A Causative Agent of Food-borne Poisoning

vitamin B complex genus Cereus is an aerobic and facultative anaerobic, gram-positive bacteria cre consume toxin- arbitrate f ar inebriety. Optimum temperature for its branch is 30-37C. However, it sack likewise tolerate a wide range of temperature some strains tail grow up to 55C while an another(prenominal)(prenominal)s burn grow at temperatures as low as 4 to 5C (Microbial Pathogen Datasheets, 2001). Many strains from dairy farm farm products ar able to thrive at set out temperatures. The minimum pH sine qua non for growth is 4. 3, while maximal pH is around 9. 3.This bacterial population grows surpass in the heraldic bearing of oxygen (Microbial Pathogen Datasheets, 2001). Nevertheless, since this species is facultative anaerobic it also grows well in anaerobic conditions (Louisiana mogul of exoteric Health, 2004). Toxin achievement has been found to be much trim down at a lower place anaerobic conditions. vitamin B complex genus Cereus is a spore- habitusi ng micro-organism which occurs naturally in more or less nutrient for thoughts. It causes two incompatible and distinct multifariousnesss of intellectual nourishment insobriety an vomit disease and a diarrhetic disorder (Louisiana Office of Public Health, 2004). vitamin B genus Cereus causes regimen-borne emetic disorder by producing a spicyly stable toxin that hold ups high temperatures and exposure to trypsin, pepsin and pH extremes. group B genus Cereus levels in forages associated with emetic form of intellectual nourishment inebriety puddle ranged from 1,000 to 50 trillion colony-forming units (cfu)/gram (Louisiana Office of Public Health, 2004). high gear numbers of bacterial population shake off been also detected in faecal samples from impact persons. Diarrhoeal illness is mediated by a heat- and acid-labile enterotoxin produced during growth of vegetational cells in the small intestine (Granum, 1994).Four different enterotoxins have been characteri zed. Two argon protein complexes much(prenominal) as non-haemolytic enterotoxin (NHE) and haemolysin BL (HBL) and two ar enterotoxic proteins such as enterotoxin T (bc-D-ENT) and cytotoxin K (Lund, DeBuyser & Granum, 2000). The occurrence of the licentiousnessl-type syndrome has been largely report in the US and Europe, where the disease has been greatly associated with foods such as meat, vegetable, domestic fowl, desserts and sauces (Giannella and Brasile, 1979).Prevalence of the regurgitate type syndrome has been reported in the United Kingdom, Canada and USA, food borne intoxication is comm scarcely associated with the consumption of cooked fried strain (Mortimer and McCann, 1974). Serotyping studies conducted by Taylor and Gilbert (1975) showed that strains from incidents of food inebriation in US and Europe characterised by a longer pensiveness detail and with diarrhoea as the main emblem have provided serotypes 2, 6, 8, 9 and 10, whereas those which caused the si ft-associated emetic illness in United Kingdom, Canada and USA were serotypes 1, 3 or 5.Bacillus genus Cereus food insobriety is aroundly associated with strain dishes, and sporadically with other food stuffs such as meat, vegetable, pasta, dairy products, sauces, soups and sweet pastries. Bacillus genus Cereus food-borne poisoning is also associated with pudding, cream, spices, dry milk, dry potatoes and spaghetti sauces. bacterial contamination of the food product by the large occurs prior to readiness. Even aft(prenominal) cooking the microbial population thrives because vegetive forms can grow over a wide range of temperatures from 25C to 42C and argon also capable of producing endotoxins.Endospores have the ability to survive super high and low temperatures. When they are allowed to cool fairly piecemeal, they once once again begin to germinate and multiply. Spores are super resistant to dry heat than dampish heat. Emetic toxins are also extremely resistant to heat. They can survive 90 min at 126C, while diarrhoeal toxins are inactivated at 56C in 5 min. Clinical exposition Bacillus genus Cereus is widely know as the etiological agent of food-borne poisoning, causing two gastrointestinal and non-gastrointestinal diseases.Both diarrhoea and regurgitation can be clearly rarified by their clinical features. Diarrhoea is kindle by heat-labile enterotoxins, while emesis is caused by a heat-stable depsipeptide toxin called cereulide (Ehling, Fricker & Scherer, 2004). The clinical syndromes associated with the diarrhoeal form of illness are longer incubation about 6 to 24 hours degree, in truth watery diarrhoea ( comparable to that of C. perfringens), forepart of reticent to severe abdominal muscle cramps, nausea and throw up in some patients, duration of illness ranges from a minimum of 20 hours to a maximum of 36 hours.Clinical features associated with the emetic form of illness are shorter incubation bound of about 1 to 6 hours, presence of vomiting and abdominal cramps diarrhoea is not severe and is present in only about a third of moved(p) individuals (similar to poisoning by S. aureus), duration of sickness ranges from 8 to 10 hours. In both types of syndromes, fever is exceptional and disease is ordinarily docile. Bacillus cereus also can cause other diseases such as local skin and wound infections, optic infections, fulminant liver failure.Invasive disease, including bacteraemia, endocarditis, osteomyelitis, pneumonia, brain abscess, and meningitis are also caused by Bacillus cereus. optic involvement includes panophthalmitis, endophthalmitis, and keratitis (Louisiana Office of Public Health, 2004). Apart, it can bring about other infections namely, pneumonia, meningitis, encephalitis, in addition to brain and liver abscesses (Drobniewski, 1993). It is a rare cause of endocarditis (Fowler et al. 2005) reported in patients with prosthetic liveliness valves, rheumatic heart disease, intravenous drug use (IV DU), and in patient with leukaemia. victuals Poisoning by other Bacillus species Toxic food