Microbiological evaluation of infant foods quality and molecular detection of Bacillus cereus toxins relating genes

Sadek, Zeinab I.; Abdel-Rahman, Mohamed Ali; Azab, Mohamed Salah; Darwesh, Osama M.; Hassan, Mahmoud S.

doi:10.1016/j.toxrep.2018.08.013

Cited by 42 publications

(23 citation statements)

References 38 publications

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“…The prevalence of hbl genes has been reported for ready‐to‐eat food (100%), vegetables (81%), seafood (37%), ice cream (17.2%), and infant formula (11.1%) in 70, 294, 62, 29, and 45 of B. cereus isolates, respectively (Arslan et al., 2014; Chon et al., 2015; Heini et al., 2018; Rahmati & Labbe, 2008; Sadek et al., 2018; Yu et al., 2019). Moreover, a high number of isolates contained a combination of both hbl and nhe genes (Wijnands, Dufrenne, Rombouts, et al., 2006).…”

Section: Global Prevalencementioning

confidence: 99%

Bacillus cereus food intoxication and toxicoinfection

Jovanović

Ornelis

Madder

et al. 2021

Comp Rev Food Sci Food Safe

126

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Bacillus cereus is one of the leading etiological agents of toxin‐induced foodborne diseases. Its omnipresence in different environments, spore formation, and its ability to adapt to varying conditions and produce harmful toxins make this pathogen a health hazard that should not be underestimated. Food poisoning by B. cereus can manifest itself as an emetic or diarrheal syndrome. The former is caused by the release of the potent peptide toxin cereulide, whereas the latter is the result of proteinaceous enterotoxins (e.g., hemolysin BL, nonhemolytic enterotoxin, and cytotoxin K). The final harmful effect is not only toxin and strain dependent, but is also affected by the stress responses, accessory virulence factors, and phenotypic properties under extrinsic, intrinsic, and explicit food conditions and host‐related environment. Infamous portrait of B. cereus as a foodborne pathogen, as well as a causative agent of nongastrointestinal infections and even nosocomial complications, has inspired vast volumes of multidisciplinary research in food and clinical domains. As a result, extensive original data became available asking for a new, both broad and deep, multifaceted look into the current state‐of‐the art regarding the role of B. cereus in food safety. In this review, we first provide an overview of the latest knowledge on B. cereus toxins and accessory virulence factors. Second, we describe the novel taxonomy and some of the most pertinent phenotypic characteristics of B. cereus related to food safety. We link these aspects to toxin production, overall pathogenesis, and interactions with its human host. Then we reflect on the prevalence of different toxinotypes in foods opening the scene for epidemiological aspects of B. cereus foodborne diseases and methods available to prevent food poisoning including overview of the different available methods to detect B. cereus and its toxins.

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Section: Global Prevalencementioning

confidence: 99%

Bacillus cereus food intoxication and toxicoinfection

Jovanović

Ornelis

Madder

et al. 2021

Comp Rev Food Sci Food Safe

126

View full text Add to dashboard Cite

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“…Phylogenetic identification was applied to confirm characterization and identification of the target isolate. DNA extraction was performed by lysozyme-sodium dodecyl sulfate method [63]. A partial 16S rRNA gene was amplified using ; RW ′-AACTGGAGGAAGGTGGGGAT-3′ DG74 ′AGGAGGTGAT AA G A-3′ [64] P R was purified using QIA quick PCR purification kit (Qiagen).…”

Section: Identification Of the Most Potent Actinomycete Isolatementioning

confidence: 99%

Thermoflavimicrobium dichotomicum as a novel thermoalkaliphile for production of environmental and industrial enzymes

2019

Biointerface Res Appl Chem

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Thermoalkaliphilic actinomycetes enzymes have many important applications in many industrial, biotechnological and environmental aspects. So, the current study aimed to obtain the thermoalkali-enzymes producing actinomycetes. A novel thermoalkaliphilic actinomycete strain was isolated from Egyptian Siwa oasis and identified according to its morphological, physiological and biochemical characters as Thermoflavimicrobium dichotomicum. And then confirmed by phylogenetic analysis and the partial sequence was deposited in GenBank under accession number of KR011193 and name of Thermoflavimicrobium dichotomicum HwSw11. It could produce amylase, cellulase, lipase, pectinase and proteinase enzymes. Also, this strain exhibited anti-bacterial activities against P. aeruginosa and E. coli with inhibition zones of 14 and 20 mm, respectively. Consequently, it has antifungal activity against A. niger, A. flavus and Penicillium notatum with inhibition zones of 17, 14 and 14 mm, respectively. For that, it may be concluded that Thermoflavimicrobium dichotomicum HwSw11 as a novel thermoalkaliphile has a wide range of biological activities against a broad spectrum of pathogenic bacteria and fungi, in addition to produce many enzymes (amylase, cellulase, lipase, pectinase and proteinase). So, this isolate could be applied as manufactory for many industrial, biotechnological and environmental sectors.

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“…Furthermore, 95.5 % and 71.1 % of isolates carried cytK and nheC genes, respectively. The hblA gene was detected only in 11.1 % of B. cereus isolates [20].…”

Section: Discussionmentioning

confidence: 99%

Frequency of hemolysin BL and non-hemolytic enterotoxin complex genes of Bacillus cereus in raw and cooked meat samples in Zanjan, Iran

et al. 2020

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Food safety has emerged as an important global issue with international trade and public health implications. Bacillus cereus is an important cause of food poisoning worldwide. A total of 200 individual meat samples were collected from meat retail outlets and restaurants and investigated the frequency of B. cereus and hemolysin BL (Hbl), non-hemolytic enterotoxin (Nhe) complex genes. The meat samples were immediately homogenized and cultured on Bacillus cereus selective agar and subjected for confirmatory biochemical tests and molecular detection of gyrB, hblA, hblC, hblD, nheA, nheB and nheC genes. A total of 29 (14.5 %) meat samples were positive for the presence of B. cereus. The frequency of B. cereus in raw meat (14.1 %) was similar to cooked beef samples (15 %) (P >  0.05). Twenty six (89.6 %) isolates carried at least one or more enterotoxin genes. We found nheA (58.6 %) and hblD (51.7 %) genes with higher frequency than others. Hemolysin BL complex genes were found in lower frequency than Nhe complex (P >  0.05). Detection of enterotoxigenic B. cereus in meat samples shows a probable risk for public health. Therefore, the reliable molecular methods for monitoring of potentially pathogenic B. cereus are strongly recommended for the routine food examination.

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Microbiological evaluation of infant foods quality and molecular detection of Bacillus cereus toxins relating genes

Abstract: Graphical abstract

Cited by 42 publications

References 38 publications

Bacillus cereus food intoxication and toxicoinfection

Bacillus cereus food intoxication and toxicoinfection

Thermoflavimicrobium dichotomicum as a novel thermoalkaliphile for production of environmental and industrial enzymes

Frequency of hemolysin BL and non-hemolytic enterotoxin complex genes of Bacillus cereus in raw and cooked meat samples in Zanjan, Iran

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