Prevalence of Bacillus spp. in different food products collected in Argentina
The prevalence of Bacillus spp. in 279 samples of different food products collected in Argentina was studied. Bacillus spp. was confirmed in 28 out of 70 honey samples, 29 out of 29 flour samples, 15 out of 50 cheese samples, and 30 out of 30 spice samples, while Bacillus spp. was not found in fresh...
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| Veröffentlicht in: | Food science & technology 2006-03, Vol.39 (2), p.105-110 |
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| creator | Iurlina, Miriam O. Saiz, Amelia I. Fuselli, Sandra R. Fritz, Rosalia |
| description | The prevalence of
Bacillus spp. in 279 samples of different food products collected in Argentina was studied.
Bacillus spp. was confirmed in 28 out of 70 honey samples, 29 out of 29 flour samples, 15 out of 50 cheese samples, and 30 out of 30 spice samples, while
Bacillus spp. was not found in fresh anchovy. Among the 70 honeys studied,
Bacillus cereus,
Bacillus pumilus,
Bacillus laterosporus and
Paenibacillus larvae subspp.
larvae showed an incidence of 23%, 4%, 8% and 38%, respectively. More diversity of
Bacillus species was found in rye flours than in white flours,
Bacillus subtilis being the predominant species isolated from rye flour.
B. cereus had an incidence of 50% in Port Salut Argentino cheeses. Meanwhile,
B. pumilus was identified in both Port Salut and Quartirolo cheeses with an incidence of 50% and 25%, respectively. All the spices analysed showed
Bacillus mycoides as the sole aerobic spore-forming bacilli isolated. The association of the presence of
B. cereus,
B. subtilis and
Bacillus licheniformis with both the potential spoilage of foods and foodborne outbreaks is well known. In this study,
Bacillus spp. had an incidence of 38% among all the samples analysed, therefore the monitoring of those species should be routinely done in microbiological food analyses. |
| doi_str_mv | 10.1016/j.lwt.2005.01.006 |
| format | Article |
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Bacillus spp. in 279 samples of different food products collected in Argentina was studied.
Bacillus spp. was confirmed in 28 out of 70 honey samples, 29 out of 29 flour samples, 15 out of 50 cheese samples, and 30 out of 30 spice samples, while
Bacillus spp. was not found in fresh anchovy. Among the 70 honeys studied,
Bacillus cereus,
Bacillus pumilus,
Bacillus laterosporus and
Paenibacillus larvae subspp.
larvae showed an incidence of 23%, 4%, 8% and 38%, respectively. More diversity of
Bacillus species was found in rye flours than in white flours,
Bacillus subtilis being the predominant species isolated from rye flour.
B. cereus had an incidence of 50% in Port Salut Argentino cheeses. Meanwhile,
B. pumilus was identified in both Port Salut and Quartirolo cheeses with an incidence of 50% and 25%, respectively. All the spices analysed showed
Bacillus mycoides as the sole aerobic spore-forming bacilli isolated. The association of the presence of
B. cereus,
B. subtilis and
Bacillus licheniformis with both the potential spoilage of foods and foodborne outbreaks is well known. In this study,
Bacillus spp. had an incidence of 38% among all the samples analysed, therefore the monitoring of those species should be routinely done in microbiological food analyses.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2005.01.006</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Bacillus ; Bacillus cereus ; Bacillus laterosporus ; Bacillus licheniformis ; Bacillus mycoides ; Bacillus pumilus ; Bacillus spp ; Bacillus subtilis ; Cheeses ; Flours ; Fresh anchovy ; Honeys ; Paenibacillus larvae ; Spices</subject><ispartof>Food science & technology, 2006-03, Vol.39 (2), p.105-110</ispartof><rights>2005 Swiss Society of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c328t-7ad0b1c0f2824c1cd7a41a7400fec28e1389f60292a98a43f9a626c259bfd963</citedby><cites>FETCH-LOGICAL-c328t-7ad0b1c0f2824c1cd7a41a7400fec28e1389f60292a98a43f9a626c259bfd963</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0023643805000125$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Iurlina, Miriam O.</creatorcontrib><creatorcontrib>Saiz, Amelia I.</creatorcontrib><creatorcontrib>Fuselli, Sandra R.</creatorcontrib><creatorcontrib>Fritz, Rosalia</creatorcontrib><title>Prevalence of Bacillus spp. in different food products collected in Argentina</title><title>Food science & technology</title><description>The prevalence of
Bacillus spp. in 279 samples of different food products collected in Argentina was studied.
Bacillus spp. was confirmed in 28 out of 70 honey samples, 29 out of 29 flour samples, 15 out of 50 cheese samples, and 30 out of 30 spice samples, while
Bacillus spp. was not found in fresh anchovy. Among the 70 honeys studied,
Bacillus cereus,
Bacillus pumilus,
Bacillus laterosporus and
Paenibacillus larvae subspp.
larvae showed an incidence of 23%, 4%, 8% and 38%, respectively. More diversity of
Bacillus species was found in rye flours than in white flours,
Bacillus subtilis being the predominant species isolated from rye flour.
