Acta Alimentaria
Volume/Issue:
Volume 38: Issue 1
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation
Authors:
M. Manzano Facoltà di Agraria, Università di Udine Dipartimento di Scienze degli Alimenti via Marangoni 97 33100 Udine Italia

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C. Giusto Facoltà di Agraria, Università di Udine Dipartimento di Scienze degli Alimenti via Marangoni 97 33100 Udine Italia

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L. Iacumin Facoltà di Agraria, Università di Udine Dipartimento di Scienze degli Alimenti via Marangoni 97 33100 Udine Italia

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C. Cantoni Università degli Studi di Milano Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza degli Alimenti, Facoltà di Medicina Veterinaria via Celoria 10 20100 Milano Italia

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G. Comi Facoltà di Agraria, Università di Udine Dipartimento di Scienze degli Alimenti via Marangoni 97 33100 Udine Italia

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Pages:
87–95
Online Publication Date:
30 Sep 2008
Publication Date:
01 Mar 2009
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.2008.0022
Keywords:
RE; PCR; food
Restricted access

B. cereus and B. thuringiensis strains have been associated with gastro-intestinal infections due to enterotoxins production. The possibility of differentiating between B. cereus and B. thuringiensis is a real need in preventing intoxication and in monitoring potentially contaminated foods. The use of DNA comparison provides clearer results than classical microbiological methods in distinguishing B. cereus from B. thuringiensis . The use of a Polymerase Chain Reaction (PCR) followed by Endonuclease Restriction (RE) made the distinction possible in spite of the huge similarity between the two closely related species.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s): 

Marianna TÓTH-MARKUS

Co-editor(s): 

Anna HALÁSZ

Editorial Board

  • László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
  • Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
  • József BARANYI (Institute of Food Research, Norwich, UK)
  • Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
  • Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
  • György BIRÓ (Budapest, Hungary)
  • Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
  • Francesco CAPOZZI (University of Bologna, Bologna, Italy)
  • Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zsuzsanna CSERHALMI (Budapest, Hungary)
  • Marco DALLA ROSA (University of Bologna, Bologna, Italy)
  • István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
  • Mária DOBOZI KING (Texas A&M University, Texas, USA)
  • Muying DU (Southwest University in Chongqing, Chongqing, China)
  • Sedef Nehir EL (Ege University, Izmir, Turkey)
  • Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
  • Éva GELENCSÉR (Budapest, Hungary)
  • Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • Jovica HARDI (University of Osijek, Osijek, Croatia)
  • Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
  • Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
  • Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
  • Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
  • Katia LIBURDI (Tuscia University, Viterbo, Italy
  • Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
  • Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
  • Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
  • Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
  • Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
  • Perry NG (Michigan State University,  Michigan, USA)
  • Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Laura NYSTRÖM (ETH Zürich, Switzerland)
  • Lola PEREZ (University of Cordoba, Cordoba, Spain)
  • Vieno PIIRONEN (University of Helsinki, Finland)
  • Alessandra PINO (University of Catania, Catania, Italy)
  • Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
  • Katharina SCHERF (Technical University, Munich, Germany)
  • Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
  • Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
  • András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
  • Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
  • Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
  • László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
  • Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
  • Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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