Variability among Bacillus cereus strains in spore surface properties and influence on their ability to contaminate food surface equipment
Seven strains of Bacillus cereus isolated from the environment and from patients with diarrheic symptoms were examined from two angles: their spore surface properties, and their ability to adhere to stainless steel and to resist a cleaning in place (CIP) procedure. Our results revealed significant d...
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| Veröffentlicht in: | International journal of food microbiology 2006-08, Vol.110 (3), p.254-262 |
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| creator | Tauveron, Grégoire Slomianny, Christian Henry, Céline Faille, Christine |
| description | Seven strains of
Bacillus cereus isolated from the environment and from patients with diarrheic symptoms were examined from two angles: their spore surface properties, and their ability to adhere to stainless steel and to resist a cleaning in place (CIP) procedure. Our results revealed significant differences in their morphology (size of exosporium, length and number of appendages), hydrophobic character and surface protein composition. Most of these proteins originated in the vegetative cell and were tightly bound to the external surface of the exosporium such as EA1 or alanine racemase. Spore adhesion properties also varied from strain to strain. The ability to adhere was higher when spores were surrounded by long appendages, while the largest spores displayed the least resistance to cleaning. These observations suggest that food processing line contamination might be due to a given type of strain with specific surface properties (long appendages and small exosporium), which would represent an increased threat under the milder processing conditions required by consumers (minimally heat-treated foods for example) and by legal requirements (to limit effluents caused by hygiene procedures). Elsewhere, no clear relationship of the strain characteristics to the clinical vs. foodborne strains could be established. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2006.04.027 |
| format | Article |
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Bacillus cereus isolated from the environment and from patients with diarrheic symptoms were examined from two angles: their spore surface properties, and their ability to adhere to stainless steel and to resist a cleaning in place (CIP) procedure. Our results revealed significant differences in their morphology (size of exosporium, length and number of appendages), hydrophobic character and surface protein composition. Most of these proteins originated in the vegetative cell and were tightly bound to the external surface of the exosporium such as EA1 or alanine racemase. Spore adhesion properties also varied from strain to strain. The ability to adhere was higher when spores were surrounded by long appendages, while the largest spores displayed the least resistance to cleaning. These observations suggest that food processing line contamination might be due to a given type of strain with specific surface properties (long appendages and small exosporium), which would represent an increased threat under the milder processing conditions required by consumers (minimally heat-treated foods for example) and by legal requirements (to limit effluents caused by hygiene procedures). Elsewhere, no clear relationship of the strain characteristics to the clinical vs. foodborne strains could be established.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2006.04.027</identifier><identifier>PMID: 16793156</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Adhesion ; Appendages ; Bacillus cereus ; Bacillus cereus - growth & development ; Bacillus cereus - physiology ; Bacillus cereus - ultrastructure ; bacterial adhesion ; Bacterial Adhesion - physiology ; bacterial contamination ; Bacterial Proteins - physiology ; Bacterial Proteins - ultrastructure ; bacterial spores ; Biological and medical sciences ; CIP ; cleaning in place ; Equipment Contamination ; Exosporium ; food contact surfaces ; food contamination ; Food Contamination - analysis ; Food industries ; Food Microbiology ; food pathogens ; food processing equipment ; Fundamental and applied biological sciences. Psychology ; glycoproteins ; heat treatment ; hydrophobic bonding ; Life Sciences ; Microbiology and Parasitology ; Microscopy, Electron, Scanning ; sanitizing ; Spore ; spore-forming bacteria ; Spores, Bacterial ; Stainless Steel ; surface active properties ; Surface Properties</subject><ispartof>International journal of food microbiology, 2006-08, Vol.110 (3), p.254-262</ispartof><rights>2006 Elsevier B.V.