Research Status of Emetic Toxin of Bacillus cereus

doi:10.7506/spkx1002-6630-200909061

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 259-263.doi: 10.7506/spkx1002-6630-200909061

Previous Articles Next Articles

Research Status of Emetic Toxin of Bacillus cereus

DUN Yu-hui1 ZHAO Geng-feng2 ZHENG Qi-wei3

1. Wenzhou Entry-Exit Inspection and Quarantine Bureau, Wenzhou 325027, China
2. College of Life Science, Henan Normal University, Xinxiang 453007, China
3. Zhejiang Province Development Planning and Research Institute, Hangzhou 310012, China

Received:2008-08-26 Revised:2008-11-25 Online:2009-05-01 Published:2010-12-29
Contact: DUN Yu-hui E-mail:dunyuhui@126.com

Abstract

Abstract:

The emetic toxin (cereulide) of Bacillus cereus can not be inactivated by heating treatment, and even no methods are known for detoxifying cereulide in food. Therefore it is important to know the factors affecting the formation of cereulide in food. In this review, the characteristics of spores and emetic toxin-producing strains of Bacillus cereus as well as emetic food-borne poisoning were described. Moreover, the new methods for isolating, detecting and quantifying cereulide in food were introduced. Finally, emetic toxin production by Bacillus cereus in different growth environments was discussed.

Key words: Bacillus cereus, emetic toxin Cereulide

CLC Number:

TS207.4

DUN Yu-hui1 ZHAO Geng-feng2 ZHENG Qi-wei3. Research Status of Emetic Toxin of Bacillus cereus[J]. FOOD SCIENCE, 2009, 30(9): 259-263.

[1]	HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,. Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm [J]. FOOD SCIENCE, 2020, 41(14): 138-145.
[2]	WANG Shu’ai, WANG Ziyuan, ZHANG Min. Inhibitory Effects of Different Bacteriostatic Agents on Bacillus cereus Inoculated in Fresh Wet Noodles Made from Wheat Flour Blended with Highland Barley Flour [J]. FOOD SCIENCE, 2020, 41(13): 206-211.
[3]	CHEN Simin, LUO Tonghui, FEI Yongtao, WU Jianfeng, LIU Dongmei. Cloning, Expression and Purification of the Nitrite Reductase Gene from Bacillus cereus LJ01 [J]. FOOD SCIENCE, 2018, 39(6): 69-74.
[4]	LIU Yang GE Wupeng, ZHANG Jing GUO Chunfeng LIANG Xiuzhen, WANG Zhi, ZHANG Xingji WANG Rui. Multiple Locus Sequence Typing Analysis of Bacillus cereus Isolates from the Production Line of Goat Milk-Based Infant Formula [J]. FOOD SCIENCE, 2018, 39(14): 166-171.
[5]	LIU Lili, LI Dan, YIN Guangjun, LIANG Yanyu, KANG Huaibin. Fermentation Kinetics, Structure and Characteristics of Angiotensin Converting Enzyme Inhibitory Peptides Derived from Bovine Bone [J]. FOOD SCIENCE, 2017, 38(2): 52-58.
[6]	CAO Feiyang, WANG Ping, JIANG Lianzhou, CHEN Ying. Advances in Methods for Bacillus cereus Typing [J]. FOOD SCIENCE, 2017, 38(17): 286-290.
[7]	JIA Yajing, FU Boyu, WANG Yu, MA Xiaoyan, ZHANG Xianzhou, YUAN Ning, ZHANG Wei. Detection of Bacillus cereus in Milk by Real-Time Fluorescence Loop-Mediated Isothermal Amplification Method [J]. FOOD SCIENCE, 2016, 37(6): 184-189.
[8]	YU Zuhua, DING Ke, LIU Saibao, LI Yafei, LI Wang, LI Yuanxiao, CAO Pinghua, LIU Yichen, SUN Ergang. Screening and Identification of a Bacillus cereus Strain Able to Degradate Deoxynivalenol [J]. FOOD SCIENCE, 2016, 37(5): 121-125.
[9]	DOU Yumiao, ZHANG Fei, ZHANG Yi, CHEN Yaheng, ZHOU Guoping*. Detection and Analysis of Two Food-Borne Pathogens in Tea Samples from Wuhan Market [J]. FOOD SCIENCE, 2015, 36(10): 195-200.
[10]	FAN Ning, ZHANG Hong-bin*, LING Kai, LING Guo-qing, HU Xue-qin. Construction of Temperature-Regulated Recombinant Escherichia coli for β-CGTase Expression and Optimization of Culture Conditions [J]. FOOD SCIENCE, 2014, 35(11): 155-159.
[11]	CHEN Chen1,2，LI Xue-ying1，YANG Xian-shi1,*，CHI Hai1. Isolation, Identification and Growth Characteristics of Bacillus cereus from High-moisture Roast Shrimp [J]. FOOD SCIENCE, 2013, 34(15): 176-180.
[12]	ZHANG Yan-tao，SHENG Ji-ping，GE Jia，JIAO Yu-cui，WANG Zheng-rong，CHENG Fan-sheng，SHEN Lin. Isolation and Identification of Drought-tolerant Bacteria from Xerophtes [J]. FOOD SCIENCE, 2012, 33(5): 124-128.
[13]	LIU Meng-yin，LIU Fang，ZHOU Tao，ZHU Yong-zhi，XU Wei-min. Anti-Bacillus cereus Mechanisms of Fructus Mume Extract [J]. FOOD SCIENCE, 2012, 33(1): 103-105.
[14]	WANG Hong-bin，XU Ze-wen，LI Shi-hu，YAN Bin-lun，JIAO Yu-liang. Effect of Adding Metal Ions on γ-Poly(glutamic acid) Production by Bacillus cereus [J]. FOOD SCIENCE, 2011, 32(9): 179-182.
[15]	WANG Gang，CHEN Guang. Optimum Fermentation Conditions and Enzymatic Properties of Organic Solvent Tolerant Lipase from Bacillus cereus SWWL6 [J]. FOOD SCIENCE, 2011, 32(9): 241-245.

Research Status of Emetic Toxin of Bacillus cereus

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments