scholarly journals Sequence Analysis of Inducible Prophage phIS3501 Integrated into the Haemolysin II Gene of Bacillus thuringiensis var israelensis ATCC35646

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Bouziane Moumen ◽  
Christophe Nguen-The ◽  
Alexei Sorokin
Keyword(s):  
Staphylococcus Aureus ◽  
Sequence Analysis ◽  
Bacillus Thuringiensis ◽  
Bacillus Cereus ◽  
Genomic Organization ◽  
Food Poisoning ◽  
Complete Sequence ◽  
Bacterial Host ◽  
Regulation Of Synthesis ◽  
Selection For

Diarrheic food poisoning by bacteria of the Bacillus cereus group is mostly due to several toxins encoded in the genomes. One of them, cytotoxin K, was recently identified as responsible for severe necrotic syndromes. Cytotoxin K is similar to a class of proteins encoded by genes usually annotated as haemolysin II (hlyII) in the majority of genomes of the B. cereus group. The partially sequenced genome of Bacillus thuringiensis var israelensis ATCC35646 contains several potentially induced prophages, one of them integrated into the hlyII gene. We determined the complete sequence and established the genomic organization of this prophage-designated phIS3501. During induction of excision of this prophage with mitomycin C, intact hlyII gene is formed, thus providing to cells a genetic ability to synthesize the active toxin. Therefore, this prophage, upon its excision, can be implicated in the regulation of synthesis of the active toxin and thus in the virulence of bacterial host. A generality of selection for such systems in bacterial pathogens is indicated by the similarity of this genetic arrangement to that of Staphylococcus aureus  β-haemolysin.

scholarly journals Pathogenomic Sequence Analysis of Bacillus cereus and Bacillus thuringiensis Isolates Closely Related to Bacillus anthracis

2006 ◽  
Vol 188 (21) ◽  
pp. 7711-7711 ◽  
Author(s):  
Cliff S. Han ◽  
Gary Xie ◽  
Jean F. Challacombe ◽  
Michael R. Altherr ◽  
Smriti S. Bhotika ◽  
...  
Keyword(s):  
Sequence Analysis ◽  
Bacillus Thuringiensis ◽  
Bacillus Cereus ◽  
Bacillus Anthracis

scholarly journals Unusually severe food poisoning from vanilla slices

1984 ◽  
Vol 93 (2) ◽  
pp. 377-380 ◽  
Author(s):  
Patricia A. Fenton ◽  
K. W. Dobson ◽  
A. Eyre ◽  
M. W. McKendrick
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Ambient Temperature ◽  
Bacillus Cereus ◽  
Food Poisoning ◽  
Skin Lesions ◽  
Severe Vomiting ◽  
Large Numbers

SummaryThirty six people suffered from severe vomiting and diarrhoea 15 min to 3 h after eating vanilla slices from the same bakery. Five patients were admitted to hospital, and one developed unusual skin lesions after admission. Staphylococcus aureus was isolated in large numbers from vanilla slices of the same batch as those giving rise to symptoms, and from five faecal specimens obtained from affected persons. Bacillus cereus and Bacillus subtilis were also isolated from the slices. Unbaked custard provides an ideal environment for bacterial multiplication, especially when (as on this occasion) the ambient temperature is persistently high.

scholarly journals Bacillus anthracis, Bacillus cereus, and Bacillus thuringiensis—One Species on the Basis of Genetic Evidence

2000 ◽  
Vol 66 (6) ◽  
pp. 2627-2630 ◽  
Author(s):  
Erlendur Helgason ◽  
Ole Andreas Økstad ◽  
Dominique A. Caugant ◽  
Henning A. Johansen ◽  
Agnes Fouet ◽  
...  
Keyword(s):  
Bacillus Thuringiensis ◽  
Bacillus Cereus ◽  
Bacillus Anthracis ◽  
Food Poisoning ◽  
Opportunistic Pathogen ◽  
Enzyme Electrophoresis ◽  
Intracellular Protein ◽  
Insect Larvae ◽  
Chromosomal Genes ◽  
Biological Pesticide

