Food, Medicines, and Consumer Safety, Scientific Institute of Public Health, Brussels, Belgium.
Foodborne Pathog Dis. 2012 Sep;9(9):809-14. doi: 10.1089/fpd.2012.1168. Epub 2012 Aug 14.
Whereas the prevalence of Bacillus cereus emetic strains in the environment has been shown to be very low, there is a lack of information on the prevalence of its toxin, cereulide, in food. Yet, the rice leftovers of a family outbreak which occurred after the consumption of dishes taken away from an Asian restaurant revealed significant amounts of cereulide, reaching up to 13,200 ng/g of food. The occurrence of cereulide in rice dishes collected from various restaurants was therefore evaluated using the liquid chromatography coupled with tandem mass spectrometry method, which allows for the direct quantification of the toxin in food. The cereulide prevalence was found to be 7.4% when samples were analyzed at the day of sampling, but reached 12.9% when exposed to temperature abuse conditions (25°C). The cereulide concentrations observed in cooked rice dishes were low (approximately 4 ng/g of food). However, since little is known yet about the potential chronic toxicity of cereulide, one needs to be very careful and vigilant.
虽然环境中蜡样芽胞杆菌致吐菌株的流行率很低，但有关其毒素呕吐毒素在食品中的流行率的信息却很缺乏。然而，在食用亚洲餐馆外带食物后发生的一起家庭暴发的剩饭中，发现了大量的呕吐毒素，含量高达 13200ng/g 食物。因此，使用液质联用技术方法评估了从不同餐馆收集的米饭菜肴中呕吐毒素的发生情况，该方法允许直接定量检测食品中的毒素。在采样当天进行分析时，呕吐毒素的流行率为 7.4%，但在暴露于温度滥用条件（25°C）下时，流行率达到 12.9%。在煮熟的米饭菜肴中观察到的呕吐毒素浓度较低（约 4ng/g 食物）。然而，由于目前对呕吐毒素的潜在慢性毒性知之甚少，因此人们需要非常小心和警惕。
