Bacillus cereus un patógeno importante en el control microbiológico de los alimentos

Sánchez, Jennifer A; Correa, Margarita M.; Castañeda-Sandoval, Laura M.

doi:10.17533/udea.rfnsp.v34n2a12

Cited by 14 publications

(15 citation statements)

References 56 publications

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“…Using molecular techniques, the B17 isolate was identified as B. amyloliquefaciens, and isolate B32 was in alignment with B. thuringiensis and B. cereus. However, different authors, such as Sánchez et al (2016), mention that one of the main differences between B. thuringiensis and B. cereus is that they produce parasporal crystals (Cry protein), a characteristic of B. thuringiensis observed in the B32 isolate.…”

Section: Discussionmentioning

confidence: 99%

Efecto de biocontrol e inhibición germinativa de Bacillus spp. sobre zoosporas de Phytophthora capsici

Ley-López

Márquez-Zequera

Carrillo-Fasio

et al. 2018

RMF

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Resumen. El Los cultivos de tomate (Solanum lycopersicum L.) y chile (Capsicum annuum L.) son de importancia económica por su consumo en la dieta humana. México se posiciona en el décimo lugar en producción de tomate con 2,649,358 t y segundo lugar en chile, con una producción de 2,294,400 t (SIAP 2016). Sin embargo, la producción de ambos cultivos es afectada por enfermedades ocasionadas por diferentes patógenos; entre éstos, destaca el oomiceto Phytophthora capsici Leonian, el cual es un microorganismo fitopatógeno que causa serios daños económicos en la agricultura en todo el mundo (Chen et al., 2016a). P. capsici ocasiona "damping-off", pudrición de raíz, daño en tallo, hoja o pudrición de frutos en más de 50 especies de plantas hospedantes (Erwin y Riveiro, 1996;Khan et al., 2011). Se ha reportado que este patógeno causa considerables pérdidas de rendimiento en B. thuringiensis the efficiency of biocontrol was 72 and 77% respectively, which show that these microorganisms can be used as biocontrol agents of P. capsici in tomato and chili plants.

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Section: Discussionmentioning

confidence: 99%

Efecto de biocontrol e inhibición germinativa de Bacillus spp. sobre zoosporas de Phytophthora capsici

Ley-López

Márquez-Zequera

Carrillo-Fasio

et al. 2018

RMF

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“…cereus is a ubiquitous microorganism in the environment, and it can easily contaminate any food production and processing system, due to the formation of endospores. The bacterium can survive pasteurization and cooking processes [11,15].…”

Section: Bacillus Cereusmentioning

confidence: 99%

“…It has not been directly involved in food poisoning; however, the presence of the gene in strains that cause diarrheal outbreaks has been detected; in experiments with mice and rabbits, it causes vascular permeability [11].…”

Section: Bacillus Cereusmentioning

confidence: 99%

“…Inadequate cooking temperatures, contaminated equipment, and poor hygiene conditions at the food processing and preparation sites are the major factors that contribute to food poisoning by B. cereus and its toxins; that is why, it is suggested to store food at temperatures lower than 4°C or to cook them at temperatures higher than 100°C, and to reheat or cool food rapidly, to avoid prolonged exposure to temperatures that allow spore germination and to diminish the risks of a possible poisoning [11].…”

Section: Bacillus Cereusmentioning

confidence: 99%

“…Cholera toxin (Ctx) (Vibrio cholerae), Thermolabile toxin (LT) Thermostable toxin (ST) (Enterotoxigenic E. coli), Shiga Toxin (Shigella dysenteriae and E. coli O157:H7) Botulinum toxin (BTX) (Clostridium botulinum), CPE Enterotoxin (Clostridium perfringens), Alpha-Toxin, BetaToxin, Epsilon-Toxin and Iota-Toxin (C. perfringens), Toxin A/Toxin B (Clostridium difficile), Enterotoxins (A, B, C1, C2, D and E, G, H, I, J), Toxic Shock Syndrome Toxin (TSST-1), Cereulide, and hemolysin BL (HBL), nonhemolytic enterotoxin (NHE) (S. aureus), Citotoxin K or CytK (Bacillus cereus) [9][10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

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Food Poisoning Caused by Bacteria (Food Toxins)

Hernández-Cortez¹,

Palma-Martínez²,

UrielGonzalez-Avila³

et al. 2017

Poisoning - From Specific Toxic Agents to Novel Rapid and Simplified Techniques for Analysis

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In the environment, there are polluting substances that can cause adverse reactions in human beings when entering the body through different ways (ingestion, inhalation, injection, or absorption). The main pollutants can be poisons, chemical compounds, toxic gases, and bacterial toxins. These can be found in different places and their effects depend on the dose and exposure time. Furthermore, foodborne diseases (FBDs) can cause disability; these diseases can be caused by toxins produced by bacteria or other toxic substances in the food, which can cause severe diarrhea, toxic shock syndrome, debilitating infections such as meningitis and even death. FBDs are transmitted through food contaminated with pathogenic microorganisms that have multiple factors of virulence, which gives them the ability to cause an infection; some bacterial genres can produce toxins directly in the food, but other genres can produce them once they have colonized the intestine. Among the pathogens involved in FBDs that are also considered to be toxigenic are Salmonella spp., Vibrio parahaemolyticus, Vibrio cholerae, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Listeria monocytogenes. Foodborne diseases can be prevented and acute diarrhea syndromes, fever and even death from dehydration can be avoided, especially in children under the age of 5 and in immunocompromised people.

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Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value

Grau-Fuentes

Rodrigo

Garzón

et al. 2023

Journal of Functional Foods

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Bacillus cereus un patógeno importante en el control microbiológico de los alimentos

Abstract: Bacillus cereus un patógeno importante en el control microbiológico de los alimentos

Cited by 14 publications

References 56 publications

Efecto de biocontrol e inhibición germinativa de Bacillus spp. sobre zoosporas de Phytophthora capsici

Efecto de biocontrol e inhibición germinativa de Bacillus spp. sobre zoosporas de Phytophthora capsici

Food Poisoning Caused by Bacteria (Food Toxins)

Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value

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