Bacillus cereus group: genetic aspects related to food safety and dairy processing

• Main Authors: Gabriel Augusto Marques Rossi, Carlos Eduardo Gamero Aguilar, Higor Oliveira Silva, Ana Maria Centola Vidal
• Format: Article
• Language: English
• Published: Instituto Biológico 2018-11-01
• Series: Arquivos do Instituto Biológico
• Subjects: biofilm; genome; milk; microbiology; toxins
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1808-16572018000100603&lng=en&tlng=en

ABSTRACT: Bacillus cereus group includes not pathogenic and high pathogenic species. They are considered as a risk to public health due to foodborne diseases and as an important cause of economic losses to industries due to production of spoilage enzymes. Some researches have been performed in order to assess the possible factors that contribute to put public health into risk because of consumption of food contaminated with viable cells or toxins which have complex mechanisms of production. The control of these bacteria in food is difficult because they are resistant to several processes used in industries. Thus, in this way, this review focused on highlighting the risk due to toxins production by bacteria from B. cereus group in food and the consequences for food safety and dairy industries.