Control of Bacillus cereus spore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders

2017 ◽  
Vol 42 (3) ◽  
pp. e13558 ◽  
Author(s):  
Vijay K. Juneja ◽  
Mendel Friedman ◽  
Tim B. Mohr ◽  
Meryl Silverman ◽  
Sudarsan Mukhopadhyay
Keyword(s):  
Bacillus Cereus ◽  
Spore Germination ◽  
Potato Peel ◽  
Cooked Rice

Development of Rapid Real-Time PCR and Most-Probable-Number Real-Time PCR Assays To Quantify Enterotoxigenic Strains of the Species in the Bacillus cereus Group

2007 ◽  
Vol 70 (12) ◽  
pp. 2774-2781 ◽  
Author(s):  
I-CHEN YANG ◽  
DANIEL YANG-CHIH SHIH ◽  
JAN-YI WANG ◽  
TZU-MING PAN
Keyword(s):  
Bacillus Cereus ◽  
Real Time ◽  
Real Time Pcr ◽  
Food Samples ◽  
Most Probable Number ◽  
Pcr Assay ◽  
Bacillus Cereus Group ◽  
Probable Number ◽  
Cooked Rice ◽  
Group Detection

Members of the Bacillus cereus group may produce diarrheal enterotoxins and could be potential hazards if they enter the food chain. Therefore, a method capable of detecting all the species in the B. cereus group rather than B. cereus alone is important. We selected nhe as the target and developed a real-time PCR assay to quantify enterotoxigenic strains of the B. cereus group. The real-time PCR assay was evaluated with 60 B. cereus group strains and 28 others. The assay was also used to construct calibration curves for different food matrices and feces. The assay has an excellent quantification capacity, as proved by its linearity (R2 > 0.993), wide dynamic quantification range (102 to 107 CFU/g for cooked rice and chicken, 103 to 107 CFU/ml for milk, and 104 to 107 CFU/g for feces), and adequate relative accuracy (85.5 to 101.1%). For the low-level contaminations, a most-probable-number real-time PCR assay was developed that could detect as low as 100 CFU/ml. Both assays were tested with real food samples and shown to be considerably appropriate for B. cereus group detection and quantification.

scholarly journals Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk

Food Research ◽  
2019 ◽  
pp. 808-813
Author(s):  
Ubong A. ◽  
C.Y. New ◽  
L.C. Chai ◽  
Nur Fatihah A. ◽  
Nur Hasria K. ◽  
...  
Keyword(s):  
High Temperature ◽  
Bacillus Cereus ◽  
Incubation Time ◽  
Spore Germination ◽  
Infection Risk ◽  
Effect Of Temperature ◽  
Harsh Environment ◽  
Chocolate Milk ◽  
Data Gap ◽  
Germination And Growth

Bacillus cereus spores are capable of surviving the harsh environment and more often, they cause great concern to the dairy industry. The current research was conducted to study the effect of temperature on germination and growth of B. cereus spores in UHT chocolate milk; the study was carried out at 8°C, 25°C and 35°C over a span of seven days. The results showed that no growth was observed at 8°C. At 25°C, a rapid increase in growth was observed as early as Day 1, from an initial count of ten spores to 4.01 log10 CFU/mL. Meanwhile, at 35°C, the growth on Day 1 was more rapid in which the count promptly increased to 8.07 log10 CFU/mL. Analysis of graph trend showed that the number of vegetative cells decreased while the number of spores increased with incubation time due to nutrients exhaustion. This study fills up the data gap towards understanding the possible issues that might arise in the actual scenario and at the same time, suggests a suitable approach to minimize infection risk caused by B. cereus spores.

scholarly journals The survival and growth ofBacillus cereusin boiled and fried rice in relation to outbreaks of food poisoning

1974 ◽  
Vol 73 (3) ◽  
pp. 433-444 ◽  
Author(s):  
R. J. Gilbert ◽  
M. F. Stringer ◽  
T. C. Peace
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Time ◽  
Aqueous Suspension ◽  
Food Poisoning ◽  
Optimum Temperature ◽  
Cooked Rice ◽  
Survival And Growth ◽  
And Storage

SummaryA number of outbreaks of food poisoning attributed toBacillus cereushave been reported recently and all have been associated with cooked rice usually from Chinese restaurants and ‘take-away’ shops.Tests were made to assess the heat resistance ofB. cereusspores in aqueous suspension, the growth of the organism in boiled rice stored at temperatures in the range 4–55° C., and the effect of cooking and storage on the growth of the organism in boiled and fried rice. The spores ofB. cereussurvived cooking and were capable of germination and outgrowth. The optimum temperature for growth in boiled rice was between 30° and 37° C. and growth also occurred during storage at 15° and 43° C.To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63° C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking. Boiled or fried rice must not be stored under warm conditions especially in the range 15–50° C.

