Prevalence, Enterotoxin Gene Profiles, Psychrotrophic Characteristics, and Antibiotic Resistance of Bacillus cereus Isolated from Ready-to-Eat Foods.

IF 2.3 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Foodborne pathogens and disease Pub Date : 2026-09-20 DOI:10.1177/15353141261489411

Cansu Kinali, Özgür Çadırcı

{"title":"Prevalence, Enterotoxin Gene Profiles, Psychrotrophic Characteristics, and Antibiotic Resistance of Bacillus cereus Isolated from Ready-to-Eat Foods.","authors":"Cansu Kinali, Özgür Çadırcı","doi":"10.1177/15353141261489411","DOIUrl":null,"url":null,"abstract":"Bacillus cereus is an endospore-forming opportunistic pathogen with global distribution, responsible for two distinct gastrointestinal illness types. The present study aimed to determine the occurrence of B. cereus in ready-to-eat (RTE) foods marketed in Samsun, Turkey, and to characterize confirmed isolates with respect to enterotoxin gene carriage, capacity for psychrotrophic growth, and antibiotic susceptibility profiles. One hundred fifty RTE food samples were examined, including spicy paste (acılı ezme, n = 29) Russian salad (rus salatası, n = 44), raw meatballs (çiğ köfte, n = 42), and stuffed grape leaves (yaprak sarma, n = 35), procured from retail outlets and food service establishments between December 23, 2024, and February 28, 2025, and analyzed in accordance with TS EN ISO 7932:2004. B. cereus was recovered from 30.6% (46/150) of samples overall, with the greatest contamination frequencies recorded in spicy paste (62.1%, 18/29) and çiğ köfte (57.1%, 24/42). Viable counts in contaminated samples fell within the range of 1.0 × 101 to 4.1 × 10³ colony-forming units (CFU)/g. Multiplex polymerase chain reaction screening of the 46 confirmed isolates showed that 28.2% (13/46) carried at least one enterotoxin gene; hbl, nhe, and cytK were each identified in 13.0% of isolates, whereas the emetic toxin gene ces was not detected in any isolate. Ability to proliferate at 7°C was demonstrated in 52.2% (24/46) of isolates. Kirby-Bauer disk diffusion testing revealed that all isolates (100%) were resistant to penicillin, with resistance also recorded for ampicillin (38.5%), tetracycline (30.8%), and clindamycin (23.1%). Collectively, these findings underscore the public health relevance of enterotoxin-carrying, cold-tolerant, and antibiotic-resistant B. cereus in RTE foods and emphasize the necessity of strengthening temperature management and sanitation measures at all stages of the food supply chain.","PeriodicalId":12333,"journal":{"name":"Foodborne pathogens and disease","volume":" ","pages":"15353141261489411"},"PeriodicalIF":2.3000,"publicationDate":"2026-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foodborne pathogens and disease","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/15353141261489411","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Bacillus cereus is an endospore-forming opportunistic pathogen with global distribution, responsible for two distinct gastrointestinal illness types. The present study aimed to determine the occurrence of B. cereus in ready-to-eat (RTE) foods marketed in Samsun, Turkey, and to characterize confirmed isolates with respect to enterotoxin gene carriage, capacity for psychrotrophic growth, and antibiotic susceptibility profiles. One hundred fifty RTE food samples were examined, including spicy paste (acılı ezme, n = 29) Russian salad (rus salatası, n = 44), raw meatballs (çiğ köfte, n = 42), and stuffed grape leaves (yaprak sarma, n = 35), procured from retail outlets and food service establishments between December 23, 2024, and February 28, 2025, and analyzed in accordance with TS EN ISO 7932:2004. B. cereus was recovered from 30.6% (46/150) of samples overall, with the greatest contamination frequencies recorded in spicy paste (62.1%, 18/29) and çiğ köfte (57.1%, 24/42). Viable counts in contaminated samples fell within the range of 1.0 × 10¹ to 4.1 × 10³ colony-forming units (CFU)/g. Multiplex polymerase chain reaction screening of the 46 confirmed isolates showed that 28.2% (13/46) carried at least one enterotoxin gene; hbl, nhe, and cytK were each identified in 13.0% of isolates, whereas the emetic toxin gene ces was not detected in any isolate. Ability to proliferate at 7°C was demonstrated in 52.2% (24/46) of isolates. Kirby-Bauer disk diffusion testing revealed that all isolates (100%) were resistant to penicillin, with resistance also recorded for ampicillin (38.5%), tetracycline (30.8%), and clindamycin (23.1%). Collectively, these findings underscore the public health relevance of enterotoxin-carrying, cold-tolerant, and antibiotic-resistant B. cereus in RTE foods and emphasize the necessity of strengthening temperature management and sanitation measures at all stages of the food supply chain.

查看原文本刊更多论文

即食食品中蜡样芽孢杆菌的流行、肠毒素基因谱、嗜冷特性和抗生素耐药性。

蜡样芽孢杆菌是一种孢子内形成的条件致病菌，具有全球分布，负责两种不同的胃肠道疾病类型。本研究旨在确定在土耳其Samsun市销售的即食（RTE）食品中蜡样芽孢杆菌的发生率，并对确认的分离株进行肠毒素基因携带、精神营养生长能力和抗生素敏感性分析。在2024年12月23日至2025年2月28日期间，从零售商店和食品服务机构采购了150份RTE食品样品，包括辣酱（acılı ezme, n = 29）、俄罗斯沙拉（rus salataski, n = 44）、生肉丸子（köfte, n = 42）和葡萄叶（yaprak sarma, n = 35），并根据TS EN ISO 7932:2004进行了分析。蜡样芽孢杆菌检出率为30.6%(46/150)，其中辣酱（18/29）和辣酱köfte（57.1%, 24/42）检出率最高。污染样品的活菌计数在1.0 × 101 ~ 4.1 × 10³菌落形成单位(CFU)/g范围内。多重聚合酶链反应筛选结果显示，28.2%（13/46）至少携带一种肠毒素基因；hbl、nhe和cytK分别在13.0%的分离株中检测到，而催吐毒素基因未在任何分离株中检测到。52.2%（24/46）的菌株在7℃条件下具有增殖能力。Kirby-Bauer盘片扩散试验显示，所有分离株（100%）对青霉素耐药，对氨苄西林（38.5%）、四环素（30.8%）和克林霉素（23.1%）也有耐药记录。总的来说，这些发现强调了携带肠毒素、耐寒和耐抗生素的蜡样芽孢杆菌在RTE食品中的公共卫生相关性，并强调了在食品供应链的所有阶段加强温度管理和卫生措施的必要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Foodborne pathogens and disease 医学-食品科技

CiteScore

5.30

自引率

3.60%

发文量

审稿时长

1 months

期刊介绍： Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.