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Bacillus cereus

Fri, 05/17/2019 - 01:12
Available online 15 May 2019 Author(s): Ziyu Huang, Yingying Lin, Fazheng Ren, Sijia Song, Huiyuan GuoAbstractBacillus cereus is a common foodborne pathogen in dairy environment, which is hard to remove for its strong biofilm forming ability. In our study, Clean-in-place (CIP) regime and benzalkonium bromide (BK) were used in combination to enhance biofilm removal effectiveness. The CIP regime (1...
Thu, 05/16/2019 - 01:08
Publication date: Available online 14 May 2019Source: LWTAuthor(s): Ana Paula M. Pereira, Henrique A. Stelari, Frédéric Carlin, Anderson S. Sant’AnaAbstractBacillus cereus and Geobacillus stearothermophilus are spore-forming bacteria of concern for the quality and safety of cocoa-based foods, because of their frequent occurrence in raw materials and the capability of spores to withstand heat...
Mon, 05/13/2019 - 01:11
Available online 11 May 2019 Author(s): Lyddia Wilson, Kanwal Mohammad Iqbal, Terrie Simmons-Ehrhardt, Massimo F. Bertino, Muhammed Raza Shah, Vamsi K. Yadavalli, Christopher J. EhrhardtAbstractGaps in our understanding of the natural ecology and survival mechanisms of pathogenic bacteria in complex microenvironments such as soil typically occur due to the difficulty in characterizing biochemical...
Sun, 05/12/2019 - 01:13
Available online 11 May 2019 Author(s): Maricarmen Iñiguez-Moreno, Melesio Gutiérrez-Lomelí, María Guadalupe Avila-NovoaAbstractPathogens and spoilage microorganisms can develop multispecies biofilms on food contact surfaces; however, few studies have been focused on evaluated mixed biofilms of these microorganisms. Therefore this study investigated the biofilm development by pathogenic (Bacillus...
Sat, 05/11/2019 - 10:03
The signaling peptide NprX orchestrates the development of B. thuringiensis during the stationary phase. In the absence of NprX, NprR inhibits sporulation by impairing the phosphorylation of Spo0F‐P; in the presence of NprX, NprR–NprX ensures the survival of the bacteria in the insect cadaver. We show that NprX is imported in the bacteria by two olipeptide permease systems: Opp, known to be...
Thu, 05/02/2019 - 11:02
Spore-forming bacteria are natural contaminants of food raw materials, and sporulation can occur in many environments from farm to fork. In order to characterize and to predict spore formation over time, we developed a model that describes both the kinetics of growth and the differentiation of vegetative cells into spores. The model is based on a classical growth model and enables description of...
Tue, 04/30/2019 - 20:00
Random Mutagenesis Applied to Reveal Factors Involved in Oxidative Tolerance and Biofilm Formation in Foodborne Cronobacter malonaticus Maofeng Zhang1,2†, Xiyan Zhang1†, Liaowang Tong1†, Dexin Ou1, Yaping Wang1, Jumei Zhang2, Qingping Wu2* and Yingwang Ye1,2* 1School of Food Science and Engineering, Hefei University of Technology, Hefei, China 2State Key Laboratory of...
Sun, 04/28/2019 - 20:00
The hydrophobic nature of hydrocarbons make them less bioavailable to microbes, generally leading to low efficiency in biodegradation. Current bioremediation strategies for hydrocarbon contamination, uses indu...
Thu, 04/25/2019 - 20:00
Role of Starter Cultures on the Safety of Fermented Meat Products Marta Laranjo1*, Maria Eduarda Potes1,2 and Miguel Elias1,3 1ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal 2Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo...
Thu, 04/25/2019 - 06:40
Abstract Aims The aim of the study is to investigate the proteomic changes and antioxidant enzyme activity in chromium resistant Bacillus cereus VITSH1 in response to heavy metal toxicity. Methods and Results The variation in protein expression and antioxidant enzyme activity in the presence and absence of metal was studied in Bacillus cereus VITSH1. The differentially expressed proteins in...
Sun, 04/21/2019 - 00:00
Toxins, Vol. 11, Pages 231: CesH Represses Cereulide Synthesis as an Alpha/Beta Fold Hydrolase in Bacillus cereus Toxins doi: 10.3390/toxins11040231 Authors: Shen Tian Hairong Xiong Peiling Geng Zhiming Yuan Xiaomin Hu Cereulide is notorious as a heat-stable emetic toxin produced by Bacillus cereus and glucose is supposed to be an ingredient supporting its formation. This study...
