A Review on Bacillus Cereus in Africa's Locally Produced Foods

  • N’Guessan Elise University Peleforo Gon Coulibaly Korhogo, Department of Biochemistry, Research of Biological Sciences,Korhogo, Côte d’Ivoire
  • Cissé Mohamed University Peleforo Gon Coulibaly Korhogo, Department of Biochemistry, Research of Biological Sciences,Korhogo, Côte d’Ivoire
  • Bakayoko Souleymane Pasteur Institute of Ivory Coast, Food Microbiology Laboratory, Abidjan
  • Sindic Marianne University of Liege, Gembloux Agro-Bio Tech, Laboratory of Agro-food Quality and Safety, Analysis, Quality and Risk Unit, Passage des Déportés, Gembloux, Belgium

Abstract

Bacillus cereus (B. cereus) is known to be responsible for food borne infections in humans and it is attributable to several foods. However, in developing countries, particularly in Africa, the prevalence of food borne infections attributable to this bacterium is difficult to assess accurately. This is because illness cases are nearly officially not reported. This paper focuses on foods contamination by B. cereus in Africa. A large number of foods, including street, fermented and children's foods, with a high rate of B. cereus have been revealed. Some of this B. cereus produces the emetic toxin, which is capable of causing fatal infections. Although this toxin seems to be less accumulated in acidified foods as well as in foods with low pH and low water activity, concern should be raised about the frequently poor sanitary conditions around the production and vending sites in the urban areas of developing countries. These conditions can increase B. cereus multiplication and toxin production, as well as infecting cereal-based infant food formulas, which support significant cereulide levels.

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Published
2019-03-31
How to Cite
Elise, N., Mohamed, C., Souleymane, B., & Marianne, S. (2019). A Review on Bacillus Cereus in Africa’s Locally Produced Foods. European Scientific Journal, ESJ, 15(9), 228. https://doi.org/10.19044/esj.2019.v15n9p228