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Non-target effects of essential oils on selected beneficial bacteria Beneficial microorganisms and plant essential oils are key components of sustainable agriculture, but knowledge of their compatibility is limited. We investigated the effect of 23 essential oils on three beneficial bacterial species (Bacillus cereus, Bacillus velezensis and Priestia megaterium) that...
Microbiological Safety of Meat | Bacillus cereus Bacillus cereus food poisoning is the general description of illness associated with this organism, although two recognized types of illness are caused by two distinct metabolites (toxins). The diarrheal type of illness is caused by a large-molecular-weight protein and the vomiting (emetic) type of ...
Quantitative bioluminescence assay for measuring Bacillus cereus nonhemolytic enterotoxin complex Bacillus cereus is an important food pathogen, producing emetic and diarrheal syndromes in those affected. It is assumed that the non-hemolytic enterotoxin (Nhe) plays a key role in B. cereus induced diarrhea. The ability to trace Nhe activity is important for food safety. While assays such as PCR a...
The assessment of leading traits in the taxonomy of the Bacillus cereus group Bacillus cereus sensu lato strains (B. cereus group) are widely distributed in nature and have received interest for decades due to their importance in insect pest management, food production and their positive and negative repercussions in human health. Consideration of practical uses such as virul...
Unique inducible filamentous motility identified in pathogenic Bacillus cereus group species Active migration across semi-solid surfaces is important for bacterial success by facilitating colonization of unoccupied niches and is often associated with altered virulence and antibiotic resistance profiles. We isolated an atmospheric contaminant, subsequently identified as a new strain of Bacil...
Thermal inactivation of bacillus cereus spores during cooking of rice to ensure safety of boudin The heat resistance of a four-stain mixture of Bacillus cereus was determined in rice. Bags containing inoculated rice samples with hot water were submerged in a temperature-controlled water bath and held at 90.5, 95, or 99 deg.C for predetermined lengths of time. Surviving spore population were en...
Predictive model for growth of Bacillus cereus at temperatures applicable to cooling of cooked pasta A predictive model was developed to predict the relative growth of Bacillus cereus from spores during cooling of cooked pasta. Cooked pasta was inoculated with a cocktail of four strains of heat-shocked (80C/10 min) B. cereus spores to obtain a final spore concentration of approximately 2 log CFU/g....
Evaluation of SERS nanoparticles for detection of Bacillus cereus and Bacillus thuringiensis Agricultural products can be contaminated with pathogenic Bacillus species during cultivation and distribution, leading to potential foodborne illness for consumers. Rapid methods to detect and identify such contaminants are critical, particularly for agricultural perishable products subject to shor...
Predictive model for growth of bacillus cereus during cooling of cooked rice Bacillus cereus is frequently implicated in foodborne outbreaks associated with the consumption of cooked rice. The main contributing factors leading to outbreaks is rice cooked in large quantities and subsequently, inadequately chilled or stored at room temperatures for a prolonged period of time ...