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Record number 351585
Title Prevalence of potentially pathogenic Bacillus cereus in food commodities in The Netherlands
Author(s) Wijnands, L.M.; Dufrenne, J.B.; Rombouts, F.M.; Veld, P.H. in 't; Leusden, F.M. van
Source Journal of Food Protection 69 (2006)11. - ISSN 0362-028X - p. 2587 - 2594.
Department(s) Food Microbiology Laboratory
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) emetic toxin - psychrotrophic bacillus - molecular-cloning - pasteurized milk - hemolysin bl - strains - growth - products - psychrotolerant - profiles
Abstract Randomly selected food commodities, categorized in product groups, were investigated for the presence and number of Bacillus cereus bacteria. If positive, and when possible, five separate colonies were isolated and investigated for the presence of four virulence factors: presence of genes encoding three enterotoxins (hemolysin BL [HBL], nonhemolytic enterotoxin [NHE], and cytotoxin K) and the ability to produce cereulide. In addition, the presence of psychrotrophic and mesophilic signatures was determined. The genes for NHE are found in more than 97% of the isolates, those for HBL in approximately 66% of the isolates, and the gene for cytotoxin K in nearly 50% of the isolates. Significant associations between product groups and (combinations of) virulence factors were the relatively low percentage of isolates from the "flavorings" group containing genes encoding NHE and the higher-than-average occurrence of both the genes encoding HBL and NHE in the "pastry" group. Cereulide was produced by 8.2% of the isolates but only in combination with the presence of genes for one or more other virulence factors. Most isolates (89.9%) were mesophilic; minorities of the isolates were psychrotrophic (4.4%) or of intermediate signature (5.7%). In the product group "milk and milk products," the incidence of strains with psychrotrophic or intermediate signatures is significantly higher than in the other product groups. In the product groups "flavorings," "milk and milk products," "vegetable(s) and vegetable products," "pastry," and "ready-to-eat foods," a relatively high number of samples contain high numbers of B. cereus bacteria. Within the product group "ready-to-eat foods," the products containing rice and pasta show a relatively high incidence of high numbers of B. cereus bacteria
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