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BioMed Research International
Volume 2014, Article ID 465603, 9 pages
Research Article

Emetic Bacillus cereus Are More Volatile Than Thought: Recent Foodborne Outbreaks and Prevalence Studies in Bavaria (2007–2013)

1Bavarian Health and Food Safety Authority, Veterinärstr. 2, 85764 Oberschleißheim, Germany
2Functional Microbiology, IBMH, Department of Pathobiology, University of Veterinary Medicine, Veterinärplatz 1, 1210 Vienna, Austria
3Microbiology Unit, Center for Nutrition and Food Research ZIEL, Technical University of Munich, 85350 Freising, Germany

Received 20 December 2013; Accepted 14 April 2014; Published 8 May 2014

Academic Editor: Moreno Bondi

Copyright © 2014 Ute Messelhäusser et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

Figures S1, S2, S3: Examples of foods categorized being at low risk (Si), at risk (S2) or at high risk (S3) to promote cereulide formation in the presence of emetic B. cereus strains.

The bioassay-based risk categorization was performed by inoculating 70 retail products and food ingredients with a lux based B. cereus cereulide reporter strain. The luminescence intensity, which corresponds to the amount of synthesized cereulide [24], was quantified in situ after incubation of the samples for 24 hours at 24°C (for details, see Material and Methods). Food samples were grouped into three main classes regarding their toxin formation capability via a software-assisted region-of-interest (ROI) analysis. The bioassay revealed that 44% of the foods could be categorized as high-risk foods, while the remaining 20% and 36% were categorized as risk or low-risk foods, respectively. Derived mean ROI values of each risk category and the corresponding determined threshold values are listed in Table S1.

  1. Supplementary Materials