The Sources of Bacillus cereus Contamination and their Association with Cereulide Production in Dairy and Cooked Rice Processing Lines

Abstract

Abstract Bacillus cereus, a spore-forming bacterium and frequent cause of food poisoning, poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins such as cereulide. Because of widespread presence and thermal resistance of the spores, B. cereus cannot be eliminated from the environment and may survive in processing plants. Surviving spores can develop into vegetative cells, leading to a heightened risk of cereulide production in the processing environment. Both spores and vegetative cells have the ability to adhere to the surfaces of dairy plants and form biofilms, serving as the site for cereulide production and accumulation. Therefore, it is crucial for the food industry to address potential sources and pathways of B. cereus contamination and their connections to cereulide production in processing lines. In this review, sources of contamination of B. cereus, including spores, vegetative cells, and biofilms and their potential role in cereulide production at each stage of dairy and cooked rice processing were analyzed. In addition, control methods to prevent B. cereus contamination and cereulide production in processing lines were proposed, offering valuable insights for improving microbial risk management in the food industry.