title: Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state.
abstract: The potential of Bacillus cereus to cause a diarrheal toxico-infection is related to its ability to perform de novo enterotoxin production in the small intestine. A prerequisite for this is presence of sufficient numbers of B. cereus that have survived gastro-intestinal passage. It is known that the percentage of survival is much smaller for vegetative cells in comparison to spores and it is therefore important to know the state in which B. cereus is ingested. The results of the current study performed on twelve B. cereus strains, comprising both diarrheal and emetic type, indicate that exposure via contaminated foods mainly concerns vegetative cells. Inoculated vegetative cells grew to high counts, with the growth dynamic depending on the storage temperature. At 28 °C growth to high counts resulted in spore formation, in general, after 1 day of storage. One strain was an exception, producing spores only after 16 days. At 12 °C obtained high counts did not result in spore formation for 11 of 12 tested strains after two weeks of storage. The highest counts and time to sporulation were different between strains, but no difference was observed on the group level of diarrheal and emetic strains. The spore counts were always lower than vegetative cell counts and occurred only when food was obviously sensory spoiled (visual and odor evaluation). Similar observations were made with food inoculated with B. cereus spores instead of vegetative cells. Although the prospect of consuming spores was found very weak, the numbers of vegetative B. cereus cells were high enough, without obvious sensory deviation, to survive in sufficient level to cause diarrheal toxico-infection.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation (member of Food2Know), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium; Department of Food Safety and Food Quality Management, University of Belgrade - Faculty of Agriculture, Serbia. Electronic address: Andreja.Rajkovic@UGent.be.
authors.forename: Andreja
authors.initials: A
authors.lastname: Rajkovic
authors.forename: Milica
authors.initials: M
authors.lastname: Kljajic
authors.forename: Nada
authors.initials: N
authors.lastname: Smigic
authors.forename: Frank
authors.initials: F
authors.lastname: Devlieghere
authors.forename: Mieke
authors.initials: M
authors.lastname: Uyttendaele
mesh_terms: D001409:Bacillus cereus / Q000254:growth & development*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004768:Enterotoxins / Q000302:isolation & purification; D057140:Fast Foods / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D061353:Food Storage; D013171:Spores, Bacterial / Q000302:isolation & purification*; D013696:Temperature
chemical_list: D004768:Enterotoxins
keywords: Bacillus cereus; Pasta; Ready-to-reheat; Spores; Toxins; Vegetative cells