Detection of Bacillus cereus sensu lato Isolates Posing Potential Health Risks in Mexican Chili Powder

The potential presence of spore-forming bacteria related to the Bacillus cereus group in Mexican chili powder elaborated from Capsicum annuum L. is of commercial and clinical interest, because chili powder is an essential spice in the Mexican diet and in diets a...

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Autores principales:	Andrea Guadalupe Celestino Hernández, Vannessa Gómez Ortiz, Jackeline Lizzeta Arvizu Gómez, Miguel Ángel Ramos López, José Alberto Rodríguez Morales, Antonio Flores Macías, Erika Álvarez Hidalgo, Jorge Nuñez Ramírez, Francisco Javier Flores Gallardo, María Carlota García Gutiérrez, Sergio Romero Gómez, George H. Jones, José Luis Hernández Flores, Juan Campos Guillén
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Bacillus cereus sensu lato</i> tRNA<sup>Cys</sup>-PCR antibiotics resistance Mexican chili powder Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/306c522fd9234a2488dde12ff4ec8080
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spelling	oai:doaj.org-article:306c522fd9234a2488dde12ff4ec80802021-11-25T18:24:21ZDetection of <i>Bacillus cereus sensu lato</i> Isolates Posing Potential Health Risks in Mexican Chili Powder10.3390/microorganisms91122262076-2607https://doaj.org/article/306c522fd9234a2488dde12ff4ec80802021-10-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2226https://doaj.org/toc/2076-2607The potential presence of spore-forming bacteria related to the <i>Bacillus cereus</i> group in Mexican chili powder elaborated from <i>Capsicum annuum</i> L. is of commercial and clinical interest, because chili powder is an essential spice in the Mexican diet and in diets around the globe. To facilitate detection and isolation of members of this group of spore-forming bacteria from Mexican chili powder samples, we identified colonies that grew on agar medium selective for <i>Bacillus cereus sensu lato,</i> supplemented with polymyxin B (10 µg/mL) and ampicillin (10 to 100 µg/mL). The presumptive <i>B. cereus</i> (<i>s.l.</i>) isolates were tested using a tRNA<sup>Cys</sup>-PCR-based approach and the results identified species related phylogenetically to <i>B. cereus</i>, <i>B. thuringiensis,</i> and <i>B. toyonensis</i>. Their toxigenic potential was assessed by serological tests to detect enterotoxins (Nhe and Hbl) and by PCR targeting the hemolysin BL (<i>hbl</i>) component C (<i>hblC</i>) and non-hemolytic enterotoxin component A (<i>nheA</i>). The antibiotic profiles of the isolates showed a high resistance to β-lactams (100% of the isolates), trimethoprim-sulfamethoxazole (100%), tetracycline (90%), erythromycin (77%), clindamycin (74%), and chloramphenicol (42%). Our results indicate the presence of <i>B. cereus s.l.</i> with toxigenic characteristics in Mexican chili powder. Because of the potential for these organisms to cause disease through their production of various toxins, and resistance to antibiotics, we recommend that a microbiological risk assessment must be considered in the Mexican regulatory requirements.Andrea Guadalupe Celestino HernándezVannessa Gómez OrtizJackeline Lizzeta Arvizu GómezMiguel Ángel Ramos LópezJosé Alberto Rodríguez MoralesAntonio Flores MacíasErika Álvarez HidalgoJorge Nuñez RamírezFrancisco Javier Flores GallardoMaría Carlota García GutiérrezSergio Romero GómezGeorge H. JonesJosé Luis Hernández FloresJuan Campos GuillénMDPI AGarticle<i>Bacillus cereus sensu lato</i>tRNA<sup>Cys</sup>-PCRantibiotics resistanceMexican chili powderBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2226, p 2226 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Bacillus cereus sensu lato</i> tRNA<sup>Cys</sup>-PCR antibiotics resistance Mexican chili powder Biology (General) QH301-705.5
