Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/15268 |
Resumo: | Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food. |
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Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flourEvaluación de la resistencia térmica de cepas Bacillus cereus aisladas de harina de trigoAvaliação da resistência térmica de cepas de Bacillus cereus isoladas de farinha de trigoHarina de trigoBacillus cereusContaminaciónTermorresistenciaComida.Farinha de trigo;Bacillus cereusContaminaçãoTermoresistênciaAlimentos.Wheat flourBacillus cereusContaminationThermoresistanceFood.Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.La harina de trigo se usa a menudo para preparar productos de repostería y panadería, sin embargo, puede contaminarse con microorganismos esporulados principalmente durante la cosecha o el almacenamiento inadecuado. El objetivo de este estudio fue aislar cepas de Bacillus cereus de diferentes marcas de harina de trigo y evaluar su termorresistencia en diferentes productos de repostería. Esto se hizo con el fin de investigar los riesgos que plantean los alimentos preparados con harina contaminada con B. cereus para la salud de los consumidores. La investigación de B. cereus se llevó a cabo en cinco marcas de diferentes harinas de trigo recolectadas y nombradas de la A a la E. Las cepas aisladas se sometieron a pruebas de ebullición in vitro para evaluar su termorresistencia. Además, se prepararon productos de confitería con harina contaminada con cepas de B. cereus. Estos productos se sometieron a diferentes cocciones y se utilizó como control la cepa de B. cereus ATCC®30301 ™. Todas las marcas de harina que estaban contaminadas con B. cereus y los recuentos oscilaron entre 0,25 y 1,57 log UFC / g. Las cepas mostraron una mayor termorresistencia en productos de confitería que en el ensayo realizado in vitro. Con base en nuestros resultados, se concluyó que las cepas de B. cereus son termorresistentes y si la harina está contaminada con esta bacteria, los productos, aunque sometidos a tratamientos térmicos, pueden permanecer contaminados. Además, se sugiere que existe un mecanismo (no observado en nuestro estudio) que podría influir directamente en la termorresistencia de las cepas que se encuentran en los alimentos.A farinha de trigo é frequentemente usada para prepare de produtos de confeitaria e panificados, entretanto, pode estar contaminada por microrganismos esporulados principalemnte durante a colheita ou armazenamento inadequado. O objetivo deste estudo foi isolar cepas de Bacillus cereus de diferentes marcas de farinha de trigo e avaliar sua termoresistência em diferentes produtos de confeitaria. Isso foi feito com o objetivo de investigar os riscos apresentados por alimentos preparados com farinha contaminada com B. cereus para a saúde dos consumidores. A investigação de B. cereus foi realizada em cinco marcas de diferentes farinhas de trigo coletadas e denominadas de A a E. As cepas isoladas foram submetidas a testes de fervura in vitro para avaliação de sua termorresistência. Além disso, produtos de confeitaria foram preparados com farinha contaminada com cepas de B. cereus. Esses produtos foram submetidos a diferentes cozimentos e a cepa de B. cereus ATCC®30301 ™ foi usada como controle. Todas as marcas de farinha que estavam contaminadas com B. cereus e as contagens variaram de 0,25 a 1,57 log CFU / g. As cepas apresentaram maior termoresistência nos produtos de confeitaria do que no teste realizado in vitro. Com base em nossos resultados, concluiu-se que as cepas de B. cereus são termorresistentes e se a farinha estiver contaminada com essa bactéria, os produtos embora sejam submetidos a tratamentos térmicos podem permanecer contaminados. Além disso, sugere-se que exista algum mecanismo (não observado em nosso estudo) que poderia influenciar diretamente na termorresistência das cepas encontradas nos alimentos.Research, Society and Development2021-05-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1526810.33448/rsd-v10i6.15268Research, Society and Development; Vol. 10 No. 6; e2510615268Research, Society and Development; Vol. 10 Núm. 6; e2510615268Research, Society and Development; v. 10 n. 6; e25106152682525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/15268/13814Copyright (c) 2021 Eliandra Mirlei Rossi; Suelen Caroline Mahl; Ana Carolina Spaniol; Jéssica Fernanda Barreto Honorato; Tauany Rochahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRossi, Eliandra Mirlei Mahl, Suelen CarolineSpaniol, Ana Carolina Honorato, Jéssica Fernanda Barreto Rocha, Tauany 2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/15268Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:08.017630Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour Evaluación de la resistencia térmica de cepas Bacillus cereus aisladas de harina de trigo Avaliação da resistência térmica de cepas de Bacillus cereus isoladas de farinha de trigo |
title |
Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour |
spellingShingle |
Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour Rossi, Eliandra Mirlei Harina de trigo Bacillus cereus Contaminación Termorresistencia Comida. Farinha de trigo; Bacillus cereus Contaminação Termoresistência Alimentos. Wheat flour Bacillus cereus Contamination Thermoresistance Food. |
title_short |
Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour |
title_full |
Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour |
title_fullStr |
Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour |
title_full_unstemmed |
Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour |
title_sort |
Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour |
author |
Rossi, Eliandra Mirlei |
author_facet |
Rossi, Eliandra Mirlei Mahl, Suelen Caroline Spaniol, Ana Carolina Honorato, Jéssica Fernanda Barreto Rocha, Tauany |
author_role |
author |
author2 |
Mahl, Suelen Caroline Spaniol, Ana Carolina Honorato, Jéssica Fernanda Barreto Rocha, Tauany |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Rossi, Eliandra Mirlei Mahl, Suelen Caroline Spaniol, Ana Carolina Honorato, Jéssica Fernanda Barreto Rocha, Tauany |
dc.subject.por.fl_str_mv |
Harina de trigo Bacillus cereus Contaminación Termorresistencia Comida. Farinha de trigo; Bacillus cereus Contaminação Termoresistência Alimentos. Wheat flour Bacillus cereus Contamination Thermoresistance Food. |
topic |
Harina de trigo Bacillus cereus Contaminación Termorresistencia Comida. Farinha de trigo; Bacillus cereus Contaminação Termoresistência Alimentos. Wheat flour Bacillus cereus Contamination Thermoresistance Food. |
description |
Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-05-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/15268 10.33448/rsd-v10i6.15268 |
url |
https://rsdjournal.org/index.php/rsd/article/view/15268 |
identifier_str_mv |
10.33448/rsd-v10i6.15268 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/15268/13814 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 6; e2510615268 Research, Society and Development; Vol. 10 Núm. 6; e2510615268 Research, Society and Development; v. 10 n. 6; e2510615268 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052749310853120 |