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http://dx.doi.org/10.9799/ksfan.2020.33.2.142

Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Vegetables in Gwangju Metropolitan City  

Cho, Sun-Ju (Food Microbiology Division, Health and Environment Research Institute of Gwangju)
Jeong, So-Hyang (Food Microbiology Division, Health and Environment Research Institute of Gwangju)
Seo, Yu-Jin (Food Microbiology Division, Health and Environment Research Institute of Gwangju)
Kim, Tae-Sun (Food Microbiology Division, Health and Environment Research Institute of Gwangju)
Lee, Hyang-Hee (Food Microbiology Division, Health and Environment Research Institute of Gwangju)
Lee, Min-Gyou (Food Microbiology Division, Health and Environment Research Institute of Gwangju)
Seo, Jung-Mi (Food Microbiology Division, Health and Environment Research Institute of Gwangju)
Cho, Bae-Sik (Food and Drugs Research Department, Health and Environment Research Institute of Gwangju)
Kim, Joung-Beom (Department of Food Science and Technology, Sunchon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.2, 2020 , pp. 142-148 More about this Journal
Abstract
The purpose of this study was to investigate the prevalence, toxin gene profiles, and enterotoxin producing ability of Bacillus cereus isolated from environment-friendly vegetables and good agricultural practices (GAP) vegetables. A total of 49 vegetables including 40 environment-friendly vegetables and 9 GAP vegetables were tested. The Vitek 2 system was used to identify B. cereus and the PCR was used to detect 6 toxin genes, respectively. B. cereus was detected in 34 (69.3%) of 49 vegetables and the prevalence of B. cereus in GAP vegetables (44.4%) was lower than in the environment-friendly vegetables (75.0%). The detection rates of entFM, nheA, hblC, and cytK enterotoxin genes, respectively, among all isolates were 100%, 97.0%, 88.2%, and 73.5%, respectively. All of the isolates had at least one or more enterotoxin gene and 20 isolates (58.8%) had hemolysin BL enterotoxin producing ability. The risk of food poisoning from the environment-friendly vegetables and the GAP vegetables has been shown as constant. Thus, it is necessary to expand the supply of GAP vegetables showing lower B. cereus contamination than the environment-friendly vegetables. The characteristics of the environment-friendly vegetables and the GAP vegetables that must be consumed after cleaning should be disseminated to consumers regarding food poisoning prevention.
Keywords
environment-friendly vegetables; GAP; Bacillus cereus; contamination; toxin;
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Times Cited By KSCI : 19  (Citation Analysis)
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