→ 한국식품과학회지2014 ; 46(3): 334-340
Molecular Characterization and Toxin Profile of Bacillus cereus Strains Isolated from Ready-to-eat Foods
유통 중인 즉석·편의식품류에서 분리한 Bacillus cereus의 산생 Toxin 및 분자유전학적 특성 조사
Tae Sun Kim*, Min Ji Km, Yu Mi Kang, Geune Oh, Su Yeon Choi, Mu Sul Oh, Yong Shik Yang, Jung-Mi Seo, Mi-Geum Ryu, Eun-Sun Kim, Dong-Ryong Ha, and Bae Sik Cho
Health & Environment Institute of Gwangju
광주광역시 보건환경연구원
Toxin-producing Bacillus cereus is the causative agent of two different types of food poisoning: the emetic and the diarrheal types. This study was conducted to investigate the presence of enterotoxin and emetic toxin genes in 263 B. cereus isolated from 619 different ready-to-eat food items. Hemolytic enterotoxins hblA, hblC, and hblD were detected in 85.6, 41.1, and 76.8%, respectively, of the B. cereus isolates. About 67.0% (175/263) of the isolates presented all of three genes. Non-hemolytic enterotoxins nheA, nheB, and nheC were detected in 100, 97.0, and 68.4% of the isolates, respectively. Approximately 90.0% (236/263) of the isolates presented all of these three non-hemolytic enterotoxin genes. Emetic toxin gene, CER, was detected in 132 of 263 (50.2%) isolates. Computer-assisted cluster analysis of Rep-PCR profiles showed a high genetic diversity among the isolates. All B. cereus isolates from food samples tested in this study carried at least 6 of 10 toxin genes.
B. cereus, enterotoxin, emetic toxin, PCR, genetic diversity
한국식품과학회지 2014 Jun; 46(3): 334 - 340