Bacillus cereus

Fri, 10/16/2020 - 22:15
BACKGROUND Animal manure frequently harbors pathogenic microorganisms such as Salmonella spp and diarrheagenic Escherichia coli. A defined microbial consortium such as Effective Microorganisms (EM) can potentially be used as a biocontrol against manure‐borne human pathogens such as Salmonella and pathogenic E. coli. The objective of the study was to investigate the efficacy of EM to decontaminate...
Thu, 10/15/2020 - 16:00
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 co...
Wed, 10/07/2020 - 00:00
Cellular proteomes and exoproteomes are dynamic, allowing pathogens to respond to environmental conditions to sustain growth and virulence. Bacillus cereus is an important food-borne pathogen causing intoxication via emetic toxin and/or multiple protein exotoxins. Here, we compared the dynamics of the cellular proteome and exoproteome of emetic B. cereus cells grown at low (16 °C) and...
Tue, 10/06/2020 - 16:00
Bacillus cereus plays an often unrecognized role in food borne diseases. Food poisoning caused by this pathogen is manifested by either diarrhea or emesis. Due to the relatively high prevalence of emetic toxin cereulide associated food poisoning, methods for simple and reliable detection of cereulide producing strains are of utmost importance. Recently, two different studies reported on the...
Tue, 09/29/2020 - 08:04
The toxin-producing bacterium Bacillus cereus is an important and neglected human pathogen and a common cause of food poisoning. Several toxins have been implicated in disease, including the pore-forming toxins hemolysin BL (HBL) and nonhemolytic enterotoxin (NHE). Recent work revealed that HBL binds to the mammalian surface receptors LITAF and CDIP1 and that both HBL and NHE induce potassium...
Sat, 09/26/2020 - 04:02
Sake (Japanese rice wine) has been recognized as being low-risk in terms of its microbiological safety. However, a confirmation of the food safety aspects of sake based on scientific evidence is important for establishing consumer confidence, in part because consumer concerns regarding food safety have increased. The presence of Bacillus cereus spores in refined rice wine has been reported, and...
Sat, 09/26/2020 - 02:06
Tea (Camellia sinensis (L.) O.Kuntze) is an industry-oriented economical crop in India. Among the sap sucking pests, tea mosquito bug (Helopeltis theivora) is one of the most serious pests causing heavy crop loss in tea plantation. Continuous use of chemical pesticides causes environmental pollution and health hazards besides developing pesticide residues in tea powder. The control of pests by...
Tue, 09/15/2020 - 00:00
The emergence of B. cereus as an opportunistic food-borne pathogen has intensified the need to distinguish strains of public health concern. The heterogeneity of the diseases associated with B. cereus infections emphasizes the versatility of these bacteria strains to colonize their host. Nevertheless, the molecular basis of these differences remains unclear. Several toxins are involved in...
Sun, 09/06/2020 - 06:17
Author(s): Alberto Garre, Alejandro Acosta, Juan D. Reverte-Orts, Paula M. Periago, Alejandro Díaz-Morcillo, Arturo Esnoz, Juan L. Pedreño-Molina, Pablo S. Fernández Microwave processing can be a valid alternative to conventional heating for different types of products. It enables a more efficient heat transfer in the food matrix, resulting in higher quality products. However, for many food...
Sat, 09/05/2020 - 02:03
Bacterial biosynthesis of quantum dots (QDs) offers a green alternative for the production of nanomaterials with superior properties, such as tunable size dependent emission spectra and a long fluorescence lifetime. In this study, we have achieved intracellular production of PbS QDs using Pseudomonas aeruginosa ATCC 27853. The characterization of these PbS QDS was performed by different...
Thu, 09/03/2020 - 16:00
SYTO 9 is a fluorescent nucleic acid stain that is widely used in microbiology, particularly for fluorescence microscopy and flow cytometry analyzes. Fluorimetry-based analysis, i.e., analysis of fluorescence intensity from a bulk sample measurement, is more cost effective, rapid and accessible than microscopy or flow cytometry but requires application-specific calibration. Here we show the...
