Research Publications (Food Safety)

The inhibition of Bacillus cereus in processed cheese (PC) was evaluated and the data showed the inhibitory potential of emulsifying salts with higher P2O5 content. The type of emulsifying salt, the PC processing method and the PC storage temperature influenced bacterial growth. Bacillus contamination in processed cheese (PC) has been reported and can lead to substantial economic consequences.

Feeding animals with lactobacilli strains is a biotechnological strategy to improve production, food quality, and animal health. Thus, this study aimed to select new lactic acid bacteria (LAB) able to improve laying hens health and egg production.

Fluorescence-labeled antibodies and viability indicators are routinely employed in conjunction with flow cytometry (FCM) to rapidly quantify viable target bacteria, ensuring food safety. However, the specific detection of Bacillus cereus, a prominent bacterium causing food poisoning, proves challenging because of its close phylogenetic relationship with other Bacillus species.

by Tingting Li, Qinpei Zou, Cheng Chen, Qin Li, Shuquan Luo, Zhifeng Li, Chuan Yang, Di Yang, Zhi Huang, Huadong Zhang, Wenge Tang, Li Qi Bacillus cereus (B. cereus) is a common cause of foodborne illness. An outbreak of acute gastrointestinal illness occurred at two middle schools in a rural region of Chongqing, China, in 2021. This study aimed to elucidate the outbreak’s characteristics, identify risk factors, and determine the source of contamination.

The most abundant by-product of the brewing industry is beer bagasse (BSG); its high moisture content requires a rapid drying process to stabilize the product. The objective of this work was to carry out the analysis and mathematical modeling of the drying process of thin layer bagasse at temperatures above 60 °C in order to establish adequate processing conditions that assure its safe use and storage as a functional ingredient.

Abstract The fruits of Tamarindus indica L. are consumed worldwide, with various parts of the plant being used for medicinal purposes. The residues (pericarp and seeds) generated during cellulose processing are of significant value as they contain bioactive compounds with diverse biological activities.

Bacillus cereus is important foodborne pathogen that causes food poisoning and other non-gastrointestinal infections, which could cause nausea, vomiting and diarrhea. Phages have antibacterial potential to control this pathogen, especially antibiotic resistant ones. In this study, a novel lytic Bacillus cereus phage, vB_BceS_LY1 (LY1), a new genus of the subfamily Gutmannvirinae under Caudoviricetes, was isolated from a sewage treatment plant in China.

Background The CompactDry “Nissui” BC is a ready-to-use dry media sheet using a chromogenic medium with selective agents for the detection and enumeration of Bacillus cereus in products after incubation at 30 ± 1°C for 24 ± 2 h. Objective The CompactDry “Nissui” BC method was validated to achieve AOAC Performance Tested MethodsSM certification.

Chalcone synthase (CHS) is a type III polyketide synthase and a key enzyme of the phenylpropanoid pathway that generates precursors for flavonoid biosynthesis. The tree species D. gotadhora is known for having an abundance of rohitukine, which has anti-inflammatory and immune-modulating effects. In this study, we used the leaves of D. gotadhora to clone CHS gene (DbCHS). The 1188-bp open reading frame (ORF) was part of the 1373-bp full-length DbCHS clone.

Abstract Microbial diversity, final concentration of volatiles compounds during fermentation and the characterization and acceptability of chocolates of three cocoa hybrids (PH 9, PH 15 and PH 16) were evaluated. Hanseniaspora uvarum, Pichia kluyveri, Pichia caribbica and Saccharomyces cerevisiae were the predominant yeasts in the three fermentations.

Phages have been approved for use in the food industry to control bacterial contamination in some countries. However, their broader adoption is hindered by some limitations. For instance, the persistence of infectious phages in the food industry can lead to the emergence of resistant bacteria, which negatively impacts the long-term effectiveness of phages. Additionally, the narrow host range of phages limits their effectiveness against various strains.

