Bacillus cereus

Thu, 03/26/2020 - 03:34
Rapid identification from positive blood cultures is standard of care (SOC) in many clinical microbiology laboratories. The GenMark Dx ePlex Blood Culture Identification Gram-Positive (BCID-GP) Panel is a multiplex nucleic acid amplification assay based on competitive DNA hybridization and electrochemical detection using eSensor technology. This multicenter study compared the investigational-use-...
Sat, 03/14/2020 - 03:30
Chlamydia psittaci is an important zoonotic pathogen and its oral route of infection plays an important role in the transmission and persistence. Bacillus cereus (B. cereus) strain, a common contaminant of animal feed and feedstuffs, can cause severe diarrhoea and malnutrition in poultry. In our previous study, a B. cereus strain (Dawu C), isolated from the haemorrhagic lungs of infected chickens...
Fri, 03/06/2020 - 03:53
Inactivation of Bacillales and Clostridiales spores is of interest, since some cause food spoilage and human diseases. A recent publication (Schlievert et al. 2018) reported that glycerol monolaurate (GML) in a non‐aqueous gel (GMLg) effectively killed spores of Bacillus subtilis, Bacillus cereus, and Clostridioides difficile, and Bacillus anthracis spores somewhat We now show that: 1) the B....
Wed, 03/04/2020 - 01:19
The microbiological quality of ready-to-eat (RTE) foods from school cafeterias in Chongqing, China, was evaluated in comparison to a guideline published by a provincial health commission. Based on their preparation processes and potential risks, the RTE foods were divided into 5 types: food type 1, general cooked and hot-held foods; food type 2, cooked meats; food type 3, heated aquatic products...
Sun, 03/01/2020 - 03:35
Author(s): J. Rocha-Pimienta, S. Martillanes, R. Ramírez, J. Garcia-Parra, J. Delgado-AdamezThe effect of high hydrostatic pressure (HHP) on pathogen microorganisms is influenced by an important number of variables like treatment conditions, microorganism type and food matrix, among others. This technology could be an alternative to pasteurization in Human Milk Banks. In this study, a response...
Fri, 02/28/2020 - 03:27
Microorganisms in dairy industries can form monospecies, dual-species, or multispecies biofilms, showing cooperative or competitive behaviors, which might contribute to the reduction of efficiency of cleaning and sanitization processes and eventually turn into a potential source of contamination. This study proposes to evaluate the behavior of Listeria monocytogenes in monospecies biofilms,...
Thu, 02/27/2020 - 03:46
This study was conducted to reveal the prevalence, molecular characterization, and antibiotic susceptibility of Bacillus cereus isolated from dairy products including powdered infant formula, raw milk, pasteurized milk, ultra-high-temperature milk, and cheese. Five hundred samples collected from 5 provinces in China were analyzed in overall experiments. Multilocus sequence typing, distribution of...
Wed, 02/26/2020 - 03:35
ABSTRACT The Bacillus cereus group comprises numerous closely related species, including bioterrorism agent B. anthracis, foodborne pathogen B. cereus, and biopesticide B. thuringiensis. Differentiating organisms capable of causing illness or death from those used in industry is essential for risk assessment and outbreak preparedness. However, current species definitions facilitate species-...
Sat, 02/15/2020 - 03:36
Author(s): Ryunkyoung Oh, Min Jeong Lee, Young-Ok Kim, Bo-Hye Nam, Hee Jeong Kong, Ju-Won Kim, Jung-yeon Park, Jung-Kil Seo, Dong-Gyun KimAbstractWe isolated and purified an antimicrobial peptide (AMP) from the mantle of the hard-shelled mussel, Mytilus coruscus. The peptide was purified through C18 reversed-phase high-performance liquid chromatography, and displayed antibacterial activity. Total...
Thu, 02/13/2020 - 03:45
Aims The aim of this study was to develop a novel selective agar for the specific isolation and detection of Bacillus anthracis. Methods and Results Based on published data on antibiotic resistance and susceptibility of B. anthracis and other closely related species of the Bacillus cereus sensu lato group, a new selective agar formulation termed CEFOMA (Bacillus CEreus sensu lato group specific...
