Document Type : Original Article
Authors
1
1Department of bacteriology, immunology and mycology, Animal Health Research Institute, Shebin El –Kom branch, Agriculture Research Center, Egypt
2
Department of Biochemistry and Chemistry of Nutrition, Faculty of Veterinary Medicine, University of Sadat City, Sadat City 32897, Egypt
3
Food Hygiene Department, Animal Health Research Institute (AHRI), Agriculture Research Center of Egypt (ARC), Shebin El koom Branch, Egypt
10.21608/ejvs.2025.392843.2899
Abstract
Bacillus cereus is considered a significant foodborne pathogen. Because of the disease's effects on human health and the economy, the regulatory agencies, food safety researchers, and the food industry have paid attention to B. cereus. Nonetheless, the need to investigate the efficacy of natural enzyme that act as antimicrobials has arisen due to the growing consumer desire for natural components. Investigating the prevalence of B. cereus in different beef products and assessing the effectiveness of papain (Pa) and bromelain (Br) enzymes against B. cereus toxigenic genes were the goals of this study. The analysis revealed an incidence of B. cereus, especially in rice kofta (44%), followed by sausage and minced meat (34% and 20%), respectively. The antimicrobial agent resistance of the B. cereus isolates was ampicillin, oxacillin, amoxicillin-clavulanic acid, ciprofloxacin, ceftriaxone trimethoprim-sulfamethoxazole and gentamicin with percent 100, 81.6, 61.2, 59.3, 57.2, 51 and 44.9, respectively. While, all isolates were sensitive to vancomycin (100%). Enterotoxigenic genes nhe and cytK were present in all studied samples (100%), whereas the hbl gene was found in 73.3%. Additionally, there was a considerable difference between control and treated groups with papain and bromelain enzymes on physicochemical properties, B. cereus count and sensory attributes of minced meat as well as delayed spoilage, highlighting their potential as natural antimicrobial agents. Also, reduction in B. cereus enterotoxin genes (nhe, cytK and hbl) expression in tested isolates was observed after exposure to bromelain and papain. The findings underscore the importance of monitoring food safety and the potential role these natural enzymes in mitigating the virulence genes associated with B. cereus. The results also suggest a viable strategy for creating antibacterial systems for meat products.
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