of Vibrio in aquatic animals.
Collapse
Affiliation(s)
- Yongxiang Yu
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao, PR China.
| | - Hao Li
- Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, PR China.
| | - Yingeng Wang
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao, PR China.
| | - Zheng Zhang
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao, PR China.
| | - Meijie Liao
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao, PR China.
| | - Xiaojun Rong
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao, PR China.
| | - Bin Li
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao, PR China.
| | - Chunyuan Wang
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China.
| | - Jianlong Ge
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China.
| | - Xiaosong Zhang
- Key Laboratory of Maricultural Organism Disease Control, Yellow Sea Fisheries Research Institute, Chinese Academic of Fishery Sciences, Qingdao, PR China.
| |
Collapse
|
7
|
Park KM, Kim AY, Kim HJ, Cho YS, Koo M. Prevalence and characterization of toxigenic Bacillus cereus group isolated from low-moisture food products. Food Sci Biotechnol 2022; 31:1615-1629. [PMID: 36278133 PMCID: PMC9582184 DOI: 10.1007/s10068-022-01144-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 07/13/2022] [Accepted: 07/18/2022] [Indexed: 11/04/2022] Open
Abstract
The present study was conducted to determine the occurrence of B. cereus group members in low-moisture food products by phenotypic and genetic assessment and to evaluate the toxigenic potential of B. cereus group isolates. According to the results of their morphological shape, growth temperature range, strain-specific gene distribution, 79.5% and 20.5% among 112 isolates were identified as B. cereus sensu stricto (s.s.) and B. thuringiensis, respectively and other toxigenic B. cereus group members was not found. All B. cereus group isolates possessed nheABC, hblACD, cytK, entFM genes, and the most frequent gene was nheA. Only three B. cereus s. s. isolates exhibited as emetic toxin gene-harboring B. cereus group. Several B. cereus s.s. and B. thuringiensis isolates from a low-moisture food products were moderate biofilm formers and showed resistance to rifampicin, tetracycline, or clindamycin. The existence of B. cereus s.s. and B. thuringiensis in low-moisture food products indicates the possible risk of foodborne infections due to their virulence potential.
Collapse
Affiliation(s)
- Kyung Min Park
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun, Jeollabuk-do, 55365 Korea
| | - Ah Young Kim
- Department of Hygiene/Bio Advanced Team, LG Electronics, Seoul, 08517 Korea
| | - Hyun Jung Kim
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun, Jeollabuk-do, 55365 Korea
- Department of Food Biotechnology, University of Science & Technology, Daejeon, 34113 Korea
| | - Yong Sun Cho
- Department of Food Analysis Research Center, Korea Research Institute, Wanju-gun, Jeollabuk-do, 55365 Korea
| | - Minseon Koo
- Department of Food Safety and Distribution Research Group, Korea Research Institute, Wanju-gun, Jeollabuk-do, 55365 Korea
- Department of Food Biotechnology, University of Science & Technology, Daejeon, 34113 Korea
| |
Collapse
|
8
|
Carter L, Huang MCJ, Han K, Gangiredla J, Yee J, Chase HR, Negrete F, Tall BD. Characterization and Genetic Diversity of Bacillus cereus Strains Isolated from Baby Wipes. Microorganisms 2022; 10:microorganisms10091779. [PMID: 36144383 PMCID: PMC9502454 DOI: 10.3390/microorganisms10091779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/30/2022] [Accepted: 09/01/2022] [Indexed: 11/25/2022] Open
Abstract
Bacillus cereus, a ubiquitous environmental microorganism known to cause foodborne illness, was isolated from samples taken from imported baby wipes from two different countries. These strains were characterized using a comprehensive molecular approach involving endpoint PCR, whole genome sequencing (WGS), comparative genomics, and biochemical analyses. A multiplex endpoint PCR assay was used to identify the enterotoxins: hemolysin BL, nonhemolytic enterotoxin, cytotoxin K, and enterotoxin FM toxin genes. Phylogenetically, the strains clustered into two major groups according to sequence type (ST) and singleton. We used the Center for Food Safety and Applied Nutrition (CFSAN) GalaxyTrakr BTyper computational tool to characterize the strains further. As an additional means of characterization, we investigated the possible role of carbohydrate transport systems and their role in nutrient uptake by performing a BLAST analysis of the 40 B. cereus genomes recovered from baby wipes. This study outlines a multifaceted workflow that uses the analysis of enterotoxigenic potential, bioinformatics, genomic diversity, genotype, phenotype, and carbohydrate utilization as a comprehensive strategy to characterize these B. cereus strains isolated from baby wipes and further our understanding of the phylogenetic relatedness of strains associated with baby wipe production facilities that could potentially pose an infection risk to a vulnerable infant population.
Collapse
Affiliation(s)
- Laurenda Carter
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD 20708, USA
- Correspondence:
| | - Mei-Chiung J. Huang
- Office of Cosmetics and Color, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740, USA
| | - Kyuyoung Han
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD 20708, USA
| | - Jayanthi Gangiredla
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD 20708, USA
| | - Jenny Yee
- Office of Regulatory Affairs, San Francisco Laboratory, U.S. Food and Drug Administration, Alameda, CA 94502, USA
| | - Hannah R. Chase
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD 20708, USA
| | - Flavia Negrete
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD 20708, USA
| | - Ben D. Tall
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD 20708, USA
| |
Collapse
|
9
|
Ning Y, Ma M, Zhang Y, Zhang D, Hou L, Yang K, Fu Y, Wang Z, Jia Y. Antibacterial mechanism of sucrose laurate against Bacillus cereus by attacking multiple targets and its application in milk beverage. Food Res Int 2022; 154:111018. [DOI: 10.1016/j.foodres.2022.111018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/08/2022] [Accepted: 02/14/2022] [Indexed: 11/04/2022]
|
10
|
Catania AM, Civera T, Di Ciccio PA, Grassi MA, Morra P, Dalmasso A. Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant. Foods 2021; 10:foods10112876. [PMID: 34829157 PMCID: PMC8622485 DOI: 10.3390/foods10112876] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 12/23/2022] Open
Abstract
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.
Collapse
|
11
|
Schmid PJ, Maitz S, Kittinger C. Bacillus cereus in Packaging Material: Molecular and Phenotypical Diversity Revealed. Front Microbiol 2021; 12:698974. [PMID: 34326827 PMCID: PMC8314860 DOI: 10.3389/fmicb.2021.698974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Accepted: 06/21/2021] [Indexed: 11/13/2022] Open
Abstract
The Bacillus cereus group has been isolated from soils, water, plants and numerous food products. These species can produce a variety of toxins including several enterotoxins [non-hemolytic enterotoxin (Nhe), hemolysin BL (Hbl), cytotoxin K, and enterotoxin FM], the emetic toxin cereulide and insecticidal Bt toxins. This is the first study evaluating the presence of B. cereus in packaging material. Among 75 different isolates, four phylogenetic groups were detected (II, III, IV, and VI), of which the groups III and IV were the most abundant with 46.7 and 41.3%, respectively. One isolate was affiliated to psychrotolerant group VI. Growth experiments showed a mesophilic predominance. Based on PCR analysis, nhe genes were detectable in 100% of the isolates, while hbl genes were only found in 50.7%. The cereulide encoding gene was found in four out of 75 isolates, no isolate carried a crystal toxin gene. In total, thirteen different toxin gene profiles were identified. We showed that a variety of B. cereus group strains can be found in packaging material. Here, this variety lies in the presence of four phylogenetic groups, thirteen toxin gene profiles, and different growth temperatures. The results suggest that packaging material does not contain significant amounts of highly virulent strains, and the low number of cereulide producing strains is in accordance with other results.
