Determination of Enterotoxigenic Gene Profiles of Bacillus cereus Strains Isolated from Dairy Desserts by Multiplex PCR

Onur, Tahsin

doi:10.9775/kvfd.2013.9008

Cited by 5 publications

(6 citation statements)

References 38 publications

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“…Lower incidences have been reported 60% ,55% , 48% ,35% and 15% from rice pudding samples by (32,27,16,30,17) respectively. lower mean value than our has been recorded 2.38×10 5 ±1.4×10 5 CFU/g by (16) .A much lower incidence 5.8% was revealed by (8).…”

Section: Discussioncontrasting

confidence: 66%

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Prevalence of Bacillus cereus in some dairy desserts in Egypt

2018

Egyptian Journal of Food Safety

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Pudding and rice pudding are very popular dairy desserts consumed in Egypt that are processed and stored in conditions suitable for many microorganisms to flourish. Bacillus cereus is a Gram-positive, spore-forming pathogen that was incriminated in several foodborne outbreaks of two distinct types; the diarrheal and the emetic Both types have serious effect on human health.. Therefore, this study aim to detect the prevalence of B. cereus in some locally manufactured dairy desserts that sold in Mansoura city, Moreover, the enterotoxigenicity of recovered isolates was detected through scanning the isolates for some virulence genes. In this study, B. cereus could be detected in 58 , 74% of pudding and rice pudding samples with mean values of 8.38× 10 5 ±1.8×10 5 and 4.4 × 10 6 ± 1.4 × 10 6 CFU/g, respectively. It was found that 100, 77.8, 100 and 22.2 % of B. cereus isolates obtained from the examined samples have nhe, hbl, cytK and ces genes, receptively.

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Section: Discussioncontrasting

confidence: 66%

“…Strict hygyienic measures should be applied in food production , insure clean sources for constituents, sufficient heat treatments when cooking , refrigeration as soon as possible to the products . 3.9 × 10 7 1.01× 10 4 74 % 37 50 Rice milk (rice pudding) 37.8 14 31 9 10 6 ≥10 7 10.8 4 0 0 10 7 ≥10 8 100 % 37 100 % 29 Total…”

Section: Results Represented Inmentioning

confidence: 99%

Prevalence of Bacillus cereus in some dairy desserts in Egypt

2018

Egyptian Journal of Food Safety

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“…There are two types of severe foodborne diseases caused by B. cereus, the emetic (heat-stable) and the diarrheal type (heat-labile) [9][10][11][12] . The emetic and the diarrheal syndromes can occur when the bacterial cell concentration reaches a level of 10 5 to 10 8 CFU/g and 10 5 to 10 7 CFU/g, respectively [13,14] .…”

Section: Introductionmentioning

confidence: 99%

Süt ve Peynirden İzole Edilen Bacillus cereus’un Prevalansı, Enterokoksin Üretimi ve Antibiyotik Direnci

Yibar¹,

Çetinkaya²,

Soyutemiz³

et al. 2017

Kafkas Univ Vet Fak Derg

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Bacillus cereus is a type of bacteria that can cause severe food poisoning. The aim of this study was to determine the incidence of B. cereus in various full-fat milk and cheese samples and to assess the HBL (haemolysin BL) and NHE (nonhaemolytic enterotoxin) production and the resistance to several antimicrobial agents of the isolates. A total of 259 samples of full-fat milk (raw, pasteurized and UHT) and cheese obtained from different retail markets in Bursa province between July and December 2013 were analysed. Isolation of B. cereus was performed using Bacara agar according to the method suggested by FDA. Twenty six (10.04%) out of 259 samples were found to be contaminated with presumptive B. cereus based on their colony morphology and microscopic appearance, by counts that ranged from 1x10 1 to 1.1x10 3 CFU/mL in raw and pasteurized milk and from 4x10 1 to 3.8x10 5 CFU/g in cheese. Thirteen isolates of B. cereus were identified by API system. However, further analysis using MALDI-TOF-MS confirmed 19 isolates as B. cereus. Thirteen out of 19 (68.4%) isolates showed evidence of only NHE toxin production while six out of 19 (31.6%) isolates were positive for both NHE and HBL production. All isolates were resistant to penicillin G, although they were susceptible to oleondamycin, erythromycin and streptomycin. There were seven different patterns of multiple antibiotic resistance in this study. In our study, 84.2% (n = 16) of B. cereus isolates exhibited multiple antibiotic resistance. Keywords: Bacillus cereus, Milk, Cheese, Enterotoxin, Multiple antibiotic resistance Süt ve Peynirden İzole Edilen Bacillus cereus'un Prevalansı, Enterokoksin Üretimi ve Antibiyotik Direnci ÖzetBacillus cereus ciddi gıda zehirlenmesine neden olabilen bir bakteri türüdür. Bu çalışmanın amacı, çeşitli süt ve peynir örneklerinde B. cereus insidansını belirlemek ve elde edilen izolatların HBL (hemolizin BL) ve NHE (nonhemolitik enterotoksin) üretimini ve çeşitli antimikrobiyal ajanlara direncini belirlemektir. Temmuz -Aralık 2013 tarihleri arasında Bursa ilinde farklı satış yerlerinden toplam 259 adet tam yağlı süt (çiğ, pastörize ve UHT) ve peynir örneği analiz edilmiştir. B.cereus izolasyonu FDA tarafından önerilen metoda göre Bacara agar kullanılarak yapıldı. Analize alınan çiğ ve pastörize süt örneklerinde 1x10 1 ile 1.1x10 3 kob/mL ve peynirde 4x10 1 ile 3.8x10 5 kob/g arasında değişen sayılarda olmak üzere, toplamda 259 örneğin 26 adetinin (%10.04) koloni morfolojileri ve mikroskobik görünüşlerine de dayalı olarak B. cereus ile kontamine olduğu tespit edilmiştir. Örneklerden elde edilen 13 adet B. cereus izolatı API sistemi ile identifiye edilmiştir. Bununla birlikte, MALDI-TOF-MS kullanılarak yapılan analizde, 19 adet izolat B. cereus olarak identifiye edilmiştir. Bu 19 izolatın 13'ünün (%68.4) sadece NHE toksini bakımından, altı izolatın da (%31.6) NHE ve HBL toksinleri bakımından pozitif olduğu gözlenmiştir. Tüm izolatlar oleondamisin, eritromisin ve streptomisine duyarlı olmalarına rağmen penisilin G'ye dirençlidir. B...

