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Hendricks K, Martines RB, Bielamowicz H, Boyer AE, Long S, Byers P, Stoddard RA, Taylor K, Kolton CB, Gallegos-Candela M, Roberts C, DeLeon-Carnes M, Salzer J, Dawson P, Brown D, Templeton-LeBouf L, Maves RC, Gulvik C, Lonsway D, Barr JR, Bower WA, Hoffmaster A. Welder's Anthrax: A Tale of 2 Cases. Clin Infect Dis 2022; 75:S354-S363. [PMID: 36251561 PMCID: PMC9649440 DOI: 10.1093/cid/ciac535] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Bacillus anthracis has traditionally been considered the etiologic agent of anthrax. However, anthrax-like illness has been documented in welders and other metal workers infected with Bacillus cereus group spp. harboring pXO1 virulence genes that produce anthrax toxins. We present 2 recent cases of severe pneumonia in welders with B. cereus group infections and discuss potential risk factors for infection and treatment options, including antitoxin.
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Affiliation(s)
- Katherine Hendricks
- Division of High Consequence Pathogens and Pathology, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Roosecelis Brasil Martines
- Division of High Consequence Pathogens and Pathology, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Hannah Bielamowicz
- Pathology Department, Fort Bend County Medical Examiner Office, Rosenberg, Texas, USA
| | - Anne E Boyer
- Division of Laboratory Sciences, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Stephen Long
- Houston Laboratory Response Network, Houston Health Department, Houston, Texas, USA
| | - Paul Byers
- Office of Communicable Diseases, Mississippi State Department of Health, Jackson, Mississippi, USA
| | - Robyn A Stoddard
- Division of High Consequence Pathogens and Pathology, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Kathryn Taylor
- Office of Communicable Diseases, Mississippi State Department of Health, Jackson, Mississippi, USA
| | - Cari Beesley Kolton
- Division of High Consequence Pathogens and Pathology, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Maribel Gallegos-Candela
- Division of Laboratory Sciences, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Christine Roberts
- Office of Communicable Diseases, Mississippi State Department of Health, Jackson, Mississippi, USA
| | - Marlene DeLeon-Carnes
- Division of High Consequence Pathogens and Pathology, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Johanna Salzer
- Division of Vector-Borne Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Patrick Dawson
- Office of Science, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - Dannette Brown
- King Daughters Medical Center, Brookhaven, Mississippi, USA
| | | | - Ryan C Maves
- Departments of Infectious Diseases and Anesthesiology, Wake Forest University School of Medicine, Winston-Salem, North Carolina, USA
| | - Chris Gulvik
- Division of High Consequence Pathogens and Pathology, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - David Lonsway
- Division of Healthcare Quality Promotion, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - John R Barr
- Division of Laboratory Sciences, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
| | - William A Bower
- Correspondence: W. A. Bower, Centers for Disease Control and Prevention, 1600 Clifton Rd, NE, MS H24-12, Atlanta, GA 30329 ()
| | - Alex Hoffmaster
- Division of High Consequence Pathogens and Pathology, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
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Takahashi N, Nagai S, Tomimatsu Y, Saito A, Kaneta N, Tsujimoto Y, Tamura H. Simultaneous Discrimination of Cereulide-Producing Bacillus cereus and Psychrotolerant B. cereus Group by Matrix-Assisted Laser Desorption Ionization-Time-of-Flight Mass Spectrometry. J Food Prot 2022; 85:1192-1202. [PMID: 35687734 DOI: 10.4315/jfp-21-450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Accepted: 06/01/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cereulide-producing Bacillus cereus, which causes foodborne illnesses with vomiting, and psychrotolerant B. cereus group strains such as Bacillus mycoides, which can grow at ≥7°C and cause spoilage of refrigerated foods, are significant concerns for the food industry. Rapid and simple methods to discriminate the cereulide-producing B. cereus and psychrotolerant B. cereus group strains from other B. cereus group strains are needed. We developed a novel, rapid, and simple method with matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS) analysis for simultaneous discrimination of these two groups from other B. cereus group strains. A potassium adduct of cereulide was used to detect cereulide-producing B. cereus, and three ribosomal subunit proteins (L30, S16, and S20) were used to detect psychrotolerant B. cereus group. A total of 51 B. cereus group strains were analyzed by MALDI-TOF MS. The biomarkers allowed successful discrimination of 16 cereulide-producing B. cereus and 15 psychrotolerant B. cereus group strains from other B. cereus group strains. The results showed that this MALDI-TOF MS analysis allows simultaneous discrimination of cereulide-producing B. cereus and psychrotolerant B. cereus group strains from other B. cereus group strains. This efficient method has the potential to be a valuable tool for ensuring food safety. HIGHLIGHTS
