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Detection of potentially enterotoxigenic food‐related Bacillus cereus by PCR analysis
Author(s) -
Bonerba Elisabetta,
Di Pinto Angela,
Novello Lucia,
Montemurro Filomena,
Terio Valentina,
Colao Valeriana,
Ciccarese Giuseppina,
Tantillo Giuseppina
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02257.x
Subject(s) - bacillus cereus , cereus , food science , biology , microbiology and biotechnology , virulence , food safety , gene , bacteria , genetics
Summary This study provides data on the prevalence of potentially pathogenic Bacillus cereus in foods from catering kitchens by evaluating the occurrence of B. cereus and the presence of virulence‐associated genes. B. cereus was detected in 72/250 (28.8%) food samples. Specifically, B. cereus was highlighted in 34/74 (45.9%) pastries, 16/40 (40%) rice samples, 4/38 (10.5%) potato meals, 6/54 (11.1%) mozzarella samples and 12/44 (27.3%) meat meals. PCRs aimed at the hbl (C, D, A, B), nhe (A, B, C), bce T and cyt K genes demonstrated a widespread distribution of the toxin‐encoding genes among B. cereus isolates. The results highlight the frequent failure of control measures in catering kitchens and the need for intensive and continuous monitoring in order to assess the human health risk, as proposed by Regulation (EC) no. 1441/2007 on microbiological criteria for foodstuffs.