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KMID : 1007520220310121615
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Food Science and Biotechnology
2022 Volume.31 No. 12 p.1615 ~ p.1629
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Prevalence and characterization of toxigenic Bacillus cereus group isolated from low-moisture food products
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Park Kyung-Min
Kim Ah-Young
Kim Hyun-Jung
Cho Yong-Sun
Koo Min-Seon
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Abstract
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The present study was conducted to determine the occurrence of B. cereus group members in low-moisture food products by phenotypic and genetic assessment and to evaluate the toxigenic potential of B. cereus group isolates. According to the results of their morphological shape, growth temperature range, strain-specific gene distribution, 79.5% and 20.5% among 112 isolates were identified as B. cereus sensu stricto (s.s.) and B. thuringiensis, respectively and other toxigenic B. cereus group members was not found. All B. cereus group isolates possessed nheABC, hblACD, cytK, entFM genes, and the most frequent gene was nheA. Only three B. cereus s. s. isolates exhibited as emetic toxin gene-harboring B. cereus group. Several B. cereus s.s. and B. thuringiensis isolates from a low-moisture food products were moderate biofilm formers and showed resistance to rifampicin, tetracycline, or clindamycin. The existence of B. cereus s.s. and B. thuringiensis in low-moisture food products indicates the possible risk of foodborne infections due to their virulence potential.
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KEYWORD
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Bacillus cereus group, Low-moisture food products, Virulence gene, Antibiotics, Biofilm formation
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