Biodiversity of psychrotrophic bacteria of the Bacillus cereus group collected on farm and in egg product industry

Jan, S.; Brunet, N.; Techer, Clarisse; Maréchal, Caroline Le; Koné, Abdoulaye Zié; Grosset, Noël; Cochet, Marie‐Françoise; Gillard, A.; Gautier, Michel; Puterflam, Julie; Baron, Florence

doi:10.1016/j.fm.2010.05.029

Cited by 29 publications

(41 citation statements)

References 20 publications

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“…Additionally, a number of studies have reported the identification of spoilage Bacillus spp. identified here (e.g., B. cereus, B. licheniformis, B. subtilis, and B. weihenstephanensis) in nondairy foods, including bread, liquid eggs, seafood, and sous vide products, further illustrating the importance of spore-forming bacilli in our food system (16,20,44,83).…”

Section: Discussionmentioning

confidence: 56%

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

Ivy

Ranieri

Martin

et al. 2012

Appl Environ Microbiol

140

161

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Psychrotolerant spore-forming bacteria represent a major challenge to the goal of extending the shelf life of pasteurized dairy products. The objective of this study was to identify prominent phylogenetic groups of dairy-associated aerobic sporeformers and to characterize representative isolates for phenotypes relevant to growth in milk. Analysis of sequence data for a 632-nucleotide fragment of rpoB showed that 1,288 dairy-associated isolates (obtained from raw and pasteurized milk and from dairy farm environments) clustered into two major divisions representing (i) the genus Paenibacillus (737 isolates, including the species Paenibacillus odorifer, Paenibacillus graminis, and Paenibacillus amylolyticus sensu lato) and (ii) Bacillus (n ‫؍‬ 467) (e.g., Bacillus licheniformis sensu lato, Bacillus pumilus, Bacillus weihenstephanensis) and genera formerly classified as Bacillus (n ‫؍‬ 84) (e.g., Viridibacillus spp.). When isolates representing the most common rpoB allelic types (ATs) were tested for growth in skim milk broth at 6°C, 6/9 Paenibacillus isolates, but only 2/8 isolates representing Bacillus subtypes, grew >5 log CFU/ml over 21 days. In addition, 38/40 Paenibacillus isolates but only 3/47 Bacillus isolates tested were positive for ␤-galactosidase activity (including some isolates representing Bacillus licheniformis sensu lato, a common dairy-associated clade). Our study confirms that Paenibacillus spp. are the predominant psychrotolerant sporeformers in fluid milk and provides 16S rRNA gene and rpoB subtype data and phenotypic characteristics facilitating the identification of aerobic spore-forming spoilage organisms of concern. These data will be critical for the development of detection methods and control strategies that will reduce the introduction of psychrotolerant sporeformers and extend the shelf life of dairy products.

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Section: Discussionmentioning

confidence: 56%

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

Ivy

Ranieri

Martin

et al. 2012

Appl Environ Microbiol

140

161

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“…Although the prevalence of these bacteria was described as low on the surface of table eggs, they may be selected by the industrial processes of egg product stabilisation (pasteurisation and chilling) and by their development in the form of biofilms on the stainless steel processing equipment (Andersson et al, 1995). They may reduce the microbiological quality of the egg products (see Section 11.4) by leading to spoilage, as they are known to produce spoilage enzymes (Baron et al, 2007;Jan et al, 2011;Techer et al, 2014). The control of their presence appears to be less relevant in shell egg production than in the industrial environment of egg product manufacturing.…”

Section: Hazards Other Than Salmonellamentioning

confidence: 99%

“…Moreover, the putative involvement of heat-resisting enzymes in spoilage events, well-known in the dairy industry, has never been investigated in the egg product environment. However, Bacillus species, and particularly those belonging to the B. cereus group, appear as one of the main flora involved in spoilage events in the sector of egg product processing, leading to heavy economic losses (Baron et al, 2007;Jan et al, 2011). These bacteria are known to express various enzymatic activities (lipases, proteases and phospholipases) responsible for food spoilage, even at refrigerated temperatures when psychrotrophic strains are involved.…”

