A Study on the Contamination of Bacillus cereus in Baby Food on the Online Market
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본 연구에서는 인터넷에서 판매되는 배달이유식의 위생안전성을 평가하고, B. cereus의 독소유전자 분포를 파악하여 즉석조리식품으로 구분되는 이유식의 B. cereus 기준설정을 위한 기초자료를 제공하고자 하였다. 기타 영 유아식 27건, 즉석조리식품 79건 등 총 106건에 대한 실험결과는 다음과 같다. 1. 이유식 106건의 세균수 검사결과 기타 영 유아식에서는 12건(44%)에서 최대 Keywords:
Cereus
Aerobic bacteria
Food poisoning
Bacillus cereus is a common food-borne pathogen that is responsible for important outbreaks of food poisoning in humans. Diseases caused by B. cereus usually exhibit two major symptoms, emetic or diarrheic, depending on the toxins produced. It is assumed that after the ingestion of contaminated vegetables or processed food, spores of enterotoxigenic B. cereus reach the intestine, where they germinate and produce the enterotoxins that are responsible for food poisoning. In our study, we observed that sporulation is required for the survival of B. cereus in leaves but is dispensable in ready-to-eat vegetables, such as endives. We demonstrate that vegetative cells of B. cereus that are originally impaired in sporulation but not biofilm formation are able to reach the intestine and cause severe disorders in a murine model. Furthermore, our findings emphasise that the number of food poisoning cases associated with B. cereus is underestimated and suggest the need to revise the detection protocols, which are based primarily on spores and toxins.
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Bacillus cereus is a recent addition to the growing list of organisms known to cause food-borne disease. In the 1950s, Hauge 1 published the first description of a food-borne B cereus outbreak based on his investigation of several outbreaks in Norway. Illness in these outbreaks was characterized preponderantly by diarrhea, with an incubation period of from ten to 12 hours. In the early 1970s, a second clinical syndrome associated with B cereus was identified in which vomiting was the primary symptom and in which the incubation period ranged from one to six hours. 2 Unlike outbreaks of diarrheal B cereus food-borne disease, which have been associated with a variety of foods, rice has been implicated as the vehicle in almost all reported outbreaks of the emetic syndrome. These two different clinical syndromes seem to be associated with two different toxins produced by the bacteria: one toxin is heat labile—causes fluid
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본 연구에서는 인터넷에서 판매되는 배달이유식의 위생안전성을 평가하고, B. cereus의 독소유전자 분포를 파악하여 즉석조리식품으로 구분되는 이유식의 B. cereus 기준설정을 위한 기초자료를 제공하고자 하였다. 기타 영 유아식 27건, 즉석조리식품 79건 등 총 106건에 대한 실험결과는 다음과 같다. 1. 이유식 106건의 세균수 검사결과 기타 영 유아식에서는 12건(44%)에서 최대 $2.5{\times}10^3CFU/g$ , 즉석조리식품에서는 46건(58%)에서 최대 $1.1{\times}10^6CFU/g$ 으로 대체적으로 즉석조리식품에서 세균수가 많이 검출되었다. 2. 106건의 검체 중 총 9건에서 B. cereus가 $10{\sim}3.6{\times}10^3CFU/g$ 범위로 검출되었으며 모두 즉석조리식품이었다. 3. B. cereus의 독소유전자 중 cytK는 6주(66.6%), nheA 및 entFM은 8주(88.9%), bceT는 7주(77.8%), hblC는 3주(33.3%)에서 검출되었으며 구토독소인 cer은 2주(22.2%)에서만 증폭밴드가 나타났다. 4. 분리된 균주는 B. cereus와 B. thuringiensis를 구분하기 위한 시험법에서 모두 B. cereus로 나타났다. Bacillus cereus is food poisoning bacteria frequently occured in starch food. Most of the delivery foods for infant is classified as ready-to-cook food. But unlike food for infant and young children, there are no standards and specifications of Bacillus cereus in ready-to-cook food. The purpose of this study is to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the food for infant and young children sold through internet. B. cereus was detected in 9 samples (8.3%), total aerobic bacteria was detected over $10^6CFU/g$ in 4 samples and coliforms were not detected in any samples. This will provide basic data for standards and specifications of Bacillus cereus in ready-to-cook food.
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Bacillus cereus is food poisoning bacteria frequently occured in starch food. Most of the deliveryfoods for infant is classified as ready-to-cook food. But unlike food for infant and young children, there are no standardsand specifications of Bacillus cereus in ready-to-cook food. The purpose of this study is to examine the presenceof Bacillus cereus, aerobic bacteria and coliforms in the food for infant and young children sold through internet. B. cereus was detected in 9 samples (8.3%), total aerobic bacteria was detected over 106 CFU/g in 4 samples andcoliforms were not detected in any samples. This will provide basic data for standards and specifications of Bacilluscereus in ready-to-cook food.
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The Bacillus cereus group currently consists of nine Bacillus species, i.e., B. anthracis, B. cereus, B. mycoides, B. pseudomycoides, B. thuringiensis, B. weihenstephanensis, B. cytotoxicus, B. bombysepticus, and the most recent member of the group, B. toyonensis. The species within the B. cereus group are very closely related, and their toxicity ranges from avirulent strains used as probiotics to highly toxic strains responsible for severe illness and fatalities. B. cereus causes two different types of foodborne illness: the diarrheal type caused by enterotoxins and the emetic type caused by a small heat-stable emetic toxin. For both these types of foodborne illness, the food involved has usually been heat treated, and surviving spores are the source of the food poisoning. The members of the B. cereus group are common soil saprophytes and are easily spread to many types of foods, especially those of plant origin (rice and pasta), but are also frequently isolated from dairy products. Some strains of the B. cereus group are able to grow at refrigeration temperature. These variants raise concerns regarding the safety of cooked, refrigerated foods with extended shelf lives. Foodborne B. cereus illness is probably greatly underreported, as both types of illness are usually mild and last for less than 24 hours. However, more severe forms of B. cereus foodborne illness, including fatalities, are reported occasionally.
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Cereus
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Food contaminant
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A provisional serotyping scheme for Bacillus cereus has been developed. Eighteen selected cultures of B. cereus isolated from foods and clinical specimens were used to prepare agglutinating sera against the flagellar antigen. There were no significant cross-reactions between the sera. The sera were used to type 137 isolates of B. cereus from 34 British and Australian incidents of food poisoning associated with the consumption of cooked rice. The majority of the isolates from samples of food (56 of 84; 66-7%) and from clinical specimens (43 of 53; 81-1%) were of H-serotype 1. Types 1, 3 and 5 were isolated from foods, clinical specimens or both, obtained from 31 of the 34 episodes. Sixty-six isolates of B. cereus were obtained from 63 samples of uncooked long-grain rice. The majority of the isolates (38 of 66; 57-6%) were untypable and types 1, 3 and 5 made up only 5 of 66 (7-5%) of the total. The results support the theory that B. cereus may cause two distinct forms of foodborne illness. Strains from incidents of food poisoning characterised by a longer incubation period and with diarrhoea as the main symptom have provided serotypes 2, 6, 8, 9 and 10, whereas those causing the rice-associated emetic illness are usually serotypes 1, 3 or 5.
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