Brannen Donald E, Marks Jere, Schairbaum Richard, Bokanyi Rick
Greene County Public Health, Greene County, Xenia, Ohio, USA.
Ohio Department of Health Laboratory, Reynoldsburg, Ohio, USA.
Appl Environ Microbiol. 2025 Apr 23;91(4):e0257024. doi: 10.1128/aem.02570-24. Epub 2025 Mar 28.
This paper presents an outbreak involving retail bakery cakes and a celebration at a business with multiple sites. spore-forming bacteria have been identified as the cause of "ropey bread" spoilage for over 100 years. Causative strains of rope spoilage include and other species. Thirty-five employees identified as having been at a celebration event across 11 sites were questioned to characterize the amount of cake eaten, observations, and symptoms. No human specimens were obtained, but leftover cake was analyzed by the Ohio Department of Health Bureau of Public Health Laboratory. The odds that cake caused symptoms were 9.23 (1.02-83). The presence of odor decreased the amount eaten by 151 g (103-205 g), = 0.001. Enteric symptoms developed 0.41-4.5 hours after exposure, with 5 of 12 cases having latent diarrhea. Cakes were positive for . This appears to be the first mention of as a contributor to the re-emergence of rope spoilage in the bakery industry. Updates to the taxonomy starting in 1973 may account for why and other strains are historically listed without mention of as a cause of rope spoilage. Given the ability of to be an effective biocontrol agent and to grow at pH and water activity levels like many baked goods, there is a need to study issues along the entire food chain to balance the impact on biocontrol additives on food production and safety.IMPORTANCEThis appears to be the first mention of as a contributor to the re-emergence of rope spoilage in the bakery industry. Given the ability of to be an effective biocontrol agent and to grow at pH and water activity levels like many baked goods, there is a need to study issues along the entire food chain to balance the impact on biocontrol additives on food production and safety.
本文介绍了一起涉及零售烘焙蛋糕以及在一家拥有多个门店的企业举办庆祝活动的疫情爆发事件。形成孢子的细菌已被确认为100多年来“丝状面包”变质的原因。丝状变质的致病菌株包括 以及其他 物种。对35名被确定曾参加过11个地点庆祝活动的员工进行了询问，以了解他们食用蛋糕的量、观察情况和症状。未采集人体样本，但俄亥俄州卫生部公共卫生实验室对剩余蛋糕进行了分析。蛋糕导致症状的几率为9.23（1.02 - 83）。有气味会使食用量减少151克（103 - 205克）， = 0.001。接触后0.41 - 4.5小时出现肠道症状，12例中有5例有潜伏性腹泻。蛋糕检测出 呈阳性。这似乎是首次提及 在烘焙行业丝状变质再次出现中所起的作用。始于1973年的 分类学更新可能解释了为什么 及其他 菌株在历史记录中未被提及是丝状变质的原因。鉴于 有能力成为一种有效的生物防治剂，并且能够在许多烘焙食品类似的pH值和水分活度水平下生长，有必要研究整个食物链中的问题，以平衡生物防治添加剂对食品生产和安全的影响。重要性这似乎是首次提及 在烘焙行业丝状变质再次出现中所起的作用。鉴于 有能力成为一种有效的生物防治剂，并且能够在许多烘焙食品类似的pH值和水分活度水平下生长，有必要研究整个食物链中的问题，以平衡生物防治添加剂对食品生产和安全的影响。