Collapse
Affiliation(s)
- Paul Jakob Schmid
- Diagnostic and Research Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Graz, Austria
| | - Stephanie Maitz
- Diagnostic and Research Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Graz, Austria
| | - Clemens Kittinger
- Diagnostic and Research Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Graz, Austria
| |
Collapse
|
12
|
Carroll LM, Cheng RA, Wiedmann M, Kovac J. Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond. Crit Rev Food Sci Nutr 2021; 62:7677-7702. [PMID: 33939559 DOI: 10.1080/10408398.2021.1916735] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The Bacillus cereus group, also known as B. cereus sensu lato (s.l.), is a species complex that contains numerous closely related lineages, which vary in their ability to cause illness in humans and animals. The classification of B. cereus s.l. isolates into species-level taxonomic units is thus essential for informing public health and food safety efforts. However, taxonomic classification of these organisms is challenging. Numerous-often conflicting-taxonomic changes to the group have been proposed over the past two decades, making it difficult to remain up to date. In this review, we discuss the major nomenclatural changes that have accumulated in the B. cereus s.l. taxonomic space prior to 2020, particularly in the genomic sequencing era, and outline the resulting problems. We discuss several contemporary taxonomic frameworks as applied to B. cereus s.l., including (i) phenotypic, (ii) genomic, and (iii) hybrid nomenclatural frameworks, and we discuss the advantages and disadvantages of each. We offer suggestions as to how readers can avoid B. cereus s.l. taxonomic ambiguities, regardless of the nomenclatural framework(s) they choose to employ. Finally, we discuss future directions and open problems in the B. cereus s.l. taxonomic realm, including those that cannot be solved by genomic approaches alone.
Collapse
Affiliation(s)
- Laura M Carroll
- Structural and Computational Biology Unit, EMBL, Heidelberg, Germany
| | - Rachel A Cheng
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
| |
Collapse
|
13
|
Phenotypic properties and genotyping analysis of Bacillus cereus group isolates from dairy and potato products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110853] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
14
|
Sánchez-Chica J, Correa MM, Aceves-Diez AE, Castañeda-Sandoval LM. Enterotoxin Gene Distribution and Genotypes of Bacillus cereussensu lato Isolated from Cassava Starch. Toxins (Basel) 2021; 13:131. [PMID: 33578634 PMCID: PMC7916381 DOI: 10.3390/toxins13020131] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/19/2021] [Accepted: 01/21/2021] [Indexed: 12/24/2022] Open
Abstract
Bacillus cereus is a human pathogenic bacterium found in foods with the potential to cause emesis and diarrhea. This study estimated the presence, toxigenic and genomic diversity of B. cereus s.l. obtained from cassava starch samples collected in bakeries and powdered food companies in Medellín (Colombia). Bacillus cereuss.l. was found in 43 of 75 (57%) cassava starch samples and 98 isolates were obtained. The nheABC, hblCDAB, cytK2, entFM and cesB toxin genes were detected by multiplex PCR and the most frequent operon was nheABC, whereas cesB gene was not found. Twelve toxigenic profiles were determined by the detection of toxin genes, and the most frequent profiles harbored all enterotoxin genes. A broad genomic diversity was detected according to GTG5-PCR fingerprinting results with 76 B. cereus s.l. grouped in sixteen clusters and the 22 isolates clustering separately. No relationship was observed between genomic background and toxigenic profiles. In general, the results showed a high genomic and enterotoxigenic diversity in B. cereus s.l. found in cassava starch. These results should incentive future studies to understand the distribution of B. cereus s.l. isolated on raw materials in comparison with finished products.
