Cereulide and Emetic Bacillus cereus: Characterizations, Impacts and Public Precautions

Author:

Yang Shuo1,Wang Yating1,Liu Yangtai1ORCID,Jia Kai1,Zhang Zhen1,Dong Qingli1ORCID

Affiliation:

1. School of Health Science and Engineering, University of Shanghai for Science and Technology, Jungong Road No. 334, Yangpu District, Shanghai 200093, China

Abstract

Cereulide, which can be produced by Bacillus cereus, is strongly associated with emetic-type food poisoning outbreaks. It is an extremely stable emetic toxin, which is unlikely to be inactivated by food processing. Considering the high toxicity of cereulide, its related hazards raise public concerns. A better understanding of the impact of B. cereus and cereulide is urgently needed to prevent contamination and toxin production, thereby protecting public health. Over the last decade, a wide range of research has been conducted regarding B. cereus and cereulide. Despite this, summarized information highlighting precautions at the public level involving the food industry, consumers and regulators is lacking. Therefore, the aim of the current review is to summarize the available data describing the characterizations and impacts of emetic B. cereus and cereulide; based on this information, precautions at the public level are proposed.

Funder

Key Projects of International Scientific and Technological Innovation Cooperation Among Governments Under National Key R&D Plan

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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