Characterization of the Bacillus cereus Group Isolated from Ready-to-Eat Foods in Poland by Whole-Genome Sequencing.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2024-10-14 DOI:10.3390/foods13203266

Joanna Kowalska, Elżbieta Maćkiw, Dorota Korsak, Jacek Postupolski

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Abstract

Bacillus cereus sensu lato can contaminate food and cause food poisoning by producing toxins such as cereulide, toxin BL, and cytotoxin K. In this study, we retrospectively analyzed B. cereus sensu lato from retail food products and food poisoning cases using PCR methods to determine their virulence profiles. A new toxin profile, encoding all four toxins (hbl, nhe, cytK, ces), was found in 0.4% of isolates. The toxin profiles, classified into A-J, revealed that 91.8% harbored nhe genes, while hbl, cytK, and ces were detected in 43.8%, 46.9%, and 4.2% of isolates, respectively. Whole-genome sequencing (WGS) identified four distinct species within the B. cereus group, with 21 isolates closely related to B. cereus sensu stricte, 25 to B. mosaicus, 2 to B. toyonensis, and 1 to B. mycoides. Three novel sequence types (STs 3297, 3298, 3299) were discovered. Antibiotic resistance genes were common, with 100% of isolates carrying beta-lactam resistance genes. Fosfomycin (80%), vancomycin (8%), streptothricin (6%), tetracycline (4%), and macrolide resistance (2%) genes were also detected. These results highlight the genetic diversity and antibiotic resistance potential of B. cereus sensu lato strains in Polish food products.

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通过全基因组测序鉴定从波兰即食食品中分离出的蜡样芽孢杆菌群的特征。

在这项研究中，我们采用PCR方法对零售食品和食物中毒病例中的蜡样芽孢杆菌进行了回顾性分析，以确定它们的毒力特征。在 0.4% 的分离株中发现了一种新的毒素谱，编码所有四种毒素（hbl、nhe、cytK、ces）。毒素图谱分为 A-J 类，显示 91.8%的分离株携带 nhe 基因，而在 43.8%、46.9% 和 4.2%的分离株中分别检测到 hbl、cytK 和 ces。全基因组测序（WGS）在蜡样芽孢杆菌群中发现了 4 个不同的物种，其中 21 个分离株与普通蜡样芽孢杆菌关系密切，25 个与 B. mosaicus 关系密切，2 个与 B. toyonensis 关系密切，1 个与 B. mycoides 关系密切。发现了三种新的序列类型（ST 3297、3298 和 3299）。抗生素耐药基因很常见，100%的分离株携带β-内酰胺耐药基因。此外，还检测到磷霉素（80%）、万古霉素（8%）、链霉素（6%）、四环素（4%）和大环内酯类耐药基因（2%）。这些结果突显了波兰食品中常见蜡样芽孢杆菌菌株的遗传多样性和抗生素耐药性潜力。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds