Psychrotrophic properties, toxigenic characteristics, and PFGE profiles of Bacillus cereus isolated from different foods and spices

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dc.authoridDisli, Huseyin Burak/0000-0001-8255-3802
dc.contributor.authorCan, Hayriye Yesim
dc.contributor.authorElmali, Mehmet
dc.contributor.authorKaragoz, Alper
dc.contributor.authorDisli, Huseyin Burak
dc.date.accessioned2024-09-18T20:02:50Z
dc.date.available2024-09-18T20:02:50Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Ãœniversitesien_US
dc.description.abstractBacillus cereus is an aerobic and facultatively anaerobic, spore-forming bacterium, and it is found naturally in soil and poses a risk factor for the contamination of food and foodstuffs including cereals, vegetables, spices, ready-to-eat (RTE) foods, meats, milk, and dairy products. This study determined the prevalence of B. cereus in raw poultry meat, raw cow's milk, cheese, spices, and RYE foods in Hatay province. The study also analysed the psychrotrophic properties, toxigenic characteristics, and pulsed : field gel electrophoresis (PFGE) profiles of the isolates. The levels of contamination with B. cereus determined for cheese, raw milk, RTE foods, spices, and raw poultry meat were 16.6%, 34.2%, 42.8%, 49%, and 55.5%, respectively. B. cereus was isolated from 84 (42%) of the 200 samples analysed and the 84 isolates were verified by PCR analysis targeting the haemolysin gene specific for B. cereus. Of the total isolates, 64 (76.1%) were psychrotrophic. The toxin gene profiling of B. cereus isolates was determined by amplifying the four genes nhe, hbl, cytK, and ces. The nhe and cytK genes were most frequently detected in the isolates, while the hbl and ces genes were not found. In addition, a high genetic relationship between the isolates was detected at a 92%) similarity level by PFGE analysis. In conclusion, the occurrence of both psychrotrophic and tarigenic B. cereus strains in this study indicated a potential risk for food spoilage and food poisoning.en_US
dc.identifier.doi10.1590/0103-8478cr20210166
dc.identifier.issn0103-8478
dc.identifier.issn1678-4596
dc.identifier.issue4en_US
dc.identifier.urihttps://doi.org/10.1590/0103-8478cr20210166
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8051
dc.identifier.volume52en_US
dc.identifier.wosWOS:000717543200001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherUniv Federal Santa Mariaen_US
dc.relation.ispartofCiencia Ruralen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBacillus cereusen_US
dc.subjectfood poisoningen_US
dc.subjectPCRen_US
dc.subjectPFGE typingen_US
dc.subjecttarin geneen_US
dc.titlePsychrotrophic properties, toxigenic characteristics, and PFGE profiles of Bacillus cereus isolated from different foods and spicesen_US
dc.typeArticleen_US

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