Hooriyeh Mohammadpour, Adiba Akram, Martina Marcolin, Lisa Carraro, Sarah Currò, Barbara Cardazzo, Stefania Balzan, Luca Fasolato
{"title":"Is Bacillus cytotoxicus from edible insects a threat?","authors":"Hooriyeh Mohammadpour, Adiba Akram, Martina Marcolin, Lisa Carraro, Sarah Currò, Barbara Cardazzo, Stefania Balzan, Luca Fasolato","doi":"10.1016/j.ijfoodmicro.2024.111015","DOIUrl":null,"url":null,"abstract":"<p><p>Bacillus cytotoxicus is considered a potential emerging foodborne pathogen that has been under investigation in recent years. Most studies have focused on strains from vegetables, particularly potato products, but there is limited information on strains from other food sources. This study addresses the current research gap by investigating the genomic and phenotypic features of B. cytotoxicus isolated from edible insects. The whole genomes and key phenotypic traits of 20 strains isolated from edible insects were investigated. The comparative genome analysis also included 44 available genomes from other sources to identify possible genetic links and the mosaicism of virulence profiles (VP) and antimicrobial resistance genes (AMR). B. cytotoxicus isolated from edible insects showed marked thermotolerance, when vegetative forms could grow at 50-60 °C and survive at 65 °C and exhibited marked proteolytic activities, even at higher temperatures. The heterogeneous phenotypes observed suggest potential issues with defining suitable protocols for isolation and identification in this food matrix. Despite the limited genomic diversity observed, it was possible to identify links between isolates, demonstrating the co-isolation of different genomes/phenotypes from various insect samples and suggesting trade links between insect companies and the persistence of certain strains. A genomic comparison suggested segregating strains from edible insects with similar VP and AMR profiles. These findings indicate a degree of adaptation to different food niches, with strains from insects or insect-based products differing partially from those isolated from vegetable sources, showing possible associations with their respective food environments. The survival advantage conferred by thermotolerance underscores the need to assess the presence of these spore-forming bacteria carefully and to calibrate treatments and processes, to address the emerging risk posed by this pathogen and its implications for food safety.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111015"},"PeriodicalIF":5.0000,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International journal of food microbiology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.ijfoodmicro.2024.111015","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Bacillus cytotoxicus is considered a potential emerging foodborne pathogen that has been under investigation in recent years. Most studies have focused on strains from vegetables, particularly potato products, but there is limited information on strains from other food sources. This study addresses the current research gap by investigating the genomic and phenotypic features of B. cytotoxicus isolated from edible insects. The whole genomes and key phenotypic traits of 20 strains isolated from edible insects were investigated. The comparative genome analysis also included 44 available genomes from other sources to identify possible genetic links and the mosaicism of virulence profiles (VP) and antimicrobial resistance genes (AMR). B. cytotoxicus isolated from edible insects showed marked thermotolerance, when vegetative forms could grow at 50-60 °C and survive at 65 °C and exhibited marked proteolytic activities, even at higher temperatures. The heterogeneous phenotypes observed suggest potential issues with defining suitable protocols for isolation and identification in this food matrix. Despite the limited genomic diversity observed, it was possible to identify links between isolates, demonstrating the co-isolation of different genomes/phenotypes from various insect samples and suggesting trade links between insect companies and the persistence of certain strains. A genomic comparison suggested segregating strains from edible insects with similar VP and AMR profiles. These findings indicate a degree of adaptation to different food niches, with strains from insects or insect-based products differing partially from those isolated from vegetable sources, showing possible associations with their respective food environments. The survival advantage conferred by thermotolerance underscores the need to assess the presence of these spore-forming bacteria carefully and to calibrate treatments and processes, to address the emerging risk posed by this pathogen and its implications for food safety.
期刊介绍:
The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.