Abstract
Prevalence and Distribution of Enterotoxin Genes among Bacillus cereus Isolated from Meat and Meat Products in Egypt
Highlights
Bacillus cereus is a Gram-positive, spore-forming bacterium that induces food poisoning in the forms of emetic and diarrheal syndromes (Kim et al, 2009; Arslan et al, 2014)
Bacillus cereus has been implicated in many food poisoning outbreaks characterized by emetic and diarrheal syndromes (Drobniewski, 1993); a few of the cases are recorded because the clinical symptoms are almost similar to poisoning caused by Clostridium perfringens and Staphylococcus aureus (Arnesen et al, 2008; Bottone, 2010; Bennett et al, 2013)
In the present study, using cultural and biochemical identification procedures, B. cereus group isolates were recovered from minced meat and meat products with an overall prevalence of 45% (Table 2)
Summary
Bacillus cereus is a Gram-positive, spore-forming bacterium that induces food poisoning in the forms of emetic and diarrheal syndromes (Kim et al, 2009; Arslan et al, 2014). The syndrome of diarrhea usually occurs within 8-16 hours after consumption of contaminated food (Park et al, 2009). Food poisoning occurs because B. cereus spores could survive the processes of cooking and pasteurization. B. cereus spores are resistant to adverse environmental conditions; it could access food of animal and plant origin and, could contaminate products of milk and meat products (Granum, 1994; Larsen and Jorgensen, 1997). The bacterium is usually associated with food poisoning and diarrhea due to the release of heatlabile enterotoxins (Granum, 1994; Forghani, 2015).
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