Collapse
Affiliation(s)
- Jennifer Sánchez-Chica
- Grupo de Microbiología Molecular, Escuela de Microbiología, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín 050010, Colombia; (J.S.-C.); (M.M.C.)
| | - Margarita M. Correa
- Grupo de Microbiología Molecular, Escuela de Microbiología, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín 050010, Colombia; (J.S.-C.); (M.M.C.)
| | - Angel E. Aceves-Diez
- Research and Development Department, Minkab Laboratories, Av. 18 de Marzo No. 546, Col. La Nogalera, Guadalajara P.O. Box 44470, Jalisco, Mexico;
| | - Laura M. Castañeda-Sandoval
- Grupo de Microbiología Molecular, Escuela de Microbiología, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín 050010, Colombia; (J.S.-C.); (M.M.C.)
| |
Collapse
|
15
|
The Food Poisoning Toxins of Bacillus cereus. Toxins (Basel) 2021; 13:toxins13020098. [PMID: 33525722 PMCID: PMC7911051 DOI: 10.3390/toxins13020098] [Citation(s) in RCA: 113] [Impact Index Per Article: 37.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/14/2021] [Accepted: 01/25/2021] [Indexed: 12/13/2022] Open
Abstract
Bacillus cereus is a ubiquitous soil bacterium responsible for two types of food-associated gastrointestinal diseases. While the emetic type, a food intoxication, manifests in nausea and vomiting, food infections with enteropathogenic strains cause diarrhea and abdominal pain. Causative toxins are the cyclic dodecadepsipeptide cereulide, and the proteinaceous enterotoxins hemolysin BL (Hbl), nonhemolytic enterotoxin (Nhe) and cytotoxin K (CytK), respectively. This review covers the current knowledge on distribution and genetic organization of the toxin genes, as well as mechanisms of enterotoxin gene regulation and toxin secretion. In this context, the exceptionally high variability of toxin production between single strains is highlighted. In addition, the mode of action of the pore-forming enterotoxins and their effect on target cells is described in detail. The main focus of this review are the two tripartite enterotoxin complexes Hbl and Nhe, but the latest findings on cereulide and CytK are also presented, as well as methods for toxin detection, and the contribution of further putative virulence factors to the diarrheal disease.
Collapse
|
16
|
Traceability of potential enterotoxigenic Bacillus cereus in bee-pollen samples from Argentina throughout the production process. Int J Food Microbiol 2020; 334:108816. [PMID: 32835996 DOI: 10.1016/j.ijfoodmicro.2020.108816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/23/2020] [Accepted: 08/02/2020] [Indexed: 11/21/2022]
Abstract
Bee-pollen is a functional food sold for human and animal consumption but also is a favorable microhabitat for many spore-forming bacteria. Among them, Bacillus cereus can produce several toxins and other virulence factors, causing an emetic or diarrheal syndrome after ingestion. The study involved 36 bee-pollen samples obtained from different sampling points throughout the production process (collecting, freezing, drying, and cleaning) in Argentina. Fifty isolates of B. cereus yielded 24 different fingerprint patterns with BOX and ERIC primers. Only three fingerprint patterns were maintained throughout the production process. In contrast, others were lost or incorporated during the different steps, suggesting that cross-contamination occurred as shown by differences in fingerprint patterns after freezing, drying, and cleaning steps compared to the initial collection step. Genes encoding for cereulide (ces), cytotoxin K (cytK), sphingomyelinase (sph), the components of hemolysin BL (hblA, hblB, hblC, hblD) and non-hemolytic complex (nheAB) were studied. All the isolates displayed one or more enterotoxin genes. The most frequent virulence genes detected belong to the HBL complex, being the most abundant hblA (98%), followed by hblD (64%), hblB (54%), and hblC (32%), respectively. Ten strains (20%), present at all sampling points, carried all the subunits of the HBL complex. The non-hemolytic enterotoxic complex (nheAB) was found in 48 strains (96%), while seven strains (14%) present at all sampling points showed the amplification product for sphingomyelinase (sph). One cereulide-producer was isolated at the cleaning step; this strain contained all the components for the hemolytic enterotoxin complex HBL, the NHE complex, and cytotoxin K related to the foodborne diarrhoeal syndrome. In total, 11 different virulence patterns were observed, and also a correlation between rep-fingerprint and virulence patterns. The results suggest that bee-pollen can be contaminated at any point in the production process with potential enterotoxic B. cereus strains, emphasizing the importance of hygienic processing.
