Spore-forming bacteria in gelatin: Characterization, identification by 16S rRNA and MALDI-TOF mass spectrometry (MS), and presence of heat resistance and virulence genes

• Published in: International journal of food microbiology Vol. 422; p. 110813
• Main Authors: Heckler, Caroline, Vale, Matheus G., Canales, Héctor D.S., Stradiotto, Graziele C., Giordano, Ana Luisa P.L., Schreiber, Angelica Z., Sant'Ana, Anderson S.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 16.09.2024
• Subjects: Bacillus - genetics; Bacillus - isolation & purification; Food Microbiology; Food safety; Gelatin; Hot Temperature; Ingredient; Microbiological quality; Persistence; Resistance; RNA, Ribosomal, 16S - genetics; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; Spores; Spores, Bacterial - genetics; Virulence - genetics; Persistence; Resistance; Food safety; Ingredient; Spores; Microbiological quality
• ISSN: 0168-1605; 1879-3460; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2024.110813

Gelatin, a versatile protein derived from collagen, is widely used in the food, pharmaceutical and medical sectors. However, bacterial contamination by spore-forming bacteria during gelatin processing represents a significant concern for product safety and quality. In this study, an investigation was carried out to explore the heat and chemical resistance, as well as the identification and characterization of spore-forming bacteria isolated from gelatin processing. The methodologies involved chemical resistance tests with drastic pH in microplates and thermal resistance tests in capillary tubes of various isolates obtained at different processing stages. In addition, phenotypic and genotypic analyses were carried out to characterize the most resistant isolates of spore-forming bacteria. The findings of this study revealed the presence of several species, including Bacillus cereus, Bacillus licheniformis, Bacillus sonorensis, Bacillus subtilis, Geobacillus stearothermophilus, and Clostridium sporogenes, with some isolates exhibiting remarkable chemical and heat resistances. In addition, a significant proportion of the most resistant isolates showed gelatinase activity (n = 19/21; 90.5 %) and the presence of heat resistance (n = 5/21; 23.8 %), and virulence genes (n = 11/21; 52.4 %). The results of this study suggest that interventions should be done in quality control practices and that process parameter adjustments and effective contamination reduction strategies should be implemented through gelatin processing. •Spore-forming bacteria from gelatin processing showed remarkable resistance to thermal and chemical treatments.•90.5 % of the strains selected as most resistant can degrade gelatin.•Detection of genes linked to heat resistance and virulence.•Raises critical safety concerns for gelatin-based products