Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice

Ankolekar, Chandrakant; Rahmati, Talat; Labbé, Ronald G.

doi:10.1016/j.ijfoodmicro.2008.10.006

Cited by 161 publications

(105 citation statements)

References 61 publications

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“…Lucky, cereulide production is an infrequent feature amongst B. cereus strains because it is a heat stable can survive 90 min at 121 °C (Horwood et al, 2004;Toh et al, 2004) and result in acute onset of illness. In a large study done by Svensson et al (2006), only 1.1% of the 5,668 B. cereus strains evaluated were emetic toxin producers, also Ankolekar et al (2009) and Kim et al (2011) revealed that the ces gene encoding the emetic toxin was not detected in all isolates acquired from clinical and food samples.…”

Section: Discussionmentioning

confidence: 97%

“…After thorough homogenization and mixing of the samples spores were obtained by heating 10 ml of the sample at 75 °C for 15 min (Ankolekar et al, 2009) to destroy vegetative bacteria and fungi and to make easier enumeration and isolation of B. cereus from its spores and then samples were rapidly cooled in ice. For the diarrheal samples, 2g of each fecal sample was homogenized in 18 ml of sterile peptone water before heat treatment and then a loopful was streaked on MYP agar plates followed by incubation for 18-24 h at 30°C and pink colonies surrounded by precipitation zone were counted in dairy dessert samples and isolated from samples of diarrhea.…”

Section: 2mentioning

confidence: 99%

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Detection of B. Cereus and Some of Its Virulence Genes in Some Dairy Desserts and Children Diarrhea

El‐Zamkan¹,

Mubarak²

2017

AJVS

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Key words: B. cereus, Dairy desserts, Diarrhea and virulence genesB. cereus is an opportunistic foodborne pathogen that is found in most of the cases to be responsible for food-borne outbreaks. This study aimed to detect and quantify B. cereus in dairy desserts that locally manufactured and sold in different localities in Qena city, also to take an image about the role that is may be played by these products in causing foodborne illness by detection of B. cereus in diarrheal samples collected from the same regions from which the food samples are obtained. A total of 120 samples of ice-cream, mahallbia, rice and milk and diarrhea (30 samples each) were examined for presence of B. cereus. The results obtained in this study revealed detection of B. cereus in 55.6 and 40% of dairy dessert and diarrhea samples, respectively. B. cereus could be counted in 30, 60 and 76.7% of ice-cream, mahallbia and rice and milk samples with mean values of 3.5× 10 4 ±1.5× 10 4 , 6.3×10 5 ±1.9×10 5 and 1.4×10 7 ±6.6× 10 6 CFU/g, respectively. The possibility of involvement of theses dairy dessert samples in food poisoning cases was reinforced especially after detection the virulence genes of B. cereus isolates. It was found that 80, 44 and 24% of B. cereus isolates recovered from food samples harbored nhe, hbl and cytK genes, receptively including 55.6, 33.3 and 0% for ice-cream isolates; 83.3, 50 and 44.4% for mahallbia isolates and 86.9, 43.5 and 17.4% for rice and milk isolates. While for diarrhea samples, 75% of B. cereus isolates obtained from diarrhea samples carried nhe and cytK, respectively and 50% were found to be positive for hbl gene. Neither of the isolates that obtained from dairy dessert nor those obtained from diarrhea samples was positive for presence of ces gene.

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Section: Discussionmentioning

confidence: 97%

Section: 2mentioning

confidence: 99%

Detection of B. Cereus and Some of Its Virulence Genes in Some Dairy Desserts and Children Diarrhea

El‐Zamkan¹,

Mubarak²

2017

AJVS

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“…The high bacterial prevalence in the food samples is comparable to the finding obtained by Sandra et al [17] where 100% (25/25) of raw local rice grains were B. cereus positive. However, there was lower level of contamination where 46.6% (83/178) of the isolated US rice were detected with B. cereus [2]. In addition to that, 18.5% (10/54) of rice dishes samples were identified in Belgium having positive with the bacterial contamination [7].…”

Section: Discussionmentioning

confidence: 92%

“…In addition to that, 18.5% (10/54) of rice dishes samples were identified in Belgium having positive with the bacterial contamination [7]. However, both protocols applied by Ankolekar et al [2] and Delbrassinme et al [7] involved selective plating on agar instead of molecular detection.…”

Section: Discussionmentioning

confidence: 99%

Enumeration and molecular detection of Bacillus cereus in local indigenous and imported rice grains

et al. 2016

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Background: Bacillus cereus is frequently related to foodborne illness outbreak. The common food vehicles for transmission of the bacteria are rice, rice products and starchy foods. As rice is a staple food for some countries including Malaysia, knowledge about safety of B. cereus in rice is important. This study was conducted to enumerate and identify B. cereus in local indigenous and imported rice grains. As Malaysia depends on imported rice to complement the food demands, it is crucial to assess on the imported rice besides the locals.Results: Twenty local indigenous and twenty imported rice grains were investigated in this study. All samples showed positive for the presence of B. cereus using polymerase chain reaction targeting the gryB gene (475 bp) which encodes for B protein subunit for DNA gyrase or also known as topoisomerase II. The microbial load of B. cereus in all samples was >1100MPN/g. However, PCR analysis revealed all the samples were contaminated with B. cereus except for three samples of local indigenous rice (LIR 3, LIR 9 and LIR 20). Conclusions:Due to the finding of high prevalence on the samples, it is therefore concluded that the local indigenous and imported rice grains can be one potential source of B. cereus transmission to the public.

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“…그러나 다양한 식재료를 사용하고 보존제 등을 첨가하지 않아 제조 또는 배달과정에서 미생물에 노출될 경우 쉽게 변질·부패될 수 있어 철저한 위생관리가 필수 적이다 2) . Bacillus cereus는 토양 및 야채, 곡류, 우유 등 식품 원 료에서 흔히 발견되는 그람양성균으로 대부분의 식품 가 공처리 과정에서도 생존 가능한 포자 형성균이다 [3][4] . B. cereus는 사람에게 설사형 및 구토형의 두 가지 유형의 식 중독을 일으킨다 [5][6] .…”

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A Study on the Contamination of Bacillus cereus in Baby Food on the Online Market

Park¹,

Hong²,

Son³

et al. 2014

Journal of Food Hygiene and Safety

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-Bacillus cereus is food poisoning bacteria frequently occured in starch food. Most of the delivery foods for infant is classified as ready-to-cook food. But unlike food for infant and young children, there are no standards and specifications of Bacillus cereus in ready-to-cook food. The purpose of this study is to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the food for infant and young children sold through internet. B. cereus was detected in 9 samples (8.3%), total aerobic bacteria was detected over 10 6 CFU/g in 4 samples and coliforms were not detected in any samples. This will provide basic data for standards and specifications of Bacillus cereus in ready-to-cook food.

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Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice

Cited by 161 publications

References 61 publications

Detection of B. Cereus and Some of Its Virulence Genes in Some Dairy Desserts and Children Diarrhea

Detection of B. Cereus and Some of Its Virulence Genes in Some Dairy Desserts and Children Diarrhea

Enumeration and molecular detection of Bacillus cereus in local indigenous and imported rice grains

A Study on the Contamination of Bacillus cereus in Baby Food on the Online Market

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