Tue, 09/01/2020 - 22:22
The present study aimed to investigate the effect of type of milk, fermentation time, temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir grains. All fermentation conditions had a significant effect on the antibacterial activity of kefir samples against four bacteria, except for the effect of temperature on the diameter of the inhibition zone of Shigella...
Tue, 09/01/2020 - 08:04
This study was conducted to reveal the genotyping, antimicrobial susceptibility, and biofilm formation of Bacillus cereus isolated from powdered food products in China. Five hundred powdered food samples were collected from five provinces in China: 100 samples each of powdered infant formula (PIF), soy milk powder (SMP), lotus root powder (LRP), walnut powder (WP), and rice flour (RF). The...
Fri, 08/28/2020 - 06:13
Author(s): Vivek K. Bajpai, InWha Park, Imran Khan, Fanar Hamad Alshammari, Pradeep Kumar, Lei Chen, MinKyun Na, Yun Suk Huh, Young-Kyu Han, Shruti Shukla A protoberberine alkaloid, (­)-tetrahydroberberrubine∙acetate (THBA) was assessed for its antioxidant potential and ability to inhibit the growth of a food hazard bacterium Bacillus cereus in vitro and in situ. THBA displayed significant and...
Tue, 08/25/2020 - 10:04
ABSTRACT Cereulide-producing members of Bacillus cereus sensu lato group III (also known as emetic B. cereus) possess cereulide synthetase, a plasmid-encoded, nonribosomal peptide synthetase encoded by the ces gene cluster. Despite the documented risks that cereulide-producing strains pose to public health, the level of genomic diversity encompassed by emetic B. cereus has never been evaluated at...
Thu, 08/20/2020 - 22:16
Bacillus cereus is a ubiquitous endospore‐forming bacterium, which mainly affects humans as a food‐borne pathogen. B. cereus can contaminate groundwater used to irrigate food crops. Here, we examined the ability of the emetic strain B. cereus F4810/72 to survive abiotic conditions encountered in groundwater. Our results showed that vegetative B. cereus cells rapidly evolved in a mixed population...
Wed, 08/19/2020 - 16:00
Emerging strains of Bacillus cereus, traditionally considered a self-limiting foodborne pathogen, have been associated with anthrax-like disease in mammals, including humans. The strains have emerged by divergent evolution and, as exchange of genetic material in the Bacillus genus occurs naturally, it is possible that further isolates will be identified in the future. The strains vary in their...
Fri, 08/14/2020 - 06:14
Author(s): Davide Porcellato, Siv Borghild Skeie, Hilde Mellegård, Marte Monshaugen, Stine Aanrud, Bjørn-Arne Lindstedt, Marina Aspholm This study addresses the biodiversity of Bacillus cereus group population present along the value chain of milk for consumption. The B. cereus population did not grow and remained mainly unaltered during storage of milk at 4 °C while storage at a suboptimal...
Wed, 08/12/2020 - 22:15
Aims To determine if antibiotics associated with conventional pig farming have a direct role in altering the populations of key soil micro‐organisms isolated from piggery environments with and without exposure to antibiotics. Methods and Results Fluorescent Pseudomonas spp. and the Bacillus cereus group from soils adjacent to four conventional piggeries (use of antibiotics) exposed to effluent (...
Sun, 08/02/2020 - 22:14
Aims Diagnosis of Staphylococcus aureus (S. aureus) is important in various diseases from hospital‐acquired infections to foodborne diseases. This work reports two new luminescent affiprobes for specific detection of S. aureus. Methods and Results To develop advanced luminescent affiprobes, enhanced green fluorescent protein (EGFP) was flanked by single and double repeats of ZpA963 affibody using...
