Article
Food Science & Technology
Jing-Nan Meng, Ying-Ju Liu, Xing Shen, Juan Wang, Ze-Ke Xu, Yu Ding, Ross C. Beier, Lin Luo, Hong-Tao Lei, Zhen-Lin Xu
Summary: Investigating cereulide contamination requires detection of emetic B. cereus, cereulide, and/or its biomarkers. The primary method used for detection of emetic B. cereus is polymerase chain reaction, while whole genome sequencing is expected to become an alternative method in the future. PCR remains the gold standard for emetic B. cereus determination and liquid chromatography coupled with mass spectrometry is widely accepted for cereulide quantification, while emerging techniques such as fluorescence and immunoassay have also been applied to detect cereulide and its biomarkers. It is also necessary to develop rapid screening methods to enhance the detection of cereulide in large numbers of samples.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Yugenraj Navaneethan, Mohd Esah Effarizah
Summary: This study aimed to investigate the impact of cooking on the survival and growth of B. cereus spores in rice. The toxigenic profiles of the spores did not affect their post-cooking survival and growth capacity, while extracellular enzymatic activities were crucial for their vegetative growth.
Review
Food Science & Technology
Shuo Yang, Yating Wang, Yangtai Liu, Kai Jia, Zhen Zhang, Qingli Dong
Summary: Cereulide, produced by Bacillus cereus, is a stable emetic toxin with high toxicity. There is a need for a better understanding of the impact of B. cereus and cereulide to prevent contamination and protect public health. Summarized information highlighting precautions at the public level is lacking, hence the aim of this review is to propose such precautions.
Article
Biochemistry & Molecular Biology
Eva Maria Kalbhenn, Markus Kranzler, Agnieszka Gacek-Matthews, Gregor Grass, Timo D. Stark, Elrike Frenzel, Monika Ehling-Schulz
Summary: Bacillus cereus causes emetic type foodborne disease through production of the small peptide toxin cereulide. The CesNRPS multienzyme machinery, encoding Ces nonribosomal peptide synthetase, is located on a plasmid designated pCER270. Chromosomal transcriptional factors CodY and AbrB control ces transcription. In addition, a plasmid-encoded transcription factor PagRBc, homologous to PagR in Bacillus anthracis, also plays an important role in the regulation of cereulide synthesis.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Analytical
Rasmus Oberg, Tobias Dahlberg, Dmitry Malyshev, Magnus Andersson
Summary: This study investigates the use of isotope labeling and Raman microscopy as a rapid and cost-effective method for monitoring spore metabolic activity and sterilization verification. The appearance of a Raman peak related to C-D bonds in the spores, along with the observation of the first cell division, suggests low metabolic activity during germination. Additionally, the addition of 30% heavy water did not affect the germination and cell growth rate of the spores.
Article
Microbiology
Yangfu Li, Nuo Chen, Qingping Wu, Xinmin Liang, Xiaoming Yuan, Zhenjun Zhu, Yin Zheng, Shubo Yu, Moutong Chen, Jumei Zhang, Juan Wang, Yu Ding
Summary: This study found that knocking out the flagellar hook encoding gene flgE in emetic Bacillus cereus strains resulted in the loss of flagellar structure and swimming ability, defects in both pellicle and ring formation, and a decrease in cereulide synthesis. This suggests that flagellar components play an important role in biofilm formation and cereulide production in emetic B. cereus.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Maria Ines Valdez, Jennifer Garcia, Maria Ubeda-Manzanaro, Antonio Martinez, Dolores Rodrigo
Summary: This study explores the antimicrobial properties of insect chitosan against Bacillus cereus in a rice matrix. The results indicate that the antimicrobial activity of insect chitosan is temperature-dependent and concentration-dependent. At temperatures below 10 degrees C, all concentrations of chitosan displayed bactericidal effects, while at 20 degrees C and 30 degrees C, concentrations of 150 mu g/mL and 180 mu g/mL exhibited bacteriostatic effects. This suggests that insect chitosan could be an effective additional control measure to prevent B. cereus growth and toxin formation in cooked rice, particularly when stored below 10 degrees C.