Thu, 04/18/2019 - 11:01
Lytic bacteriophages (or phages) drive bacterial mortality by elaborating exquisite abilities to bind, breach, and destroy bacterial cell membranes and subjugate critical bacterial cell functions. These antimicrobial activities make phages ideal candidates to serve as, or provide sources of, biological control measures for bacterial pathogens. In this study, we isolated the Myoviridae phage...
Tue, 04/16/2019 - 20:00
Large-Scale Genomic Analyses and Toxinotyping of Clostridium perfringens Implicated in Foodborne Outbreaks in France Abakabir Mahamat Abdelrahim, Nicolas Radomski, Sabine Delannoy, Sofia Djellal, Marylène Le Négrate, Katia Hadjab, Patrick Fach, Jacques-Antoine Hennekinne, Michel-Yves Mistou and Olivier Firmesse* Université PARIS-EST, Agence Nationale de Sécurité...
Fri, 03/29/2019 - 09:54
The purpose of this study is to establish a rapid and accurate method based on multiplex polymerase chain reaction combined with suspension array xTAG (Flexible Sequence‐tagged, xTAG) technology to simultaneously detect Salmonella Typhimurium, Brucella spp., Bacillus cereus and Shigella spp. in raw milk. Summary The purpose of this study is to establish a rapid and accurate method based on...
Mon, 03/25/2019 - 11:00
Enteropathogenic Bacillus cereus causes foodborne infections due to the production of pore-forming enterotoxins in the intestine. Before that, spores have to be ingested, survive the stomach passage, and germinate. Thus, before reaching epithelial cells, B. cereus comes in contact with the intestinal mucus layer. In the present study, different aspects of this interaction were analyzed. Total RNA...
Thu, 03/21/2019 - 01:18
Available online 19 March 2019 Author(s): Louise Hock, Audrey Leprince, Mathilde Tournay, Annika Gillis, Jacques MahillonAbstractSome strains of the Bacillus cereus group can be implicated in two types of foodborne intoxication syndromes, namely diarrheal and emetic. The emetic syndrome results from the ingestion of the cereulide toxin produced by particular strains of B. cereus and Bacillus...
Wed, 03/20/2019 - 00:00
A fluorescence assay combined with PCR, catalytic hairpin assembly (CHA), and graphene oxide (GO) was established to detect emetic Bacillus cereus in milk samples. The processes of the assay are not new, but components of the processes make the assay useful. Two partially complementary hairpin probes (H1 and FAM-H2) were designed according to the target single-strand DNA (ssDNA). The CHA reaction...
Mon, 03/18/2019 - 01:14
Publication date: Available online 16 March 2019Source: Author(s): Maria Cecília E. Ribeiro, Meg da Silva Fernandes, Arnaldo Yoshiteru Kuaye, Mirna L. GiganteAbstractThe effectiveness of nine different sanitation procedures for the removal and control of adhered Bacillus cereus spores isolated from the dairy industry was evaluated. Four sets of experiments were produced by varying the...
Fri, 03/15/2019 - 17:00
Diah Ayuningrum, Yang Liu, Riyanti, Mada T. Sibero, Rhesi Kristiana, Meezan A. Asagabaldan, Zerlina G. Wuisan, Agus Trianto, Ocky Karna Radjasa, Agus Sabdono, Till F. Schäberle Tunicates (Ascidians, sea squirts) are marine protochordates, which live sedentary or sessile in colonial or solitary forms. These invertebrates have to protect themselves against predators and invaders. A most successful...
Mon, 03/11/2019 - 00:00
Abstract Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with...
Sat, 03/09/2019 - 01:12
Publication date: Available online 7 March 2019Source: LWTAuthor(s): Fabiane Bach, Acácio Antonio Ferreira Zielinski, Cristiane Vieira Helm, Giselle Maria Maciel, Alessandra Cristina Pedro, Ana Paula Stafussa, Suelen Ávila, Charles Windson Isidoro HaminiukAbstractThe aim of this study was to optimize the extraction of total phenolics from edible mushrooms, evaluate the in vitro antioxidant and...
