Cereulide production capacities and genetic properties of 31 emetic Bacillus cereus group strains

Frentzel, Hendrik; Kraemer, Marco; Kelner-Burgos, Ylanna; Uelze, Laura; Bodi, Dorina

doi:10.1016/j.ijfoodmicro.2024.110694

International Journal of Food Microbiology

2024

DOI: 10.1016/j.ijfoodmicro.2024.110694

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Cereulide production capacities and genetic properties of 31 emetic Bacillus cereus group strains

Hendrik Frentzel,

Marco Kraemer,

Ylanna Kelner-Burgos

et al.

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2024

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Genetic Profile and Toxigenic Potential of Bacillus cereus Isolates from a Norwegian Ice Cream Production Plant

Lindbäck,

Llarena,

Aanrud

et al. 2024

Foods

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Members of the B. cereus group are spore-forming organisms commonly associated with spoilage of milk and dairy products. We have determined the genetic identity and growth characteristics of 57 B. cereus isolates collected from a Norwegian ice cream production plant. Our findings revealed persistence of B. cereus spp. strains for up to 19 months, suggesting the plant’s susceptibility to long-term colonization. One of the mesophilic isolates, NVH-YM303, carried a complete cereulide synthetase operon. To assess the potential food poisoning risk associated with the presence of cereulide-producing strains in the production line, we examined the production of cereulide in ice cream and milk at different temperatures by NVH-YM303 and by the emetic psychrotrophic B. weihenstephanensis strain BtB2-4. Our findings revealed that NVH-YM303 produced higher levels of cereulide in ice cream as compared to milk. Furthermore, it was observed that NVH-YM303 produced more cereulide in ice cream at 25 °C compared to 15 °C. Conversely, BtB2-4 produced more cereulide in ice cream at 15 °C than at 25 °C. The results obtained in this study contribute to knowledge important for risk assessment of the potential hazards posed by the presence of B. cereus within ice cream production facilities.

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Genetic Profile and Toxigenic Potential of Bacillus cereus Isolates from a Norwegian Ice Cream Production Plant

Lindbäck,

Llarena,

Aanrud

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Cereulide production capacities and genetic properties of 31 emetic Bacillus cereus group strains

Cited by 1 publication

References 69 publications

Genetic Profile and Toxigenic Potential of Bacillus cereus Isolates from a Norwegian Ice Cream Production Plant

Genetic Profile and Toxigenic Potential of Bacillus cereus Isolates from a Norwegian Ice Cream Production Plant

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