The Importance of Endospore-Forming Bacteria Originating from Soil for Contamination of Industrial Food Processing

Table 1

Phylogenetic structure of the B. cereus group and characteristics based on data from Guinebretière et al. [4].

Phylogenetic group	Association to a currently valid species	Growth temperature range in °C (% of strains growing at lowest temperature^a)	Association to cases of food poisoning (% of strains^b)
I	B. pseudomycoides	10–40 (75%)	No (0%)
II	B. cereus II^c and B. thuringiensis II	7–40 (73%)	Yes (21%)
III	B. cereus III (emetic strains), B. thuringiensis III, B. anthracis	15–45 (100%)	Yes (33%)
IV	B. cereus IV and B. thuringiensis IV	10–45 (100%)	Yes (22%)
V	B. cereus V and B. thuringiensis V	8–40 (14%)	Yes (12%)
VI	B. weihenstephanensis and B. mycoides	5–37 (40%)	No (0%)
VII	“B. cytotoxicus”^d	20–50 (100%)	Yes (50%)

^apercentage of strains in the study of Guinebretière et al. [4] which could grow at lowest temperature of indicated temperature range for each phylogenetic group; ^bpercentage of strains for each phylogenetic group in the study of Guinebretière et al. [4] which could be associated to food poisoning foods; ^cproposal of Guinebretière et al. [4] to add phylogenetic number (I to VII) to the species name; ^dnot yet validated species.