Bacillus cereus

Wed, 01/20/2021 - 22:13
The medicinal plants, like Alhagi maurorum, has received great attentions, especially by food scientists and manufacturers as natural food preservatives due to their antimicrobial and antioxidant activities. In this study, the effects of extracting solvents, namely, hexane, water and acetone, individually or in combination to each other according to especial cubic mixture design, as extracting...
Wed, 01/20/2021 - 04:02
Bacillus cereus is one of the important foodborne pathogens that can be found in various foodstuffs; causing diarrheal and/or emetic syndromes. This study aimed to evaluate the prevalence, antimicrobial susceptibility profile, pathogenic potential, and genotypic diversity of B. cereus isolated from diverse food products from markets in Cairo, Egypt. A total of 39 out of 165 food samples were...
Tue, 01/12/2021 - 22:13
The antibacterial effect of volatile compounds in millets and cereal by‐products was investigated. Hexane extracts of rice bran (RB), corn cob (CC), green (GM), and yellow millets (YM) showed antibacterial activities against Escherichia coli ATCC 35150, Bacillus cereus ATCC 14579, Helicobacter pylori MH179991, and Staphylococcus aureus ATCC 13150 with minimum inhibitory concentration (MIC)...
Tue, 01/12/2021 - 16:00
Members of the Bacillus cereus group are spore-forming organisms commonly associated with food poisoning and intestinal infections. Moreover, some strains of the group (i.e., B. cereus sensu stricto and Bacillus thuringiensis) can cause bacteremia in humans, mainly in immunocompromised individuals. Here we performed the genetic characterization of 17 human clinical strains belonging to B. cereus...
Mon, 01/11/2021 - 16:00
The lesser-known traditionally processed meat products such as beef kargyong, pork kargyong, satchu, and khyopeh are popular food items in the Himalayan state of Sikkim in India. The present study aimed to assess the microbiological safety of traditional meat products by identifying the potential spoilage or pathogenic bacteria, detecting the enterotoxins, and screening the antibiotic...
Thu, 01/07/2021 - 02:03
Abstract Main conclusion The presence of Bacillus cereus plays a key role in clubroot suppression and improves plant biomass in pak choi. B. cereus is reported for the first time as a novel biocontrol agent against clubroot. Abstract Plasmodiophora brassicae Woronin causes a devastating infectious disease known as clubroot that is damaging to cruciferous vegetables. This study aimed to isolate...
Wed, 01/06/2021 - 06:07
LWT
Author(s): Yiying Huang, Steve H. Flint, Shubo Yu, Yu Ding, Jon S. Palmer Bacillus cereus group (B. cereus sensu lato) are ubiquitously distributed in diverse environments. In this study, eight isolates including B. cereus, B. paranthracis and B. toyonensis species, from dairy and potato products, were assessed for biofilm formation, sporulation and genetic information including biofilm-related...
Wed, 12/30/2020 - 00:00
Avocado Hass (Persea americana Mill) peel extract (APE) has the potential as a natural ingredient to substitute for chemical preservatives. The objectives of this study were to assess the phytochemical composition by high-performance liquid chromatography–quadrupole time-of-flight mass/mass spectrometry (HPLC-qTOF-MS/MS), total phenolic content (TPC), proanthocyanidin (PAC) content, and...
Tue, 12/29/2020 - 06:11
LWT
Author(s): Hui Guo, Pengfei Yu, Shubo Yu, Juan Wang, Junhui Zhang, Ying Zhang, Xiyu Liao, Shi Wu, Qinghua Ye, Xiaojuan Yang, Tao Lei, Haiyan Zeng, Rui Pang, Jumei Zhang, Qingping Wu, Yu Ding Bacillus cereus is a well-known foodborne pathogen around the world and can be found in a variety of foods. However, few studies have been conducted to evaluate the risk of B. cereus in quick-frozen food in...
Wed, 12/23/2020 - 16:00
Flagellar motility is considered an important virulence factor in different pathogenic bacteria. In Listeria monocytogenes the transcriptional repressor MogR regulates motility in a temperature-dependent manner, directly repressing flagellar- and chemotaxis genes. The only other bacteria known to carry a mogR homolog are members of the Bacillus cereus group, which includes motile species such as...
Sun, 12/20/2020 - 00:00
Bacillus cereus is the fourth most common cause of foodborne illnesses that produces a variety of pore-forming proteins as the main pathogenic factors. B. cereus hemolysin II (HlyII), belonging to pore-forming β-barrel toxins, has a C-terminal extension of 94 amino acid residues designated as HlyIICTD. An analysis of a panel of monoclonal antibodies to the recombinant HlyIICTD protein...
Thu, 12/17/2020 - 22:13
Bacteria survive metal stress by several mechanisms and metal binding is one such mechanism which has been screened in the present study to investigate the survival strategies of metal resistant bacteria. The production of siderophores, a metal chelating agent, was detected by chrome azurol S agar assay. The changes in cell wall studied by analyzing the peptidoglycan and teichoic acid content...
Wed, 12/16/2020 - 22:12
Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri‐food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during...
