Prevalence and antimicrobial-resistant characterization of Bacillus cereus isolated from ready-to-eat rice products in Eastern China

Chen, Jiancai; Zhang, Junyan; Li, Zhan; Chen, Honghu; Zhang, Zhen; Huang, Cheng; Yue, Min

doi:10.3389/fmicb.2022.964823

Cited by 7 publications

(6 citation statements)

References 64 publications

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“…A study from Sri Lanka showed a 56% detection rate of Bacillus cereus in 200 samples of Chinese-style fried rice [ 34 ]. Another study in Zhejiang Province showed that the detection rate of Bacillus cereus in boiled rice reached 71.4% [ 35 ]. Leftover food contaminated with Bacillus cereus , if not properly preserved before consumption, can lead to reproduction and toxin production, which can ultimately lead to foodborne diseases.…”

Section: Discussionmentioning

confidence: 99%

An 11-Year Analysis of Bacterial Foodborne Disease Outbreaks in Zhejiang Province, China

Chen

Wang

Zhang

et al. 2022

Foods

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Background: Foodborne diseases are a growing public health problem and contribute significantly to the global burden of disease and mortality. Bacteria are the most common foodborne pathogens. We aimed to explore characteristics of bacterial foodborne disease outbreaks (FBDOs) in Zhejiang Province and to provide data support for foodborne disease prevention and control. Methods: Descriptive statistical methods were used to analyze the data reported by centers for disease control (CDCs) at all levels in Zhejiang Province through Foodborne Disease Outbreaks Surveillance System (FDOSS) during 2010–2020. Results: CDCs in Zhejiang Province reported 517 bacterial FBDOs in 11 years, resulting in 7031 cases, 911 hospitalizations, and 3 deaths. Vibrio parahaemolyticus had the highest number of outbreaks, accounting for 58.41% of the total bacterial outbreaks, followed by Salmonella (18.38%). In all settings, restaurants (37.14%), staff canteens (11.99%), and households (11.80%) were responsible for the large number of outbreaks. Aquatic products (42.08%), meat and meat products (23.56%), cereals (10.81%), and flour products (9.27%) were the most common single foods reported. Further analysis showed that the settings and food vehicles of outbreaks caused by different pathogens were different. Conclusions: Bacterial outbreaks are the most common type of FBDOs in Zhejiang Province. By analyzing the epidemiological characteristics of common pathogenic bacteria, we can identify the etiology, food, and setting that the government needs to focus on, and issue relevant targeted policies to reduce the number of FBDOs.

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Section: Discussionmentioning

confidence: 99%

An 11-Year Analysis of Bacterial Foodborne Disease Outbreaks in Zhejiang Province, China

Chen

Wang

Zhang

et al. 2022

Foods

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“…1 H NMR (500 MHz, DMSO) δ 8.28 (d, J = 2.3 Hz, 1H), 8.24 (d, J = 9.0 Hz, 1H), 8.04 (dd, J = 9.0, 2.3 Hz, 1H). 13 (6-Bromoquinoxaline-2,3-diyl)bis(phosphonic acid) (10). Compound 10 was synthesized according to general procedure D, using tetraethyl (6-bromoquinoxaline-2,3-diyl)bis(phosphonate) 10c (80 mg, 0.16 mmol), bromotrimethylsilane (209 μL, 1.6 mmol), and DCM (15 mL).…”

Section: 3-dichloro-6-(4-chlorophenyl)quinoxaline (15c)mentioning

confidence: 99%

“…histolyticum) and Bacillus cereus (B. cereus) are Gram-positive bacteria and the epitome of many serious opportunistic infections, including gas gangrene as well as wound, corneal, and gastro-intestinal infections. , As these bacteria resist the activity of many antibiotics (such as penicillin), they are still susceptible to the activity of gentamycin, vancomycin, erythromycin, and other antibiotics. , The pathogenicity of these microorganisms is linked to their secreted toxins and proteases, which assist them to elude defensive mechanisms, reach deep locations for nourishment, and consequently replicate and persist at the infection site . This might also enhance bacterial histotoxicity by promoting toxin diffusion .…”

Section: Introductionmentioning

confidence: 99%

Discovery and Characterization of Synthesized and FDA-Approved Inhibitors of Clostridial and Bacillary Collagenases

et al. 2022

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In view of the worldwide antimicrobial resistance (AMR) threat, new bacterial targets and anti-infective agents are needed. Since important roles in bacterial pathogenesis have been demonstrated for the collagenase H and G (ColH and ColG) from Clostridium histolyticum, collagenase Q1 and A (ColQ1 and ColA) from Bacillus cereus represent attractive antivirulence targets. Furthermore, repurposing FDA-approved drugs may assist to tackle the AMR crisis and was addressed in this work. Here, we report on the discovery of two potent and chemically stable bacterial collagenase inhibitors: synthesized and FDA-approved diphosphonates and hydroxamates. Both classes showed high in vitro activity against the clostridial and bacillary collagenases. The potent diphosphonates reduced B. cereus-mediated detachment and death of cells and Galleria mellonella larvae. The hydroxamates were also tested in a similar manner; they did not have an effect in infection models. This might be due to their fast binding kinetics to bacterial collagenases.

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“…In China, B . cereus is detected in a variety of foods [ 12 ], like dairy food [ 13 – 15 ], ready-to-eat products [ 16 ], and meat products [ 17 ]. The actual disease burden is underestimated due to a lack of holistic data on surveillance, posing a food safety risk globally.…”

Section: Introductionmentioning

confidence: 99%

A foodborne outbreak linked to Bacillus cereus at two middle schools in a rural area of Chongqing, China, 2021

Li,

Zou,

Chen

et al. 2023

PLoS ONE

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Bacillus cereus (B. cereus) is a common cause of foodborne illness. An outbreak of acute gastrointestinal illness occurred at two middle schools in a rural region of Chongqing, China, in 2021. This study aimed to elucidate the outbreak’s characteristics, identify risk factors, and determine the source of contamination. A retrospective cohort study and an environmental investigation were conducted. Vomit samples, anal swabs, and food samples were collected and tested by RT-PCR for 18 species of bacteria and viruses, including B. cereus. Positive samples of B. cereus underwent biochemical experiments and bacterial quantification. A total of 198 cases were reported in this outbreak, with an attack rate of 24.63%. The main symptoms were vomiting (100%), bellyache (83.33%), and dizziness (62.63%). The retrospective cohort study showed a significant association between the outbreak and rice noodles provided by a nearby food manufacturer (RR = 39.63, p < 0.001). B. cereus was detected in 20 vomit samples, three anal swabs, and seven rice noodles samples, with a count exceeding 103 CFU/g. These findings strongly suggested that the outbreak was linked to B. cereus-contaminated rice noodles. Enhancing food safety surveillance and promoting health measures among schools and food manufacturers in rural areas is crucial to prevent similar incidents in the future in Chongqing, China.

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Prevalence and antimicrobial-resistant characterization of Bacillus cereus isolated from ready-to-eat rice products in Eastern China

Cited by 7 publications

References 64 publications

An 11-Year Analysis of Bacterial Foodborne Disease Outbreaks in Zhejiang Province, China

An 11-Year Analysis of Bacterial Foodborne Disease Outbreaks in Zhejiang Province, China

Discovery and Characterization of Synthesized and FDA-Approved Inhibitors of Clostridial and Bacillary Collagenases

A foodborne outbreak linked to Bacillus cereus at two middle schools in a rural area of Chongqing, China, 2021

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