Collapse
|
17
|
Jessberger N, Dietrich R, Granum PE, Märtlbauer E. The Bacillus cereus Food Infection as Multifactorial Process. Toxins (Basel) 2020; 12:E701. [PMID: 33167492 PMCID: PMC7694497 DOI: 10.3390/toxins12110701] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
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.
Collapse
Affiliation(s)
- Nadja Jessberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Per Einar Granum
- Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003 NMBU, 1432 Ås, Norway;
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| |
Collapse
|
18
|
Liu C, Yu P, Yu S, Wang J, Guo H, Zhang Y, Zhang J, Liao X, Li C, Wu S, Gu Q, Zeng H, Zhang Y, Wei X, Zhang J, Wu Q, Ding Y. Assessment and molecular characterization of Bacillus cereus isolated from edible fungi in China. BMC Microbiol 2020; 20:310. [PMID: 33054711 PMCID: PMC7557095 DOI: 10.1186/s12866-020-01996-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Accepted: 10/05/2020] [Indexed: 12/17/2022] Open
Abstract
Background Bacillus cereus is a foodborne pathogen commonly found in nature and food and can cause food spoilage and health issues. Although the prevalence of B. cereus in foods has been reported worldwide, the extent of contamination in edible fungi, which has become increasingly popular as traditional or functional food, is largely unknown. Here we investigated the prevalence, toxin genes’ distribution, antibiotic resistance, and genetic diversity of B. cereus isolated from edible fungi in China. Results Six hundred and ninety-nine edible fungi samples were collected across China, with 198 (28.3%) samples found to be contaminated by B. cereus, with an average contamination level of 55.4 most probable number (MPN)/g. Two hundred and forty-seven B. cereus strains were isolated from the contaminated samples. Seven enterotoxin genes and one cereulide synthetase gene were detected. The detection frequencies of all enterotoxin genes were ≥ 80%, whereas the positive rate of the cesB gene in B. cereus was 3%. Most isolates were resistant to penicillins, β-lactam/β-lactamase inhibitor combinations, cephems, and ansamycins, but were susceptible to penems, aminoglycosides, macrolides, ketolide, glycopeptides, quinolones, phenylpropanol, tetracyclines, lincosamides, streptogramins, and nitrofurans. Meanwhile, 99.6% of all isolates displayed multiple antimicrobial resistance to three or more classes of antimicrobials. Using genetic diversity analysis, all isolates were defined in 171 sequence types (STs), of which 83 isolates were assigned to 78 new STs. Conclusions This study provides large-scale insight into the prevalence and potential risk of B. cereus in edible fungi in China. Approximately one-third of the samples were contaminated with B. cereus, and almost all isolates showed multiple antimicrobial resistance. Detection frequencies of all seven enterotoxin genes were equal to or more than 80%. These new findings may indicate a need for proper pre-/post-processing of edible fungi to eliminate B. cereus, thereby preventing the potential risk to public health.
Collapse
Affiliation(s)
- Chengcheng Liu
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China.,Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Huangpu Ave. 601, Guangzhou, 510632, China
| | - Pengfei Yu
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China.,Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Huangpu Ave. 601, Guangzhou, 510632, China
| | - Shubo Yu
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hui Guo
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China.,Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Huangpu Ave. 601, Guangzhou, 510632, China
| | - Ying Zhang
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China.,Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Huangpu Ave. 601, Guangzhou, 510632, China
| | - Junhui Zhang
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China.,Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Huangpu Ave. 601, Guangzhou, 510632, China
| | - Xiyu Liao
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China.,Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Huangpu Ave. 601, Guangzhou, 510632, China
| | - Chun Li
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Huangpu Ave. 601, Guangzhou, 510632, China
| | - Shi Wu
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China
| | - Qihui Gu
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China
| | - Haiyan Zeng
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China
| | - Youxiong Zhang
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China
| | - Xianhu Wei
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China
| | - Jumei Zhang
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China
| | - Qingping Wu
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China.