Wed, 03/06/2019 - 00:00
This study was conducted to analyze the antibacterial effect of olive oil polyphenol extract (OOPE) against vegetative cells of Bacillus cereus isolated from raw milk and reveal the possible antibacterial mechanism. The diameter of inhibition zone, minimum inhibitory concentration, minimum bactericidal concentration, and survival counts of bacterial cells in sterile normal saline and pasteurized...
Sun, 03/03/2019 - 13:43
Abstract Aims To investigate effects of the cationic surfactant cetyltrimethylammonium bromide (CTAB), a disinfectant, on spores of Bacillus species. Methods and results The ability of CTAB to trigger release of Bacillus spores’ large depot of dipicolinic acid (DPA) in a 1:1 chelate with Ca2+ (CaDPA), and to kill spores were investigated. CTAB triggered CaDPA release from spores of Bacillus...
Fri, 03/01/2019 - 11:48
Abstract A model was developed to predict the growth of Bacillus cereus from spores during cooling of cooked pasta. Cooked pasta was inoculated with a cocktail of four strains of heat‐shocked (80 °C/10 min) B. cereus spores to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, growth was determined at isothermal temperatures starting at 10 °C and every three degrees up...
Sun, 02/24/2019 - 01:12
Available online 21 February 2019 Author(s): Santosh Keisam, Ngangyola Tuikhar, Giasuddin Ahmed, Kumaraswamy JeyaramAbstractThe microbial risk involved with natural food fermentation is largely unknown. Here, we report the prevalence of enteric bacterial pathogens in the traditional fermented foods marketed in Northeast region of India. A total of 682 samples of 39 food types (broadly categorized...
Wed, 02/20/2019 - 11:00
To control the spore-forming human pathogen Bacillus cereus, we isolated and characterized a novel endolysin, LysPBC2, from a newly isolated B. cereus phage, PBC2. Compared to the narrow host range of phage PBC2, LysPBC2 showed very broad lytic activity against all Bacillus, Listeria, and Clostridium species tested. In addition to a catalytic domain and a cell wall binding domain, LysPBC2 has a...
Tue, 02/12/2019 - 01:14
Laura M. Carroll, Martin Wiedmann, Manjari Mukherjee, David C. Nicholas, Lisa A. Mingle, Nellie B. Dumas, Jocelyn A. Cole, Jasna Kovac
Sat, 02/09/2019 - 00:00
Abstract A gastroenteritis outbreak occurred in a university in May, 2017, Wuhan, China. The epidemiological survey and pathogen analysis were conducted to identify the pathogen and control this outbreak. Feces or anal swabs from individuals, water, and swabs taken from tap surfaces of the secondary water supply system (SWSS) and foods were collected for the detection of viruses...
Thu, 02/07/2019 - 01:13
Available online 31 January 2019 Author(s): S. Deshaware, S. Gupta, R. Singhal, P.S. VariyarAbstractDebittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95°C. Shigella boydii was the most heat resistant pathogen tested (D10 of 42.8 s at 65 ⁰C) while Bacillus cereus was the most...
Fri, 02/01/2019 - 01:12
Publication date: February 2019 , Volume 116Author(s): Jakeline de Freitas Ferreira, Estevão Alan Vieira, Marcia NitschkeAbstractRhamnolipid (RL) biosurfactants have been studied as agents to control the growth of food pathogens however, to be successful applied as antimicrobial agent in food, is important to determine the effect of environmental conditions on RL activity. Once pH is a...
Tue, 01/22/2019 - 02:05
Animal feed has been linked to human illness through the food chain as a result of food borne bacteria and more recently the risk of foodborne antibiotic resistance. This study investigated the extent to which radiation can be used as an intervention to improve the safety and quality of poultry feed in terms of food borne pathogens and antibiotic resistant microbes. Mean counts of control feed...
Thu, 01/10/2019 - 00:00
Abstract Bacillus cereus spores are a concern to the food industry due to their high resistance to processing and their ability to germinate to vegetative cells under suitable conditions. This research aimed to elucidate the mechanisms of Bacillus cereus spore inactivation under ultrasonication (US) combined with thermal (thermosonication, TS) treatments, with pressure (...
Thu, 01/03/2019 - 01:07
Publication date: Available online 2 January 2019Source: Author(s): Yoshiaki Ohkubo, Kenji Uchida, Hidemasa Motoshima, Naoya KatanoAbstractUnlike common ultra-high-temperature (UHT) milk, so-called “UHT milk” in Japan is typically pasteurised at 120 to 130 °C for 2 s and distributed at 10 °C or less, and there is a potential risk of Bacillus cereus. To estimate the microbiological safety of UHT...
