Research Publications (Food Safety)

Menaquinone-7 has gained popularity due to its beneficial effects on health, there is an increased demand for its production among various sectors. In this study, vitamin MK-7 was produced from Bacillus cereus isolated from fermented Glycine max (soy bean). This study includes isolation, screening of bacteria capable of producing Menaquinone – 7 [MK-7] and production of MK-7 was optimized using one factor optimization method.

Abstract The present study investigated the microbiological safety of the increasingly popular plant‐based milk alternatives. No (10/27) or only very low microbial counts (17/27) were detected in the tested products. These were mainly identified as spore formers via MALDI‐ToF‐MS. Three products contained Bacillus cereus group isolates, which were able to form considerable amounts of enterotoxins and exhibited cytotoxicity towards CaCo‐2 cells. Preliminary tests showed good growth of B.

Bacillus cereus sensu stricto is a foodborne pathogen that causes food poisoning. Their spore and biofilm-forming abilities persist in various environments and foods. This study investigated the prevalence, virulence, antibiotic resistance, and genetic diversity of B. cereus s. s. strains isolated from various food samples. Of 179 samples, 22.34% were positive for B. cereus s. s., with significantly high detection rates in milk products and raw chicken meat.

Bacillus cereus is a spore-forming foodborne pathogen that causes emetic and diarrheal food poisoning. An emetic strain of B. cereus produces spores and an emetic toxin called cereulide, which exhibits high heat resistance. In this study, we investigated the effects of epigallocatechin gallate (EGCg), theaflavin-3’-gallate (TF2b), and theaflavin-3,3’-gallate (TF3), polyphenolic components of tea extracts, on the survivability, spores, and toxin of B. cereus.

This study investigated the sanitary quality of digestates resulting from the mesophilic anaerobic digestion (AD) of urban and agricultural organic wastes (OWs). 40 sanitary indicators, including pathogenic bacteria, antimicrobial resistance genes, virulence factor genes, and mobile genetic elements were evaluated using real-time PCR and/or droplet digital PCR. 13 polycyclic aromatic hydrocarbons (PAHs) and 13 pharmaceutical products (PHPs) were also measured.

Foods fermented by lactic acid bacteria (LAB) are considered safer and healthier due to LAB’s ability to inhibit pathogen growth and produce bioactive compounds. The study aimed to evaluate the antimicrobial potential of lactic acid bacteria (LAB) in ice-kenkey, a chilled Ghanaian fermented maize beverage, against common foodborne pathogenic bacteria and to determine the duration of inhibition during ambient storage, all in the interest of promoting public health and safety.

This study aimed to assess the molecular screening and safety of 14 lactic acid bacteria isolates for their capacity to produce antimicrobial peptides from milk proteins. The isolates were molecularly identified as Enterococcus faecium, Enterococcus durans, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. hordniae, Lactiplantibacillus plantarum, and Weissella confusa.

Bacillus cereus and Bacillus thuringiensis, which belong to the B. cereus group, are widely distributed in nature and can cause food poisoning symptoms. In this study, we collected 131 isolates belonging to the B. cereus group, comprising 124B. cereus and seven B.

This study aimed to compare the performance of flow cytometry methods with plate counting for the enumeration of bacteria, using Bacillus cereus as a model organism. It was found that the cFDA-propidium iodide, CellROX™ Green-propidium iodide, and DiOC2 dye techniques had similar accuracy to plate counting, while the SYTO 24-propidium iodide dye technique was not as accurate.

The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8-26.7°C in uncured meats to 1 hour. However, this time restriction is impractical to achieve in large diameter whole muscle products.

This study addresses the limited tools available for assessing food safety risks from cytotoxic Bacillus cereus group strains in contaminated food. We quantified the growth, in skim milk broth, of 17 cytotoxic B. cereus strains across 6 phylogenetic groups with various virulence gene profiles. The strains did not grow in HTST milk at 4 or 6°C. At 10°C, 15 strains exhibited growth; at 8°C, one strain grew; and all strains grew at temperatures ≥ 14°C.

Bacillus cereus is a foodborne pathogen that induces vomiting and diarrhea in affected individuals. It exhibits resistance to traditional sterilization methods and has a high contamination rate in dairy products and rice. Therefore, the development of a new food safety controlling strategy is necessary. In this research, we isolated and identified a novel phage named vB_BceP_LY3, which belongs to a new genus of the subfamily Northropvirinae.

