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KMID : 0380620140460030334
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 3 p.334 ~ p.340
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Molecular Characterization and Toxin Profile of Bacillus cereus Strains Isolated from Ready-to-eat Foods
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Kim Tae-Sun
Kim Min-Ji
Kang Yu-Mi
Oh Geu-ne
Choi Su-Yeon
Oh Mu-Sul
Yang Yong-Shik
Seo Jung-Mi
Ryu Mi-Geum
Kim Eun-Sun
Ha Dong-Ryong
Cho Bae-Sik
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Abstract
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Toxin-producing Bacillus cereus is the causative agent of two different types of food poisoning: the emetic and the diarrheal types. This study was conducted to investigate the presence of enterotoxin and emetic toxin genes in 263 B. cereus isolated from 619 different ready-to-eat food items. Hemolytic enterotoxins hblA, hblC, and hblD were detected in 85.6, 41.1, and 76.8%, respectively, of the B. cereus isolates. About 67.0% (175/263) of the isolates presented all of three genes. Non-hemolytic enterotoxins nheA, nheB, and nheC were detected in 100, 97.0, and 68.4% of the isolates, respectively. Approximately 90.0% (236/263) of the isolates presented all of these three non-hemolytic enterotoxin genes. Emetic toxin gene, CER, was detected in 132 of 263 (50.2%) isolates. Computer-assisted cluster analysis of Rep-PCR profiles showed a high genetic diversity among the isolates. All B. cereus isolates from food samples tested in this study carried at least 6 of 10 toxin genes.
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KEYWORD
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B. cereus, enterotoxin, emetic toxin, PCR, genetic diversity
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