Sun, 08/02/2020 - 06:13
LWT
Author(s): Patrick Owusu-Ansah, Xiaojie Yu, Richard Osae, Abdullateef Taiye Mustapha, Rong Zhang, Cunshan Zhou B cereus was extracted from pork meat and detected using conventional polymerase chain reaction, (PCR). The spores were infected in the pork and the inactivation behavior was scrutinize by thermal (80 °C and 90 °C), sole ultrasonication, US (20 kHz) and thermosonication (TS), at single...
Sat, 07/25/2020 - 06:12
LWT
Author(s): Zahra H. Mohammad, Larry Payton, Sujata A. Sirsat This study aimed to investigate the efficacy of sushi rice acidification on the growth of B. cereus and C. prefringens. The white sushi rice was cooked in a rice cooker, and the pH was adjusted with rice vinegar to 4.2 ± 0.05 or 4.6 ± 0.05 to compare pH recommended by the U.S. Food Code and lower pH used by sushi retails. The rice was...
Tue, 07/21/2020 - 22:12
Aims Bacillus cereus sensu lato (B. cereus sl) is a complex group of closely related bacteria, which are commonly present in the natural environment and food products. These organisms may cause food poisoning and spoilage as well as opportunistic infections. Thus far, their resistance to selected antibiotics has been explored only in part, especially in the context of strain source. Therefore,...
Wed, 07/15/2020 - 16:00
Freshly prepared pastes from blanched mealworms (Tenebrio molitor) are highly perishable and prone to microbial and chemical changes upon storage due to their high water activity, near–neutral pH, and their rich nutrient profile. Their shelf life is short unless preservation methods are used. In this study, the effects of preservatives (sodium nitrite and sodium lactate) and lactic acid...
Wed, 07/15/2020 - 04:02
Biofilms have a significant impact on food safety in the food industry. Many foodborne outbreaks have been associated with pathogenic strains that can form a biofilm. The present study aimed to examine the ability to form biofilms by pathogenic strains collected from retail food samples under the Official Control and Monitoring Program in Poland. Biofilm formation was assessed by the qualitative...
Wed, 07/15/2020 - 00:00
Bacillus cereus is a common and ubiquitous foodborne pathogen with an increasing prevalence rate in dairy products in China. High and unmet demands for such products, particularly milk, raise the risk of B. cereus associated contamination. The presence of B. cereus and its virulence factors in dairy products may cause food poisoning and other illnesses. Thus, this review first summarizes the...
Tue, 07/14/2020 - 16:00
The quest for potent alternatives to the currently used antimicrobials is urged by health professionals, considering the rapid rise in resistance to preservatives and antibiotics among pathogens. The current study was initiated to search for novel and effective bacteriocins from food microbes, preferably lactic acid bacteria (LAB), for potential use as preservatives. Advances in genome-guided...
Tue, 07/14/2020 - 08:02
by Tetsuji Aoyagi, Kengo Oshima, Shiro Endo, Hiroaki Baba, Hajime Kanamori, Makiko Yoshida, Koichi Tokuda, Mitsuo Kaku Bacillus cereus commonly causes catheter-related bloodstream infections (BSIs) in hospital settings, and occasionally occurs fatal central nervous system (CNS) complications. B. cereus harboring Ba813, a specific chromosomal marker of Bacillus anthracis, has been found in...
Fri, 07/10/2020 - 22:17
Food companies should comply with the requirements of a zero‐waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value‐added products. Thus, in this work the experimental...
Wed, 07/08/2020 - 04:02
Results from monitoring of the microbiological quality of 2,721 samples of ready-to-eat cooked chicken collected between 2013 to 2017 in England were reviewed: 70% of samples were from retail, catering or manufacture and 30% were imported and collected at English ports. Samples were tested for a range of bacterial pathogens and indicator organisms. Six samples (<1%) had unsatisfactory levels...
Fri, 07/03/2020 - 16:00
Bacterial microorganisms which are latent in in vitro cultures can limit the efficiency of in vitro methods for the conservation of genetic resources. In this study we screened 2,373 accessions from the in vitro sweetpotato germplasm collection of the International Potato Center in Lima, Peru for bacteria associated with plantlets in tissue culture through a combination of morphological methods...
