蜡样芽孢杆菌
蜡样体
爆发
食源性病原体
生物
生物技术
食物中毒
病菌
微生物学
食品科学
食品微生物学
细菌
单核细胞增生李斯特菌
病毒学
遗传学
作者
Won Sik Choi,Sang‐Soon Kim
出处
期刊:Journal of Food Protection
[International Association for Food Protection]
日期:2020-09-01
卷期号:83 (9): 1480-1487
被引量:13
标识
DOI:10.4315/0362-028x.jfp-19-429
摘要
Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus.
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