Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia
| Autor: | Maroua Gdoura-Ben Amor, Mariam Siala, Mariem Zayani, Noël Grosset, Salma Smaoui, Feriele Messadi-Akrout, Florence Baron, Sophie Jan, Michel Gautier, Radhouane Gdoura |
|---|---|
| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratory Research of Toxicology-Microbiology Environmental and Health, Sciences Faculty of Sfax, Université de Sfax - University of Sfax, Department of Biology, Preparatory Institute for Engineering Studies, Hedi Chaker Hospital [Sfax], Faculty of Pharmacy, University of Nantes, 44007 Nantes, France, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Rok vydání: | 2018 |
| Předmět: |
bacillus cereus
Tunisie biodiversité bactérienne sécurité alimentaire diversité gébétique identification de souche bactérienne 0301 basic medicine Microbiology (medical) phylogenetic groups food.ingredient prevalence 030106 microbiology Food spoilage lcsh:QR1-502 Prevalence Bacillus cereus Microbiology lcsh:Microbiology 03 medical and health sciences food isolation de souche Pulsed-field gel electrophoresis Agar Food science securité alimentaire Original Research 2. Zero hunger tunisie Genetic diversity dendogram détection de pathogène biology Microbiology and Parasitology fungi food and beverages PFGE biology.organism_classification B. cereus group tunisia Microbiologie et Parasitologie 3. Good health dendogramme [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology biodiversité génétique Cereus ERIC-PCR Bacteria |
| Zdroj: | Frontiers in Microbiology Frontiers in Microbiology, Frontiers Media, 2018, 9 (447), pp.1-12. ⟨10.3389/fmicb.2018.00447⟩ Frontiers in Microbiology 447 (9), 1-12. (2018) Frontiers in Microbiology, Vol 9 (2018) |
| ISSN: | 1664-302X |
| DOI: | 10.3389/fmicb.2018.00447 |
| Popis: | Bacillus cereus group is widespread in nature and foods. Several members of this group are recognized as causing food spoilage and/or health issues. This study was designed to determine the prevalence and genetic diversity of the B. cereus group strains isolated in Tunisia from different foods (cereals, spices, cooked food, fresh-cut vegetables, raw and cooked poultry meats, seafood, canned, pastry, and dairy products). In total, 687 different samples were collected and searched for the presence of the B. cereus group after selective plating on MYP agar and enumeration of each sample. The typical pink-orange uniform colonies surrounded by a zone of precipitate were assumed to belong to the B. cereus group. One typical colony from each sample was subcultured and preserved as cryoculture. Overall, 191 (27.8%) food samples were found positive, giving rise to a collection of 191 B. cereus-like isolates. The concentration of B. cereus-like bacteria were below 103 cfu/g or ml in 77.5% of the tested samples. Higher counts (>104 cfu/g or ml) were found in 6.8% of samples including fresh-cut vegetables, cooked foods, cereals, and pastry products. To verify whether B. cereus-like isolates belonged to the B. cereus group, a PCR test targeting the sspE gene sequence specific of the group was carried out. Therefore, 174 isolates were found to be positive. Food samples were contaminated as follows: cereals (67.6%), pastry products (46.2%), cooked food (40.8%), cooked poultry meat (32.7%), seafood products (32.3%), spices (28.8%), canned products (16.7%), raw poultry meat (9.4%), fresh-cut vegetables (5.0%), and dairy products (4.8%). The 174 B. cereus isolates were characterized by partial sequencing of the panC gene, using a Sym'Previous software tool to assign them to different phylogenetic groups. Strains were distributed as follows: 61.3, 29.5, 7.5, and 1.7% in the group III, IV, II, and V, respectively. The genetic diversity was further assessed by ERIC-PCR and PFGE typing methods. PFGE and ERIC-PCR patterns analysis allowed discriminating 143 and 99 different profiles, respectivey. These findings, associated to a relatively higher prevalence of B. cereus group in different foods, could be a significant etiological agent of food in Tunisia. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|