scholarly journals Analysis of Germination Capacity and Germinant Receptor (Sub)clusters of Genome-Sequenced Bacillus cereus Environmental Isolates and Model Strains

2016 ◽  
Vol 83 (4) ◽  
Author(s):  
Alicja K. Warda ◽  
Yinghua Xiao ◽  
Jos Boekhorst ◽  
Marjon H. J. Wells-Bennik ◽  
Masja N. Nierop Groot ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Spore Germination ◽  
Brain Heart Infusion ◽  
Whole Genome Sequence ◽  
Single Spore ◽  
Content Type ◽  
Germination Response ◽  
Natural Isolates ◽  
Heat Activation ◽  
Different Strains

ABSTRACT Spore germination of 17 Bacillus cereus food isolates and reference strains was evaluated using flow cytometry analysis in combination with fluorescent staining at a single-spore level. This approach allowed for rapid collection of germination data under more than 20 conditions, including heat activation of spores, germination in complex media (brain heart infusion [BHI] and tryptone soy broth [TSB]), and exposure to saturating concentrations of single amino acids and the combination of alanine and inosine. Whole-genome sequence comparison revealed a total of 11 clusters of operons encoding germinant receptors (GRs): GerK, GerI, and GerL were present in all strains, whereas GerR, GerS, GerG, GerQ, GerX, GerF, GerW, and GerZ (sub)clusters showed a more diverse presence/absence in different strains. The spores of tested strains displayed high diversity with regard to their sensitivity and responsiveness to selected germinants and heat activation. The two laboratory strains, B. cereus ATCC 14579 and ATCC 10987, and 11 food isolates showed a good germination response under a range of conditions, whereas four other strains (B. cereus B4085, B4086, B4116, and B4153) belonging to phylogenetic group IIIA showed a very weak germination response even in BHI and TSB media. Germination responses could not be linked to specific (combinations of) GRs, but it was noted that the four group IIIA strains contained pseudogenes or variants of subunit C in their gerL cluster. Additionally, two of those strains (B4086 and B4153) carried pseudogenes in the gerK and gerR I (sub)clusters that possibly affected the functionality of these GRs. IMPORTANCE Germination of bacterial spores is a critical step before vegetative growth can resume. Food products may contain nutrient germinants that trigger germination and outgrowth of Bacillus species spores, possibly leading to food spoilage or foodborne illness. Prediction of spore germination behavior is, however, very challenging, especially for spores of natural isolates that tend to show more diverse germination responses than laboratory strains. The approach used has provided information on the genetic diversity in GRs and corresponding subclusters encoded by B. cereus strains, as well as their germination behavior and possible associations with GRs, and it provides a basis for further extension of knowledge on the role of GRs in B. cereus (group member) ecology and transmission to the host.

scholarly journals Detection of Food Poisoning (Bacillus cereus) Pathogen in Cooked and Refrigerated Rice Samples

2019 ◽  
Vol 62 (3) ◽  
pp. 172-177
Author(s):  
Shagufta Ambreen Shaikh ◽  
Anila Sidiqui ◽  
Shagufta Naz ◽  
Seema Ismat
Keyword(s):  
General Population ◽  
Bacillus Cereus ◽  
Vegetative Cell ◽  
Food Poisoning ◽  
Local Market ◽  
Staple Food ◽  
Vegetative Cells ◽  
Cooked Rice ◽  
Rice Samples ◽  
Favorable Conditions

  Rice is a staple food of Pakistan. It is being contaminated with several food poisoning causing bacterial and mold contaminants. In this study 100 different rice samples were collected from local market of Karachi city. The presence of Bacillus cereus vegetative cell and survival of their spores were quantitavely analyzed after cooking and refrigeration. From the study it was observed that out of 100 rice samples, 25% cooked/refrigerated samples were positive for the presence of B.cereus spores , even there were few samples which showed increase of count due to improper (cooking and refrigeration ) which causes the germination and proliferation of spores into vegetative cells under favorable conditions. The detection of increased count of B. cereus even after cooking and refrigeration treatments is very alarming since cooking is supposed to be best treatment given to the raw food. Different rice dishes are being frequently consumed by the general population and are also available on different shops (as biryanis or fried rice), hence, detection of B. cereus in cooked rice samples will be useful to control any outbreak of food poisoning cases especially in summer seasons.    

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