Wed, 02/12/2020 - 10:50
Author(s): Shengqi Rao, Guangwei Xu, Xiangning Lu, Ruyi Zhang, Lu Gao, Qingyan Wang, Zhenquan Yang, Xinan JiaoAbstractCarvacrol is an effective natural antimicrobial and antioxidant agent; however, its poor aqueous solubility and high volatility limit its application in food systems. Ovalbumin can encapsulate hydrophobic molecules, thereby improving aqueous solubility and reducing volatility. The...
Tue, 02/11/2020 - 03:27
The study determined incidence, enterotoxigenecity and antimicrobial susceptibility profiles of Bacillus cereus isolated from ready-to-eat (RTE) milk products (n = 80), RTE meat products (n = 40), beverages (n = 40) and water samples (n = 60, from food preparing and serving outlets/restaurants) collected from eight different tourist places of Himachal Pradesh. 11.4% (25/220) samples were...
Mon, 02/03/2020 - 03:34
Author(s): Reza Roohi, Seyed Mohammad Bagher HashemiAbstractThe coupled 3D and transient form of heat and Maxwell's equations were solved to determine the temperature distribution within a carrot slice in the microwave cavity during pasteurization as a clean and energy saving process. To precisely simulate the turning of the sample, the dissipated thermal energy was applied to the carrot as a...
Mon, 02/03/2020 - 03:32
Author(s): Man-Seok Choi, Eun Bi Jeon, Ji Yoon Kim, Eun Ha Choi, Junsup Lim, Jinsung Choi, Shin Young ParkAbstractThis study investigated the effects of dielectric barrier discharge (DBD) plasma against Staphylococcus aureus and Bacillus cereus (initial inoculum of 8-9 log10CFU/mL) on the surface of dried blackmouth angler, and the physicochemical [pH, Hunter colors, thiobarbituric acid reactive...
Sat, 02/01/2020 - 04:00
Author(s): Hendrik Frentzel, Katharina Juraschek, Natalie Pauly, Ylanna Kelner-Burgos, Heidi Wichmann-SchauerAbstractMembers of the Bacillus cereus group are common contaminants of vegetables. One potential source of contamination is the application of B. thuringiensis based biopesticides. Although evidence of the presence of biopesticidal strains on food products is scarce, this information is...
Fri, 01/31/2020 - 03:29
Salmonella enterica, Listeria monocytogenes, Shigella flexneri, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Vibrio cholerae, Clostridium botulinum type A, Bacillus cereus, Clostridium perfringens Alpha toxin, and Yersinia enterocolitica are 11 common foodborne pathogens. Traditional bacterial culture methods for detecting pathogens are time‐consuming and labor‐...
Thu, 01/23/2020 - 03:27
Aims This study was conducted to early detect the negative culture bacterial pathogens causing subclinical mastitis for the fast diagnosis of the disease and the reduction of some milk transmitted pathogenic bacteria to human consumers. Methods and Results A total of 171 positive California mastitis test (CMT) milk samples collected from asymptomatic dairy cows in Sharkia Governorate, Egypt were...
Wed, 01/15/2020 - 03:33
Author(s): A. Panigrahi, R.R. Das, M.R. Sivakumar, A. Saravanan, C. Saranya, N.S. Sudheer, K.P. Kumaraguru Vasagam, P. Mahalakshmi, S. Kannappan, G. GopikrishnaAbstractEffect of bio-augmentation of Bacillus spp in biofloc on growth, survival and immunity in Indian white shrimp Penaeus indicus was evaluated. Nine Bacillus strains were isolated and screened individually as well as in the form of a...
Wed, 01/15/2020 - 03:24
Bacillus cereus is widely distributed in different food products and can cause a variety of symptoms associated with food poisoning. Since ready-to-eat (RTE) foods are not commonly sterilized by heat treatment before consumption, B. cereus contamination may cause severe food safety problems. In this study, we investigated the prevalence of B. cereus in RTE food samples from different regions of...
Wed, 12/25/2019 - 03:33
Author(s): Jennifer A. Sánchez-Chica, Margarita M. Correa, Angel E. Aceves-Diez, Laura M. Castañeda-SandovalAbstractBacillus cereus is a major foodborne pathogen with the potential of causing emetic and diarrhoeal food poisoning. This study reports on the development of a sensitive and reliable method that involves direct DNA extraction from powdered milk and infant formula and a multiplex PCR...
