Characterization and Exposure Assessment of Emetic Bacillus cereus and Cereulide Production in Food Products on the Dutch Market

Journal of Food Protection
Elisabeth G Biesta-PetersPaul H in't Veld

Abstract

The emetic toxin cereulide, which can be produced by Bacillus cereus, can be the cause of food poisoning upon ingestion by the consumer. The toxin causes vomiting and is mainly produced in farinaceous food products. This article includes the prevalence of B. cereus and of cereulide in food products in The Netherlands, a characterization of B. cereus isolates obtained, cereulide production conditions, and a comparison of consumer exposure estimates with those of a previous exposure assessment. Food samples (n = 1,489) were tested for the presence of B. cereus; 5.4% of the samples contained detectable levels (>10(2) CFU/g), and 0.7% contained levels above 10(5) CFU/g. Samples (n = 3,008) also were tested for the presence of cereulide. Two samples (0.067%) contained detectable levels of cereulide at 3.2 and 5.4 μg/kg of food product. Of the 481 tested isolates, 81 produced cereulide and/or contained the ces gene. None of the starch-positive and hbl-containing isolates possessed the ces gene, whereas all strains contained the nhe genes. Culture of emetic B. cereus under nonoptimal conditions revealed a delay in onset of cereulide production compared with culture under optimal conditions, and cereulide was produced in all cases when...Continue Reading

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Citations

Nov 11, 2020·Toxins·Nadja JessbergerErwin Märtlbauer
Sep 11, 2019·Food Microbiology·Katia Rouzeau-SzynalskiMonika Ehling-Schulz
Jun 24, 2021·Comprehensive Reviews in Food Science and Food Safety·Jelena JovanovicAndreja Rajkovic
Jun 27, 2021·Letters in Applied Microbiology·Yong YangLingling Mei
Nov 5, 2021·PloS One·Niradha Withana GamageSean Walkowiak

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