JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin
Oh, Mi-Hwa; Ham, Jun-Sang; Seol, Kuk-Hwan; Jang, Ae-Ra; Lee, Seung-Gyu; Lee, Jong-Moon; Park, Beom-Young; Kang, Eun-Sil; Kwon, Ki-Sung; Hwang, In-Gyun;
  PDF(new window)
 Abstract
The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and , but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at , however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at . Toxigenicity of B. cereus was observed only at temperatures above . In Kimbab, B. cereus produced toxin after 9 h at and after 12 h at . Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.
 Keywords
Bacillus cereus;growth profile;toxigenicity;enterotoxin;emetic toxin;
 Language
English
 Cited by
1.
식물성 유산균 발효액 첨가에 따른 닭 가슴육의 특성에 미치는 효과,김선효;;김현주;조철훈;정사무엘;

한국가금학회지, 2014. vol.41. 2, pp.127-133 crossref(new window)
1.
Effect of Adding Lactobacillus-Fermented Solution on Characteristics of Chicken Breast Meat, Korean Journal of Poultry Science, 2014, 41, 2, 127  crossref(new windwow)
 References
1.
Andersson, A. (1995) Bacillus cereus, strategy for survival - a literature review. SIK report No. 612, Gothenburg, Sweden.

2.
Anderson Borge, G. I., Skeie, M., Sørhaug, T., Langsrud, T., and Granum, P. E. (2001) Growth and toxin profiles of Bacillus cereus isolated from different food sources. Int. J. Food Microbiol. 69, 237-246. crossref(new window)

3.
Bahk, G. J. (2009) Determining of Risk Ranking for Processed Foods in Korea. J. Food Hyg. Safety 24, 200-203.

4.
Bahk, G. J., Todd, E. C. D., Hong, C. H., Oh, D. H., and Ha, S. D. (2007) Exposure assessment for Bacillus cereus in ready-to-eat Kimbab selling at stores. Food Control 18, 682-688 crossref(new window)

5.
Beattie, S. H. and Williams, A. G. (2000) Detection of toxins. In: Encyclopedia of food microbiology. Robinson, R. K., Batt, C. A., Patel, P. D. (eds) Academic Press, A Harcourt Science and Technology Company, London, pp. 141-148.

6.
Beecher, D. J., Schoeni, J. L., and Wong, A. C. L. (1995) Enterotoxin activity of hemolysin BL from Bacillus cereus. Infect. Immun. 63, 4423-4428.

7.
Doan, C. H. and Davidson, P. M. (1999) Growth of Bacillus cereus on oil-blanched potato strips for "home-style" French fries. J. Food Sci. 64, 909-912. crossref(new window)

8.
Garbeva, P., van Overbeek, L. S., van Vuurde, J. W. L., and van Elsas, J. D. (2001) Analysis of endophytic bacterial communities of potato by plating and denaturing gradient gel electrophoresis (DGGE) of 16S rDNA based PCR fragment. Microb. Ecol. 41, 369-383. crossref(new window)

9.
Granum, P. E. and Lund, T. (1997) Bacillus cereus and its food poisoning toxins. Microbiol. Lett. 157, 223-228. crossref(new window)

10.
Granum, P. E. (2002) Bacillus cereus and food poisoning. In: Applications and systematics of Bacillus and relatives. Berkeley R, Heyndrickx M, Logan N., and De Vos P. (eds) Blackwell Science Ltd., UK, pp. 37-46.

11.
Haggblom, M. M., Apetroaie, C., Andersson, M. A., and Salkinoja-Salonenm, M. S. (2002) Quantitative analysis of cereulide, the emetic toxin of Bacillus cereus, produced under various conditions. Appl. Environ. Microbiol. 68, 2479-2483. crossref(new window)

12.
Heuer, H., Hartung, K., Wieland, G., Karmer, I., and Smalla, K. (1999) Polynucleotide probes that target a hypervariable region of 16S rRNA genes to identify bacterial isolates corresponding to band of community fingerprints. Appl. Environ. Microbiol. 65, 1045-1049.

13.
Johnson, K. M. (1984) Bacillus cereus foodborne illness: An update. J. Food Prot. 47, 145-153.

14.
Larsen, H. D. and Jørgensen, K. (1999) Growth of Bacillus cereus in pasteurized milk products. Int. J. Food Microbiol. 46, 173-176. crossref(new window)

15.
Lund, B. M. (1990) Food-borne disease due to Bacillus and Clostridium species. Lancet 336, 982-986. crossref(new window)

16.
Nel, S., Lues, J. F. R., Buys, E. M., and Venter, P. (2004) Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoir. Meat Sci. 66, 667-674. crossref(new window)

17.
Nortermans, S. and Batt, C.A. (1998) A risk assessment approach for food-borne Bacillus cereus and its toxins. J. Appl. Microbiol. 84, 51s-61s crossref(new window)

18.
Nortje, G. L., Vorster, S. M., Greebe, R. P., and Steyn, P. L. (1999) Occurrence of Bacillus cereus and Yersinia enterocolitica in South African retail meats. Food Microbiol. 16, 213-217. crossref(new window)

19.
Nubel, U., Engelen, B., Felske, A., Snaidr, J., Wieshuber, A., Amann, R. I., Ludwig, W., and Backhaus, H. (1996) Sequence heterogeneities of genes encoding 16S rRNAs in Paenibacillus polymyxa detected by TGGE. J. Bacteriol. 178, 5636-5643.

20.
Schoeni, J. L. and Wong, A. C. L. (2005) Bacillus cereus food poisoning and its toxins. J. Food Prot. 68, 636-648.

21.
Shinagawa, K., Konuma, H., Tokumaru, M., Takemasa, N., Hashigiwa, M., Shigehisa, T., and Lopes, C. A. M. (1988) Enumeration of aerobic spore-formers and Bacillus cereus in meat product additives. J. Food Prot. 51, 648-650.

22.
Sooltan, J. R. A., Mead, G. C., and Norris, A. P. (1987) Incidence and growth potential of Bacillus cereus in poultry meat products. Food Microbiol. 4, 347-351.

23.
Toh, M., Moffitt, M. C., Henrichsen, L., Raftery, M., Barrow, K., Cox, J. M., Marquis, C. P., and Neilan, B. A. (2004) Cereulide, the emetic toxin of Bacillus cereus, is putatively a product of nonribosomal peptide synthesis. J. Appl. Microbiol. 97, 992-1000. crossref(new window)

24.
van Netten, P., van de Moosdijk, A., van Hoensel, P., Mossel, D. A. A., and Perales, I. (1990) Psychrotrophic strains of Bacillus cereus producing enterotoxin. J. Appl. Bacteriol. 69, 73-79 crossref(new window)