Tue, 12/24/2019 - 03:35
by Jiajun Li, Wanqiang Li, Jianzhen Li, Zhenhua Wang, Dan Xiao, Yufei Wang, Xueqin Ni, Dong Zeng, Dongmei Zhang, Bo Jing, Lei Liu, Qihui Luo, Kangcheng Pan The aim of this study was to construct the spleen differential genes library of broilers fed with probiotic Bacillus cereus PAS38 by suppression subtractive hybridization (SSH) and screen the immune-related genes. Sixty seven-day-old broilers...
Tue, 12/24/2019 - 03:34
Quorum Sensing (QS) are mechanisms of synthesis and detection of signaling molecules to regulate gene expression and coordinate behaviors in bacterial populations. In Bacillus subtilis (Bs), multiple paralog Rap-Phr QS systems (receptor-signaling peptide) are highly redundant and multifunctional, interconnecting the regulation of differentiation processes such as sporulation and competence....
Tue, 12/24/2019 - 03:26
Aim Identification and enumeration of foodborne pathogens in food stuffs are valuable concerns. In the present study, starch‐blood‐egg yolk‐polymyxin B‐trimethoprim‐ceftazidime (SBYPTC) agar was established to isolate and specify the number of B. cereus in food products. Methods and results The effectiveness of the developed medium in selecting for B. cereus from pure cultures and food matrixes...
Sun, 12/15/2019 - 03:31
LWT
Author(s): Vijay K. Juneja, Marangeli Osoria, C.-A. Hwang, Abhinav Mishra, T. Matthew TaylorAbstractThe heat resistance of a four-stain cocktail of Bacillus cereus was determined in rice. Bags containing inoculated rice samples with hot water were submerged in a temperature-controlled water bath and held at 90.5, 95, or 99 °C for predetermined lengths of time. Surviving spore population were...
Sun, 12/15/2019 - 03:31
LWT
Author(s): Ana Paula M. Pereira, Henrique A. Stellari, Leonardo F. Vilela, Rosane F. Schwan, Anderson S. Sant’AnaAbstractThe behavior of G. stearothermophilus and B. cereus during the fermentation of cocoa beans was assessed in this study. Cocoa fermentation trials lasted seven days and were conducted inoculating a cocktail of spores of strains from each species (3 log CFU/g) daily. During the...
Sat, 12/07/2019 - 03:32
LWT
Author(s): Edinéia Bonin, Venício Macedo Carvalho, Vicente Diaz Avila, Naiara Caroline Aparecida dos Santos, Érica Beassi-Zanqueta, César Armando Contreras Lancheros, Isolde Terezinha Santos Previdelli, Tania Ueda Nakamura, Benício Alves de Abreu Filho, Ivanor Nunes do PradoAbstractDue to consumers' increasingly negative perceptions of synthetic preservatives, interest and research on plants and...
Fri, 12/06/2019 - 03:27
BACKGROUND The consumption of pesticides‐contaminated sour cherry as fruit or juice has become a major health concern, and thus, intensified the search for alternative processing technologies such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US). The novelties of this experimental study for sour cherry juice were four‐fold: (1) to quantify the removal efficiency of the new...
Fri, 12/06/2019 - 03:26
Abstract Thuricin 4AJ1, produced by Bacillus thuringiensis strain 4AJ1, showed inhibition activity against Bacillus cereus 0938 and ATCC 10987. It began to appear in the stationary phase and reached its maximum activity level of 209.958 U at 18 h against B. cereus 0938 and 285.689 U at 24 h against B. cereus ATCC 10987. Tricine–SDS-PAGE results showed that the partly purified thuricin 4AJ1 was...
Thu, 11/28/2019 - 03:45
UV-C treatment technology is proposed as a potential alternative to thermal treatments for decontamination of beverages because heat may adversely affect the nutritive value and quality. Effects of UV-C irradiation processing on microbial inactivation, ascorbic acid, and volatile aromatics of watermelon beverage were evaluated using a flow-through UV system. Selected microbial agents Escherichia...
Sun, 11/24/2019 - 03:41
BACKGROUND Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd manufactured with a natural starter. In this study, the bacterial and fungal communities during BS fermentation were determined by culture and the culture‐independent method of high‐throughput sequencing (HTS), and correlation analyses were performed to select the potential fermentation‐contributing microorganisms....