Mon, 12/31/2018 - 01:11
Publication date: January 2019 , Volume 115Author(s): Elisabete M.C. Alexandre, Sara Silva, Sónia A.O. Santos, Armando J.D. Silvestre, Maria F. Duarte, Jorge A. Saraiva, Manuela PintadoAbstractThis study aimed to assess the effect of high pressure (300 and 600 MPa) and enzymatic extraction (pectinase and cellulase) on the phenolic compounds profile, antioxidant capacity and antimicrobial activity...
Fri, 12/28/2018 - 01:11
Available online 24 December 2018 Author(s): Aswathi Soni, Indrawati Oey, Patrick Silcock, Elizabeth Permina, Phil J. BremerAbstractDifferential gene expression was used to explore the mechanisms underpinning the differences in the impact of heat activation (70 °C for 30 min) on the germination of Bacillus cereus spores in the presence and absence of a germinant (L-alanine). The number of...
Thu, 12/06/2018 - 00:00
Toxins, Vol. 10, Pages 523: Characterization of A Staphylococcal Food Poisoning Outbreak in A Workplace Canteen during the Post-Earthquake Reconstruction of Central Italy Toxins doi: 10.3390/toxins10120523 Authors: Fabrizia Guidi Anna Duranti Silvia Gallina Yacine Nia Annalisa Petruzzelli Angelo Romano Valeria Travaglini Alberto Olivastri Vincenzo Calvaresi Lucia Decastelli...
Wed, 12/05/2018 - 01:08
Available online 1 February 2018 Author(s): Davide Porcellato, Marina Aspholm, Siv Borghild Skeie, Hilde MellegårdAbstractMembers of the Bacillus cereus sensu lato (B. cereus group) are spore-forming organisms commonly associated with spoilage of milk and dairy products. Previous studies have shown, by using 16S marker gene sequencing, that the genus Bacillus is part of the core microbiota of raw...
Wed, 12/05/2018 - 01:08
Publication date: 25 April 2019 , Volume 278Author(s): Maria D. Chatzidaki, Fani Balkiza, Elpida Gad, Voula Alexandraki, Spyridon Avramiotis, Marina Georgalaki, Vassiliki Papadimitriou, Effie Tsakalidou, Konstantinos Papadimitriou, Aristotelis XenakisAbstractDuring the last years, the food industry is working on the replacement of high energy methodologies with more sustainable techniques for the...
Wed, 12/05/2018 - 01:08
Available online 12 April 2018 Author(s): P.H. in 't Veld, L.F.J. van der Laak, M. van Zon, E.G. Biesta-PetersAbstractA method for the quantification of the Bacillus cereus emetic toxin (cereulide) was developed and validated. The method principle is based on LC-MS as this is the most sensitive and specific method for cereulide. Therefore the study design is different from the microbiological...
Wed, 12/05/2018 - 01:08
Publication date: 2 February 2019 , Volume 290Author(s): Vijay K. Juneja, Chase E. Golden, Abhinav Mishra, Mark A. Harrison, Tim Mohr, Meryl SilvermanAbstractBacillus cereus is frequently implicated in foodborne outbreaks associated with the consumption of cooked rice. The main contributing factors leading to outbreaks is rice cooked in large quantities and subsequently, inadequately chilled or...
Thu, 11/29/2018 - 01:13
Higor Oliveira Silva, Joyce Aparecida Santos Lima, Carlos Eduardo Gamero Aguilar, Gabriel Augusto Marques Rossi, Luis Antonio Mathias, Ana Maria Centola Vidal
Mon, 11/26/2018 - 01:10
Publication date: March 2019Source: LWT, Volume 101Author(s): Feng He, Ke Li, Xiaohong Zhang, Ying Yang, Yuanping Fang, Fu XiangAbstractFood spoilage is a global issue, and millions of people suffer from food-borne infections. So it is urgent to search for novel, effective and safe antimicrobial agents. A novel essential oil was obtained from Eremothecium ashbyii H4565, which was identified and...
Sat, 11/24/2018 - 11:53
Journal of the Science of Food and Agriculture, Volume 0, Issue ja, -Not available-.

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