Section: Spoilage Of Egg Productsmentioning

confidence: 99%

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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Salmonella Enteritidis is considered the only pathogen currently posing a major risk of egg-borne diseases in the European Union (EU). The possible impact of extending the shelf-life of eggs on the risk to consumers posed by S. Enteritidis was estimated by applying a quantitative model and comparing the actual situation regarding the storage of eggs in the EU with different possible scenarios combined, considering the prolongation of the bestbefore and the sell-by date from 7 to a maximum of 70 days. Extending the sell-by date by one week (from 21 to 28 days), but leaving the best-before date unchanged, is estimated to result in a relative risk of illness of 1.4 and 1.5 for uncooked and lightly cooked egg meals respectively, compared to the current situation. If the best-before date is also extended by one week (from 28 to 35 days), the relative risk would be 1.6 and 1.7. In the worst case scenario considered (sell-by date of 42 days, best before date of 70 days), such figures would be 2.9 and 3.5. It should be noted that the absolute risk is greater for uncooked meals compared to lightly cooked meals. An effective way to minimise any increase in risk during extended storage is to keep the eggs refrigerated both at retail and the household. Regarding egg spoilage, such events strongly depend on the hygienic conditions of egg production and practices of egg handling, including storage times and temperatures. Finally, the impact of the prolongation of storage time on the quality criteria for eggs (3-hydroxybutyric acid and lactic acid) destined for manufacturing of egg products is considered negligible. Specifically, EFSA was asked to assess: (i) the public health risk posed by relevant pathogens and in particular by Salmonella in the consumption and handling of table eggs (Term of Reference, or ToR1), (ii) the public health risk deriving from deterioration (ToR2) and (iii) possible consequences for public health of an extended shelf-life of table eggs for the specific freshness criteria for egg products as laid out in the hygiene package (ToR3). © European Food Safety Authority, 2014 KEY WORDSIn order to answer the first ToR, the BIOHAZ Panel based its conclusions on the results of a quantitative model, aimed at describing the behaviour of Salmonella Enteritidis following vertical transmission, since this serovar is recognised to be the major pathogen related to egg-borne disease because of its ability to contaminate the interior of intact eggs during their formation within the body of an infected hen. The possible impact of extending the shelf-life of eggs on other serovars of Salmonella, as well as on other pathogens, is evaluated in a qualitative manner, with no individual serovar other than S. Enteritidis currently posing a major risk of egg-borne salmonellosis in the European Union (EU), although S. Typhimurium has been associated with relatively small outbreaks due to duck eggs. Trans-shell contamination (i.e. secondary contamination) is also discussed, but the impact of a prolongation of the shelf ...

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“…Due to its ability to grow at low temperature and to form heat-resistant spores, this microorganism can contaminate chilled and minimally processed food constituting a potential danger for customers health, limiting products shelf life and generating economic losses (Abee and Wouters, 1999;Andersen Borge et al, 2001;Priest, 1993). The presence of B. weihenstephanensis strains has been reported in spoiled egg products (Baron et al, 2007;Jan et al, 2011), dairy products (Bartoszewicz et al, 2008;Christiansson et al, 1999;Heyndrickx and Scheldeman, 2002;Svensson et al, 2004) and this microorganism can be found in a number of vegetable products (Valero et al, 2002). Although its spoilage ability is well established, pathogenicity requires further study (Hoton et al, 2009;Stenfors et al, 2002;Stenfors Arnesen et al, 2011;Thorsen et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products

Antolinos¹,

Muñoz-Cuevas

Ros−Chumillas

et al. 2012

International Journal of Food Microbiology

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Biodiversity of psychrotrophic bacteria of the Bacillus cereus group collected on farm and in egg product industry

Cited by 29 publications

References 20 publications

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

Identification and Characterization of Psychrotolerant Sporeformers Associated with Fluid Milk Production and Processing

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products

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