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“…were positive ces gene responsible for emetic toxin production. Çadırcı, Gücüko glu, Terzi, Kevenk, and Mlişarlı (2013) while the ctyK1 gene was not identified in any sample. In the study conducted by Guinebretière and Broussolle (2002), from a total of 51 enterotoxigenic B. cereus strains, 49 were detected to have the nhe gene, 47 were found out to have the hbl gene and 17 were to have the cytK gene.…”

Section: Gel Electrophoresismentioning

confidence: 77%

“…Researchers also indicated that out of the 508 B. cereus isolates, 4.7% were positive ces gene responsible for emetic toxin production. Çadırcı, Gücükoğlu, Terzi, Kevenk, and Mlişarlı () reported that, amongst 20 isolates from seven positive samples obtained from 100 milk based dessert samples, 70% (14/20) had no hbl gene, 30% (6/20) had three enterotoxic HBL complex coding genes ( hblA, hblC, and hblD ), 40% (8/20) of the isolates contained three NHE complex coding genes ( nheA , nheB, and nheC ), 45% (9/20) contained two nhe genes ( nheA and nheB ) and 15% (3/20) contained one nhe gene (two NHEA and one NHEB ), while the ctyK1 gene was not identified in any sample. In the study conducted by Guinebretière and Broussolle (), from a total of 51 enterotoxigenic B. cereus strains, 49 were detected to have the nhe gene, 47 were found out to have the hbl gene and 17 were to have the cytK gene.…”

Section: Discussionmentioning

confidence: 99%

Enterotoxigenic structures of Bacillus cereus strains isolated from ice creams

Çadırcı

Gücükoğlu

Gülel

et al. 2018

Journal of Food Safety

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This study was conducted to investigate the presence of Bacillus cereus in ice cream samples and to identify associated toxin genes by mPCR. 125 ice cream samples were used as material. A total of 38 samples were found to be positive for B. cereus. It was found that 31.9% of the isolates had three enterotoxic HBL complex encoding genes, 10.6% had two hbl genes and 6.3% contained one hbl gene. On the other hand, 15.9% of the isolates contained three NHE complex encoding genes, 31.9% had two nhe genes and 20.2% contained one nhe gene. Also 7.4% of isolates were found to contain both NHE and HBL complexes while ctyK1 was not detected from any isolate. The presence of B. cereus and their enterotoxigenic genes in ice creams may be a potential risk for public health. Practical applications The presence of the B.cereus in high numbers and the toxins in foods pose a potential risk in terms of health and food spoilage. In food poisoning cases, hbl, nhe, cytK, and the effect of emetic toxin are especially notable. The resistance of spores against pasteurization and psychrotolerant feature enable the explanation of the existence of B. cereus in ice‐cream.

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Determination of Enterotoxigenic Gene Profiles of Bacillus cereus Strains Isolated from Dairy Desserts by Multiplex PCR

Cited by 5 publications

References 38 publications

Prevalence of Bacillus cereus in some dairy desserts in Egypt

Prevalence of Bacillus cereus in some dairy desserts in Egypt

Süt ve Peynirden İzole Edilen Bacillus cereus’un Prevalansı, Enterokoksin Üretimi ve Antibiyotik Direnci

Enterotoxigenic structures of Bacillus cereus strains isolated from ice creams

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