Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 498693
Title Characterization and exposure assessment of emetic bacillus cereus and cereulide production in food products on the Dutch market
Author(s) Biesta-Peters, Elisabeth G.; Dissel, Serge; Reij, Martine W.; Zwietering, Marcel H.; In't Veld, Paul H.
Source Journal of Food Protection 79 (2016)2. - ISSN 0362-028X - p. 230 - 238.
DOI https://doi.org/10.4315/0362-028X.JFP-15-217
Department(s) Food Microbiology Laboratory
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Bacilli - Emetic toxin - Food poisoning - Prevalence - Production kinetics
Abstract

The emetic toxin cereulide, which can be produced by Bacillus cereus, can be the cause of food poisoning upon ingestion by the consumer. The toxin causes vomiting and is mainly produced in farinaceous food products. This article includes the prevalence of B. cereus and of cereulide in food products in The Netherlands, a characterization of B. cereus isolates obtained, cereulide production conditions, and a comparison of consumer exposure estimates with those of a previous exposure assessment. Food samples (n=1,489) were tested for the presence of B. cereus; 5.4% of the samples contained detectable levels (>102 CFU/ g), and 0.7% contained levels above 105 CFU/g. Samples (n=3,008) also were tested for the presence of cereulide. Two samples (0.067%) contained detectable levels of cereulide at 3.2 and 5.4 μg/kg of food product. Of the 481 tested isolates, 81 produced cereulide and/or contained the ces gene. None of the starch-positive and hbl-containing isolates possessed the ces gene, whereas all strains contained the nhe genes. Culture of emetic B. cereus under nonoptimal conditions revealed a delay in onset of cereulide production compared with culture under optimal conditions, and cereulide was produced in all cases when B. cereus cells had been in the stationary phase for some time. The prevalence of cereulide-contaminated food approached the prevalence of contaminated products estimated in an exposure assessment. The main food safety focus associated with this pathogen should be to prevent germination and growth of any B. cereus present in food products and thus prevent cereulide production in foods.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.