Table 1 Phenotypes virulence factors distribution throughout the B. cereus and non-B. cereus strains isolated from chicken and beef meat samples.
Source of samples | Bacillus groups | Bacillus species | Virulence phenotypes | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
Congo red agar test | Biofilm production | Hemolysis | Cytotoxicity | |||||||
Weak | Moderate | Strong | α- | β- | γ- | |||||
Chicken (n = 66) | ||||||||||
Bacillus cereus group | cereus (n = 11) | 7 | 2 | 3 | 4 | — | 11 | — | 10 | |
thuringiensis (n = 14) | 10 | 3 | 7 | 2 | — | 14 | — | 10 | ||
mycoides (n = 8) | 6 | 1 | 4 | 3 | 1 | 7 | — | 7 | ||
Bacillus subtilis group | licheniformis (n = 9) | 6 | 3 | 3 | 2 | 1 | 8 | — | 4 | |
pumilus (n = 5) | 2 | 2 | — | 2 | — | 5 | — | 2 | ||
Other Bacillus spp | coagulans (n = 7) | 4 | 3 | 3 | 1 | 3 | 4 | — | 4 | |
megaterium (n = 5) | 3 | 2 | 2 | 1 | 1 | 4 | — | 3 | ||
sphaericus (n = 3) | 3 | — | 1 | 2 | — | — | 3 | 3 | ||
Bervibacillus | brevis (n = 4) | 3 | 1 | 2 | — | — | 4 | — | 3 | |
Total | 42 (63.6%) | 17 (25.6%) | 25 (37.9%) | 17 (25.6%) | 6 (9.1%) | 57 (86.4%) | 3 (4.6%) | 46 (69.7%) | ||
Local beef meat (n = 30) | ||||||||||
Bacillus cereus group | cereus (n = 9) | 6 | 2 | 4 | 3 | 1 | 8 | — | 9 | |
thuringiensis (n = 8) | 5 | 1 | 2 | 2 | — | 8 | — | 6 | ||
mycoides (n = 3) | 2 | 1 | 2 | — | 3 | — | — | 3 | ||
Bacillus subtilis group | licheniformis (n = 2) | 2 | — | — | 2 | — | 2 | — | 2 | |
pumilus (n = 2) | 2 | — | — | 1 | 1 | 1 | — | 1 | ||
Other Bacillus spp | coagulans (n = 6) | 3 | 2 | 1 | 2 | 1 | 3 | 2 | 4 | |
Total | 20 (66.7%) | 6 (20%) | 9 (30%) | 10 (33.3%) | 6 (20%) | 22 (73.3%) | 2 (6.7%) | 25 (83.3%) | ||
Frozen beef meat (n = 28) | ||||||||||
Bacillus cereus group | cereus (n = 7) | 3 | 4 | 1 | — | 1 | 6 | — | 6 | |
thuringiensis (n = 5) | 2 | 2 | — | 1 | 1 | 3 | 1 | 2 | ||
mycoides (n = 1) | — | 1 | — | — | — | 1 | — | 1 | ||
Bacillus subtilis group | licheniformis (n = 5) | 4 | 1 | 3 | 1 | 1 | 4 | — | 4 | |
Other Bacillus spp | coagulans (n = 5) | 4 | 1 | 1 | 2 | 3 | 1 | 1 | 3 | |
sphaericus (n = 1) | 1 | 1 | — | — | — | 1 | 1 | |||
Geobacillus | stearothermophilus (n = 2) | 1 | 1 | — | 1 | 1 | 1 | — | 2 | |
Paenibacillus | alvei (n = 2) | — | — | — | — | 1 | 1 | — | 2 | |
Total | 15 (53.6%) | 10 (35.7%) | 6 (21.4%) | 5 (17.9%) | 8 (28.6%) | 17 (60.7%) | 3 (10.7%) | 21 (75%) | ||
Total (n = 124) | 77 (62.1%) | 33 (26.6%) | 40 (32.3%) | 32 (25.8%) | 20 (16.1%) | 96 (77.4%) | 8 (6.5%) | 92 (74.2%) | ||