spellingShingle	<i>Bacillus cereus sensu lato</i> tRNA<sup>Cys</sup>-PCR antibiotics resistance Mexican chili powder Biology (General) QH301-705.5 Andrea Guadalupe Celestino Hernández Vannessa Gómez Ortiz Jackeline Lizzeta Arvizu Gómez Miguel Ángel Ramos López José Alberto Rodríguez Morales Antonio Flores Macías Erika Álvarez Hidalgo Jorge Nuñez Ramírez Francisco Javier Flores Gallardo María Carlota García Gutiérrez Sergio Romero Gómez George H. Jones José Luis Hernández Flores Juan Campos Guillén Detection of <i>Bacillus cereus sensu lato</i> Isolates Posing Potential Health Risks in Mexican Chili Powder
description	The potential presence of spore-forming bacteria related to the <i>Bacillus cereus</i> group in Mexican chili powder elaborated from <i>Capsicum annuum</i> L. is of commercial and clinical interest, because chili powder is an essential spice in the Mexican diet and in diets around the globe. To facilitate detection and isolation of members of this group of spore-forming bacteria from Mexican chili powder samples, we identified colonies that grew on agar medium selective for <i>Bacillus cereus sensu lato,</i> supplemented with polymyxin B (10 µg/mL) and ampicillin (10 to 100 µg/mL). The presumptive <i>B. cereus</i> (<i>s.l.</i>) isolates were tested using a tRNA<sup>Cys</sup>-PCR-based approach and the results identified species related phylogenetically to <i>B. cereus</i>, <i>B. thuringiensis,</i> and <i>B. toyonensis</i>. Their toxigenic potential was assessed by serological tests to detect enterotoxins (Nhe and Hbl) and by PCR targeting the hemolysin BL (<i>hbl</i>) component C (<i>hblC</i>) and non-hemolytic enterotoxin component A (<i>nheA</i>). The antibiotic profiles of the isolates showed a high resistance to β-lactams (100% of the isolates), trimethoprim-sulfamethoxazole (100%), tetracycline (90%), erythromycin (77%), clindamycin (74%), and chloramphenicol (42%). Our results indicate the presence of <i>B. cereus s.l.</i> with toxigenic characteristics in Mexican chili powder. Because of the potential for these organisms to cause disease through their production of various toxins, and resistance to antibiotics, we recommend that a microbiological risk assessment must be considered in the Mexican regulatory requirements.
format	article
author	Andrea Guadalupe Celestino Hernández Vannessa Gómez Ortiz Jackeline Lizzeta Arvizu Gómez Miguel Ángel Ramos López José Alberto Rodríguez Morales Antonio Flores Macías Erika Álvarez Hidalgo Jorge Nuñez Ramírez Francisco Javier Flores Gallardo María Carlota García Gutiérrez Sergio Romero Gómez George H. Jones José Luis Hernández Flores Juan Campos Guillén
author_facet	Andrea Guadalupe Celestino Hernández Vannessa Gómez Ortiz Jackeline Lizzeta Arvizu Gómez Miguel Ángel Ramos López José Alberto Rodríguez Morales Antonio Flores Macías Erika Álvarez Hidalgo Jorge Nuñez Ramírez Francisco Javier Flores Gallardo María Carlota García Gutiérrez Sergio Romero Gómez George H. Jones José Luis Hernández Flores Juan Campos Guillén
author_sort	Andrea Guadalupe Celestino Hernández
title	Detection of <i>Bacillus cereus sensu lato</i> Isolates Posing Potential Health Risks in Mexican Chili Powder
title_short	Detection of <i>Bacillus cereus sensu lato</i> Isolates Posing Potential Health Risks in Mexican Chili Powder
title_full	Detection of <i>Bacillus cereus sensu lato</i> Isolates Posing Potential Health Risks in Mexican Chili Powder
title_fullStr	Detection of <i>Bacillus cereus sensu lato</i> Isolates Posing Potential Health Risks in Mexican Chili Powder
title_full_unstemmed	Detection of <i>Bacillus cereus sensu lato</i> Isolates Posing Potential Health Risks in Mexican Chili Powder
title_sort	detection of <i>bacillus cereus sensu lato</i> isolates posing potential health risks in mexican chili powder
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/306c522fd9234a2488dde12ff4ec8080
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Detection of <i>Bacillus cereus sensu lato</i> Isolates Posing Potential Health Risks in Mexican Chili Powder

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