| | - Yu Ding
- Guangdong Institute of Microbiology, Guangdong Academy of Science, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangdong Open Laboratory of Applied Microbiology, Xianlie Zhong Road 100#, 58th Building, Guangzhou, 510070, China. .,Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Huangpu Ave. 601, Guangzhou, 510632, China.
| |
Collapse
|
19
|
Huang Y, Flint SH, Palmer JS. Bacillus cereus spores and toxins – The potential role of biofilms. Food Microbiol 2020; 90:103493. [DOI: 10.1016/j.fm.2020.103493] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 03/18/2020] [Accepted: 03/20/2020] [Indexed: 01/19/2023]
|
20
|
Sánchez-Chica J, Correa MM, Aceves-Diez AE, Castañeda-Sandoval LM. Genetic and toxigenic diversity of Bacillus cereus group isolated from powdered foods. Journal of Food Science and Technology 2020; 58:1892-1899. [PMID: 33897025 DOI: 10.1007/s13197-020-04700-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2020] [Accepted: 08/06/2020] [Indexed: 11/27/2022]
Abstract
Bacillus cereus is a human pathogenic bacterium that produces emetic and diarrheal foodborne diseases. This study evaluated the genetic and toxigenic diversity in B. cereus group isolates from powdered foods collected in public educational institutions, bakeries and powdered food companies located in Medellín, Colombia. B. cereus was detected in 35 of 305 (11%) powdered food samples and 52 B. cereus were isolated. The presence of ten toxin genes, hblCDAB, nheABC, cytK2, entFM and cesB, was evaluated in the isolates by multiplex PCR. The nheABC operon was found in all isolates (100%), hblCDAB in 22 (42%), hblCDA in 8 (15%) and hblCD in 3 (6%); the cytK2 gene was detected in 32 isolates (62%) and entFM in 32 (62%). Notably, the cesB gene was not detected. According to the presence of toxin genes, fifteen profiles were identified. The predominant toxigenic profile contained all toxin genes but cesB. A large genetic diversity was observed by GTG5 fingerprinting with 46 isolates grouped in seven clusters and the remaining six clustering individually. There was no relationship between toxigenic profiles and genetic clusters, but some genetic clusters seemed to be related to particular powdered food types. In general, the results evidenced high genetic and enterotoxigenic diversity among the B. cereus group isolates.
Collapse
Affiliation(s)
- Jennifer Sánchez-Chica
- Grupo de Microbiología Molecular, Escuela de Microbiología, Universidad de Antioquia-UdeA, Calle 70 No. 52-21, Medellín, Colombia
| | - Margarita M Correa
- Grupo de Microbiología Molecular, Escuela de Microbiología, Universidad de Antioquia-UdeA, Calle 70 No. 52-21, Medellín, Colombia
| | - Angel E Aceves-Diez
- Research and Development Department, Minkab Laboratories, P.O. Box 44470, Av. 18 de Marzo No. 546, Col. La Nogalera, Guadalajara, Jalisco Mexico
| | | |
Collapse
|
21
|
Guo R, Tian Y, Zhang H, Guo D, Pei X, Wen H, Li P, Mehmood K, Yang K, Chang YF, Liu Z, Duan Z, Yuan F, Liu W, Fazlani SA. Biological characteristics and genetic evolutionary analysis of emerging pathogenic Bacillus cereus isolated from Père David's deer (Elaphurus davidianus). Microb Pathog 2020; 143:104133. [PMID: 32169486 DOI: 10.1016/j.micpath.2020.104133] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 03/06/2020] [Indexed: 12/15/2022]
Abstract
Bacillus cereus (B. cereus) is widely distributed in the environment. It is one of the most common opportunistic food-borne pathogens associated with food poisoning, not only being majorly reported to cause fatal infections of the gastrointestinal tract, but also responsible for abdominal distress and vomiting. The current study was undertaken to evaluate the biological characteristics and the genetic evolution of B. cereus isolated from infected organs of dead Elaphurus davidianus (E. davidianus). B. cereus was characterized through antibiotic sensitivity tests, mouse lethality assay, whole genome sequencing analysis, and genome annotation. The results revealed