TY  - JOUR
AU  - Rajković, Andreja
AU  - Kljajić, Milica
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
AU  - Uyttendaele, Mieke
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3133
AB  - The potential of Bacillus cereus to cause a diarrheal toxico-infection is related to its ability to perform de novo enterotoxin production in the small intestine. A prerequisite for this is presence of sufficient numbers of B. cereus that have survived gastro-intestinal passage. It is known that the percentage of survival is much smaller for vegetative cells in comparison to spores and it is therefore important to know the state in which B. cereus is ingested. The results of the current study performed on twelve B. cereus strains, comprising both diarrheal and emetic type, indicate that exposure via contaminated foods mainly concerns vegetative cells. Inoculated vegetative cells grew to high counts, with the growth dynamic depending on the storage temperature. At 28 degrees C growth to high counts resulted in spore formation, in general, after 1 day of storage. One strain was an exception, producing spores only after 16 days. At 12 C obtained high counts did not result in spore formation for 11 of 12 tested strains after two weeks of storage. The highest counts and time to sporulation were different between strains, but no difference was observed on the group level of diarrheal and emetic strains. The spore counts were always lower than vegetative cell counts and occurred only when food was obviously sensory spoiled (visual and odor evaluation). Similar observations were made with food inoculated with B. cereus spores instead of vegetative cells. Although the prospect of consuming spores was found very weak, the numbers of vegetative B. cereus cells were high enough, without obvious sensory deviation, to survive in sufficient level to cause diarrheal toxico-infection.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state
EP  - 243
IS  - 2
SP  - 236
VL  - 167
DO  - 10.1016/j.ijfoodmicro.2013.09.001
ER  - 

@article{
author = "Rajković, Andreja and Kljajić, Milica and Šmigić, Nada and Devlieghere, Frank and Uyttendaele, Mieke",
year = "2013",
abstract = "The potential of Bacillus cereus to cause a diarrheal toxico-infection is related to its ability to perform de novo enterotoxin production in the small intestine. A prerequisite for this is presence of sufficient numbers of B. cereus that have survived gastro-intestinal passage. It is known that the percentage of survival is much smaller for vegetative cells in comparison to spores and it is therefore important to know the state in which B. cereus is ingested. The results of the current study performed on twelve B. cereus strains, comprising both diarrheal and emetic type, indicate that exposure via contaminated foods mainly concerns vegetative cells. Inoculated vegetative cells grew to high counts, with the growth dynamic depending on the storage temperature. At 28 degrees C growth to high counts resulted in spore formation, in general, after 1 day of storage. One strain was an exception, producing spores only after 16 days. At 12 C obtained high counts did not result in spore formation for 11 of 12 tested strains after two weeks of storage. The highest counts and time to sporulation were different between strains, but no difference was observed on the group level of diarrheal and emetic strains. The spore counts were always lower than vegetative cell counts and occurred only when food was obviously sensory spoiled (visual and odor evaluation). Similar observations were made with food inoculated with B. cereus spores instead of vegetative cells. Although the prospect of consuming spores was found very weak, the numbers of vegetative B. cereus cells were high enough, without obvious sensory deviation, to survive in sufficient level to cause diarrheal toxico-infection.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state",
pages = "243-236",
number = "2",
volume = "167",
doi = "10.1016/j.ijfoodmicro.2013.09.001"
}

Rajković, A., Kljajić, M., Šmigić, N., Devlieghere, F.,& Uyttendaele, M.. (2013). Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state. in International Journal of Food Microbiology
Elsevier, Amsterdam., 167(2), 236-243.
https://doi.org/10.1016/j.ijfoodmicro.2013.09.001

Rajković A, Kljajić M, Šmigić N, Devlieghere F, Uyttendaele M. Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state. in International Journal of Food Microbiology. 2013;167(2):236-243.
doi:10.1016/j.ijfoodmicro.2013.09.001 .

Rajković, Andreja, Kljajić, Milica, Šmigić, Nada, Devlieghere, Frank, Uyttendaele, Mieke, "Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state" in International Journal of Food Microbiology, 167, no. 2 (2013):236-243,
https://doi.org/10.1016/j.ijfoodmicro.2013.09.001 . .