Bacillus cereus group: genetic aspects related to food safety and dairy processing

Abstract

Bacillus cereus group includes not pathogenic and high pathogenic species. They are considered as a risk to public health due to foodborne diseases and as an important cause of economic losses to industries due to production of spoilage enzymes. Some researches have been performed in order to assess the possible factors that contribute to put public health into risk because of consumption of food contaminated with viable cells or toxins which have complex mechanisms of production. The control of these bacteria in food is difficult because they are resistant to several processes used in industries. Thus, in this way, this review focused on highlighting the risk due to toxins production by bacteria from B. cereus group in food and the consequences for food safety and dairy industries.

Pathogenicity of Feed-Borne Bacillus Cereus and Its Implication on Food Safety

“…Moreover, CodY is also a key pleiotropic regulator involving the growth and survival of this bacteria in various settlements including soil, food, insect guts and the human body and it performs an essential function in regulating and timing the expression of virulence gene within the B. cereus group (Ehling-Schulz et al 2019). Furthermore, the flagellar protein FlhF is necessary for optimal virulence, possibly due to the effect on protein synthesis and excretion, as well as the ability of gastric mucosa to sustain bacterial cells and probably to preserve enterotoxins from intestinal decay (Rossi et al 2018). The majority of B. cereus virulent factors belong to the PlcR, triggered during beginning of the stationary period by a small guiding peptide (PapR) being a quorum-sensing agent regulating the expression of many B. cereus toxins such as Nhe, Hbl, CytK, hlyI, SMas and PC-PLC, that may lead to the diarrhea by rupturing the epithelium (Fedhila et al 2006;Guillemet et al 2009;Tran et al 2010;Ceuppens et al 2011;Ehling-Schulz et al 2019).…”

Investigação Metagenômica Em Queijos Tipo Coloniais, Produzidos Com Leite Pasteurizado E Comercializados No Estado Do Rio Grande Do Sul, Brasil

“…é um patógeno de transmissão alimentar (9), sendo também reconhecido como o maior gênero de envolvimento em infecções nasocomiais (10). Já para o gênero Bacillus, há o grupo Bacillus cereus, composto por diversas espécies incluindo aquelas associadas a intoxicações alimentares (11). Tanto Bacillus spp., como Clostridium spp., também destacado nos resultados deste estudo, são bacilos gram positivos esporulados, termorresistentes.…”

Psychrotolerant Bacillus cereus: An emerging pathogen from foodborne diseases

“…cereus has been frequently reported as a major contaminant related to food spoilage. Many studies have isolated and identified B. cereus from diverse spoilt food products such as milk (Helmy, 1984;Dufrenne et al, 1995;Christiansson et al, 1999;Pacova et al, 2003;Valero et al, 2007;Bartoszewicz et al, 2008;Rossi et al, 2018;Ubong et al, 2020); egg products (Baron et al, 2007), and rice (Sarrías et al, 2002;Dierick et al, 2005;Haque and Russell, 2005;Rodrigo et al, 2021).…”