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Characteristic and Antimicrobial Resistance of <i>Bacillus cereus</i> Group Isolated from Food in Poland

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cris.lastimport.scopus2024-02-12T20:36:05Z
dc.abstract.enBacillus cereus is a foodborne pathogen causing food safety issues due to the formation of difficult to eliminate spores and biofilms. The objective of this study was to investigate the occurrence of B. cereus (conducted as part of monitoring in 2017-2018) and the presence of a toxin gene in strains isolated from retail products (pastries/cakes; vegetables, spices, delicatessen products) in Poland, and to determine the susceptibility of these microorganisms to different antimicrobial agents. A total of 267 B. cereus isolates from food products were examined, of which 95.51% were found positive for the presence of at least one toxin gene, with the highest frequency of the nhe gene (91.39%). The hbl and cytK genes were detected in 53.56% and 44.19% of B. cereus strains, respectively. The lowest frequency was found for the ces gene (2.62%). The susceptibility of B. cereus isolates to 16 antimicrobials was investigated. Ampicillin and penicillin resistance was the most common resistance phenotype and was identified in 100% of the B. cereus isolates. In addition, the tested isolates exhibited resistance to: amoxicillin-clavulanic acid (96.25%), cephalothin (67.79%), ceftriaxone (64.42%), rifampicin (46.82%), trimethoprim-sulfamethoxazole (5.62%), quinupristin/dalfopristin (4.87%), chloramphenicol (3.75%), clindamycin (2.62%), teicoplanin (1.87%), erythromycin (1.87%), ciprofloxacin (0.75%), imipenem (0.75%), tetracycline (0.37%), and gentamicin (0.37%). The study results contribute to characterizing the diversity of B. cereus isolated from various food products in Poland and their impact on food safety and public health. This study delivers practical information on antibiotic resistance and the frequency of toxin genes among strains isolated from food.
dc.affiliationUniwersytet Warszawski
dc.contributor.authorPostupolski, Jacek
dc.contributor.authorKorsak, Dorota
dc.contributor.authorMaćkiw, Elżbieta
dc.contributor.authorKowalska, Joanna
dc.date.accessioned2024-01-24T19:06:38Z
dc.date.available2024-01-24T19:06:38Z
dc.date.issued2022
dc.description.financeNie dotyczy
dc.description.number3
dc.description.volume72
dc.identifier.doi10.31883/PJFNS/152677
dc.identifier.issn1230-0322
dc.identifier.urihttps://repozytorium.uw.edu.pl//handle/item/102892
dc.identifier.weblinkhttp://journal.pan.olsztyn.pl/pdf-152677-78181
dc.languageeng
dc.pbn.affiliationbiological sciences
dc.relation.ispartofPolish Journal of Food and Nutrition Sciences
dc.relation.pages297-304
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.titleCharacteristic and Antimicrobial Resistance of <i>Bacillus cereus</i> Group Isolated from Food in Poland
dc.typeJournalArticle
dspace.entity.typePublication