that the isolated B. cereus strain was highly resistant to rifampicin, lincomycin, sulfamethoxazole, erythromycin, and ampicillin, with a high pathogenicity phenotype. KEGG annotation revealed that "metabolic pathways" had the largest number of unigenes, followed by "biosynthesis of secondary metabolites" and "biosynthesis of antibiotics". GO analysis resulted in 8039 unigenes categorized. Meanwhile, 54,779 unigenes were annotated and grouped into 23 categories based on COG functional classifications. Moreover, one gene (codY) was found to be related to the host in conformity with the analysis done on PHI-base. Other tests led to the identification of 16 B. cereus virulence factor genes and five resistance types, with potential resistance against bacitracin, penicillin, and fosfomycin. We isolated a highly drug-resistant and pathogenic B. cereus strain from E. davidianus, showing that a variety of antimicrobial drugs should be avoided in clinical treatments. Furthermore, to the best of our knowledge, this is the first study to report whole genome sequencing of a emergence of food-borne B. cereus strain isolated from E. davidianus deer; it will be helpful to extensively investigate the genetic and molecular mechanisms of drug resistance and pathogenesis about B. cereus in both humans and animals.
Collapse
Affiliation(s)
- Rui Guo
- Animal Husbandry and Veterinary Institute, Hubei Academy of Agricultural Science, Wuhan, 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Ministry of Agriculture, Wuhan, 430070, China
| | - Yongxiang Tian
- Animal Husbandry and Veterinary Institute, Hubei Academy of Agricultural Science, Wuhan, 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Ministry of Agriculture, Wuhan, 430070, China.
| | - Hui Zhang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China; Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY, USA.
| | - Dingzong Guo
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, China
| | - Xiaoying Pei
- Animal Husbandry and Veterinary Institute, Hubei Academy of Agricultural Science, Wuhan, 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Ministry of Agriculture, Wuhan, 430070, China
| | - Huajun Wen
- Management Office of Shishou Elk National Nature Reserve, Hubei Province, Shishou, 434400, China
| | - Pengfei Li
- Management Office of Shishou Elk National Nature Reserve, Hubei Province, Shishou, 434400, China
| | - Khalid Mehmood
- University College of Veterinary & Animal Sciences, Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Keli Yang
- Animal Husbandry and Veterinary Institute, Hubei Academy of Agricultural Science, Wuhan, 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Ministry of Agriculture, Wuhan, 430070, China
| | - Yung-Fu Chang
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY, USA
| | - Zewen Liu
- Animal Husbandry and Veterinary Institute, Hubei Academy of Agricultural Science, Wuhan, 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Ministry of Agriculture, Wuhan, 430070, China
| | - Zhengying Duan
- Animal Husbandry and Veterinary Institute, Hubei Academy of Agricultural Science, Wuhan, 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Ministry of Agriculture, Wuhan, 430070, China
| | - Fangyan Yuan
- Animal Husbandry and Veterinary Institute, Hubei Academy of Agricultural Science, Wuhan, 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Ministry of Agriculture, Wuhan, 430070, China
| | - Wei Liu
- Animal Husbandry and Veterinary Institute, Hubei Academy of Agricultural Science, Wuhan, 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Ministry of Agriculture, Wuhan, 430070, China
| | - Sarfaraz Ali Fazlani
- Lasbela University of Agriculture Water & Marine Sciences, Uthal, Balochistan, Pakistan
| |
Collapse
|
22
|
Improvement of antimicrobial activity of sago starch/guar gum bi-phasic edible films by incorporating carvacrol and citral. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100380] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|