Detection of potentially enterotoxigenic food-related Bacillus cereus by PCR analysis

被引：18

作者：

Bonerba, Elisabetta ^{[1
]}

Di Pinto, Angela ^{[1
]}

Novello, Lucia ^{[1
]}

Montemurro, Filomena ^{[1
]}

Terio, Valentina ^{[1
]}

Colao, Valeriana ^{[1
]}

Ciccarese, Giuseppina ^{[2
]}

Tantillo, Giuseppina ^{[1
]}

机构：

[1] Univ Bari, Dipartimento Sanita Pubbl & Zootecnia, Sez Controllo & Sicurezza Alimenti, Fac Vet Med, I-70010 Bari, Italy

[2] Ist Zooprofilatt Sperimentale Puglia & Basilicata, I-73012 Lecce, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 06期

关键词：

Bacillus cereus; detection; food; PCR; PASTEURIZED MILK; STRAINS; DISCRIMINATION; IDENTIFICATION; CONTAMINATION; PROTEIN; GENES; RICE;

D O I：

10.1111/j.1365-2621.2010.02257.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>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), bceT and cytK 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.

引用

页码：1310 / 1315

页数：6

共 22 条

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