Rhizosphere microbial communities play an important role in maintaining the health and productivity of the plant host. The rhizobacteria Pseudomonas putida P2 of Ramonda serbica and Bacillus cereus P5 of R. nathaliae were selected for treatment of the Belija wheat cultivar because of their plant growth-promoting (PGP) properties.

Detecting and identifying the origins of foodborne pathogen outbreaks is a challenging. The Next-Generation Sequencing (NGS) panel method offers a potential solution by enabling efficient screening and identification of various bacteria in one reaction.

Insufficient protein and fat hydrolysis capacity of lactic acid bacteria (LAB) limit the flavor formation of fermented sausage. Bacillus is known for its substantial expression of proteases and lipases.

This study aims to biocontrol of Bacillus cereus by Lactobacillus planetarium in Kareish cheese and yogurts. The minimum inhibitory concentrations (MICs), antioxidant potentials, total flavonoids content (TFC) and total phenolic content (TPC) of L. planetarium were also estimated. Results showed that incidence of B. cereus in Kareish cheese and yogurt was 16 and 4%, respectively. Four virulence genes were investigated by PCR in B.

The objective of this paper was to study the phyto-inhibitory and antimicrobial activity of brown propolis collected from the counties of four regions in Romania. The main physico-chemical and functional properties of 16 samples of propolis from different landforms of geographical regions were determined.

It is important to understand the distribution of strains of Bacillus cereus that produce the emetic toxin, cereulide, in raw milk, and to evaluate their impact on the safety of milk and dairy products. The distribution of cereulide-producing B. cereus was investigated for isolates from raw milk in Hokkaido, Japan, and the ability of strains to produce cereulide in milk was also studied.

Bacillus cereus is a common food-borne bacterial pathogen. This study was to designed the prevalence of B. cereus in Chinese sausages and evaluate its genetic diversity, toxigenic profiles, and antimicrobial resistance. Using bacteriological and biochemical detection tests, B. cereus was isolated from 12.63% (N = 49) of the total 388 samples. However, only 37 of the 49 isolates were simultaneously classified as the strictly B.

The goal was to evaluate the effect of phosphorus mining on the endophytic bacterial community of surrounding crops and vegetables and screen beneficial bacteria. [Methods] 16S rRNA sequencing was used to assess endophytic bacterial diversity, community, and metabolic function variations in surrounding plants, including Glycine max, Triticum aestivum, and Lactuca sativa.

In this study, a superheated steam (SHS) system was constructed to inactivate Bacillus cereus endospores on the surface of black pepper, and continuous and pulsed treatment was applied to compare sporicidal effects. Additionally, inactivation mechanisms were analyzed to investigate the differences between pulsed and continuous SHS treatments.

The antifungal activity of Bacillus cereus (B8W8) was investigated against major post-harvest fungal pathogens affecting citrus and apples fruits namely Penicillium digitatum, Penicillium italicum, Geotrichum citri-aurantii, Penicillium expansum, Botrytis cinerea, Monilinia laxa and Monilinia fructigena.

Nowadays, the wide spread of foodborne illness and the growing concerns about the use of synthetic food additives have shifted the focus of researchers towards essential oils (EOs) as possible antimicrobials and preservatives of natural origin.

This study investigated several pre-treatments as strategies to increase the efficacy of the removal of metals when using exopolymeric substances (EPS) produced by Bacillus cereus. The pre-treatments used include heat (autoclaving, boiling) and chemical agents (sulphuric acid, sodium hydroxide, and methanol).

Bacillus cereus sensu lato (Bcsl) strains are widely explored due to their capacity to antagonize a broad range of plant pathogens. These include B. cereus sp. UW85, whose antagonistic capacity is attributed to the secondary metabolite Zwittermicin A (ZwA).

Bacillus cereus is a rod-shaped, gram-positive, motile, and β-hemolytic soil bacterium. B. cereus is an opportunistic pathogen, often responsible for human foodborne illness that is caused by ingestion of starchy foods with symptoms of diarrhea and vomiting. Among the numerous amylolytic enzymes in the genome of the pathogen, the one annotated as a putative neopullulanase (NPase) was cloned and its biochemical properties were characterized in this study.