ABSTRACT Bacillus anthracis, Bacillus cereus, andBacillus thuringiensis are members of the Bacillus cereus group of bacteria, demonstrating widely different phenotypes and pathological effects. B. anthracis causes the acute fatal disease anthrax and is a potential biological weapon due to its high toxicity. B. thuringiensis produces intracellular protein crystals toxic to a wide number of insect larvae and is the most commonly used biological pesticide worldwide. B. cereus is a probably ubiquitous soil bacterium and an opportunistic pathogen that is a common cause of food poisoning. In contrast to the differences in phenotypes, we show by multilocus enzyme electrophoresis and by sequence analysis of nine chromosomal genes thatB. anthracis should be considered a lineage of B. cereus. This determination is not only a formal matter of taxonomy but may also have consequences with respect to virulence and the potential of horizontal gene transfer within the B. cereus group.

scholarly journals An investigation of the bacteriological quality of retail vanilla slices

1977 ◽  
Vol 78 (3) ◽  
pp. 387-394 ◽  
Author(s):  
J. A. Pinegar ◽  
J. D. Buxton
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Milk Powder ◽  
Food Poisoning ◽  
Colony Count ◽  
The West ◽  
E Coli ◽  
Metropolitan County ◽  
And Storage

SUMMARYOne hundred and thirty-three vanilla slices, purchased from shops in the West Yorkshire Metropolitan County, were examined to determine the numbers and types of bacteria present at the time of purchase. The surface colony count at 37 °C was > 103/g in 67/133 (50%) of the samples examined,Bacillus cereusbeing found at that concentration in 21·8%, coliform bacilli includingE. coliin 5·3%,Staphylococcus aureusin 3·0% andStreptococcus faecalisin 0·8%. Thirty-four strains ofB. cereuswere serotyped and 11 (32%) of these were typable with the sera available.Preparation of custard mixes in the laboratory suggests that the milk or milk powder used in the mix may be the major source ofB. cereusin the final product. Many of the present methods of manufacture, distribution and storage allow organisms present in the custard at manufacture the opportunity to multiply and possibly reach numbers which present a risk of food poisoning.

Molecular and Toxigenic Characterization of Bacillus cereus and Bacillus thuringiensis Strains Isolated from Commercial Ground Roasted Coffee

2012 ◽  
Vol 75 (3) ◽  
pp. 518-522 ◽  
Author(s):  
JEANE QUINTANILHA CHAVES ◽  
CLARA de FÁTIMA GOMES CAVADOS ◽  
ADRIANA MARCOS VIVONI
Keyword(s):  
Genetic Diversity ◽  
Cluster Analysis ◽  
Bacillus Thuringiensis ◽  
Bacillus Cereus ◽  
Food Poisoning ◽  
Computer Assisted ◽  
High Genetic Diversity ◽  
Coffee Beans ◽  
Clustering Criterion

Thirty samples of roasted ground coffee beans from 10 different commercial brands were analyzed to investigate the occurrence and levels of Bacillus cereus and Bacillus thuringiensis strains. Strains were evaluated for their genetic diversity by repetitive element sequence polymorphism PCR (Rep-PCR) and for their toxigenic profiles, i.e., the presence of hblA, hblC, hblD, nheA, nheB, nheC, cytK, ces, and entFM. Survival and multiplication of B. cereus sensu lato in the ready-to-drink coffee was determined to evaluate this beverage as a possible vehicle for B. cereus infection. B. cereus was detected in 17 (56.7%) of the 30 samples, and B. thuringiensis was detected in 8 (26.7%) of the 30 samples. Five samples did not produce any characteristic growth. The most common gene, entFM, was detected in 23 strains (92%). The NHE complex (nheA, nheB, and nheC genes) was found in 19 strains (76%). The HBL complex (hblA, hblC, and hblD) was found in 16 strains (64%). All strains were negative for ces. The cytK gene was found in 16 strains (64%). The computer-assisted cluster analysis of Rep-PCR profiles using a clustering criterion of 80% similarity revealed four main clusters. Cluster 1 was the predominant and comprised three B. thuringiensis strains with 100% similarity, cluster 2 comprised two B. cereus strains (100% similarity), cluster 3 comprised two B. thuringiensis strains (90% similarity), and cluster 4 comprised one B. thuringiensis strain and one B. cereus strain (85% similarity). The cluster analysis of fingerprints generated by Rep-PCR revealed a high genetic diversity among the B. cereus strains, suggesting that the contamination could have originated from different sources. In our experiments, when sugar was added and the beverage was kept in thermic bottles there was a significant increase in B. cereus sensu lato levels, which may increase the risk of food poisoning. These results highlight the need for additional studies on this subject to better evaluate coffee as a food poisoning vehicle.

