Prevalence and Characteristics of Bacillus cereus Group Isolated from Raw and Pasteurised Milk

Radmehr, Behrad; Zaferanloo, Bita; Tran, Thien B.; Beale, David J.; Palombo, Enzo A.

doi:10.1007/s00284-020-02129-6

Cited by 21 publications

(26 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This genotypic characteristic of the identified B. cereus agreed to the phenotypic behavior as all identified B. cereus isolates had the ability to produce biofilm using a 96-well approach. In agreement with recorded results, Radmehr et al [27] found that 53.7% of the isolated B. cereus from pasteurized milk had the ability to form biofilm. Furthermore, Chang et al [8] isolated biofilm-producing B. cereus with multidrug resistance from raw and pasteurized buffalo milk retailed in China.…”

Section: Discussionsupporting

confidence: 81%

Evaluation of Antibiofilm Activity of Nigella sativa and Olive Oils’ Nanoemulsions against Bacillus cereus from Dairy Processing Plants

Aal

Mohamed

2021

Zagazig Veterinary Journal

View full text Add to dashboard Cite

Kariesh cheese, ice cream, and pasteurized milk are among the popular dairy products with high nutritive values. These products are commonly consumed in Egypt at all ages. However, the surrounding surfaces and equipment might lead to contamination of such dairies with foodborne pathogens such as Bacillus cereus. Microbial biofilm production is a developed mechanism that enhances survival and resistance to harsh environment along with spores. This study aimed to investigate the prevalence of B. cereus in dairy products including kariesh cheese, ice cream as well as pasteurized milk, dairy plant surfaces, and equipment. Besides, the ability of the identified B. cereus isolates to produce biofilm were further examined. In a prevention trial, Nigella sativa and olive oils' nanoemulsions were used at a concentration of 1%, and 2% to reduce B. cereus biofilm formation. The obtained results revealed isolation of B. cereus from the examined kariesh cheese, ice cream, pasteurized milk, dairy plant surfaces, and equipment at 44%, 16%, 8%, 72%, and 68%, respectively, with average counts of 3.69 ± 0.23, 2.58 ± 0.19, 2.15 ± 0.21, 5.36 ± 0.39, and 4.46 ± 0.59 log 10 cfu/g, respectively. Molecular confirmation of the recovered B. cereus isolates revealed that all isolates harbored B. cereus -specific 16S rRNA, and Cal Y, biofilm-matrix protein. All B. cereus isolates had the ability to produce biofilm. Nigella sativa, and olive oils' nanoemulsions reduced B. cereus-produced biofilm in a concentration-dependent manner.

show abstract

Section: Discussionsupporting

confidence: 81%

Evaluation of Antibiofilm Activity of Nigella sativa and Olive Oils’ Nanoemulsions against Bacillus cereus from Dairy Processing Plants

Aal

Mohamed

2021

Zagazig Veterinary Journal

View full text Add to dashboard Cite

show abstract

“…Liu et al (2020) summarized the contamination status of B. cereus in dairy products in China and pointed out that the contamination rate of B. cereus isolated from raw milk in Beijing was 30% (92/306) from 2013 to 2014, and 16% (56/350) in most cities from 2017 to 2018; meanwhile, the contamination rate of B. cereus in pasteurized milk was about 27% (70/258) in major cities during the period of 2011 to 2016, and 12% from 2018 to 2019 (Gao et al, 2018;Zhao et al, 2020). In Victoria, Australia, Radmehr et al (2020) found that the contamination rates of B. cereus in raw milk and pasteurized milk were 33.3% (20/60) and 56.8% (21/37), and concluded that their contamination levels were higher than those observed in other countries. It can be seen that the contamination rate of B. cereus in raw buffalo milk was higher than that in cow milk and dairy products, which is likely due to the poor hygiene of individual farms, and the lower contamination rate in pasteurized buffalo milk may be because of the use of a membrane purifier in the current processing technology.…”

Section: Discussionmentioning

confidence: 97%

The prevalence and characterization of Bacillus cereus isolated from raw and pasteurized buffalo milk in southwestern China

