The significance of some potentially pathogenic microorganisms in occurence of food toxicoinfections. Report 2. Assessment of the role of toxigenic strains of Bacillus cereus

• Published in: Voprosy pitaniia Vol. 81; no. 3; pp. 24 - 29
• Main Authors: Efimochkina, N R, Batishcheva, S Iu, Bykova, I B, Sheveleva, S A
• Format: Journal Article
• Language: Russian
• Published: Russia (Federation) 2012
• Subjects: Bacillus cereus - classification; Bacillus cereus - isolation & purification; Bacillus cereus - metabolism; Bacillus cereus - pathogenicity; Bacterial Toxins - metabolism; Bacterial Toxins - toxicity; Consumer Product Safety; Depsipeptides - metabolism; Depsipeptides - toxicity; Food Microbiology - standards; Foodborne Diseases - epidemiology; Foodborne Diseases - microbiology; Foodborne Diseases - prevention & control; Humans
• ISSN: 0042-8833

The data on nomenclature, classification and taxonomy of aerobic spore-forming Bacillus cereus are summarized. The main features of the two types of diseases, caused B. cereus, and statistical information on outbreaks of food-borne disease caused by B. cereus are presented. The detailed description of emetic toxin cereulide properties are given. The analysis of existing methods for detection of the presence of B. cereus and their toxins in foods are conducted. The data on the use of different cell models for studying the cytotoxic effects and the enterotoxigenic properties of B. cereus are described. Results of own researches allowed to conclude that certain types of products, primarily made from milk and vegetable raw materials, can be a source of transmission to humans of toxins produced by B. cereus. It is shown that in the absence of competing vegetative microflora increases the risk of accumulation of toxins produced by the most stable populations, including toxigenic spore B. cereus. Tested and proposed for the practical implementation of the dry culture media on the basis of the balanced growth and selective components, dyes and buffer mixtures. The developed environment were used for the isolation and identification B. cereus during microbial control these groups of foods.