poisoning is not only caused by Bacillus cereus, several other Bacillus species have also been implicated in food poisoning incidents. The most important species are B. subtilis and B. licheniformis. These organisms are capable of producing an extremely heat-stable toxin which seems very similar to the emetic type produced by B. cereus (Kramer and Gilbert, 1989). These species are widely associated with food products like meat, vegetable, flour, pastry, sausage rolls, meat pies and pastries, curries and discordant ethnic dishes with rice, and stuffed poultry.Bacillus subtilis is associated mainly with meat, vegetables in pastry, poultry products, and occasionally with bakery items such as bread, crumpets, sandwiches, and ethnic meat or seafood dishes. aliment poisoning syndrome associated with B. subtilis causes acute onset nausea, vomiting and stomach cramps, incubation range is 2-5 hours , a great deal with diarrhoea. Poisoning due to B. licheniformis shows the following symptoms diarrhoea is more common than vomiting, incubation period is about 8 hours. Another species which was single out in high numbers from rice associated with a food poisoning clap was B.pumilus. Symptoms were consistent with those similar for food poisoning by other Bacillus species than B. cereus. C. perfringens food poisoning produces a heat-labile toxin which caused predominantly lower gastrointestinal (diarrheal) disease about 12 hours subsequentlyward ingestion much similar to the diarrheal type syndrome caused by B. cereus. cutting Studies In August 2003, five nestlingren of a Belgian family became sick after eating pasta salad. The pasta salad prepared on a Friday was taken to picnic on Saturday. The leftovers had been stored in the icebox.The following Monday evening the pasta was served for supper to the children. Since the pasta had an unusual odour trio children (aged 14, 10 and 9) did not eat much, they ate very little quantities. After 6 hours the youngest child (aged 7) started vomiting and complained of respiratory distress. She was instantaneously rushed to the hospital. Upon arrival at the hospital the other 3 children also matt-up nauseous and started vomiting. The condition of all the children began to turn hence they were transported to the University Hospital in Leuven.However, during transfer, the child (aged 7) had severe pulmonary haemorrhage, quickly followed by coma, diffuse bleeding, and severe muscle cramps. She died at heart 20 minutes, at 13 hours after the intake of pasta. Autopsy report revealed the presence of Bacillus cereus in her intestine content. The other 3 children were kept under treatment for 8 days and they gradually recovered (Dierick et al. 2005). This case elucidated the probable severeness of the emetic illness, also stressing on the splendor of sufficient refrigeration of cooked food. Some B.cereus strains are known to be sychrotrophic and these strains have the maximum emetic toxin production between 12 and 15C. In the present case, the temperature of the refrigerator where the pasta salad was stored was 14C. This probably allowed B. cereus strains to multiply quickly to attain a count of more than 108 CFU/g in 3 days along with a very high toxin production (Dierick et al. 2005). Food borne poisoning was reported in a military camp in Jurong, Singapore. This food poisoning eruption involved 19 army personnel who became unwell after breakfast.All these army personnel had been served fried rice by a food kiosk in a civilian canteen. The illness was characterized by vomiting (89. 5%), abdominal cramps (52. 6%), diarrhoea (47. 4%), concern (47. 4%) and fever (10. 5%) (Tay, Goh & Tan, 1982). The incubation time extended from 13/4 hours to 51/2 hours. Bacillus cereus was detected in the vomitus of the affected soldiers (Tay, Goh & Tan, 1982). This makes it clear that Bacillus cereus is a causative agent for the food borne poisoning resulting in emetic and diarrhoeal illness. This species contaminates food products, especially cooked rice and refrigerated products.It is accordingly essential to follow proper cooking and refrigeration methods. Proper cooking and stock of foods, especially rice cooked for later use, bequeath facilitate to thwart food borne epidemics. For the most part B. cereus food borne outbreak is an outcome of eating cooked foods which are cooled easy and stored the wrong way. Generally food should be stored at temperatures higher than 60C or quickly chilled to less than 10C immediately after cooking. Bibliography Dierick, K. , Coillie, E. V. , Swiecicka, I. , Meyfroidt, G. , Devlieger, H. , Meulemans, A. , Hoedemaekers, G., Fourie, L. , Heyndrickx, M. & Mahillon, J. (2005). mortal Family Outbreak of Bacillus cereus-Associated Food Poisoning. journal of Clinical Microbiology, Aug. 2005, 43(8), pp. 42774279. Drobniewski, F. A. (1993) Bacillus Cereus and related to species. Clin Microbiol Rev. 6(4), pp. 324-38. 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(1989) Bacillus cereus and other Bacillus species. In Foodborne bacterial Pathogens, Doyle MP, ed. Marcel Dekker Inc. New York. pp 21-70. Louisiana Office of PublicHealth. (2004). Bacillus cereus Toxi-infection. Infectious malady Epidemiology Section- Infectious Disease Control Manual. acquirable from http//www. dhh. louisiana. gov/offices/miscdocs/docs-249/Manual/BacillusCereusManual. pdf Lund, T. , DeBuyser, M. L. & Granum, P. E. (2000). A new cytotoxin from Bacillus cereus that may cause necrotic enteritis. Mol. Microbiol.38, pp. 254261. Mortimer, P. R. and McCann, G. (1974). Food poisoning episodes associated with Bacillus cereus in fried rice. Lancet. 1, pp. 1403 1405. Microbial Pathogen Datasheets. Bacillus cereus. (2001). May 2001. Retrieved from www. nzfsa. govt. nz/science/data-sheets/bacillus-cereus. pdf Tay, L. , Goh, K. T. and Tan, S. E. (1982). An outbreak of Bacillus cereus food poisoning. Singapore health check Journal. 23(4), pp. 214 2 17. Taylor, A. J. and Gilbert, R. 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