scholarly journals Renal dipeptidase is one of the membrane proteins released by phosphatidylinositol-specific phospholipase C.

1987 ◽  
Vol 244 (2) ◽  
pp. 465-469 ◽  
Author(s):  
N M Hooper ◽  
M G Low ◽  
A J Turner
Keyword(s):  
Staphylococcus Aureus ◽  
Alkaline Phosphatase ◽  
Phase Separation ◽  
Bacillus Thuringiensis ◽  
Bacillus Cereus ◽  
Phospholipase C ◽  
Membrane Fraction ◽  
Similar Extent ◽  
Pig Kidney ◽  
Triton X

Renal dipeptidase (dehydropeptidase-I, EC 3.4.13.11) was released from pig kidney membrane preparations by treatment with phosphatidylinositol-specific phospholipase C from Staphylococcus aureus and Bacillus thuringiensis and a phospholipase C preparation from Bacillus cereus to a similar extent as alkaline phosphatase. Endopeptidase-24.11 and aminopeptidase N were not released by this treatment. After treatment of the membrane fraction with the S. aureus phospholipase C the dipeptidase was converted from an amphipathic to a hydrophilic form, as deduced from phase-separation experiments in Triton X-114. It is concluded that renal dipeptidase is anchored to the microvillar membrane by covalently attached phosphatidylinositol.

scholarly journals Bacterial Contamination that Causes Food Poisoning in Fruit Salads in Banjarbaru Indonesia

2021 ◽  
Vol 3 (2) ◽  
pp. 79-85
Author(s):  
Nurmalasari Nurmalasari ◽  
Ekrima Dayanti ◽  
Ahmad Muhlisin ◽  
Ratih Dewi Dwiyanti ◽  
Erfan Roebiakto
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Bacterial Contamination ◽  
Food Poisoning ◽  
Observational Method ◽  
Cross Sectional ◽  
Running Water ◽  
Cross Sectional Design

Fruit salad is one food combination that often causes food poisoning because it contains cheese and milk. This study aims to analyze the bacterial contamination that causes food poisoning in fruit salads sold in Banjarbaru, Indonesia, and the factors that play a role in such pollution. Food poisoning from fruit salad can be anticipated by knowing bacterial contamination and the factors that play a role in it. This study uses an observational method with a cross-sectional design. The sample in this study was fruit salads from 18 different producers sold in Banjarbaru, Indonesia. Fruit salad with criteria containing fruit, cheese, and mayonnaise. The bacteria that caused food poisoning to find in the fruit salad, namely Staphylococcus aureus, and Bacillus cereus. In conclusion, his research found the contamination of bacteria that cause food poisoning in Fruit Salad in Banjarbaru City with a percentage of 22 percent. The types of bacteria are Staphylococcus aureus (11 percent) and Bacillus cereus (11 percent). It recommends that salad sellers wash their hands before processing, use running water to wash fruit, and use secure salad packaging.

scholarly journals Élelmiszer eredetű bakteriális megbetegedések patogenezise, klinikai jellegzetességei, diagnosztikája és kezelése