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Affiliation(s)
- Naomi Takahashi
- Food Quality and Safety Research Laboratories, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo, 192-0919, Japan
| | - Satomi Nagai
- Faculty of Agriculture, Meijo University, 1-501 Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan
| | - Yumiko Tomimatsu
- Food Quality and Safety Research Laboratories, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo, 192-0919, Japan
| | - Ayumi Saito
- Food Quality and Safety Research Laboratories, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo, 192-0919, Japan
| | - Naoko Kaneta
- Food Quality and Safety Research Laboratories, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo, 192-0919, Japan
| | - Yoshinori Tsujimoto
- Food Quality and Safety Research Laboratories, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo, 192-0919, Japan
| | - Hiroto Tamura
- Faculty of Agriculture, Meijo University, 1-501 Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan
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Didouh N, Bendimered N, Postellec F, Deperieux E, Leguerinel I, Boudjemâa BM. Effect of Hydrophobic or Hydrophilic Characteristics of B. cereus Spores on Their Resistance to Detergents. J Food Prot 2022; 85:706-711. [PMID: 35113985 DOI: 10.4315/jfp-21-286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/28/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus cereus spores have the ability to adhere to solid surfaces, including stainless steel, a material widely used in food industries. Adhesion of spores allows recontamination during food processing, and cleaning and disinfection are largely used by industries to control them. Hence, this study aims to assess the detachment capacity (or removing activity) of detergents based on sodium hydroxide, nitric acid, phosphoric acid, and chlorine against two adhered B. cereus spores (one hydrophobic and other hydrophilic) to stainless steel surfaces. Microorganism adhesion on the surfaces reached 5.5 log CFU/cm2 for the two strains studied. Two protocols composed of combinations of chemical compounds, concentration, temperature, and contact time were tested. The inactivation kinetics shapes were convex and modeled by the Weibull model. The effects of temperature and biocide concentration were quantified using a Bigelow-like model. The temperature applied during the cleaning-in-place treatment is an important factor acting on the speed of inactivation or detachment of B. cereus spores. However, this efficiency depends on the hydrophobic characteristics of B. cereus spores. The concentration of detergent and acid also affects the inactivation rate, whereas the characteristic of hydrophobicity does not intervene for the chlorine alkaline treatments. HIGHLIGHTS
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Affiliation(s)
- N Didouh
- Université Djilali-Bounaama, 44000 Khemis-Miliana, Algeria.,Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria
| | - N Bendimered
- Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria
| | - F Postellec
- Adria Developpement, UMT14.01 SPORE-RISK, Zone Artisanale de Creach Gwen, 29196 Quimper, France
| | - E Deperieux
- Institute of Life, Earth and Environment, Université de Namur, 61 rue de Bruxelles, 5000 Namur, Belgium
| | - I Leguerinel
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, IBSAM, 6 rue de l'Université, 29000 Quimper, France
| | - B Moussa Boudjemâa
- Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria
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Chon JW, Seo KH. Evaluation of Ceftazidime as an Antibiotic Supplement in Mannitol-Yolk-Polymyxin B Agar Used for Enumeration of Bacillus cereus in Ready-to-Eat Vegetables. J Food Prot 2021; 84:1698-1703. [PMID: 33793795 DOI: 10.4315/jfp-20-405] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Accepted: 04/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The Bacillus cereus group of bacteria, which causes foodborne diseases, can be detected by culture on selective media. However, the presence of competing flora is the most common factor preventing the accurate enumeration of B. cereus on selective agars. In this study, we improved the selectivity of mannitol-yolk-polymyxin B agar (MYPA) and its modified version containing trimethoprim (mMYPA) developed in our previous study by supplementation with ceftazidime (16 μg/mL). Ceftazidime-supplemented MYPA (C-MYPA16) and mMYPA (C-mMYPA16) were evaluated for bacteria recovery and selectivity with three types of ready-to-eat vegetables. Four B. cereus and one Bacillus thuringiensis strains were mixed and artificially inoculated into vegetable salad, radish sprouts, and sprout mix and then recovered on MYPA, mMYPA, C-MYPA16, and C-mMYPA16. In all tested vegetables, mMYPA, C-MYPA16, and C-mMYPA16 culture resulted in similar recovery of B. cereus and B. thuringiensis (P > 0.05), whereas radish sprout and sprout mix colonies grown on MYPA were undistinguishable. C-mMYPA16 was the most selective medium because it eliminated most of the competing flora, especially that in sprouts, without negatively affecting the recovery of B. cereus and B. thuringiensis. Our results indicate that supplementation of mMYPA with ceftazidime may improve the selectivity of this medium for B. cereus and B. thuringiensis in food testing. HIGHLIGHTS
