Berthold-Pluta Anna, Pluta Antoni, Garbowska Monika, Stefańska Ilona
Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C St, 02-787 Warsaw, Poland.
Department of Preclinical Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences-SGGW, Ciszewskiego 8 St, 02-787 Warsaw, Poland.
Foods. 2019 Jul 19;8(7):269. doi: 10.3390/foods8070269.
The prevalence of in a total of 585 samples of food products (herbs and spices, breakfast cereals, pasta, rice, infant formulas, pasteurized milk, fresh acid and acid/rennet cheeses, mold cheeses and ripening rennet cheeses) marketed in Poland was investigated. The potential of 1022 selected isolates of B. cereus to hydrolyze casein, starch and tributyrin, to ferment lactose, to grow at 7 C/10 days, to produce Nhe and Hbl toxin and to possess the ces gene was verified. B. cereus was found in 38.8% of the analyzed samples, reaching levels from 0.3 to 3.8 log CFU g or mL. From the 1022 isolates, 48.8%, 36.0%, 98.9%, 80.0% and 25.0% were capable of fermenting lactose, producing amylase, protease, lipase and growing at 7 C/10 days, respectively, indicating spoilage potentiality. The occurrence of toxigenic strains in all tested market products, both of plant (55.8% Hbl(+), 70.7% Nhe(+) and 1.7% (+) isolates) and animal origin (84.9% Hbl(+), 82.7% Nhe(+) and 0.9% (+) isolates) indicates the possible risk of foodborne infections/intoxications that occur as a result of the possibility of the development of in favorable conditions and consumption of these products.
对在波兰市场上销售的总共585份食品样本（草药和香料、早餐谷物、意大利面、大米、婴儿配方奶粉、巴氏杀菌牛奶、新鲜酸性和酸性/凝乳酶奶酪、霉菌奶酪和成熟凝乳酶奶酪）中蜡样芽孢杆菌的流行情况进行了调查。对1022株选定的蜡样芽孢杆菌分离株水解酪蛋白、淀粉和三丁酸甘油酯、发酵乳糖、在7℃下培养10天生长、产生Nhe和Hbl毒素以及拥有ces基因的潜力进行了验证。在38.8%的分析样本中发现了蜡样芽孢杆菌，含量从0.3至3.8 log CFU/g或mL不等。在1022株分离株中，分别有48.8%、36.0%、98.9%、80.0%和25.0%能够发酵乳糖、产生淀粉酶、蛋白酶、脂肪酶并在7℃下培养10天生长，表明具有腐败潜力。在所有测试的市售产品中，无论是植物源（55.8%的分离株Hbl(+)、70.7%的分离株Nhe(+)和1.7%的分离株ces(+)）还是动物源（84.9%的分离株Hbl(+)、82.7%的分离株Nhe(+)和0.9%的分离株ces(+)），产毒蜡样芽孢杆菌菌株的存在都表明，由于蜡样芽孢杆菌在适宜条件下生长以及食用这些产品，可能存在食源性感染/中毒的风险。
