Characteristics of Bacillus cereus related to safe food production

Dufrenne, J.; Soentoro, P.S.S.; Tatini, S. R.; Day, T.; Notermans, S.

doi:10.1016/0168-1605(94)90225-9

Cited by 106 publications

(57 citation statements)

References 14 publications

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“…The mechanism of the resistance of spores is not fuIly understood since cytological composition and DPA content of most bacteriai spores are similar, but the levei of heat resistance of spores differs by as much as 100,000 times. It has been shown that the D,,-value of B. cereus spores in phosphate buffer (pH 7.0) is variable within the range of 4.6 to 200 min (Dufrenne, et al, 1994). …”

Section: Sporulation Of B Cereusmentioning

confidence: 99%

Identification of contamination sources of Bacillus cereus in pasteurized milk

Lin

Schraft

Odumeru

et al. 1998

International Journal of Food Microbiology

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Section: Sporulation Of B Cereusmentioning

confidence: 99%

Identification of contamination sources of Bacillus cereus in pasteurized milk

Lin

Schraft

Odumeru

et al. 1998

International Journal of Food Microbiology

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“…The method was similar to that used by Dufrenne et al (1994). Briefly B. cereus spores were produced and stored as previously described.…”

Section: Germination Of B Cereus Sporesmentioning

confidence: 99%

“…The species B. cereus covers a huge diversity in genetic characters (Guinebretière and Sanchis, 2003, Helgason et al, 2004and Hill et al, 2004, virulence factors (Beattie and Williams, 1999, Choma et al, 2000, Helgason et al, 2004and Hill et al, 2004 and survival or growth characteristics (Dufrenne et al, 1994, Dufrenne et al, 1995, Choma et al, 2000and Nguyen-the et al, 2003. However there is some evidence that emetic toxin-producing strains form a distinct cluster within B. cereus with some specific characters (such as the inability to hydrolyse starch) (Shinagawa, 1990, Agata et al, 1996, Pirttijarvi et al, 1999and EhlingSchulz et al, 2005b.…”

Section: Introductionmentioning

confidence: 99%

Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group

Carlin

Fricker

Pielaat

et al. 2006

International Journal of Food Microbiology

146

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One hundred representative strains of Bacillus cereus were selected from a total collection of 372 B. cereus strains using two typing methods (RAPD and FT-IR) to investigate if emetic toxin-producing hazardous B. cereus strains possess characteristic growth and heat resistance profiles. The strains were classified into three groups: emetic toxin (cereulide)-producing strains (n = 17), strains connected to diarrheal foodborne outbreaks (n = 40) and food-environment strains (n = 43), these latter not producing the emetic toxin. Our study revealed a shift in growth limits towards higher temperatures for the emetic strains, regardless of their origin. None of the emetic toxin-producing strains were able to grow below 10 °C. In contrast, 11% (9 food-environment strains) out of the 83 non-emetic toxin-producing strains were able to grow at 4 °C and 49% at 7 °C (28 diarrheal and 13 food-environment strains). non-emetic toxin-producing strains. All emetic toxin-producing strains were able to grow at 48 °C, but only 39% (16 diarrheal and 16 food-environment strains) of the non-emetic toxinproducing strains grew at this temperature. Spores from the emetic toxin-producing strains showed, on average, a higher heat resistance at 90 °C and a lower germination, particularly at 7 °C, than spores from the other strains. No difference between the three groups in their growth kinetics at 24 °C, 37 °C, and pH 5.0, 7.0, and 8.0 was observed. Our survey shows that emetic toxin-producing strains of B. cereus have distinct characteristics, which could have important implication for the risk assessment of the emetic type of B. cereus caused food poisoning. For instance, emetic strains still represent a special risk in heat-processed foods or preheated foods that are kept warm (in restaurants and cafeterias), but should not pose a risk in refrigerated foods.

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“…Parameters T min , ε 1 and ε 2 were estimated using literature data (Griffiths and Phillips, 1990;Meer et al, 1991;Dufrenne et al, 1994;Dufrenne et al, 1995;Valero et al, 2000;Borge et al, 2001;Membré et al, 2005) and ComBase (http://wyndmoor.arserrc.gov/combase/).…”

Section: Growth Model: Growth Rate and Lag Time At Low Temperaturesmentioning

confidence: 99%

Application of Modelling Techniques in the Food Industry: Determination of Shelf-Life for Chilled Foods

Membré¹,

Johnston²,

Bassett³

et al. 2005

Acta Hortic.

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Microbiological modelling techniques (predictive microbiology, the Bayesian Markov Chain Monte Carlo method and a probability risk assessment approach) were combined to assess the shelf-life of an in-pack heat-treated, low-acid sauce intended to be marketed under chilled conditions. From a safety perspective, the product and process design for the chilled sauce was focused on the spore forming micro-organism Bacillus cereus. Different scenarios of time/temperature profiles in the food supply chain from manufacture up to the consumer were analysed in terms of growth of B. cereus (growth rate and lag phase) and of the consequence of this on the shelf-life. The end of the shelf-life was considered to be the time at which B. cereus reaches a concentration of 10 5 cfu g -1 . For example, we have found equivalence in term of model output between scenarios in which the temperature in both retail and at the consumer's home was below 6°C for 60 days, below 8°C for 28 days, and below 10°C for 17 days. These results can be used to support decisions relating to new product design, such as maximum shelf-life, target markets and labelling. INTRODUCTIONSeveral governments and international organisations such as WHO and FAO have started developing probabilistic assessments of the risks posed by particular microorganisms in foods on the market. These assessments involve predictive microbiology and microbiological risk assessment techniques. The problems tackled are very complex, since the risks are determined by a multitude of different factors including the microorganism, the food supply chain and the consumer. Despite this complexity, the risk assessment approach has been able to provide risk managers with key information to help them decide on the necessity and suitability of risk intervention methods. Full-blown governmental risk assessments can be very resource intensive and often require advanced levels of skills and expertise, in areas such food microbiology, epidemiology and modelling. However, in specific applications (e.g. deciding on the suitability of the design of a new product before it is marketed) some form of probabilistic risk assessment approach may be helpful in an industrial context, when it can provide new relevant insights. In the current paper, this possibility is explored for a new low-acid sauce, which is to be heat-treated in pack, during manufacture and marketed in a chill chain for safety.Our risk assessment approach comprises of four steps: • Identification of the micro-organism(s) of concern (hazard identification) • Development and running of a suitable exposure model • Defining and validating the application domain of the model • Applying the results to make safety recommendations.Details regarding the models and their input values are specified below.

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Characteristics of Bacillus cereus related to safe food production

Cited by 106 publications

References 14 publications

Identification of contamination sources of Bacillus cereus in pasteurized milk

Identification of contamination sources of Bacillus cereus in pasteurized milk

Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group

Application of Modelling Techniques in the Food Industry: Determination of Shelf-Life for Chilled Foods

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