Growth and Emetic Toxin Production of Bacillus cereus in Various Foods
Production of emetic toxin (cereulide) by Bacillus cereus was quantified in various food sources. The amount of the emetic toxin in eight of the nine food samples implicated in vomitingtype food poisoning ranged from 0.02 to 1.28μg/g. The vomiting-type strain, B. cereus NC7401 was inoculated into va...
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| Published in | Japanese Journal of Food Microbiology Vol. 14; no. 3; pp. 145 - 148 |
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| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Japanese Society of Food Microbiology
1997
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| Subjects | |
| Online Access | Get full text |
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| Abstract | Production of emetic toxin (cereulide) by Bacillus cereus was quantified in various food sources. The amount of the emetic toxin in eight of the nine food samples implicated in vomitingtype food poisoning ranged from 0.02 to 1.28μg/g. The vomiting-type strain, B. cereus NC7401 was inoculated into various foods, and then incubated for 24 hr at 25°C. In farinaceous foods, the production of emetic-toxin was as high as that in the foods sample implicated in food poisoning. Growth and toxin production was inhibited in the foods cooked with vinegar, mayonnaise and catsup, due to decreased pH or acetic acid. |
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| AbstractList | Production of emetic toxin (cereulide) by Bacillus cereus was quantified in various food sources. The amount of the emetic toxin in eight of the nine food samples implicated in vomitingtype food poisoning ranged from 0.02 to 1.28μg/g. The vomiting-type strain, B. cereus NC7401 was inoculated into various foods, and then incubated for 24 hr at 25°C. In farinaceous foods, the production of emetic-toxin was as high as that in the foods sample implicated in food poisoning. Growth and toxin production was inhibited in the foods cooked with vinegar, mayonnaise and catsup, due to decreased pH or acetic acid. |
| Author | AGATA, Norio MORI, Masashi |
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| DOI | 10.5803/jsfm.14.145 |
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| References | 8) Turnbull, P. C. B.: Bacillus cereus toxins . Pharm. Ther., 13,453-505 (1981). 1) Agata, N., Mori, M., Ohta , M., Suwan, S., Ohtani, I. and Isobe, M.: A novel dodecadepsipeptide , cereulide, isolated from Bacillus cereus cause vacuole formation in HEp-2 cells. FEMS Microbiol . Lett., 121, 31-34 (1994). 5) 厚生省生活衛生局食品保健課, 食中毒統計. 2) Agata, N., Ohta., M. and Mori , M.: Production of an emetic toxin, cereulide, is associated with a specific class of Bacillus cereus. Current Microbiology , 33, 67-69 (1996). 3) Agata, N., Ohta, M., Mori , M. and Isobe, M.: A novel dodecadepsipeptide, cereulide, is an emetic toxin of Bacillus cereus. FEMS Mirobiol. Lett., 129, 17-20 (1995). 4) 安形則雄, 森正司, 太田美智男: Bacillus cereusの発育, 嘔吐毒素産生に及ぼすpH (酢酸) の影響. 第70回日本細菌学会総会講演集, p.315 (1997). 9) Turnbull, P. C. B., Kramer, J. M., Jorgensen , K., Gilbert, R. J. and Meling, J.: Properties and production characteristics of vomiting, diarrheal, and necrotizing toxins of Bacillus cereus. Am. J. Clin. Nutr ., 32,219-228 (1976). 10) Wong, H. and Chen, Y.: Effects of lactic acid bacteria and organic acids on growth and germination of Bacillus cereus. Appl. Environ. Microbiol., 54, 2179-2184 (1988). 6) 楠淳, 池島伸至, 新井輝義, 神真知子, 入倉善久, 友成正臣, 伊藤武, 坂井千三: 市販食品におけるBacilluscereusの汚染と分離菌株の性状および芽胞の耐熱性. 東京衛研年報, 28 (1), 11-14 (1977). 7) Szabo, R. A., Speirs, J. I. and Akhtar , M.: Cell culture detection and conditions for production of a Bacillus cereus heat-stable toxin. J. Food Prot ., 54,272-276 (1991). |
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| Title | Growth and Emetic Toxin Production of Bacillus cereus in Various Foods |
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