Detection of potentially enterotoxigenic food‐related <i>Bacillus cereus</i> by PCR analysis

Abstract

Summary This study provides data on the prevalence of potentially pathogenic Bacillus cereus in foods from catering kitchens by evaluating the occurrence of B. cereus and the presence of virulence‐associated genes. B. cereus was detected in 72/250 (28.8%) food samples. Specifically, B. cereus was highlighted in 34/74 (45.9%) pastries, 16/40 (40%) rice samples, 4/38 (10.5%) potato meals, 6/54 (11.1%) mozzarella samples and 12/44 (27.3%) meat meals. PCRs aimed at the hbl (C, D, A, B), nhe (A, B, C), bce T and cyt K genes demonstrated a widespread distribution of the toxin‐encoding genes among B. cereus isolates. The results highlight the frequent failure of control measures in catering kitchens and the need for intensive and continuous monitoring in order to assess the human health risk, as proposed by Regulation (EC) no. 1441/2007 on microbiological criteria for foodstuffs.