Fri, 07/03/2020 - 16:00
Bacillus cereus is one of the most important foodborne pathogenic microorganisms, which can lead to gastrointestinal and non-gastrointestinal diseases. However, the potential risk of B. cereus in aquatic products in China has not been comprehensively evaluated yet. In this study, a total of 860 aquatic samples from three types of retail aquatic products were collected from 39 major cities in...
Thu, 07/02/2020 - 08:02
by Jiajun Li, Wanqiang Li, Zhenhua Wang, Abdul Khalique, Junrui Wang, Miao Yang, Xueqin Ni, Dong Zeng, Dongmei Zhang, Yan Zeng, Qihui Luo, Bo Jing, Kangcheng Pan To explore the molecular mechanism of the effect of Bacillus cereus PAS38 on the immunity of broilers, sixty 7-day-old broilers were divided into two groups with three replicates. The control group was fed with basal diet, and the...
Wed, 07/01/2020 - 22:16
Eudragit RS100 nanoparticles containing Baccharis dracunculifolia DC essential oil (N‐EO) was developed by the nanoprecipitation method. N‐EO presented an average diameter of 151.6 nm, zeta potential (ζ) of +51.7 mV, and encapsulation efficiency of 99.4%. The antibacterial activity of N‐EO and free essential oil (EO) was evaluated in BHI broth against Staphylococcus aureus, Bacillus cereus,...
Tue, 06/23/2020 - 22:14
The objective of this study was to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of two plant essential oils (EOs) Eucalyptus caesia Benth and Dracocephalum multicaule Montbr & Auch in vitro and in pear slices. Antibacterial combination effect was evaluated against seven important pathogenic bacteria (Bacillus cereus, Listeria monocytogenes,...
Mon, 06/22/2020 - 16:00
Incidences of heat stress due to the changing global climate can negatively affect the growth and yield of temperature-sensitive crops such as soybean variety, Pungsannamul. Increased temperatures decrease cro...
Sun, 06/21/2020 - 22:11
BACKGROUND The development of brewer's spent grain protein films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pHs (2, 8, 11), plasticizers (polyethylene glycol –PEG– or glycerol), and levels (0–0.25 g g−1) of PEG. Mechanical, water‐barrier and solubility, optical, antioxidant (reducing power, ABTS•+ and lipidic...
Tue, 06/16/2020 - 06:11
LWT
Author(s): Zekun Jin, Li Li, Yin Zheng, Peipei An This study aimed to apply garlic essential oil (GEO) to control the Bacillus cereus content in white sufu, a traditional Chinese fermented soybean curd. The effect of GEO on the Bacillus cereus count, bacterial composition, and the metabolic changes during the fermentation process were investigated. After treatment with GEO, B. cereus was reduced...
Fri, 06/12/2020 - 22:15
Bacterial toxins are food safety hazards causing about 10% of all reported foodborne outbreaks in Europe. Pertinent to Gram‐positive pathogens, the most relevant toxins are emetic toxin and diarrheal enterotoxins of Bacillus cereus, neurotoxins of Clostridium botulinum, enterotoxin of Clostridium perfringens, and a family of enterotoxins produced by Staphylococcus aureus and some other...
Sat, 06/06/2020 - 04:03
High moisture slurries used in production of table spreads may permit growth of  Staphylococcus aureus and  Bacillus cereus  and subsequent production of heat stable enterotoxin. Compliance with the Food Safety Modernization Act (FSMA), specifically 21 CFR Part 117, Subpart B and Section 117.8 (c)(2) and (c)(3) requires a hazard analysis to determine if preventive controls are needed. In this...
Wed, 06/03/2020 - 03:52
ABSTRACT Consumer demand for "fresh food" with no chemical preservatives has prompted researchers to pay more attention to natural antimicrobial peptides such as bacteriocins. Nisin is currently the most widely used food biopreservative among the bacteriocins; however, its applications are restricted due to its low stability at neutral and alkaline pH values. Circular bacteriocins have potent...