Phenyllactic acid (PLA) as a natural phenolic acid exhibits antibacterial activity against non-spore-forming bacteria, while the inhibitory effect against bacterial spore remained unknown. Herein, this study investigated the inactivation effect of PLA against Bacillus cereus spores. The results revealed that the minimum inhibitory concentration of PLA was 1.25 mg/mL.

Abstract We aimed to investigate the effects of Bacillus cereus YB1 on the growth, intestinal digestive enzyme activity, liver antioxidant enzyme activity, and intestinal tissue structure of juvenile black rockfish (Sebastes schlegelii). A 50‐day feeding experiment was conducted. Feeding was conducted in four diet groups: control group with no YB1 supplement in diet and three treatment groups E‐L, E‐M, and E‐H containing 105, 106, and 107 CFU/g YB1, respectively.

The fermented tea would appear to have some advantages over the green tea. However, the presence and density of B. cereus should be monitored. Summary Camellia sinensis var. shan is a special tea variety in Vietnam that is in high demand, especially its fermented products. This study compared the total polyphenol content (TPC), antioxidant activity, cytotoxicity, and microbiome of a green Shan tea and a five‐year‐old fermented Shan tea.

by Aliyu Dantani Abdullahi, Kridsada Unban, Chalermpong Saenjum, Pratthana Kodchasee, Napapan Kangwan, Hathairat Thananchai, Kalidas Shetty, Chartchai Khanongnuch Bacterial pathogens have remained a major public health concern for several decades.

Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product.

Bacillus cereus is a foodborne pathogen that widely exists in various food products. In this study, a new B. cereus phage, named Z3, was isolated from the soil and characterized. Transmission electron microscopy (TEM) observations revealed that Z3 had an icosahedral head and a retractable tail, belonging to myxovirus. The double-stranded linear DNA of Z3 was 159,116 bp in length with a CG% content of 39.96%.

Members of the Bacillus cereus group are well-known opportunistic foodborne pathogens. In this study, the prevalence, hemolytic activity, antimicrobial resistance profile, virulence factor genes, genetic diversity by enterobacterial repetitive intergenic consensus (ERIC)-polymerase chain reaction (PCR) genotyping, and adhesion potential were investigated in isolates from a Tunisian dairy farm environment and raw milk.

Members of the Bacillus cereus group are spore-forming Gram-positive bacilli that are commonly associated with diarrheal or emetic food poisoning. They are widespread in nature and frequently present in both raw and processed food products. Here, we genetically characterized 24 B. cereus group isolates from foodstuffs. Whole-genome sequencing (WGS) revealed that most of the isolates were closely related to B. cereus sensu stricto (12 isolates), followed by B. pacificus (5 isolates), B.

Momordica charantia L. has been remained a well-known medicinal vegetable used traditionally. However, which part is most effective against which disorder, has been remained undiscovered yet. The objective of this study was to examine the antimicrobial, antihyperlipidemic and antihyperglycemic activities of peel, flesh, and seeds of bitter gourd, through in vitro and in vivo assays.

Contamination of vegetables with human pathogenic microorganisms (HPMOs) is considered one of the most important problems in the food industry, as current nutritional guidelines include increased consumption of raw or minimally processed organic vegetables due to healthy lifestyle promotion. Vegetables are known to be potential vehicles for HPMOs and sources of disease outbreaks.

Nowadays, unprecedented health challenges are urging novel solutions to address antimicrobial resistance as multidrug-resistant strains of bacteria, yeasts and moulds are emerging. Such microorganisms can cause food and feed spoilage, food poisoning and even more severe diseases, resulting in human death. In order to overcome this phenomenon, it is essential to identify novel antimicrobials that are naturally occurring, biologically effective and increasingly safe for human use.

Background Bacillus cereus is implicated in severe foodborne infection in humans. This study intended to assess the occurrence, groEL gene sequencing, biofilm production, and resistance profiles of emerged multidrug resistant (MDR) B. cereus in meat and meat product samples.

Probiotics are beneficial microorganisms, mostly lactic acid bacteria (LAB), that offer health benefits to the host when consumed in adequate amounts. This study assessed the probiotic efficacy and safety of LAB strains isolated from Laban, a traditional fermented milk product.