Genetic Profile and Toxigenic Potential of Bacillus cereus Isolates from a Norwegian Ice Cream Production Plant

被引:0
|
作者
Lindback, Toril [1 ]
Llarena, Ann-Katrin [1 ]
Aanrud, Stine Goransson [2 ]
Monshaugen, Marte [1 ]
Mekonnen, Yohannes B. [1 ]
Holmemo, Carina Wiker [3 ]
Aspholm, Marina [1 ]
机构
[1] Norwegian Univ Life Sci, Dept Paraclin Sci, Unit Food Safety, N-1433 As, Norway
[2] Norwegian Univ Life Sci, Dept Paraclin Sci, Toxicol Unit, N-1433 As, Norway
[3] MiraiFood Holmemo, Neuberggata 6D, N-0367 Oslo, Norway
关键词
Bacillus cereus; cereulide; emetic toxin; persistence; Bacillus weihenstephanensis; ice cream; PROKARYOTIC GENOME ANNOTATION; EMETIC TOXIN CEREULIDE; WEIHENSTEPHANENSIS; STRAINS; IDENTIFICATION; ENVIRONMENT; SEQUENCE; UPDATE; COMMON; MILK;
D O I
10.3390/foods13193029
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Members of the B. cereus group are spore-forming organisms commonly associated with spoilage of milk and dairy products. We have determined the genetic identity and growth characteristics of 57 B. cereus isolates collected from a Norwegian ice cream production plant. Our findings revealed persistence of B. cereus spp. strains for up to 19 months, suggesting the plant's susceptibility to long-term colonization. One of the mesophilic isolates, NVH-YM303, carried a complete cereulide synthetase operon. To assess the potential food poisoning risk associated with the presence of cereulide-producing strains in the production line, we examined the production of cereulide in ice cream and milk at different temperatures by NVH-YM303 and by the emetic psychrotrophic B. weihenstephanensis strain BtB2-4. Our findings revealed that NVH-YM303 produced higher levels of cereulide in ice cream as compared to milk. Furthermore, it was observed that NVH-YM303 produced more cereulide in ice cream at 25 degrees C compared to 15 degrees C. Conversely, BtB2-4 produced more cereulide in ice cream at 15 degrees C than at 25 degrees C. The results obtained in this study contribute to knowledge important for risk assessment of the potential hazards posed by the presence of B. cereus within ice cream production facilities.
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页数:14
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