Joanna Kowalska, Elżbieta Maćkiw, Dorota Korsak, Jacek Postupolski
{"title":"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。","authors":"Joanna Kowalska, Elżbieta Maćkiw, Dorota Korsak, Jacek Postupolski","doi":"10.3390/foods13203266","DOIUrl":null,"url":null,"abstract":"<p><p><i>Bacillus cereus sensu lato</i> can contaminate food and cause food poisoning by producing toxins such as cereulide, toxin BL, and cytotoxin K. In this study, we retrospectively analyzed <i>B. cereus sensu lato</i> from retail food products and food poisoning cases using PCR methods to determine their virulence profiles. A new toxin profile, encoding all four toxins (<i>hbl</i>, <i>nhe</i>, <i>cytK</i>, <i>ces</i>), was found in 0.4% of isolates. The toxin profiles, classified into A-J, revealed that 91.8% harbored <i>nhe</i> genes, while <i>hbl</i>, <i>cytK</i>, and <i>ces</i> were detected in 43.8%, 46.9%, and 4.2% of isolates, respectively. Whole-genome sequencing (WGS) identified four distinct species within the <i>B. cereus</i> group, with 21 isolates closely related to <i>B. cereus sensu stricte</i>, 25 to <i>B. mosaicus</i>, 2 to <i>B. toyonensis</i>, and 1 to <i>B. mycoides</i>. 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 <i>B. cereus sensu lato</i> strains in Polish food products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7000,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506886/pdf/","citationCount":"0","resultStr":"{\"title\":\"Characterization of the <i>Bacillus cereus</i> Group Isolated from Ready-to-Eat Foods in Poland by Whole-Genome Sequencing.\",\"authors\":\"Joanna Kowalska, Elżbieta Maćkiw, Dorota Korsak, Jacek Postupolski\",\"doi\":\"10.3390/foods13203266\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p><i>Bacillus cereus sensu lato</i> can contaminate food and cause food poisoning by producing toxins such as cereulide, toxin BL, and cytotoxin K. In this study, we retrospectively analyzed <i>B. cereus sensu lato</i> from retail food products and food poisoning cases using PCR methods to determine their virulence profiles. A new toxin profile, encoding all four toxins (<i>hbl</i>, <i>nhe</i>, <i>cytK</i>, <i>ces</i>), was found in 0.4% of isolates. The toxin profiles, classified into A-J, revealed that 91.8% harbored <i>nhe</i> genes, while <i>hbl</i>, <i>cytK</i>, and <i>ces</i> were detected in 43.8%, 46.9%, and 4.2% of isolates, respectively. Whole-genome sequencing (WGS) identified four distinct species within the <i>B. cereus</i> group, with 21 isolates closely related to <i>B. cereus sensu stricte</i>, 25 to <i>B. mosaicus</i>, 2 to <i>B. toyonensis</i>, and 1 to <i>B. mycoides</i>. 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 <i>B. cereus sensu lato</i> strains in Polish food products.</p>\",\"PeriodicalId\":12386,\"journal\":{\"name\":\"Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.7000,\"publicationDate\":\"2024-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506886/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3390/foods13203266\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13203266","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Characterization of the Bacillus cereus Group Isolated from Ready-to-Eat Foods in Poland by Whole-Genome Sequencing.
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.
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
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
