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Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia

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 (cere...

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Autores principales: Gdoura-Ben Amor, Maroua, Siala, Mariam, Zayani, Mariem, Grosset, Noël, Smaoui, Salma, Messadi-Akrout, Feriele, Baron, Florence, Jan, Sophie, Gautier, Michel, Gdoura, Radhouane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5858518/
https://www.ncbi.nlm.nih.gov/pubmed/29593691
http://dx.doi.org/10.3389/fmicb.2018.00447
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author Gdoura-Ben Amor, Maroua
Siala, Mariam
Zayani, Mariem
Grosset, Noël
Smaoui, Salma
Messadi-Akrout, Feriele
Baron, Florence
Jan, Sophie
Gautier, Michel
Gdoura, Radhouane
author_facet Gdoura-Ben Amor, Maroua
Siala, Mariam
Zayani, Mariem
Grosset, Noël
Smaoui, Salma
Messadi-Akrout, Feriele
Baron, Florence
Jan, Sophie
Gautier, Michel
Gdoura, Radhouane
author_sort Gdoura-Ben Amor, Maroua
collection PubMed
description 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 10(3) cfu/g or ml in 77.5% of the tested samples. Higher counts (>10(4) 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.
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spelling pubmed-58585182018-03-28 Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia Gdoura-Ben Amor, Maroua Siala, Mariam Zayani, Mariem Grosset, Noël Smaoui, Salma Messadi-Akrout, Feriele Baron, Florence Jan, Sophie Gautier, Michel Gdoura, Radhouane Front Microbiol Microbiology 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 10(3) cfu/g or ml in 77.5% of the tested samples. Higher counts (>10(4) 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. Frontiers Media S.A. 2018-03-12 /pmc/articles/PMC5858518/ /pubmed/29593691 http://dx.doi.org/10.3389/fmicb.2018.00447 Text en Copyright © 2018 Gdoura-Ben Amor, Siala, Zayani, Grosset, Smaoui, Messadi-Akrout, Baron, Jan, Gautier and Gdoura. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Gdoura-Ben Amor, Maroua
Siala, Mariam
Zayani, Mariem
Grosset, Noël
Smaoui, Salma
Messadi-Akrout, Feriele
Baron, Florence
Jan, Sophie
Gautier, Michel
Gdoura, Radhouane
Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia
title Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia
title_full Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia
title_fullStr Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia
title_full_unstemmed Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia
title_short Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia
title_sort isolation, identification, prevalence, and genetic diversity of bacillus cereus group bacteria from different foodstuffs in tunisia
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5858518/
https://www.ncbi.nlm.nih.gov/pubmed/29593691
http://dx.doi.org/10.3389/fmicb.2018.00447
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