Bacillus cereus in meat products: Prevalence, toxins profile, antibiogram profile, and antimicrobial activity of Apple cider vinegar
Main Article Content
Keywords
Antimicrobial resistance, Apple cider vinegar, Bacillus cereus, natural preservative, toxigenic genes
Abstract
Bacillus cereus is a significant foodborne bacterium that is prevalent in a variety of dietary products. This study aimed to assess the contamination rate, enterotoxin genes, and antibacterial susceptibility of B. cereus detected in 20 samples each of minced beef, beef shawarma, beef burger, beef kofta, beef sausage, chicken shawarma, chicken kofta, chicken kabab, and chicken sausage that were acquired from a variety of markets in the Aswan Governorate, Egypt. In addition, the antimicrobial impact of Apple cider vinegar (ACV) on B. cereus was investigated. The highest B. cereus levels were found in beef kofta samples (2.44×103 ± 0.18×102 CFU/g) and beef sausage (1.88×103 ± 0.12×102 CFU/g). On an average, 30% of the samples were contaminated with B. cereus. All of the putative isolates showed B. cereus DNA according to PCR findings of the gyrB gene. Most of the strains (16/54) had the hblA gene, which was substantially more abundant than hblC (7/54) and hblD (5/54). However, nheA was detected in 10/54 samples and was substantially more prevalent than nheB (5/54) and nheC (3/54). Of the strains, 10 out of 54 have cytK. By comparison, the cesB detection rate was just 6/54, indicating that emetic strains are less frequent in meat products than diarrhea strains. Most strains were resistant to ampicillin, cefoxitin, and colistin (100% each), while they were entirely sensitive to imipenem, nalidixic acid, and vancomycin, rendering them the most significant antibiotics. By the agar well diffusion technique, all concentrations of ACV (10%, 30%, 70%, and 100%) were confirmed to have significant inhibitory activities against B. cereus, suggesting that ACV could be employed as a natural antimicrobial preservative in meat products.
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Gaber S.N., Bassyouni R.H., Masoud M., Ahmed F.A. 2020. Promising anti-microbial effect of apple vinegar as a natural decolonizing agent in healthcare workers. Alexandria J. Med. 56(1): 73–80. https://doi.org/10.1080/20905068.2020.1769391
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Giffel M.C., Beumer M.C., Slaghuis R.R., Rombouts F.M. 1996. Occurrence and characterization of (psychrostrophic) B. cereus on farms in the Netherlands. Neth. Milk Dairy J. 49: 125–238.
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Hassan M., Amin R., Eleiwa N., Hussien F. 2019. Antimicrobial effect of nisin on Bacillus cereus isolated from some meat products. Benha Vet. Med. J. 37(1): 77–80. https://doi.org/10.21608/bvmj.2019.18087.1113
Health Protection Agency. 2009. Guidelines for assessing the microbiological safety of ready-to‐eat foods placed on the market. In: Health Protection Agency London; 2009.
Hwang J.Y. and Park J.H. 2015. Characteristics of enterotoxin distribution, hemolysis, lecithinase, and starch hydrolysis of Bacillus cereus isolated from infant formulas and ready-to-eat foods. J. Dairy Sci. 98(3): 1652–60. https://doi.org/10.3168/jds.2014-9042
Ikeda M., Yagihara Y., Tatsuno K., Okazaki M., Okugawa S., Moriya K. 2015. Clinical characteristics and antimicrobial susceptibility of Bacillus cereus blood stream infections. Ann. Clin. Microbiol. Antimicrob. 14: 43. https://doi.org/10.1186/s12941-015-0104-2
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Khairy E.N., Al-Qaaneh A.M., Mounir M.B., Abdelhaseib M., Reda A.G., Ali M.A., Salem M.M., Malak N.M. 2024. Citrus reticulata flavonoids as a valuable source for reducing meat-borne Aeromonas hydrophila. Italian J. Food Sci. 36(3): 263–273. https://doi.org/10.15586/ijfs.v36i3.2606
Lozano C., López M., Rojo-Bezares B., Sáenz Y. 2020. Antimicrobial susceptibility testing in Pseudomonas aeruginosa biofilms: One step closer to a standardized method. Antibiotics (Basel). 9: 880. http://dx.doi.org/10.3390/antibiotics9120880
Magiorakos A.P., Srinivasan A., Carey R.B., Carmeli Y., Falagas M., Giske C., Harbarth S., Hindler J.F., Kahlmeter G., Olsson-Liljequist B., Paterson D.L., Rice L.B., Stelling J., Struelens M.J., Vatopoulos A., Weber J.T., Monnet D.L. 2012. Multidrug-resistant, extensively drug-resistant and pandrug-resistant bacteria: An international expert proposal for interim standard definitions for acquired resistance. Clin. Microbiol. Infect. 18(3): 268–81. https://doi.org/10.1111/j.1469-0691.2011.03570.x
Mahmoud R.M., Gharib A.A., Abd El-Aziz N.K., Ali E.M., Mokhtar A., Ibrahim G.A., Ammar A.M. 2024. Apple cider vinegar exhibits promising antibiofilm activity against multidrug-resistant Bacillus cereus isolated from meat and their products. Open Vet. J. 14(1): 186–199. https://doi.org/10.5455/OVJ.2024.v14.i1.17
Mostafa N.F., Elkenany R.M., Younis G. 2022. Characterization of Bacillus cereus isolated from contaminated foods with sequencing of virulence genes in Egypt. Braz. J. Biol. 84: e257516. https://doi.org/10.1590/1519-6984.257516
Nady K., Abdelmotilib N.M., Salem-Bekhit M.M., Salem M.M., Singh S., Dandrawy M.K. 2024. Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella. Open Vet. J. 14(1): 274–283. https://doi.org/10.5455/OVJ.2024.v14.i1.24
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Jul 1, 2025
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Elbarbary, N., Nasreddin R. Rhouma, Mostafa M. Abdelhafeez, Almutairi, L. A. ., Al-Doaiss, A. A., Ahmed, A. E. ., El-Hawary, S. F. ., Dandrawy, M. K., Mounir M. Bekhit, Darwish, W. S., & Abdelhaseib, M. (2025). Bacillus cereus in meat products: Prevalence, toxins profile, antibiogram profile, and antimicrobial activity of Apple cider vinegar. Italian Journal of Food Science, 37(3), 255-256. https://doi.org/10.15586/ijfs.v37i3.3024
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Elbarbary, N., Nasreddin R. Rhouma, Mostafa M. Abdelhafeez, Almutairi, L. A. ., Al-Doaiss, A. A., Ahmed, A. E. ., El-Hawary, S. F. ., Dandrawy, M. K., Mounir M. Bekhit, Darwish, W. S., & Abdelhaseib, M. (2025). Bacillus cereus in meat products: Prevalence, toxins profile, antibiogram profile, and antimicrobial activity of Apple cider vinegar. Italian Journal of Food Science, 37(3), 255-256. https://doi.org/10.15586/ijfs.v37i3.3024