Fri, 05/29/2020 - 03:41
The present study was conducted to administer a commercial multi‐strain probiotic (MP), Yilibao (Bacillus velezensis:Bacillus cereus:Lactobacillus casei = 2:2:1), in Nile tilapia, Oreochromis niloticus. In terms of aerobic Bacillus spp. counts, we produced five diets containing 0, 0.34, 1.68, 3.36 and 6.72 g/kg of MP dry product (Control, T1, T2, T3, T4). Seven hundred and fifty tilapia juveniles...
Sun, 05/24/2020 - 03:37
The occurrence of multidrug-resistant pathogenic bacteria, such as methicillin-resistant Staphylococcus aureus (MRSA), multidrug-resistant Acinetobacter baumannii (MDRAB), extended-spectrum β-lactamase (ESBL) Escherichia coli, and Pseudomonas aeruginosa, has become a serious problem in animals and public. The objective of this study was to identify and isolate lactic acid bacterial (LAB) strains...
Sun, 05/24/2020 - 03:36
Background Human-use probiotics have recently been associated with clinical infections and antibiotic resistance transfer, raising public concern over their safety. However, despite their extensive application in aquaculture and animal husbandry, the safety of animal-use probiotics remains poorly described. Methods We evaluated the safety of 92 animal-use probiotics from China. The pattern of...
Fri, 05/22/2020 - 03:36
Streptomyces is the most frequently described genus of Actinomycetes, a producer of biologically active secondary metabolites. Indeed, the Streptomyces species produces about 70% of antibiotics and 60% of antifungal molecules used in agriculture. Our study was carried out with the goal of isolating and identifying antimicrobial secondary metabolites from Streptomyces misionensisV16R3Y1 isolated...
Thu, 05/21/2020 - 03:44
Bacillus cereus spores pose a challenge to the food industry owing to their ability to germinate in food during storage and produce toxins. The objective of the current study was to investigate the effect of pulsed electric field (PEF) at low electric field strength (i.e., 7.3, 8.1, 8.8 and 9.4 kV/cm) and moderate temperatures (65, 70, 75 and 80°C) on B. cereus spores. PEF treatment at 9.4 kV/cm...
Wed, 05/20/2020 - 03:47
Bacillus cereus sensu lato comprises Gram-positive spore-forming bacteria producing toxins associated with foodborne diseases. Three pore-forming enterotoxins, nonhemolytic enterotoxin (Nhe), hemolysin BL (Hbl), and cytotoxin K (CytK), are considered the primary factors in B. cereus sensu lato diarrhea. The aim of this study was to determine the potential risk of enterotoxicity among soil B....
Tue, 05/19/2020 - 03:40
Aims The objective of this study was to evaluate the antimicrobial effects of Radio frequency (RF) heating and the combination treatment of RF heating with ultraviolet (UV) radiation against foodborne pathogens in roasted grain powder (RGP). Methods and Results Foodborne pathogens inoculated on RGP were subjected to RF heating or RF‐UV combination treatments. After 120 s of RF heating, 4.68, 3.89...
Thu, 04/30/2020 - 03:43
Some biological activities of dihydroquercetin (DHQ), including antioxidative, antibacterial and anticancer activities, and the oxidative stability of butter oil supplemented with DHQ were evaluated. The DPPH* radical‐scavenging activity was high for DHQ, with an IC50 of 63.83 ± 3.11 μg/ml, compared to that of Trolox, which had an IC50 of 117.02 ± 5.19 μg/ml, over the concentrations studied (10–...
Thu, 04/16/2020 - 03:29
BACKGROUND Jiuqu are vital saccharifying and fermenting agents for Chinese fermented foods. Natural ventilation during Jiuqu fermentation causes changes in temperature, oxygen and moisture content, resulting in mass and heat gradients from the outer to inner areas of Jiuqu blocks. In the present study, microbiota stratification in Jiuqu was investigated by single molecule real‐time sequencing and...

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