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Affiliation(s)
- Jung-Whan Chon
- Department of Pet Total Care, Division of Nursing and Welfare, Kyung-in Women's University, Incheon 21041, Republic of Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul 05029, Republic of Korea
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5
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Park E, Oh H, Kim S, Lee J, Ha J, Choi Y, Yoon Y. Isolation of Bacillus cereus from Soft Soybean Curd and the Kinetic Behavior of B. cereus Isolates at Changing Temperatures. J Food Prot 2021; 84:1555-1559. [PMID: 34380146 DOI: 10.4315/jfp-21-026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Accepted: 05/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT In this study, Bacillus cereus was isolated from soft soybean curds, and a dynamic model was developed to describe the kinetic behavior of these isolates during transfer and storage. B. cereus isolates recovered from soft soybean curds were inoculated into soft soybean curd, and the levels were determined during storage at 10 to 30°C. The B. cereus counts were fitted to the Baranyi model to calculate maximum growth rate (μmax) and lag-phase duration (LPD). These kinetic parameters were then analyzed with a polynomial equation to evaluate the effects of temperature on the kinetic parameters. The developed model was validated with observed values, and the differences between predicted and observed values were determined by calculating the root mean square error (RMSE). A dynamic model was then developed with a combination of primary and secondary models to describe B. cereus growth under changing temperature conditions. B. cereus was detected in two soft soybean curd samples (5.1%) at 0.7 log CFU/g. The μmax was -0.04 to 0.47 log CFU/g/h, and the ln(LPD) was 3.94 to 0.04 h, depending on the storage temperature. The model performance was appropriate with a 0.216 RMSE and accurately described the kinetic behavior of B. cereus in soft soybean curd samples. These results suggest that B. cereus can contaminate soft soybean curds and that the models developed with the B. cereus isolates are useful for describing the kinetic behavior of B. cereus in soft soybean curd. HIGHLIGHTS
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Affiliation(s)
- Eunyoung Park
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Hyemin Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Dong-Eui University, Busan 47340, Korea
| | - Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yukyung Choi
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
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Martelli F, Marrella M, Lazzi C, Neviani E, Bernini V. Microbiological Contamination of Ready-to-Eat Algae and Evaluation of Bacillus cereus Behavior by Microbiological Challenge Test. J Food Prot 2021; 84:1275-1280. [PMID: 33725095 DOI: 10.4315/jfp-20-407] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 03/15/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Consumption of seaweeds (forms of algae), often categorized as a superfood, is becoming popular in western countries. Algae can be marketed fresh, but are usually sold dehydrated to ensure longer shelf life. Their consumption, often as ready-to-eat, opens up possible risks for public health because of foodborne pathogens that can contaminate the raw material during harvesting or manipulation. In this study, 14 ready-to-eat foods based on dehydrated algae, representative of the most consumed species, were considered. The microbial content, with a focus on Listeria monocytogenes and Bacillus cereus, was investigated by plate counts, and B. cereus strains were isolated and identified by 16S rRNA gene sequencing. The microbiological quality was heterogeneous among the samples and, in particular, marine bacteria, Listeria spp., B. cereus, and coliforms were detected. To contribute to related risk assessment, the ability of B. cereus to grow during refrigerated storage was evaluated, to our knowledge for the first time, by a microbiological challenge test on two ready-to-eat foods based on Undaria pinnatifida and Palmaria palmata. Despite this study demonstrating the inability of B. cereus to proliferate in seaweed-based food, its presence in dehydrated foodstuffs cannot rule out replication after rehydration before consumption, making it necessary to elucidate the possible risks for consumers. HIGHLIGHTS
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Affiliation(s)
- Francesco Martelli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
| | - Martina Marrella
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
