Influence of type of food on the kinetics and overall production of Bacillus cereus emetic toxin

Journal of Food Protection
Andreja RajkovicJohan Debevere

Abstract

Potato puree and penne pasta were inoculated with cereulide producing B. cereus 5964a and B. cereus NS117. Static incubation at 28 degrees C proved these two foods to be a better substrate for higher cereulide production (4,080 ng/g in puree and 3,200 ng/g in penne were produced by B. cereus 5964a during 48 h of incubation) compared with boiled rice (2,000 ng/g). This difference occurred despite B. cereus counts of more than 10(8) CFU/g in all three products. Aeration of cultures had a negative effect on cereulide production, causing concentrations more than 10-fold lower than in some statically incubated samples. Cereulide production remained undetectable in shaken milk, whereas it reached 1,140 ng/ml in statically incubated milk. At 12 and 22 degrees C, presence of background flora was also a determinative factor. A total B. cereus count of more than 106 CFU/ml did not necessarily lead to uniform cereulide production and was also dependent on the B. cereus strain involved. In this study, we confirm that a number of factors play a crucial role in the determination of the extent to which, if at all, cereulide will be produced. Among those, type of the food, temperature, pH, and whether additional aeration (via incubation on an ...Continue Reading

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Citations

Apr 22, 2008·FEMS Microbiology Reviews·Lotte P Stenfors ArnesenPer Einar Granum
Mar 23, 2011·Critical Reviews in Microbiology·Siele CeuppensMieke Uyttendaele
Oct 30, 2010·Infection Control and Hospital Epidemiology : the Official Journal of the Society of Hospital Epidemiologists of America·Elissa MeitesArjun Srinivasan
Jun 3, 2009·Journal of Applied Microbiology·U P Cronin, M G Wilkinson
Mar 26, 2013·Applied and Environmental Microbiology·Douwe HoornstraMirja S Salkinoja-Salonen
Mar 8, 2007·Journal of Food Protection·Nicola J KingJ Andrew Hudson
Mar 28, 2008·Letters in Applied Microbiology·A RajkovicJ Debevere
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
Jan 16, 2022·International Journal of Food Microbiology·Nathália Buss da SilvaHeidy M W den Besten

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