Prevalence and Diversity of the Thermotolerant Bacterium Bacillus cytotoxicus among Dried Food Products

Klèma Marcel Koné; Zoénabo Douamba; Maëlle de Halleux; Flabou Bougoudogo; Jacques Mahillon

doi:10.4315/0362-028X.JFP-19-006

Prevalence and Diversity of the Thermotolerant Bacterium Bacillus cytotoxicus among Dried Food Products

J Food Prot. 2019 Jul;82(7):1210-1216. doi: 10.4315/0362-028X.JFP-19-006.

Authors

Klèma Marcel Koné¹, Zoénabo Douamba¹, Maëlle de Halleux¹, Flabou Bougoudogo², Jacques Mahillon¹

Affiliations

¹ 1 Laboratory of Food and Environmental Microbiology, Earth and Life Institute, UCLouvain, Croix du Sud 2/L7.05.12 1348, Louvain-la-Neuve, Belgium.
² 2 Faculty of Pharmacy, Université des Sciences, des Techniques et des Technologies de Bamako, BP:1805, Bamako, Mali.

PMID: 31233363
DOI: 10.4315/0362-028X.JFP-19-006

Abstract

Bacillus cytotoxicus was found in all tested potato flakes but at loads lower than 10² CFU/g. B. cytotoxicus was observed in other potato-containing products and in millet flour. B. cytotoxicus isolates (n = 57) fell into six RAPD patterns and 11 plasmid profiles. A large proportion of B. cytotoxicus isolates contained small and/or large plasmids.

Keywords: Cytotoxin K1; Plasmid; Potato flakes.

MeSH terms

Bacillus* / classification
Bacillus* / genetics
Food Microbiology*
Food, Preserved* / microbiology
Genetic Variation*
Plasmids / genetics
Prevalence
Random Amplified Polymorphic DNA Technique

Supplementary concepts

Bacillus cytotoxicus