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Amin HM, Tawfick MM. High Risk of Potential Diarrheagenic Bacillus cereus in Diverse Food Products in Egypt. J Food Prot 2021; 84:1033-1039. [PMID: 33465240 DOI: 10.4315/jfp-20-384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Accepted: 01/11/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus cereus is one of the important foodborne pathogens that can be found in various foodstuffs, causes diarrheal and/or emetic syndromes, and can cause severe systemic diseases that may lead to death. This study was conducted to evaluate the prevalence, antimicrobial susceptibility profile, pathogenic potential, and genotypic diversity of B. cereus isolates recovered from diverse food products collected from markets in Cairo, Egypt. Of 165 food samples investigated in this study, 39 (24%) were positive for B. cereus, with contamination levels of 2 to 6 log CFU/g or mL and a higher prevalence of levels >3 log CFU. Antimicrobial susceptibility testing revealed that the B. cereus isolates were fully sensitive to all tested antimicrobial agents except β-lactams. The pathogenic potential of the 39 B. cereus isolates was assessed by detecting and profiling genes encoding virulence factors or toxins: the chromosomal genes hblA, bceT, plc, sph, nheA, entFM, and cytK associated with the diarrheal syndrome and the plasmid ces gene associated with the emetic syndrome. The most frequently detected genes were hblA, nheA, and entFM. All isolates harbored more than one of the diarrheal enterotoxin genes, and the genetic profile hblA-bceT-nheA-entFM-cytK-plc-sph was the most prevalent (20 of 39 isolates). The emetic toxin gene ces was not detected in any isolate. Enterobacterial repetitive intergenic consensus analysis of the 20 B. cereus isolates harboring the most prevalent genetic profile revealed that these isolates were genetically distinct, with a Simpson index of diversity value of 0.989. These findings provide useful information for public health management and serve as a warning of the potential risk of diarrheagenic B. cereus in diverse food products. Therefore, extensive study of the epidemiology of this food pathogen in Egypt is warranted. Strict procedures should be developed to monitor, protect, and safely handle food products, particularly ready-to-eat foodstuffs that are usually consumed without heat treatment. HIGHLIGHTS
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Affiliation(s)
- Heba M Amin
- Department of Microbiology and Immunology, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), 6th of October City, Giza, Egypt
| | - Mahmoud M Tawfick
- Department of Microbiology and Immunology, Faculty of Pharmacy (Boys), Al-Azhar University, Nasr City, Cairo, Egypt; and
- Department of Microbiology and Public Health, Faculty of Pharmacy, Heliopolis University, Cairo, Egypt
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Reddy NR, Morrissey TR, Aguilar VL, Schill KM, Skinner GE. Evidence for Bacillus cereus Spores as the Target Pathogen in Thermally Processed Extended Shelf Life Refrigerated Foods. J Food Prot 2021; 84:442-448. [PMID: 33125074 DOI: 10.4315/jfp-20-267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 10/26/2020] [Indexed: 11/11/2022]
Abstract
The microbial safety concern associated with thermally processed extended shelf life (ESL) refrigerated foods is based on adequate elimination of spore-forming pathogens such as nonproteolytic Clostridium botulinum types B, E, and F. These pathogens are traditionally regarded as targets for validation of thermally processed ESL foods. However, their use for research is restricted due to their designation as select agents. In this study, the thermal resistances of spores of 10 nonproteolytic C. botulinum types B and F and seven psychrotrophic Bacillus cereus strains were evaluated in ACES (N-(2-acetamido)-2-aminoethanesulfonic acid) buffer (0.05 M, pH 7.00) and compared to determine whether any of the B. cereus strains could serve as a nonselect agent for establishing thermal processes for ESL refrigerated foods. Thermal decimal reduction times (DT-values) of both nonproteolytic C. botulinum types B and F and psychrotrophic B. cereus strains decreased as process temperature increased from 80 to 91°C, and the highest values were obtained at 80°C. All psychrotrophic B. cereus strains tested were more thermally resistant than nonproteolytic C. botulinum types B and F. DT-values of nonproteolytic C. botulinum types B and F decreased to <1.0 min at 87°C, whereas all psychrotrophic B. cereus strains had higher DT-values (i.e., 52.35 to 133.69 min) at the same temperature. Among all psychrotrophic B. cereus strains tested, BC-6A16 had the highest DT-values at any given temperature. The DT-values indicated that the psychrotrophic B. cereus strains were more thermally resistant than the nonproteolytic C. botulinum strains and therefore may be potential target pathogens for thermal process validation of ESL refrigerated foods. However, further comparative challenge studies are needed with a model food system or an ESL refrigerated food to confirm these results.