Tue, 12/15/2020 - 00:00
Bacteriophage endolysins have attracted attention as promising alternatives to antibiotics, and their modular structure facilitates endolysin engineering to develop novel endolysins with enhanced versatility. Here, we constructed hybrid proteins consisting of two different endolysins for simultaneous control of two critical foodborne pathogens, Staphylococcus aureus and Bacillus cereus. The full-...
Mon, 12/14/2020 - 00:00
Native egg albumin (NEA) was isolated from hen eggs and hydrolyzed by pepsin to produce hydrolyzed egg albumin (HEA). HEA was chemically characterized and screened for its antibacterial activity against 10 pathogenic bacteria (6 Gram (+) and 4 Gram (−)). The SDS-PAGE pattern of NEA showed molecular weights of hen egg albumin subunits ranging from 30 to 180 kDa. The highest intensive...
Sun, 12/13/2020 - 04:01
Cysteine is a semiessential amino acid and plays an important role in metabolism and protein structure and has also been applied in various industrial fields, such as pharmaceutical, food, cosmetic, and animal feed industries. Metabolic engineering studies have been conducted for the cysteine production through bacterial fermentation, but studies on the cysteine biosynthetic pathway in...
Tue, 12/08/2020 - 22:11
This study aimed at evaluating the effects of a probiotic additive in productive performance and physiological parameters for Rhamdia quelen. The fish were fed diets containing increasing levels of the additive (0.15; 0.30; 0.45; and 0.60 g/kg of feed), which consisted of a blend of Bacillus cereus and B. subtilis, both at the concentration of 4 × 1011 CFU). Productive performance parameters were...
Tue, 12/01/2020 - 08:03
In this study, a new vancomycin (Van)-modified poly-l-lysine (PLL) magnetic bead (MB) technique was developed for isolation of gram-positive bacteria. The method combines magnetic separation with a multiplex PCR (mPCR) assay and gel electrophoresis for easy and rapid detection of Bacillus cereus. Vancomycin was used as a molecular ligand between the MB and the d-alanyl-d-alanine moieties on the...
Wed, 11/25/2020 - 08:02
by Anna V. Skorynina, Emma G. Piligrimova, Olesya A. Kazantseva, Vladislav A. Kulyabin, Svetlana D. Baicher, Natalya A. Ryabova, Andrey M. Shadrin Several bacterial species belonging to the Bacillus cereus group are known to be causative agents of food poisoning and severe human diseases. Bacteriophages and their lytic enzymes called endolysins have been widely shown to provide for a supplemental...
Mon, 11/16/2020 - 16:00
Antibiotic misuse is a public health problem due to the appearance of resistant strains in almost all human pathogens, making infectious diseases more difficult to treat. The search for solutions requires the development of new antimicrobials as well as novel strategies, including increasing social awareness of the problem. The Small World Initiative (SWI) and the Tiny Earth (TE) network are...
Sat, 11/14/2020 - 08:03
The aim of this research was to examine bacteriological quality of some ready-to-eat foods that were served in some food centres in Zaria. Samples of jollof rice, pounded yam and melon seed soup were collected from three categories of food service centres and enumerated on selective media for the isolation of Bacillus cereus, Escherichia coli and Staphylococcus aureus. Analysis of variance of the...
Thu, 11/12/2020 - 02:04
Bacillus cereus sensu lato strains (B. cereus group) are widely distributed in nature and have received interest for decades due to their importance in insect pest management, food production and their positive and negative repercussions in human health. Consideration of practical uses such as virulence, physiology, morphology, or ill-defined features have been applied to describe and classify...
Sun, 11/08/2020 - 00:00
As a multifactorial cause, gastric ulceration-mediated diarrhea is widely prevalent in the weaned piglets, impairing pig health and economic benefits. With full implementation of antibiotic stewardship programs in China, Bacillus cereus (B. cereus) and Aspergillus fumigatus (A. fumigatus) were identified frequently in porcine feedstuffs and feeds of the animal industry. Association between feed-...
Fri, 11/06/2020 - 00:00
The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of...
Thu, 11/05/2020 - 10:03
ABSTRACT Gram-positive, spore-forming members of the Bacillus cereus group species complex are widespread in natural environments and display various degrees of pathogenicity. Recently, B. cereus group strain Bacillus mycoides Flugge ATCC 21929 was found to represent a novel lineage within the species complex, sharing a relatively low degree of genomic similarity with all B. cereus group genomes...
Sat, 10/31/2020 - 04:02
The microbial safety concern in thermally processed extended shelf-life (ESL) refrigerated foods is associated with spore-forming pathogens such as nonproteolytic Clostridium botulinum types B, E, and F. These are traditionally regarded as the target pathogens in validation of thermally processed ESL foods. Their use is restricted due to their designation as select agents. In this study, the heat...
Sun, 10/25/2020 - 00:00
Bacillus cereus Hemolysin BL is a tripartite toxin responsible for a diarrheal type of food poisoning. Open questions remain regarding its mode of action, including the extent to which complex formation prior to cell binding contributes to pore-forming activity, how these complexes are composed, and the properties of the pores formed in the target cell membrane. Distinct complexes of up to 600...
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,...

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