Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles International Journal of Food Microbiology Year : 2006

Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group

Abstract

One hundred representative strains of Bacillus cereus were selected from a total collection of 372 B. cereus strains using two typing methods (RAPD and FT-IR) to investigate if emetic toxin-producing hazardous B. cereus strains possess characteristic growth and heat resistance profiles. The strains were classified into three groups: emetic toxin (cereulide)-producing strains (n = 17), strains connected to diarrheal foodborne outbreaks (n = 40) and food–environment strains (n = 43), these latter not producing the emetic toxin. Our study revealed a shift in growth limits towards higher temperatures for the emetic strains, regardless of their origin. None of the emetic toxin-producing strains were able to grow below 10 °C. In contrast, 11% (9 food–environment strains) out of the 83 non-emetic toxin-producing strains were able to grow at 4 °C and 49% at 7 °C (28 diarrheal and 13 food–environment strains). non-emetic toxin-producing strains. All emetic toxin-producing strains were able to grow at 48 °C, but only 39% (16 diarrheal and 16 food–environment strains) of the non-emetic toxin-producing strains grew at this temperature. Spores from the emetic toxin-producing strains showed, on average, a higher heat resistance at 90 °C and a lower germination, particularly at 7 °C, than spores from the other strains. No difference between the three groups in their growth kinetics at 24 °C, 37 °C, and pH 5.0, 7.0, and 8.0 was observed. Our survey shows that emetic toxin-producing strains of B. cereus have distinct characteristics, which could have important implication for the risk assessment of the emetic type of B. cereus caused food poisoning. For instance, emetic strains still represent a special risk in heat-processed foods or preheated foods that are kept warm (in restaurants and cafeterias), but should not pose a risk in refrigerated foods.

Dates and versions

hal-02667224 , version 1 (31-05-2020)

Identifiers

Cite

Frederic F. Carlin, Martina Fricker, Annemarie Pielaat, Simon Heisterkamp, Ranad Shaheen, et al.. Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group. International Journal of Food Microbiology, 2006, 109 (1-2), pp.132-138. ⟨10.1016/j.ijfoodmicro.2006.01.022⟩. ⟨hal-02667224⟩
45 View
0 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More