即食食品中蜡样芽孢杆菌和苏云金芽孢杆菌的存在情况及意义
Occurrence and significance of Bacillus cereus and Bacillus thuringiensis in ready-to-eat food.
作者信息
Rosenquist Hanne, Smidt Lasse, Andersen Sigrid R, Jensen Gert B, Wilcks Andrea
机构信息
Department of Microbiological Food Safety, Danish Institute for Food and Veterinary Research, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.
出版信息
FEMS Microbiol Lett. 2005 Sep 1;250(1):129-36. doi: 10.1016/j.femsle.2005.06.054.
Among 48,901 samples of ready-to-eat food products at the Danish retail market, 0.5% had counts of Bacillus cereus-like bacteria above 10(4) cfu g(-1). The high counts were most frequently found in starchy, cooked products, but also in fresh cucumbers and tomatoes. Forty randomly selected strains had at least one gene or component involved in human diarrhoeal disease, while emetic toxin was related to only one B. cereus strain. A new observation was that 31 out of the 40 randomly selected B. cereus-like strains could be classified as Bacillus thuringiensis due to crystal production and/or content of cry genes. Thus, a large proportion of the B. cereus-like organisms present in food may belong to B. thuringiensis.
在丹麦零售市场的48901份即食食品样本中，0.5%的蜡样芽孢杆菌属类细菌计数超过10⁴ cfu g⁻¹。高计数最常出现在淀粉类熟食产品中，但新鲜黄瓜和西红柿中也有。随机挑选的40株菌株至少有一个与人类腹泻病相关的基因或成分，而呕吐毒素仅与一株蜡样芽孢杆菌有关。一项新的观察结果是，随机挑选的40株蜡样芽孢杆菌属类菌株中有31株可因产生晶体和/或cry基因含量而被归类为苏云金芽孢杆菌。因此，食品中存在的大部分蜡样芽孢杆菌属类生物可能属于苏云金芽孢杆菌。
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