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Toxigenic Bacilli Associated with Food Poisoning
Mi-Hwa Oh,Julian M. Cox 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
The genus Bacillus includes a variety of diverse bacterial species, which are widespread throughout the environment due to their ubiquitous nature. A well-known member of the genus, Bacillus cereus, is a food poisoning bacterium causing both emetic and diarrhoeal disease. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. pumilus, and B. thuringiensis, have also recently been recognized as causative agents of food poisoning. However, reviews and research pertaining to bacilli have focused on B. cereus. Here, we review the literature regarding the potentially toxigenic Bacillus species and the toxins produced that are associated with food poisoning.
Pulsed Field Gel Electrophoresis for Subtyping of Listeria monocytogenes
Jang, Sung-Sik,Fleet, Graham H.,Cox, Julian M. The Korean Society for Applied Biological Chemistr 2005 Journal of Applied Biological Chemistry (J. Appl. Vol.48 No.2
Listeria monocytogenes is a high-risk foodborne pathogen responsible for foodborne listeriosis outbreaks, and is particularly dangerous to immuno-compromised people with mortality rate of about 30%. This review summarizes subtyping of L. monocytogenes using Pulsed Field Gel Electrophoresis, widely used to trace origin of foodborne outbreaks and to determine relationship between isolates.