Bacillus cereus as an emerging public health concern in Libya: Isolation and antibiogram from food of animal origin

Naas, Hesham; Zurghani, Mohamed M; Garbaj, Aboubaker M.; Azwai, Salah; Eshamah, Hanan; Gammoudi, Fatim T.; Abolghait, Said K.; Moawad, Ashraf A.; Barbieri, Ilaria; Eldaghayes, Ibrahim

doi:10.4103/ljms.ljms_5_18

Cited by 5 publications

(2 citation statements)

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“…A higher rate of isolation of B. cereus was reported from raw meat (56%), followed by ground meat (40%), soudjouck (16%) and pastrami (4%) in Turkey (Guven et al, 2006). However, another study in Libya revealed a higher incidence rate of B. cereus in beef kabab (80%), chicken kabab (60%), chicken burger (30%) and beef burger (25%) (Naas et al, 2019). A lower isolation rates of B. cereus and were detected in raw meat (27.8%) and meat products (35%) in India (Tewari et al, 2015).…”

Section: And Discussionmentioning

confidence: 94%

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Prevalence and Distribution of Enterotoxin Genes among Bacillus cereus Isolated from Meat and Meat Products in Egypt

Tharwat¹,

Eleiwa²,

Ali³

et al. 2020

Adv. Anim. Vet. Sci.

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B acillus cereus is a Gram-positive, spore-forming bacterium that induces food poisoning in the forms of emetic and diarrheal syndromes (Kim et al., 2009; Arslan et al., 2014). The syndrome of diarrhea usually occurs within 8-16 hours after consumption of contaminated food (Park et al., 2009). The pathogen is widely distributed in different types of foods comprising cooked rice, vegetables, fish, meat, and milk products (Dzieciol et al., 2013). Raw meat and meat products are relevant sources of animal protein in the diet; therefore, the contamination of fresh meat and meat products with B. cereus represents a severe public health hazard. A presence of B. cereus (10 3-10 5 CFU/gm) poses a moderate risk to initiate cases of food poisoning (Rajkovic et al., 2013). Food poisoning occurs because B. cereus spores could survive the processes of cooking and pasteurization. If the food is not adequately refrigerated, and there is a lack of competitive flora, the bacterium germinates and multiply (Kramer and Gilbert, 1989). B. cereus spores are resistant to adverse environmental conditions; it could access food of animal and plant origin and, therefore, could contaminate products of milk and meat products (Granum, 1994; Larsen and Jorgensen, 1997). The bacterium is usually associated with food poisoning and diarrhea due to the release of heatlabile enterotoxins (Granum, 1994; Forghani, 2015). The enterotoxins are comprised of hemolysin BL (Hbl), non

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Section: And Discussionmentioning

confidence: 94%

“…Recognized the principal virulence factor in diarrhea, the cytotoxin K (cytK) is highly cytotoxic and has the potential to cause necrosis and hemolysis (Lund et al, 2000).…”

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confidence: 99%

Prevalence and Distribution of Enterotoxin Genes among Bacillus cereus Isolated from Meat and Meat Products in Egypt

Tharwat¹,

Eleiwa²,

Ali³

et al. 2020

Adv. Anim. Vet. Sci.

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Screening ofBacillus cereuspresence in minced meat and meat products originating from Serbian retail facilities

Milojević

Velebit

Djordjević

et al. 2019

IOP Conf. Ser.: Earth Environ. Sci.

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Occurrence, characterization, and antibiogram of Staphylococcus aureus in meat, meat products, and some seafood from Libyan retail markets

et al. 2019

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Aim: The aim of the current investigation was to screen the presence of Staphylococci spp., especially S. aureus in meat, meat products of different animal species, and some seafood sold in some retail markets in Libya using cultural and molecular techniques, and to study their antibiotics resistance profiles. Materials and Methods: A total of 139 samples from red meat, meat products, and seafood were collected from many areas in Libya. Enumeration and isolation of Staphylococci spp. and S. aureus by normal cultural methods followed by molecular identification using molecular techniques by bacterial DNA extraction and partial sequencing of 16S rDNA. Results: Out of 139 samples, 112 (80.6%) were contaminated with different species of Staphylococci based on cultural characteristics of Staphylococci on Baird-Parker medium, for which S. aureus was detected in only 32 samples (23%). However, only six out of 18 (33.3%) isolates sent for sequencing were confirmed to be S. aureus using the molecular technique. The six identified isolates of S. aureus were tested for antimicrobial resistance against 24 most commonly used antibiotics. All isolates were resistant to only two antibiotics (cefotaxime and clindamycin). Among these six isolates, only one confirmed to be Methicillin-resistant Staphylococcus aureus. Conclusion: Results of this study suggest that food of animal origin could be a source of S. aureus with antimicrobial resistance characteristics that can be spread through the food chain, and raise the importance of these results for public health.

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Bacillus cereus as an emerging public health concern in Libya: Isolation and antibiogram from food of animal origin

Cited by 5 publications

References 1 publication

Prevalence and Distribution of Enterotoxin Genes among Bacillus cereus Isolated from Meat and Meat Products in Egypt

Prevalence and Distribution of Enterotoxin Genes among Bacillus cereus Isolated from Meat and Meat Products in Egypt

Screening ofBacillus cereuspresence in minced meat and meat products originating from Serbian retail facilities

Occurrence, characterization, and antibiogram of Staphylococcus aureus in meat, meat products, and some seafood from Libyan retail markets

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