Journal article
Occurrence and significance of Bacillus cereus and Bacillus thuringiensis in ready-to-eat food
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.
| Language: | English |
|---|---|
| Year: | 2005 |
| Pages: | 129-136 |
| ISSN: | 15746968 and 03781097 |
| Types: | Journal article |
| DOI: | 10.1016/j.femsle.2005.06.054 |
Bacillus cereus Bacillus thuringiensis SDG 3 - Good Health and Well-being emetic toxin enterotoxins insecticidal toxins ready-to-eat food
Bacillus thuringiensis Toxins Bacterial Proteins Bacterial Toxins Bacterial Typing Techniques Base Sequence DNA, Bacterial Diarrhea Drug Resistance, Bacterial Emetic toxin Endotoxins Enterotoxins Food Microbiology Genes, Bacterial Genotype Gram-Positive Bacterial Infections Hemolysin Proteins Humans Insecticidal toxins Phenotype Ready-to-eat food enterotoxin, Bacillus cereus insecticidal crystal protein, Bacillus Thuringiensis