Fri, 11/22/2019 - 03:36
Author(s): Paula Vasconcelos Costa, Luiza Vasconcellos, Ingrid Camelo da Silva, Valéria de Mello Medeiros, Stephen James Forsythe, Marcelo Luiz Lima BrandãoAbstractThe aim of this study was to evaluate the microbiological quality of 45 samples of corn-based farinaceous foods commercialized in Brazil. The bacteriological analysis performed were: detection of Salmonella and Cronobacter, and...
Tue, 11/19/2019 - 03:26
Bacillus cereus sensu lato (s.l.) is a group of bacteria commonly found in diverse environments, including foods, with potential to cause emesis and diarrhea. In Colombia, it is one of the main foodborne pathogens. The aim of this study was to determine the genomic and toxigenic heterogeneity of B. cereus s.l. isolated from ready-to-eat foods and powdered milk collected in day care centers of...
Sat, 11/16/2019 - 03:33
Author(s): Selina Brighina, Cristina Restuccia, Elena Arena, Rosa Palmeri, Biagio FallicoAbstractThe antibacterial activities of the dicarbonyl compounds glyoxal (GO), methylglyoxal (MGO), 3-deoxyglucosone (3-DG) were assessed against Gram-positive and Gram-negative pathogenic and food spoilage bacteria, both in agarised and liquid assay system. The kinetics of dicarbonyls’ degradation at...
Sun, 11/10/2019 - 03:27
Attiéké is the major fermented plant food in Côte d'Ivoire. The aim of this study was to identify hazards and critical control points (CCP) in order to implement a HACCP system for the production of attiéké. Physico‐chemical and microbiological analyses were carried out. pH of the cossettes used as raw material for attieke process was slightly acidic (6·5 ± 0·23). But attiéké produced had an acid...
Sun, 11/10/2019 - 03:24
This study aimed to evaluate the safety of raw vegetable products present on the German market regarding toxin-producing Bacillus cereus sensu lato (s.l.) group bacteria.
Thu, 11/07/2019 - 03:29
The microbial population of kefir made from Korean kefir grain was profiled via next‐generation sequencing technology at the species level. Interestingly, Acetobacter fabarum was the second most predominent bacteria in kefir. We isolated Acetobacter fabarum DH1801 strain and revealed its potent and broad‐spectrum antimicrobial activity against pathogenic bacteria. This could contribute to the...
Mon, 11/04/2019 - 03:25
The chemical and anti-nutritional, antioxidative and anti-microbial properties of seeds from Acacia cyclops, Acacia microbotrya and Acacia victoriae(which are legumes) traditionally consumed by indigenous Western Australians were studied for the first time for their potential as commercial food components. A. microbotrya (2.7 CIU/g) (α < 0.05) had the highest α-chymotrypsin inhibitor activity...
Sat, 11/02/2019 - 03:36
Author(s): Gabriele Rocchetti, Jorge Pamplona Pagnossa, Francesca Blasi, Lina Cossignani, Roberta Hilsdorf Piccoli, Gokhan Zengin, Domenico Montesano, Pier Sandro Cocconcelli, Luigi LuciniAbstractIn this work the (poly)-phenolic profile of Moringa oleifera leaves was comprehensively investigated through untargeted metabolomics, following a homogenizer-assisted extraction (HAE) using three solvent...
Thu, 10/31/2019 - 03:35
Author(s): Junxin Zhao, Ting Peng, Shibo Liang, Maomao Ma, Zheling Zeng, Ping Yu, Deming Gong, Shuguang DengAbstractThe application of dodecyl gallate (DG) is limited due to its poor stability and water-solubility. A new compound of DG microencapsulated with methyl-β-cyclodextrin (MβCD), MβCD-DG was produced, and the inhibition effects of MβCD-DG against three common foodborne pathogens (...
Fri, 10/25/2019 - 03:33
The Bacillus cereus group is frequently isolated from soil, plants, food, and other environments. In this study, we report the first isolation and characterization of a B. cereus group member, Bacillus wiedmannii SR52, from the hydrothermal field in the Iheya Ridge of Okinawa Trough. SR52 was isolated from the gills of shrimp Alvinocaris longirostris, an invertebrate species found abundantly in...