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Affiliation(s)
- N Rukma Reddy
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501.,(ORCID: https://orcid.org/0000-0002-6062-3205 [N.R.R.])
| | - Travis R Morrissey
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Viviana L Aguilar
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Kristin M Schill
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Guy E Skinner
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
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Huang X, Song L, Qiao M, Zhang P, Zhao Q. Optimization of the Antimicrobial Effects of Surfactin against Bacillus cereus Spores. J Food Prot 2020; 83:1983-1988. [PMID: 32609834 DOI: 10.4315/jfp-20-032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 07/01/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The purpose of this study was to establish a three-variable bactericidal model of temperature, time, and concentration to determine the optimal conditions for Bacillus cereus spore inactivation by surfactin. To obtain the binary regression equation of the inactivated spore model, a total of 17 simulations were performed using response surface methodology. The experimental results showed that the three factors each had a discernible but nonequal impact on the inactivation response value. Multiple regression analysis of experimental results using Design-Expert software yielded the following equation: Y = 1.47 + 0.39ξ1(temperature) + 0.38ξ2(time) + 0.39ξ3(concentration) - 0.20ξ1ξ2 + 0.22ξ1ξ2 - 0.12ξ2ξ3 - 0.23ξ12 - 0.11ξ22 - 0.40ξ32. Optimal inactivation of spores was achieved by treatment with surfactin at a concentration of 4 mg/mL for 40 h at 53°C, with the response value reaching 1.8. The spores were treated with surfactin under these conditions; the microstructural changes of spores were observed by use of scanning electron microscopy. We found that the structures of the outer wall of the spores were damaged, whereas the spores in the control sample showed no visible damage. HIGHLIGHTS
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Affiliation(s)
- Xianqing Huang
- Henan Agricultural University/Henan Food Processing and Circulation Safety Control Engineering Technology Research Center, Zhengzhou 450002, People's Republic of China
| | - Lianjun Song
- Henan Agricultural University/Henan Food Processing and Circulation Safety Control Engineering Technology Research Center, Zhengzhou 450002, People's Republic of China
| | - Mingwu Qiao
- Henan Agricultural University/Henan Food Processing and Circulation Safety Control Engineering Technology Research Center, Zhengzhou 450002, People's Republic of China
| | - Pingan Zhang
- Henan Agricultural University/Henan Food Processing and Circulation Safety Control Engineering Technology Research Center, Zhengzhou 450002, People's Republic of China
| | - Qiuyan Zhao
- Henan Agricultural University/Henan Food Processing and Circulation Safety Control Engineering Technology Research Center, Zhengzhou 450002, People's Republic of China
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Kottapalli B, Quaranta D, Akins-Lewenthal D, Schaffner DW, David JRD. Evaluating the Behavior of Staphylococcus aureus and Bacillus cereus in Dairy- and Non-Dairy-Based Aqueous Slurries during Manufacturing of Table Spreads. J Food Prot 2020; 83:1801-1811. [PMID: 32502245 DOI: 10.4315/jfp-20-060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Accepted: 06/02/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT High-moisture slurries used in the production of table spreads may permit growth of Staphylococcus aureus and Bacillus cereus and subsequent production of heat-stable enterotoxins. Compliance with the Food Safety Modernization Act (FSMA), specifically 21 CFR Part 117, subpart B and section 117.80 (c)(2) and (c)(3), requires a hazard analysis to determine whether preventive controls are needed. This study estimates the risk of potential growth of S. aureus and B. cereus in eight different dairy- and non-dairy-based slurries during extended storage and use. Mathematical models were used to screen which slurries might support the growth of S. aureus and B. cereus. Samples were individually inoculated with multiple strains of S. aureus and B. cereus to achieve a target level of 102 to 103 CFU/g. Inoculated and uninoculated slurry samples were incubated at typical holding temperatures of 35°C (95°F), 46.1°C (115°F), and 54.4°C (130°F). Samples were removed and tested following inoculation (time zero), after 4 and 12 h, and after 1, 2, 3, 4, 5, 6, 7, and 10 days of incubation at the target temperatures. All experiments were