Occurrence and significance of Bacillus cereus and Bacillus thuringiensis in ready-to-eat food |
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| Authors: | Rosenquist Hanne Smidt Lasse Andersen Sigrid R Jensen Gert B Wilcks Andrea |
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| Affiliation: | 1. Department of Microbiological Food Safety, Danish Institute for Food and Veterinary Research, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark;2. National Institute of Occupational Health, LersøParkallé 105, DK-2100 Copenhagen, Denmark;1. Department of Chemistry and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, Canada;2. Brockhouse Institute for Materials Research, McMaster University, Hamilton, Ontario, Canada;3. Department of Chemistry, McMaster University, Hamilton, Ontario, Canada;1. Programa de Pós-Graduação em Ciências Biológicas (Biologia Vegetal), Univ Estadual Paulista, Unesp, Instituto de Biociências, Departamento de Botânica, Av. 24-A, 1515; 13506-900, Rio Claro, SP, Brazil;2. Centro de Ciências Agrárias, Universidade Federal de São Carlos, UFSCar, Rodovia Anhanguera, km 174, Araras, SP, Brazil;3. Escola Superior de Agricultura “Luiz de Queiróz”–Universidade de São Paulo, ESALQ-USP, Núcleo de Apoio à Pesquisa em Microscopia Eletrônica Aplicada à Pesquisa Agropecuária (NAP/MEPA), Departamento de Fitopatologia e Nematologia, Av. Pádua Dias, 11, 13418-900, Piracicaba, SP, Brazil;4. Univ Estadual Paulista, Unesp, Instituto de Biociências, Departamento de Botânica, Av. 24-A, 1515; 13506-900, Rio Claro, SP, Brazil;2. Department of Animal Science, University of Wyoming, Laramie 82071;3. Faculty of Agriculture and Veterinary, University of Prishtina, 10000 Prishtina, Kosovo;4. Department of Statistics, University of Wyoming, Laramie 82071;1. Modeling and Simulation Area (MOSI), Nuclear Safety Council (CSN), Justo Dorado, 11, 28040 Madrid, Spain;2. Energy and Fuels Department, Technical University of Madrid (UPM), Alenza, 4, 28003 Madrid, Spain |
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| Abstract: | ![]()
Among 48,901 samples of ready-to-eat food products at the Danish retail market, 0.5% had counts of Bacillus cereus-like bacteria above 10(4) cfu g(-1). The high counts were most frequently found in starchy, cooked products, but also in fresh cucumbers and tomatoes. Forty randomly selected strains had at least one gene or component involved in human diarrhoeal disease, while emetic toxin was related to only one B. cereus strain. A new observation was that 31 out of the 40 randomly selected B. cereus-like strains could be classified as Bacillus thuringiensis due to crystal production and/or content of cry genes. Thus, a large proportion of the B. cereus-like organisms present in food may belong to B. thuringiensis. |
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| Keywords: | Bacillus cereus Bacillus thuringiensis Ready-to-eat food Emetic toxin Enterotoxins Insecticidal toxins |
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