Isolation and characterization of a psychrotolerant toxin producer, Bacillus weihenstephanensis, in liquid egg products

A psychrotolerant bacteria of the Bacillus cereus group was found responsible for the spoilage of whole liquid egg products. By sequencing a 16S rRNA region and performing a PCR amplification of specific 16S rRNA and cspA signatures, a Bacillus weihenstephanensis was identified. Characterization of...

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Bibliographic Details
Published in:Journal of food protection 2007-12, Vol.70 (12), p.2782-2791
Main Authors: Baron, F, Cochet, M.F, Grosset, N, Madec, M.N, Briandet, R, Dessaigne, S, Chevalier, S, Gautier, M, Jan, S
Format: Article
Language:English
Subjects:
Animals
Bacillus - classification
Bacillus - growth & development
Bacillus - isolation & purification
Bacillus - metabolism
Bacillus weihenstephanensis
bacterial contamination
Biological and medical sciences
cold tolerance
cytotoxicity
cytotoxins
DNA, Bacterial - chemistry
DNA, Bacterial - genetics
Egg and egg product industries
egg products
eggs
Eggs - microbiology
enterotoxins
Enterotoxins - biosynthesis
Food Contamination - analysis
Food industries
Food Microbiology
food pathogens
food spoilage
Fundamental and applied biological sciences. Psychology
Gene Amplification
hemolysis
Humans
isolation
Life Sciences
liquified foods
Phylogeny
polymerase chain reaction
Polymerase Chain Reaction - methods
psychrotrophic bacteria
refrigerated liquid egg products
ribotypes
RNA, Ribosomal, 16S - genetics
Sensitivity and Specificity
Sequence Analysis, DNA
Species Specificity
Temperature
toxigenic strains
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Summary:A psychrotolerant bacteria of the Bacillus cereus group was found responsible for the spoilage of whole liquid egg products. By sequencing a 16S rRNA region and performing a PCR amplification of specific 16S rRNA and cspA signatures, a Bacillus weihenstephanensis was identified. Characterization of this strain shows its ability to grow in defined medium as well as in whole liquid egg at refrigerated temperatures. The strain isolated possesses genes encoding for hemolysin BL, nonhemolytic enterotoxin, and B. cereus enterotoxins and produces enterotoxins with cytotoxic activity in whole liquid egg, even at refrigerated temperatures. The isolate exhibits a clear ability to stick and form biofilms on stainless steel, the most common material used in egg breaking factories, as well as on model hydrophilic (glass) and hydrophobic (polytetrafluoroethylene) materials. These findings show the necessity to monitor for Bacillus contamination in egg products that are often used in the composition of particularly susceptible finished products such as cream, dessert, dairy, meat, and seafood.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-70.12.2782