Review
Food Science & Technology
Dolores Rodrigo, Cristina M. Rosell, Antonio Martinez
Summary: Rice is a popular food worldwide, but contamination by B. cereus poses food safety risks, leading to food poisoning or gastrointestinal issues. Various control measures can be used to mitigate these risks for consumers.
Article
Microbiology
Lei Wang, Huansen Yang, Kun Wang, Haitao Yang, Mengdi Zhao, Yuping Shang, Fang Wang, Jingquan Dong, Weiguo Zhao, Li Li, Wei Liang, Yan Wang
Summary: A specific, rapid, and sensitive detection method for Bacillus cereus in dairy products has been developed, which can detect the bacteria within 20 minutes at 37°C with no cross-reactivity with other foodborne pathogens. This method is effective for distinguishing emetic from non-emetic strains in dairy products.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Cecile Boutonnet, Sebastien Lyonnais, Beatrice Alpha-Bazin, Jean Armengaud, Alice Chateau, Catherine Duport
Summary: The dynamics of SL2 and EA1 expression are key determinants of the surface properties of B. cereus AH187, and the S-layer may contribute to the survival of B. cereus in starvation conditions.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Y. Yang, J. T. Foster, M. Yi, L. Zhan, Y. Zhang, B. Zhou, J. Jiang, L. Mei
Summary: Emetic Bacillus cereus strains produce a potent cytotoxin that can cause acute and fatal food poisoning. Chinese emetic B. cereus isolates have phenotypic characteristics similar to those of European and Japanese isolates, indicating highly similar worldwide phenotypes of emetic B. cereus.
LETTERS IN APPLIED MICROBIOLOGY
(2021)
Article
Environmental Sciences
Kaustuvmani Patowary, Tamanna Bhuyan, Rupshikha Patowary, Yugal Kishore Mohanta, Bibhu Prasad Panda, Suresh Deka, Nazim Forid Islam, Sanket J. Joshi, Hemen Sarma
Summary: A consortium of two biosurfactant-producing bacteria (Bacillus pumilus KS2 and Bacillus cereus R2) was developed for remediating petroleum hydrocarbon-contaminated paddy soil. The bacteria effectively degraded a wide range of aliphatic hydrocarbons and partially degraded various PAHs in the soil samples. The degradation of TPH was found to increase over time, leading to improvements in the soil's physicochemical qualities.
ENVIRONMENTAL RESEARCH
(2023)
Article
Food Science & Technology
Qin Xiong, Ju Liu, Guoyang Xie, Dan Mu, Xiaoyan Feng, Hengyi Xu
Summary: A new detection method for emetic Bacillus cereus was established in this study, showing sensitive and specific detection results in laboratory conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Dongjie Chen, Wes Mosher, Justin Wiertzema, Peng Peng, Min Min, Yanling Cheng, Jun An, Yiwei Ma, Xuetong Fan, Brendan A. Niemira, David J. Baumler, Chi Chen, Paul Chen, Roger Ruan Chen
Summary: This study evaluated the effectiveness of gamma radiation and intense pulsed light in inactivating Bacillus cereus spore in mesquite flour. The results showed significant reduction in spore count after treatment, with both technologies exhibiting strong potential for decontamination. Chemical analysis indicated acceptable levels of compounds and no significant increase in harmful volatile compounds.
Article
Microbiology
Hu Zhou, Zuo-hua Ren, Xue Zu, Xi-yue Yu, Hua-jun Zhu, Xiao-juan Li, Jie Zhong, Er-ming Liu
Summary: Bacillus cereus YN917 is a potential biocontrol agent and bio-fertilizer with plant growth-promoting and disease prevention properties. The strain produces various compounds and enzymes beneficial for plant growth and exhibits significant antifungal activity against Magnaporthe oryzae. Through fermentation experiments and genome analysis, the mechanisms underlying its effects have been verified. The findings provide a new approach for reducing chemical pesticide use and promoting sustainable agriculture.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)