repeated in triplicate. Samples were analyzed for S. aureus and B. cereus using Baird-Parker agar and mannitol yolk polymyxin agar, respectively. Neither S. aureus nor B. cereus exceeded (P < 0.05) proposed food safety limits (105 CFU/g) at the evaluated experimental conditions. The study highlights the role of multiple hurdles (e.g., pH, potassium sorbate and sodium benzoate, salt, and other ingredients) in assuring microbiological safety of in-process dairy- and non-dairy-based slurries used in the production of table spreads. This study also found that mathematical models representative of product composition, intrinsic parameters, and experimental conditions can help risk managers make informed decisions during product development. Finally, the study findings indicate no significant risk of growth of the target pathogens associated with the dairy- and non-dairy-based aqueous slurries used in the routine manufacturing of table spreads. HIGHLIGHTS
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Affiliation(s)
- Balasubrahmanyam Kottapalli
- Conagra Brands, Inc., Enterprise Microbiology, Research and Development, Six ConAgra Drive, Omaha, Nebraska 68102
| | - Davide Quaranta
- Conagra Brands, Inc., Enterprise Microbiology, Research and Development, Six ConAgra Drive, Omaha, Nebraska 68102
| | - Deann Akins-Lewenthal
- Conagra Brands, Inc., Enterprise Microbiology, Research and Development, Six ConAgra Drive, Omaha, Nebraska 68102
| | - Donald W Schaffner
- Food Science Department, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901
| | - Jairus R D David
- JRD Food Technology Consulting, LLC, 5514 North 160th Avenue, Omaha, Nebraska 68116, USA
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Choi W, Kim SS. Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review. J Food Prot 2020; 83:1480-1487. [PMID: 32822494 DOI: 10.4315/0362-028x.jfp-19-429] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 12/18/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus. HIGHLIGHTS
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Affiliation(s)
- Won Choi
- Department of Landscape Architecture and Rural Systems Engineering and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea
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12
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Juneja VK, Mohr TB, Silverman M, Snyder OP. Influence of Cooling Rate on Growth of Bacillus cereus from Spore Inocula in Cooked Rice, Beans, Pasta, and Combination Products Containing Meat or Poultry. J Food Prot 2018; 81:430-436. [PMID: 29474146 DOI: 10.4315/0362-028x.jfp-17-397] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 10/31/2017] [Indexed: 11/11/2022]
Abstract
The objective of this study was to assess the ability of Bacillus cereus spores to germinate and grow in order to determine a safe cooling rate for cooked rice, beans, and pasta, rice-chicken (4:1), rice-chicken-vegetables (3:1:1), rice-beef (4:1), and rice-beef-vegetables (3:1:1). Samples were inoculated with a cocktail of four strains of heat-shocked (80°C for 10 min) B. cereus spores (NCTC 11143, 935A/74, Brad 1, and Mac 1) to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, samples were exponentially cooled through the temperature range of 54.5 to 7.2°C in 6, 9, 12, 15, 18, and 21 h. At the end of the cooling period, samples were removed and plated on mannitol egg yolk polymyxin agar. The plates were incubated at 30°C for 24 h. The net B. cereus growth from spores in beans was <1 log after 9 h of cooling, but the pathogen grew faster in rice and pasta. In combination products, the net growth was as follows: 3.05, 3.89, and 4.91 log CFU/g in rice-chicken; 3.49, 4.28, and 4.96 log CFU/g in rice-beef; 3.50, 4.20, and 5.32 CFU/g in rice-chicken-mixed vegetables; and 3.68, 4.44, and 5.25 CFU/g in rice-beef-mixed vegetables after 15, 18, and 21 h of cooling, respectively. This study suggests safe cooling rates for cooling cooked rice, beans, pasta, rice-chicken, rice-chicken-vegetables, rice-beef, and rice-beef-vegetables to guard against the hazards associated with B. cereus.
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Affiliation(s)
- Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Tim B Mohr
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, 530 Center Street N.E., Suite 401, Salem, Oregon 97301
| | - Meryl Silverman
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Policy and Program Development/Risk, Innovations, and Management Staff, Washington, DC 20250
| | - O Peter Snyder
- SnyderHACCP, 4785 Hodgson Road #114, Shoreview, Minnesota 55126, USA
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