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. 2014:2014:465603.
doi: 10.1155/2014/465603. Epub 2014 May 8.

Emetic Bacillus cereus are more volatile than thought: recent foodborne outbreaks and prevalence studies in Bavaria (2007-2013)

Ute Messelhäusser  1 , Elrike Frenzel  2 , Claudia Blöchinger  3 , Renate Zucker  1 , Peter Kämpf  1 , Monika Ehling-Schulz  4
Affiliations

Emetic Bacillus cereus are more volatile than thought: recent foodborne outbreaks and prevalence studies in Bavaria (2007-2013)

Ute Messelhäusser et al. Biomed Res Int. 2014.

Abstract

Several Bacillus cereus strains possess the genetic fittings to produce two different types of toxins, the heat-stable cereulide or different heat-labile proteins with enterotoxigenic potential. Unlike the diarrheal toxins, cereulide is (pre-)formed in food and can cause foodborne intoxications shortly after ingestion of contaminated food. Based on the widely self-limiting character of cereulide intoxications and rarely performed differential diagnostic in routine laboratories, the real incidence is largely unknown. Therefore, during a 7-year period about 4.300 food samples linked to foodborne illness with a preliminary report of vomiting as well as food analysed in the context of monitoring programs were investigated to determine the prevalence of emetic B. cereus in food environments. In addition, a lux-based real-time monitoring system was employed to assess the significance of the detection of emetic strains in different food matrices and to determine the actual risk of cereulide toxin production in different types of food. This comprehensive study showed that emetic strains are much more volatile than previously thought. Our survey highlights the importance and need of novel strategies to move from the currently taxonomic-driven diagnostic to more risk orientated diagnostics to improve food and consumer safety.

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Figures

Figure 1
Figure 1
Presumptive Bacillus cereus and emetic strains in different food matrices investigated in the context of supposed foodborne intoxications.
Figure 2
Figure 2
Presumptive and emetic B. cereus in different food matrices investigated in the context of monitoring programs.
Figure 3
Figure 3
Scheme for abiotic factors influencing the activity of the ces NRPS promoter driving the synthesis of cereulide. The parameters were deduced from the examination of 70 foods and food ingredient using an emetic lux reporter strain [10]. The arrow denotes an increasing toxin formation capability with respect to the food composition. Examples of typical food matrices for each category are shown.
See this image and copyright information in PMC

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