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Enterotoxigenic structures of Bacillus cereus strains isolated from ice creams
Author(s) -
Cadirci Ozgur,
Gucukoglu Ali,
Terzi Gulel Goknur,
Uyanik Tolga
Publication year - 2018
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12537
Subject(s) - bacillus cereus , cereus , gene , microbiology and biotechnology , toxin , biology , enterotoxin , food science , ice cream , food poisoning , pasteurization , bacteria , escherichia coli , genetics
This study was conducted to investigate the presence of Bacillus cereus in ice cream samples and to identify associated toxin genes by mPCR. 125 ice cream samples were used as material. A total of 38 samples were found to be positive for B. cereus . It was found that 31.9% of the isolates had three enterotoxic HBL complex encoding genes, 10.6% had two hbl genes and 6.3% contained one hbl gene. On the other hand, 15.9% of the isolates contained three NHE complex encoding genes, 31.9% had two nhe genes and 20.2% contained one nhe gene. Also 7.4% of isolates were found to contain both NHE and HBL complexes while ctyK1 was not detected from any isolate. The presence of B. cereus and their enterotoxigenic genes in ice creams may be a potential risk for public health. Practical applications The presence of the B.cereus in high numbers and the toxins in foods pose a potential risk in terms of health and food spoilage. In food poisoning cases, hbl, nhe, cytK, and the effect of emetic toxin are especially notable. The resistance of spores against pasteurization and psychrotolerant feature enable the explanation of the existence of B. cereus in ice‐cream.