2020 ◽  
Vol 161 (48) ◽  
pp. 2019-2028
Author(s):  
Katalin Eszter Müller ◽  
Ferenc Rozgonyi
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Treatment Options ◽  
Gastrointestinal Symptoms ◽  
Food Poisoning ◽  
Severe Infection ◽  
Foodborne Diseases ◽  
Clostridioides Difficile

Összefoglaló. Az élelmiszer-eredetű megbetegedések igen gyakoriak, bár pontos adatok nem állnak rendelkezésre, mivel az enyhe, gyorsan múló gastrointestinalis tünetekkel a betegek nem fordulnak orvoshoz, vagy nem történik diagnosztikus vizsgálat. Az amerikai Járványügyi és Betegségmegelőzési Központ (CDC) adatai szerint az USA-ban évente 6 lakosból 1 esik át élelmiszer okozta tüneteken. Az ételintoxikációk során a baktérium által termelt toxinok okozzák a tüneteket, közülük a leggyakoribb a Clostridium perfringens, a Staphylococcus aureus és a Bacillus cereus okozta, élelmiszer-eredetű intoxikáció. A nem megfelelően tárolt vagy hőkezelt élelmiszerekben – beleértve a S. aureus által szennyezett anyatejet – ezen baktériumok életképesek maradnak, elszaporodnak, és toxint termelhetnek, illetve toxinjaik megőrzik megbetegítőképességüket. Az étel elfogyasztása után 3–12 órával hányást, hasmenést okoznak. A tünetek többnyire 24 órán belül megszűnnek. A Clostridium botulinum súlyos neurológiai tünetei miatt emelkedik ki a többi toxikoinfekció sorából. C. botulinum okozta tünetekre felnőtteknél házi készítésű konzervek és húskészítmények elfogyasztása után jelentkező gastrointestinalis vagy neurológiai tünetek esetén kell gondolnunk. A Clostridioides difficile szintén a toxinjai révén okoz súlyos, életveszélyes megbetegedést, továbbá az esetek 20–30%-ában számolnunk kell az infekció relapsusával. Növekvő gyakorisága miatt ismernünk érdemes a laboratóriumi és klinikai diagnosztika részleteit és a legmodernebb kezelési lehetőségeket, úgymint megfelelő mintavétel, mintatárolás és -szállítás, tenyésztés, toxinkimutatás, helyes tüneti kezelés, antibiotikumkombinációk, széklettranszplantáció és monoklonálisantitest-kezelés. Orv Hetil. 2020; 161(48): 2019–2028. Summary. Foodborne diseases are quite common, however, accurate data are not available because patients do not visit doctors with mild, rapidly resolving symptoms and diagnostic tests are not performed. The Centers of Disease Control and Prevention (CDC) estimates that, in the USA, 1 in 6 citizens gets food poisoning yearly. Symptoms of intoxication are due to the toxins produced by bacteria, mostly by Clostridium perfringens, Staphylococcus aureus and Bacillus cereus. These bacteria can survive in not properly stored or heated food, including S. aureus contaminated breastmilk. They can multiply and produce toxins causing intoxications. The gastrointestinal symptoms start 3–12 hours after consumption of the contaminated food and resolve in 24 hours. Clostridium botulinum causes severe neurological symptoms that should be suspected after consumption of home-made cans, smoked hams and sausages. The disease caused by Clostridioides difficile is not a foodborne one, but C. difficile causes severe infection via its toxins. Another problem is that C. difficile infection recurs in 20–30% of cases. Due to the increasing incidence of foodborne diseases, it is worth to learn the precise clinical and laboratory diagnostic algorithms including sampling, storage and transportation of samples, cultivation of bacteria and differential diagnosis of these diseases, furthermore the most up-to-date symptomatic and causative treatment options like antibiotic combinations, stool transplantation and monoclonal antibodies. Orv Hetil. 2020; 161(48): 2019–2028.

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