Research Publications (Food Safety)

Journal of Food Safety, EarlyView.

Journal of Applied Microbiology, Volume 132, Issue 1, Page 470-482, January 2022.

Journal of Applied Microbiology, Accepted Article.

Microbiology and Immunology, Accepted Article.

Author(s): Yeon Ho Kim, Chanjae Lee, Sung-Jae Lee, Ki Sun Yoon

by Devon W. Kavanaugh, Constance Porrini, Rozenn Dervyn, Nalini Ramarao

Salt stress severely threatens the growth and productivity of Glycyrrhiza uralensis. Previous results found that Bacillus cereus G2 enhanced several carbohydrate contents in G. uralensis under salt stress. Here, we analyzed the changes in parameters related to growth, photosynthesis, carbohydrate transformation, and the glycolysis Embden-Meyerhof-Parnas (EMP) pathway-tricarboxylic acid (TCA) cycle by G2 in G. uralensis under salt stress. Results showed that G2 helped G.

In recent years, the use of bacteriocin-producing Lactobacillus species has received much attention in different areas, including using as probiotics, food preservation, and as broad antimicrobial spectrum activity. In this study, a bacteriocin-producing Lactobacillus strain was isolated from traditional yogurt. The isolate was identified by morphological, biochemical, 16S rRNA analyses, and designated as Latilactobacillus curvatus LAB-3H.

Bacillus cereus foodborne intoxications and toxicoinfections are on a rise. Usually, symptoms are self-limiting but occasionally hospitalization is necessary. Severe intoxications with the emetic Bacillus cereus toxin cereulide, which is notably resistant heat and acid during cooking, can cause acute liver failure and encephalopathy.

Author(s): Alixander Mattay Pawluk, Dabin Kim, Young Hun Jin, KwangCheol Casey Jeong, Jae-Hyung Mah

A sustainable technology to eliminate the persistent reactive dyes from the textile effluents discharged indiscriminately in the environment is highly desirous given the explosive growth of textile industries. The present study investigated the potential of two different bacterial strains, Bacillus cereus SKB12 and Enterobacter hormaechei SKB16 isolated from the dye house effluent sludge in the biotransformation of Reactive Red 198 (RR 198).

Author(s): Martin Laage Kragh, Louisa Obari, Alyssa Marie Caindec, Hanne Aarslev Jensen, Lisbeth Truelstrup Hansen The historic view on low-moisture foods (LMFs) as safe due to the lack of microbial growth in these foods is challenged by an increasing number of reports of outbreaks and recalls caused by LMFs contaminated with foodborne pathogens.

The tripartite enterotoxin Hemolysin BL (Hbl) has been widely characterized as a hemolytic and cytotoxic virulence factor involved in foodborne diarrheal illness caused by Bacillus cereus. Previous studies have described the formation of the Hbl complex and aimed to identify the toxin’s mode of action.

Author(s): Seung-Wook Kwon, Eun-Ae Kwon, Yong-Gun Hong, Sang-Soon Kim

Author(s): Gizem Cufaoglu, Naim Deniz Ayaz

Foods contaminated by harmful substances such as bacteria and viruses have caused more than 200 kinds of diseases, ranging from diarrhea to cancer. Among them, Bacillus cereus (B. cereus) is a foodborne pathogen that commonly contaminates raw meat, fresh vegetables, rice, and uncooked food. The current chemical preservatives may have adverse effects on food and even human health. Therefore, natural antibacterial agents are sought after as alternative preservatives.

Author(s): Kateřina Dorotíková, Josef Kameník, Kateřina Bogdanovičová, Simona Křepelová, Jan Strejček, Danka Haruštiaková

The thermotolerant representative of the Bacillus cereus group, Bacillus cytotoxicus, reliably harbors the coding gene of cytotoxin K-1 (CytK-1). This protein is a highly cytotoxic variant of CytK toxin, initially recovered from a diarrheal foodborne outbreak that caused the death of three people. In recent years, the cytotoxicity of B. cytotoxicus has become controversial, with some strains displaying a high cytotoxicity while others show no cytotoxicity towards cell lines.

Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok.

Foodborne pathogens present in food and agricultural systems are recognized as a considerable burden for human health and socioeconomic development. Mānuka essential oil (MEO) exhibits antimicrobial, antiparasitic, photo-protective, and some medicinal effects.

Bacillus cereus is a well-characterized human pathogen that produces toxins associated with diarrheal and emetic foodborne diseases. To investigate the possible transmission of B. cereus on lettuce farms in China and determine its enterotoxicity, (I) a total of 524 samples (lettuce: 332, soil: 69, water: 57, manure: 57, pesticide: 9) were collected from 46 lettuce farms in five Chinese provinces, (II) multilocus sequence typing (MLST) was used to classify B.

Due to its food-poisoning potential, Bacillus cereus has attracted the attention of the food industry. The cereulide-toxin-producing subgroup is of particular concern, as cereulide toxin is implicated in broadscale food-borne outbreaks and occasionally causes fatalities. The health risks associated with long-term cereulide exposure at low doses remain largely unexplored.

Bacillus cereus D2, a psychrotrophic strain, plays an essential role in the restoration of heavy metal-contaminated soils, especially at low temperatures. However, the cold shock response mechanisms of this strain are unclear. In this study, the cold shock response of B. cereus D2 was characterized; as per the Arrhenius curve, 10 °C was chosen as the cold shock temperature.