Thu, 10/24/2019 - 03:33
This study aimed to evaluate the possible inhibitory effect of natural lactic acid bacteria on the growth of 2 Bacillus cereus strains. First, we evaluated the behavior of spores of B. cereus GPe2 and D43 when inoculated before cheesemaking using pasteurized or raw milk; no statistical differences were observed between cheese produced with the 2 types of milk. Then, lactic acid bacteria (LAB)...
Tue, 10/15/2019 - 03:47
Author(s): Katesaraporn Nuankeaw, Boonyanoot Chaiyosang, Thanapat Suebrasri, Somdej Kanokmedhakul, Saisaamorn Lumyong, Sophon BoonlueAbstractBioactive compounds of endophytic fungus Trichoderma polyalthiae were extracted from culture broth media. The crude extracts showed strong antimicrobial activity against human pathogens. Biologically active compounds were isolated and purified by...
Tue, 10/15/2019 - 03:34
Both nosocomial pathogens, such as Streptococcus pneumoniae and Haemophilus influenzae and food-borne pathogens, such as Bacillus cereus and Clostridium perfringens are known to be detrimental to human and animal health. The effectiveness of currently used treatments for these pathogens becomes limited as resistant strains emerge. Therefore, new methods for eliminating bacterial pathogens must be...
Sun, 10/13/2019 - 03:31
Awareness of the consumer has increased the demand of safe and chemical-free foods, and consequently it has increased the demand of antibacterial bioactive compounds. In the present study, antibacterial compound produced by a local bacterial isolate NSD MTCC 10072, showing antagonistic activity against six human pathogens, was isolated, partially purified and characterized. Maximum production of...
Fri, 10/11/2019 - 03:29
The impact of cold atmospheric pressure plasma treatment on the inactivation kinetics of Bacillus cereus ATCC 14579 and the resulting quality changes was investigated in tiger nut (Cyperus esculentus L.) milk (TNM). The effect of input power (39, 43, and 46 W) and treatment time (0 to 270 s) was fitted using the Weibull model to represent the microbial kinetic inactivation in the treated TNM....
Sat, 10/05/2019 - 03:33
This study investigated the combined effects of different doses of UV‐C light at 260 nm (0–1,800 mWs/cm2) and ethanol (0–70%) on the reduction of Escherichia coli and Bacillus cereus in experimentally contaminated Gwamegi (semidried Pacific saury). After combined treatment of 4,800 mWs/cm2 of UV‐C and 70% ethanol, E. coli and B. cereus were reduced by 3.03 and 2.73 log CFU/g, respectively....
Mon, 09/30/2019 - 17:10
Bacillus cereus, a Gram-positive bacterium, is an agent of food poisoning. B. cereus is closely related to Bacillus anthracis, a deadly pathogen for humans, and Bacillus thuringenesis, an insect pathogen. Due to the growing prevalence of antibiotic resistance in bacteria, alternative antimicrobials are needed. One such alternative is peptidoglycan hydrolase enzymes, which can lyse Gram-positive...
Mon, 09/30/2019 - 17:10
For the past few decades, there has been limited progress in the development of novel antibacterials. Previously, we postulated that the gut microbiota of animals residing in polluted environments are a forthcoming supply of antibacterials. Among various species, the water monitor lizard is an interesting species that feeds on organic waste and the carcass of wild animals. Gut microbiota of the...
Wed, 09/18/2019 - 03:32
The spoVA2mob operon confers heat resistance to Bacillus spp., and the resistance correlates to the copy number of the operon. Bacillus endospores also exhibit a strong variation in resistance to pressure, but the underlying mechanisms of endospore resistance to pressure are not fully understood. We determined the effects of multiple spoVA2mob operons on high-pressure resistance in Bacillus...
Wed, 09/18/2019 - 03:00
, Ahead of Print. Bacillus cereus is a microorganism associated with food poisoning. It has been found in products, such as milk and dairy products. The aim of this study was to isolate and identify B. cereus group strains in artisan cheeses sold in southwestern Mexico, as well as its toxigenic profile, its psychrophilic ability, and its biofilm production. B. cereus isolation was performed on...

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