Research Publications (Food Safety)

This study was conducted to reveal the prevalence, molecular characterization, and antibiotic susceptibility of Bacillus cereus isolated from dairy products including powdered infant formula, raw milk, pasteurized milk, ultra-high-temperature milk, and cheese. Five hundred samples collected from 5 provinces in China were analyzed in overall experiments. Multilocus sequence typing, distribution of toxin genes, and antibiotic susceptibility of the isolates were analyzed. Fifty-four B.

ABSTRACT

Author(s): Ryunkyoung Oh, Min Jeong Lee, Young-Ok Kim, Bo-Hye Nam, Hee Jeong Kong, Ju-Won Kim, Jung-yeon Park, Jung-Kil Seo, Dong-Gyun Kim

Aims The aim of this study was to develop a novel selective agar for the specific isolation and detection of Bacillus anthracis. Methods and Results Based on published data on antibiotic resistance and susceptibility of B. anthracis and other closely related species of the Bacillus cereus sensu lato group, a new selective agar formulation termed CEFOMA (Bacillus CEreus sensu lato group specific antibiotics, FOsfomycin, MAcrolides) was developed and evaluated. All tested strains of B.

Author(s): Shengqi Rao, Guangwei Xu, Xiangning Lu, Ruyi Zhang, Lu Gao, Qingyan Wang, Zhenquan Yang, Xinan Jiao

The study determined incidence, enterotoxigenecity and antimicrobial susceptibility profiles of Bacillus cereus isolated from ready-to-eat (RTE) milk products (n = 80), RTE meat products (n = 40), beverages (n = 40) and water samples (n = 60, from food preparing and serving outlets/restaurants) collected from eight different tourist places of Himachal Pradesh. 11.4% (25/220) samples were contaminated with Bacillus and isolates were identified as B.

Author(s): Reza Roohi, Seyed Mohammad Bagher Hashemi

Author(s): Man-Seok Choi, Eun Bi Jeon, Ji Yoon Kim, Eun Ha Choi, Junsup Lim, Jinsung Choi, Shin Young Park

Author(s): Hendrik Frentzel, Katharina Juraschek, Natalie Pauly, Ylanna Kelner-Burgos, Heidi Wichmann-Schauer

Salmonella enterica, Listeria monocytogenes, Shigella flexneri, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Vibrio cholerae, Clostridium botulinum type A, Bacillus cereus, Clostridium perfringens Alpha toxin, and Yersinia enterocolitica are 11 common foodborne pathogens. Traditional bacterial culture methods for detecting pathogens are time‐consuming and labor‐intensive.

Aims This study was conducted to early detect the negative culture bacterial pathogens causing subclinical mastitis for the fast diagnosis of the disease and the reduction of some milk transmitted pathogenic bacteria to human consumers. Methods and Results A total of 171 positive California mastitis test (CMT) milk samples collected from asymptomatic dairy cows in Sharkia Governorate, Egypt were examined by conventional bacteriological methods.

Author(s): A. Panigrahi, R.R. Das, M.R. Sivakumar, A. Saravanan, C. Saranya, N.S. Sudheer, K.P. Kumaraguru Vasagam, P. Mahalakshmi, S. Kannappan, G. Gopikrishna

Bacillus cereus is widely distributed in different food products and can cause a variety of symptoms associated with food poisoning. Since ready-to-eat (RTE) foods are not commonly sterilized by heat treatment before consumption, B. cereus contamination may cause severe food safety problems. In this study, we investigated the prevalence of B.

SYJ15 is a highly pathogenic Gram-positive Bacillus sp. with top bud spore newly isolated from dying soft shell turtle. 16SrDNA sequencing showed that it is highly homologous to B. cereus, B. thuringiensis and B. anthracis. Biochemical examinations showed that it belongs to B. cereus. To further study the new pathogen, we conducted whole-genome sequencing based on single-molecular sequencing technology from PacBio.

Author(s): Jennifer A. Sánchez-Chica, Margarita M. Correa, Angel E. Aceves-Diez, Laura M. Castañeda-Sandoval

by Jiajun Li, Wanqiang Li, Jianzhen Li, Zhenhua Wang, Dan Xiao, Yufei Wang, Xueqin Ni, Dong Zeng, Dongmei Zhang, Bo Jing, Lei Liu, Qihui Luo, Kangcheng Pan

Quorum Sensing (QS) are mechanisms of synthesis and detection of signaling molecules to regulate gene expression and coordinate behaviors in bacterial populations. In Bacillus subtilis (Bs), multiple paralog Rap-Phr QS systems (receptor-signaling peptide) are highly redundant and multifunctional, interconnecting the regulation of differentiation processes such as sporulation and competence. However, their functions in the B. cereus group are largely unknown.

Aim Identification and enumeration of foodborne pathogens in food stuffs are valuable concerns. In the present study, starch‐blood‐egg yolk‐polymyxin B‐trimethoprim‐ceftazidime (SBYPTC) agar was established to isolate and specify the number of B. cereus in food products. Methods and results The effectiveness of the developed medium in selecting for B.

Author(s): Vijay K. Juneja, Marangeli Osoria, C.-A. Hwang, Abhinav Mishra, T. Matthew Taylor

Author(s): Ana Paula M. Pereira, Henrique A. Stellari, Leonardo F. Vilela, Rosane F. Schwan, Anderson S. Sant’Ana

Author(s): Edinéia Bonin, Venício Macedo Carvalho, Vicente Diaz Avila, Naiara Caroline Aparecida dos Santos, Érica Beassi-Zanqueta, César Armando Contreras Lancheros, Isolde Terezinha Santos Previdelli, Tania Ueda Nakamura, Benício Alves de Abreu Filho, Ivanor Nunes do Prado

BACKGROUND The consumption of pesticides‐contaminated sour cherry as fruit or juice has become a major health concern, and thus, intensified the search for alternative processing technologies such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US).

UV-C treatment technology is proposed as a potential alternative to thermal treatments for decontamination of beverages because heat may adversely affect the nutritive value and quality. Effects of UV-C irradiation processing on microbial inactivation, ascorbic acid, and volatile aromatics of watermelon beverage were evaluated using a flow-through UV system.

BACKGROUND Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd manufactured with a natural starter. In this study, the bacterial and fungal communities during BS fermentation were determined by culture and the culture‐independent method of high‐throughput sequencing (HTS), and correlation analyses were performed to select the potential fermentation‐contributing microorganisms.