Joanna Kowalska, Elzbieta Maćkiw, Dorota Korsak, Jacek Postupolski
{"title":"波兰食品中蜡样芽孢杆菌的流行情况","authors":"Joanna Kowalska, Elzbieta Maćkiw, Dorota Korsak, Jacek Postupolski","doi":"10.26444/aaem/168580","DOIUrl":null,"url":null,"abstract":"<p><strong>Introduction and objective: </strong><i>Bacillus cereus</i> is a foodborne pathogen causing two main types of gastrointestinal diseases: emetic and diarrheal. The aim of this study was to investigate the prevalence of the <i>Bacillus cereus</i> group in ready-to-eat (RTE) food products available in retail in Poland.</p><p><strong>Material and methods: </strong>Samples were collected by Sanitary and Epidemiological Stations within the framework of the national official control and monitoring sampling programme in Poland. In 2016-2020, a total of 45,358 food samples, such as: 'confectionery products and products with cream', as well as 'cereal grains and cereal and flour products', 'milk and milk products', 'sugar and others', 'meat offal and meat products', 'poultry offal and poultry products', 'eggs and egg products', 'fish, seafood and their preserves', 'vegetables' (including legumes), 'coffee, tea, cocoa, fruit, and herbal teas', 'delicatessen and culinary products', and 'foods for particular nutritional uses' were collected.</p><p><strong>Results: </strong>The presence of the presumptive <i>B. cereus</i> group was monitored mainly in two categories of food products: 'confectionery products and products with uncooked cream' and 'confectionery products and products with heat-treated cream'. The number of samples disqualified due to presumptive <i>B. cereus</i> was 339 (0.75%).</p><p><strong>Conclusions: </strong>This study provides useful information regarding the contamination of RTE products with the B. cereus group, which may have implications for food safety.</p>","PeriodicalId":1,"journal":{"name":"Accounts of Chemical Research","volume":" ","pages":"8-12"},"PeriodicalIF":17.7000,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Prevalence of <i>Bacillus cereus</i> in food products in Poland.\",\"authors\":\"Joanna Kowalska, Elzbieta Maćkiw, Dorota Korsak, Jacek Postupolski\",\"doi\":\"10.26444/aaem/168580\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Introduction and objective: </strong><i>Bacillus cereus</i> is a foodborne pathogen causing two main types of gastrointestinal diseases: emetic and diarrheal. The aim of this study was to investigate the prevalence of the <i>Bacillus cereus</i> group in ready-to-eat (RTE) food products available in retail in Poland.</p><p><strong>Material and methods: </strong>Samples were collected by Sanitary and Epidemiological Stations within the framework of the national official control and monitoring sampling programme in Poland. In 2016-2020, a total of 45,358 food samples, such as: 'confectionery products and products with cream', as well as 'cereal grains and cereal and flour products', 'milk and milk products', 'sugar and others', 'meat offal and meat products', 'poultry offal and poultry products', 'eggs and egg products', 'fish, seafood and their preserves', 'vegetables' (including legumes), 'coffee, tea, cocoa, fruit, and herbal teas', 'delicatessen and culinary products', and 'foods for particular nutritional uses' were collected.</p><p><strong>Results: </strong>The presence of the presumptive <i>B. cereus</i> group was monitored mainly in two categories of food products: 'confectionery products and products with uncooked cream' and 'confectionery products and products with heat-treated cream'. The number of samples disqualified due to presumptive <i>B. cereus</i> was 339 (0.75%).</p><p><strong>Conclusions: </strong>This study provides useful information regarding the contamination of RTE products with the B. cereus group, which may have implications for food safety.</p>\",\"PeriodicalId\":1,\"journal\":{\"name\":\"Accounts of Chemical Research\",\"volume\":\" \",\"pages\":\"8-12\"},\"PeriodicalIF\":17.7000,\"publicationDate\":\"2024-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Accounts of Chemical Research\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.26444/aaem/168580\",\"RegionNum\":1,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/7/17 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Accounts of Chemical Research","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.26444/aaem/168580","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/7/17 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
Prevalence of Bacillus cereus in food products in Poland.
Introduction and objective: Bacillus cereus is a foodborne pathogen causing two main types of gastrointestinal diseases: emetic and diarrheal. The aim of this study was to investigate the prevalence of the Bacillus cereus group in ready-to-eat (RTE) food products available in retail in Poland.
Material and methods: Samples were collected by Sanitary and Epidemiological Stations within the framework of the national official control and monitoring sampling programme in Poland. In 2016-2020, a total of 45,358 food samples, such as: 'confectionery products and products with cream', as well as 'cereal grains and cereal and flour products', 'milk and milk products', 'sugar and others', 'meat offal and meat products', 'poultry offal and poultry products', 'eggs and egg products', 'fish, seafood and their preserves', 'vegetables' (including legumes), 'coffee, tea, cocoa, fruit, and herbal teas', 'delicatessen and culinary products', and 'foods for particular nutritional uses' were collected.
Results: The presence of the presumptive B. cereus group was monitored mainly in two categories of food products: 'confectionery products and products with uncooked cream' and 'confectionery products and products with heat-treated cream'. The number of samples disqualified due to presumptive B. cereus was 339 (0.75%).
Conclusions: This study provides useful information regarding the contamination of RTE products with the B. cereus group, which may have implications for food safety.
期刊介绍：
Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance.
Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.
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