</rights><rights>2006 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c494t-4e15c877f2f8d9eab060be8d30532afa571b05b37d9bfbf05e15ee5a57b3823b3</citedby><cites>FETCH-LOGICAL-c494t-4e15c877f2f8d9eab060be8d30532afa571b05b37d9bfbf05e15ee5a57b3823b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2006.04.027$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17991355$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16793156$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02658765$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Tauveron, Grégoire</creatorcontrib><creatorcontrib>Slomianny, Christian</creatorcontrib><creatorcontrib>Henry, Céline</creatorcontrib><creatorcontrib>Faille, Christine</creatorcontrib><title>Variability among Bacillus cereus strains in spore surface properties and influence on their ability to contaminate food surface equipment</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Seven strains of
Bacillus cereus isolated from the environment and from patients with diarrheic symptoms were examined from two angles: their spore surface properties, and their ability to adhere to stainless steel and to resist a cleaning in place (CIP) procedure. Our results revealed significant differences in their morphology (size of exosporium, length and number of appendages), hydrophobic character and surface protein composition. Most of these proteins originated in the vegetative cell and were tightly bound to the external surface of the exosporium such as EA1 or alanine racemase. Spore adhesion properties also varied from strain to strain. The ability to adhere was higher when spores were surrounded by long appendages, while the largest spores displayed the least resistance to cleaning. These observations suggest that food processing line contamination might be due to a given type of strain with specific surface properties (long appendages and small exosporium), which would represent an increased threat under the milder processing conditions required by consumers (minimally heat-treated foods for example) and by legal requirements (to limit effluents caused by hygiene procedures). Elsewhere, no clear relationship of the strain characteristics to the clinical vs. foodborne strains could be established.</description><subject>Adhesion</subject><subject>Appendages</subject><subject>Bacillus cereus</subject><subject>Bacillus cereus - growth & development</subject><subject>Bacillus cereus - physiology</subject><subject>Bacillus cereus - ultrastructure</subject><subject>bacterial adhesion</subject><subject>Bacterial Adhesion - physiology</subject><subject>bacterial contamination</subject><subject>Bacterial Proteins - physiology</subject><subject>Bacterial Proteins - ultrastructure</subject><subject>bacterial spores</subject><subject>Biological and medical sciences</subject><subject>CIP</subject><subject>cleaning in place</subject><subject>Equipment Contamination</subject><subject>Exosporium</subject><subject>food contact surfaces</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>food processing equipment</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glycoproteins</subject><subject>heat treatment</subject><subject>hydrophobic bonding</subject><subject>Life Sciences</subject><subject>Microbiology and Parasitology</subject><subject>Microscopy, Electron, Scanning</subject><subject>sanitizing</subject><subject>Spore</subject><subject>spore-forming bacteria</subject><subject>Spores, Bacterial</subject><subject>Stainless Steel</subject><subject>surface active properties</subject><subject>Surface Properties</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhiMEokvhL4A5gMRhl3Ec5-NYVkCRVuIA5WpNnHHrVWJvbadS_wK_Gke7tBw5jTTzzDsfb1G85bDhwOuP-43dG--HyergNyVAvYFqA2XzpFjxtunWoqrhabHKbLvmNciz4kWMewCQQsDz4ozXTSe4rFfF718YLPZ2tOme4eTdNfuE2o7jHJmmQDnEFNC6yKxj8eADsTgHg5rYIfgDhWQpMnRDrptxJpcL3rF0Qzawv8LJM-1dwsk6TMSW3R9U6Ha2h4lcelk8MzhGenWK58XVl88_t5fr3fev37YXu7WuuiqtK-JSt01jStMOHWEPNfTUDiIfV6JB2fAeZC-aoetNb0BmnkjmfC_aUvTivPhw1L3BUR2CnTDcK49WXV7s1JKDspZtU8s7ntn3RzbfejtTTGqyUdM4oiM_R8W7VlYVFxnsjmB2JMZA5kGZg1pMU3v1j2lqMU1BlWc1uff1acjcTzQ8dp5cysC7E4BR42gCOm3jI9d0HRdSZu7NkTPoFV6HzFz9KIEL4NBVmcrE9khQfvCdpaCitotngw2kkxq8_Y-F_wBCAcfX</recordid><startdate>20060801</startdate><enddate>20060801</enddate><creator>Tauveron, Grégoire</creator><creator>Slomianny, Christian</creator><creator>Henry, Céline</creator><creator>Faille, Christine</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>1XC</scope></search><sort><creationdate>20060801</creationdate><title>Variability among Bacillus cereus strains in spore surface properties and influence on their ability to contaminate food surface equipment</title><author>Tauveron, Grégoire ; Slomianny, Christian ; Henry, Céline ; Faille, Christine</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c494t-4e15c877f2f8d9eab060be8d30532afa571b05b37d9bfbf05e15ee5a57b3823b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Adhesion</topic><topic>Appendages</topic><topic>Bacillus cereus</topic><topic>Bacillus cereus - growth & development</topic><topic>Bacillus cereus - physiology</topic><topic>Bacillus cereus - ultrastructure</topic><topic>bacterial adhesion</topic><topic>Bacterial Adhesion - physiology</topic><topic>bacterial contamination</topic><topic>Bacterial Proteins - physiology</topic><topic>Bacterial Proteins - ultrastructure</topic><topic>bacterial spores</topic><topic>Biological and medical sciences</topic><topic>CIP</topic><topic>cleaning in place</topic><topic>Equipment Contamination</topic><topic>Exosporium</topic><topic>food contact surfaces</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>food processing equipment</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glycoproteins</topic><topic>heat treatment</topic><topic>hydrophobic bonding</topic><topic>Life Sciences</topic><topic>Microbiology and Parasitology</topic><topic>Microscopy, Electron, Scanning</topic><topic>sanitizing</topic><topic>Spore</topic><topic>spore-forming bacteria</topic><topic>Spores, Bacterial</topic><topic>Stainless Steel</topic><topic>surface active properties</topic><topic>Surface Properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tauveron, Grégoire</creatorcontrib><creatorcontrib>Slomianny, Christian</creatorcontrib><creatorcontrib>Henry, Céline</creatorcontrib><creatorcontrib>Faille, Christine</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tauveron, Grégoire</au><au>Slomianny, Christian</au><au>Henry, Céline</au><au>Faille, Christine</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Variability among Bacillus cereus strains in spore surface properties and influence on their ability to contaminate food surface equipment</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2006-08-01</date><risdate>2006</risdate><volume>110</volume><issue>3</issue><spage>254</spage><epage>262</epage><pages>254-262</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Seven strains of
Bacillus cereus isolated from the environment and from patients with diarrheic symptoms were examined from two angles: their spore surface properties, and their ability to adhere to stainless steel and to resist a cleaning in place (CIP) procedure. Our results revealed significant differences in their morphology (size of exosporium, length and number of appendages), hydrophobic character and surface protein composition. Most of these proteins originated in the vegetative cell and were tightly bound to the external surface of the exosporium such as EA1 or alanine racemase. Spore adhesion properties also varied from strain to strain. The ability to adhere was higher when spores were surrounded by long appendages, while the largest spores displayed the least resistance to cleaning. These observations suggest that food processing line contamination might be due to a given type of strain with specific surface properties (long appendages and small exosporium), which would represent an increased threat under the milder processing conditions required by consumers (minimally heat-treated foods for example) and by legal requirements (to limit effluents caused by hygiene procedures). Elsewhere, no clear relationship of the strain characteristics to the clinical vs. foodborne strains could be established.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>16793156</pmid><doi>10.1016/j.ijfoodmicro.2006.04.027</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2006-08, Vol.110 (3), p.254-262 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02658765v1 |
| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Adhesion Appendages Bacillus cereus Bacillus cereus - growth & development Bacillus cereus - physiology Bacillus cereus - ultrastructure bacterial adhesion Bacterial Adhesion - physiology bacterial contamination Bacterial Proteins - physiology Bacterial Proteins - ultrastructure bacterial spores Biological and medical sciences CIP cleaning in place Equipment Contamination Exosporium food contact surfaces food contamination Food Contamination - analysis Food industries Food Microbiology food pathogens food processing equipment Fundamental and applied biological sciences. Psychology glycoproteins heat treatment hydrophobic bonding Life Sciences Microbiology and Parasitology Microscopy, Electron, Scanning sanitizing Spore spore-forming bacteria Spores, Bacterial Stainless Steel surface active properties Surface Properties |
| title | Variability among Bacillus cereus strains in spore surface properties and influence on their ability to contaminate food surface equipment |
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