title: Occurrence of Bacillus cereus spores with a damaged exosporium: consequences on the spore adhesion on surfaces of food processing lines.
abstract: This study was designed to evaluate the occurrence of Bacillus cereus spores with a damaged exosporium and the consequences of such damages on spore adhesion. The analysis of nine strains sporulated under optimal conditions (Spo8-agar, 30 degrees C) revealed that damaged exosporia were systematically found in one strain (B. cereus D17) and occasionally in two others (B. cereus ATCC 14579T and B. cereus D6). The prevalence of spores with damaged exosporia increased when sporulation occurred under less favorable conditions (Spo8-broth or high temperature); for example, more than 50% of the B. cereus ATCC 14579T spores were damaged when sporulation occurred at 40 degrees C on Spo8-agar or at 30 degrees C in Spo8-broth. Furthermore, when subjected to shear stresses by circulation of spore suspensions through a peristaltic pump, the exosporium of a significant amount of spores became partially or totally shorn off (for example, 40% of the B. cereus ATCC 14579T spores). The ability of damaged spores to adhere to inert surfaces and to resist cleaning under shear stress was significantly affected when compared with intact spores, resulting in a decreased number of adhering spores (P < or = 0.004) and enhanced resistance to cleaning (P < or = 0.008). This study provides evidence that, under various conditions, the exosporium of B. cereus spores can be partly or wholly damaged, thereby affecting the ability of spores to contaminate the surfaces of food processing lines. The presence of spores devoid of exosporium will be of importance in determining the risk associated with B. cereus spores adherent to food processing line surfaces.
authors.affiliation: INRA-UR638, 369 rue Jules Guesde, BP 20039, F-59651 Villeneuve d'Ascq Cedex, France. faille@lille.inra.fr
authors.forename: C
authors.initials: C
authors.lastname: Faille
authors.forename: G
authors.initials: G
authors.lastname: Tauveron
authors.forename: C
authors.initials: C
authors.lastname: Le Gentil-Lelièvre
authors.forename: C
authors.initials: C
authors.lastname: Slomianny
mesh_terms: D001409:Bacillus cereus / Q000502:physiology* / Q000648:ultrastructure; D001422:Bacterial Adhesion; D015169:Colony Count, Microbial; D004866:Equipment Contamination; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D018570:Risk Assessment; D013171:Spores, Bacterial / Q000502:physiology / Q000648:ultrastructure; D013696:Temperature; D013997:Time Factors