Characterization of toxigenic genes of Bacillus cereus strains isolated from different spices sold in Algeria

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dc.authoridMohammed, ZIANE/0000-0003-1370-7104
dc.contributor.authorMadouri, Redhwane
dc.contributor.authorZiane, Mohammed
dc.contributor.authorBenaceur, Farouk
dc.contributor.authorCufaoglu, Gizem
dc.date.accessioned2025-01-21T16:36:32Z
dc.date.available2025-01-21T16:36:32Z
dc.date.issued2024
dc.departmentKırıkkale Üniversitesi
dc.description.abstractMany cooked foods are prepared with spices and dried herbs; these can be contaminated by several types of microorganisms, including aerobic spore-forming bacteria. The Bacillus cereus group is very widespread in nature and is known among the common food contaminants. They are involved in food poisoning, causing two types of syndromes, diarrheal and emetic. The aims of the present work were to determine the prevalence of toxigenic Bacillus cereus spores in spices and herbs marketed in the Laghouat area and to identify their toxigenic genes via PCR. Among the 191 samples, 14.13% were determined to be B. cereus, with concentrations ranging from 2.52 to 5.82 log cfu/g, where the highest level of contamination was observed in allspice and ginger. Moreover, entFM (100%), nhe (88.23%) and cytK (70.58%) were the most frequently identified toxin genes, whereas hbl (23.52%) was less common, and no emetic toxin-encoding gene (cesB) was found in any of the samples. Considering the results of the present study, the B. cereus microbial load and toxin gene profiles of spices show that spices have potential for public health in Algeria. In this context, it is crucial to guarantee the microbiological safety of spices by respecting good hygiene practices, eliminating bacterial spores and toxin production via sterilization and using appropriate packaging for these products.
dc.identifier.doi10.1007/s42770-024-01514-8
dc.identifier.issn1517-8382
dc.identifier.issn1678-4405
dc.identifier.pmid39269638
dc.identifier.scopus2-s2.0-85204245104
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.1007/s42770-024-01514-8
dc.identifier.urihttps://hdl.handle.net/20.500.12587/24326
dc.identifier.wosWOS:001313291100001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofBrazilian Journal of Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241229
dc.subjectBacillus cereus; Food poisoning; Prevalence; Spices; Toxin genes
dc.titleCharacterization of toxigenic genes of Bacillus cereus strains isolated from different spices sold in Algeria
dc.typeArticle

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