Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Prevalence of Bacillus cereus Group in Rice and Distribution of Enterotoxin Genes

  • Jang, Ji-Hyun (Department of Food and Bioengineering, Kyungwon University) ;
  • Lee, No-A (Department of Food and Bioengineering, Kyungwon University) ;
  • Woo, Gun-Jo (Korea Food and Drug Administration) ;
  • Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University)
  • Published : 2006.04.30
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Abstract

Bacillus cereus group comprising B. cereus, B. thuringiensis, and B. mycoides was differentiated by polymerase chain reaction (PCR) and colony morphology. Prevalence of B. cereus group in rice and distribution of enterotoxin genes were determined as possible food poisoning agents. PCR using primers targeted for gyrB and cry genes could distinguish B. thuringiensis from B. cereus, and B. mycoides was differentiated by rhizoid morphological characteristics on nutrient agar. Among 136 rice and their processed products, prevalence of B. cereus group was 40%. B. cereus group consisted of 54 B. cereus, 11 B. thuringiensis, and 1 B. mycoides. Major isolates were B. cereus, with B. thuringiensis detected up to 10% among edible rice tested. Five enterotoxin genes, hbl, nhe, bceT, entFM, and cytK, were broadly distributed among B. cereus group, especially in B. cereus and B. thuringiensis. Prevalence of B. cereus group in rice and enterotoxin distribution suggest B. thuringiensis and B. cereus are toxigenic strain that should be controlled in rice and its products.

Keywords

References

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