Chang

Xie²,

Yang

et al. 2021

Journal of Dairy Science

View full text Add to dashboard Cite

Bacillus cereus is an important food-borne pathogenic bacteria and a putrid microorganism in the dairy industry. Raw and pasteurized buffalo milk play important roles in the dairy market in southwestern China. However, the reports on the prevalence and characterization of B. cereus strains isolated from the above sources are lacking. In this study, 150 raw buffalo milk samples and 300 pasteurized buffalo milk samples were collected from 3 provinces in southwestern China. The genotype, virulence gene distribution, antibiotic resistance, and biofilm-forming ability of isolates were analyzed. Ninety-six B. cereus strains were isolated and identified: 50 isolates (33.3%) from buffalo raw milk and 46 isolates (15.3%) from pasteurized buffalo milk. These strains were classified into 41 sequence types (ST) and 5 groups, of which ST857 was the predominant ST. The detection rates of virulence genes nheABC cluster, hblACD cluster, cytK, bceT, entFM, hlyII, and cesB were 89.6%, 13.5%, 64.6%, 71.9%, 84.4%, 62.5%, and 6.25%, respectively. The antimicrobial susceptibility testing showed that more than 90% of the isolates were susceptible to gentamicin, chloramphenicol, ciprofloxacin, erythromycin, vancomycin, and tetracycline, as well as resistant to ampicillin, cefepime, oxacillin, and rifampin. The results of biomass biofilm evaluation of the isolates on the stainless-steel tube showed that the optical density values at a wavelength of 595 nm of all strains in group I were greater than 1, with the strongest overall biofilm-forming ability among 5 groups, and the overall biofilm-forming ability of group III was the weakest. There was a relationship between the biofilm-forming ability and phylogenetic relation-ship of B. cereus strains. Taken together, our findings are the first to report the contamination situation and characterization of B. cereus isolated from raw and pasteurized buffalo milk in southwestern China as well as indicate the potential risk posed by this pathogen to dairy industry and public health.

show abstract

“…Bacillus cereus sensu lato ( B. cereus sl ) is a bacterial group that can be commonly detected in environment samples such as soil (Mendez Acevedo et al, 2020 ), water (Brillard et al, 2015 ), and in various foods like retail aquatic products (Zhang et al, 2020 ), raw milk and pasteurized milk (Liu et al, 2020 ; Radmehr et al, 2020 ), vegetables (Yu et al, 2019a ), and ready-to-eat foods (Yu et al, 2019b ). B. cereus sl group consists of seven species, such as B. anthracis, B. cytotoxicus, B. mycoides, B. pseudomycoides, B. cereus sensu stricto (ss), B. thuringiensis , and B. weihenstephanensis (Kumari and Sarkar, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Characterization and spoilage potential of Bacillus cereus isolated from farm environment and raw milk

Liu²,

Hu³

et al. 2022

Front. Microbiol.

View full text Add to dashboard Cite

Bacillus cereus sensu lato (B. cereus sl) is important spoilage bacteria causing milk structure and flavor changes and is ubiquitous in the environment. This study addresses the biodiversity, toxicity, and proteolytic activity of B. cereus sl from 82 environmental samples and 18 raw bovine milk samples from a dairy farm in the region of Tianjin. In sum, 47 B. cereus sl isolates were characterized through biochemical tests, 16S rRNA gene sequencing, and panC gene analysis. Fourteen sequence types (STs) of B. cereus sl were found in raw bovine milk samples, and five new STs (ST2749, ST2750, ST2751, ST2752, and ST2753) were identified in this study. ST1150 was the dominant ST, associated with fecal, air, drinking water, teat skin, teat cup, and teat dip cup. The results of toxin gene analyses showed that 12.77% and 8.51% of isolates carried hblACD and nheABC operons, respectively. In addition, the detection rate of emetic cesB gene was 21.28%. B. cereus sl demonstrated high spoilage potentials even at 7°C, which has the proteolytic activity of 14.32 ± 1.96 μmol of glycine equivalents per ml. Proteolytic activities were significantly (p < 0.05) decreased after the heat treatment. The residual activity of protease produced at 7°C was significantly higher than that produced at 25°C and 37°C after treatment at 121°C for 10 s and 135°C for 5 s (p < 0.01). Together, the results provide insights into the characteristics of B. cereus sl from farm environment and raw bovine milk and revealed that B. cereus sl contamination should also be monitored in raw milk for ultra-high temperature (UHT) products. This knowledge illustrates that strict cleaning management should be implemented to control B. cereus sl and assure high-quality milk products.

show abstract

Prevalence and Characteristics of Bacillus cereus Group Isolated from Raw and Pasteurised Milk

Cited by 21 publications

References 48 publications

Evaluation of Antibiofilm Activity of Nigella sativa and Olive Oils’ Nanoemulsions against Bacillus cereus from Dairy Processing Plants

Evaluation of Antibiofilm Activity of Nigella sativa and Olive Oils’ Nanoemulsions against Bacillus cereus from Dairy Processing Plants

The prevalence and characterization of Bacillus cereus isolated from raw and pasteurized buffalo milk in southwestern China

Characterization and spoilage potential of Bacillus cereus isolated from farm environment and raw milk

Contact Info

Product

Resources

About