B. cereus had an incidence of 50% in Port Salut Argentino cheeses. Meanwhile,
B. pumilus was identified in both Port Salut and Quartirolo cheeses with an incidence of 50% and 25%, respectively. All the spices analysed showed
Bacillus mycoides as the sole aerobic spore-forming bacilli isolated. The association of the presence of
B. cereus,
B. subtilis and
Bacillus licheniformis with both the potential spoilage of foods and foodborne outbreaks is well known. In this study,
Bacillus spp. had an incidence of 38% among all the samples analysed, therefore the monitoring of those species should be routinely done in microbiological food analyses.</description><subject>Bacillus</subject><subject>Bacillus cereus</subject><subject>Bacillus laterosporus</subject><subject>Bacillus licheniformis</subject><subject>Bacillus mycoides</subject><subject>Bacillus pumilus</subject><subject>Bacillus spp</subject><subject>Bacillus subtilis</subject><subject>Cheeses</subject><subject>Flours</subject><subject>Fresh anchovy</subject><subject>Honeys</subject><subject>Paenibacillus larvae</subject><subject>Spices</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNp9kLtOAzEQRS0EEuHxAXSu6HYZex2vLaoQ8ZKCoEhvOX4gR85usHeD-Hu8CjXTTHPuaO5B6IZATYDwu20dv4eaAsxrIDUAP0EzApJXhND2FM0AaFNx1ohzdJHzFsowKmbo7SO5g46uMw73Hj9oE2IcM877fY1Dh23w3iXXDdj3vcX71NvRDBmbPkZnBmcnaJE-CxE6fYXOvI7ZXf_tS7R-elwvX6rV-_PrcrGqTEPFULXawoYY8FRQZoixrWZEtwzAO0OFI42QngOVVEuhWeOl5pQbOpcbbyVvLtHt8Wx552t0eVC7kI2LUXeuH7MiUjSMCVlAcgRN6nNOzqt9CjudfhQBNXlTW1W8qcmbAqKKt5K5P2ZcKXAILqlswuTHhlQaK9uHf9K_dM513Q</recordid><startdate>200603</startdate><enddate>200603</enddate><creator>Iurlina, Miriam O.</creator><creator>Saiz, Amelia I.</creator><creator>Fuselli, Sandra R.</creator><creator>Fritz, Rosalia</creator><general>Elsevier Ltd</general><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></search><sort><creationdate>200603</creationdate><title>Prevalence of Bacillus spp. in different food products collected in Argentina</title><author>Iurlina, Miriam O. ; Saiz, Amelia I. ; Fuselli, Sandra R. ; Fritz, Rosalia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c328t-7ad0b1c0f2824c1cd7a41a7400fec28e1389f60292a98a43f9a626c259bfd963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Bacillus</topic><topic>Bacillus cereus</topic><topic>Bacillus laterosporus</topic><topic>Bacillus licheniformis</topic><topic>Bacillus mycoides</topic><topic>Bacillus pumilus</topic><topic>Bacillus spp</topic><topic>Bacillus subtilis</topic><topic>Cheeses</topic><topic>Flours</topic><topic>Fresh anchovy</topic><topic>Honeys</topic><topic>Paenibacillus larvae</topic><topic>Spices</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Iurlina, Miriam O.</creatorcontrib><creatorcontrib>Saiz, Amelia I.</creatorcontrib><creatorcontrib>Fuselli, Sandra R.</creatorcontrib><creatorcontrib>Fritz, Rosalia</creatorcontrib><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><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Iurlina, Miriam O.</au><au>Saiz, Amelia I.</au><au>Fuselli, Sandra R.</au><au>Fritz, Rosalia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Prevalence of Bacillus spp. in different food products collected in Argentina</atitle><jtitle>Food science & technology</jtitle><date>2006-03</date><risdate>2006</risdate><volume>39</volume><issue>2</issue><spage>105</spage><epage>110</epage><pages>105-110</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><abstract>The prevalence of
Bacillus spp. in 279 samples of different food products collected in Argentina was studied.
Bacillus spp. was confirmed in 28 out of 70 honey samples, 29 out of 29 flour samples, 15 out of 50 cheese samples, and 30 out of 30 spice samples, while
Bacillus spp. was not found in fresh anchovy. Among the 70 honeys studied,
Bacillus cereus,
Bacillus pumilus,
Bacillus laterosporus and
Paenibacillus larvae subspp.
larvae showed an incidence of 23%, 4%, 8% and 38%, respectively. More diversity of
Bacillus species was found in rye flours than in white flours,
Bacillus subtilis being the predominant species isolated from rye flour.
B. cereus had an incidence of 50% in Port Salut Argentino cheeses. Meanwhile,
B. pumilus was identified in both Port Salut and Quartirolo cheeses with an incidence of 50% and 25%, respectively. All the spices analysed showed
Bacillus mycoides as the sole aerobic spore-forming bacilli isolated. The association of the presence of
B. cereus,
B. subtilis and
Bacillus licheniformis with both the potential spoilage of foods and foodborne outbreaks is well known. In this study,
Bacillus spp. had an incidence of 38% among all the samples analysed, therefore the monitoring of those species should be routinely done in microbiological food analyses.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2005.01.006</doi><tpages>6</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Bacillus Bacillus cereus Bacillus laterosporus Bacillus licheniformis Bacillus mycoides Bacillus pumilus Bacillus spp Bacillus subtilis Cheeses Flours Fresh anchovy Honeys Paenibacillus larvae Spices |
| title | Prevalence of Bacillus spp. in different food products collected in Argentina |
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