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dc.contributor.authorDietrich, Richard
dc.contributor.authorJessberger, Nadja
dc.contributor.authorEhling-Schulz, Monika
dc.contributor.authorMärtlbauer, Erwin
dc.contributor.authorGranum, Per Einar
dc.date.accessioned2021-10-01T10:44:24Z
dc.date.available2021-10-01T10:44:24Z
dc.date.created2021-06-09T19:12:44Z
dc.date.issued2021
dc.identifier.citationToxins. 2021, 13 (2), 1-48.
dc.identifier.issn2072-6651
dc.identifier.urihttps://hdl.handle.net/11250/2786958
dc.description.abstractBacillus cereus is a ubiquitous soil bacterium responsible for two types of food-associated gastrointestinal diseases. While the emetic type, a food intoxication, manifests in nausea and vomiting, food infections with enteropathogenic strains cause diarrhea and abdominal pain. Causative toxins are the cyclic dodecadepsipeptide cereulide, and the proteinaceous enterotoxins hemolysin BL (Hbl), nonhemolytic enterotoxin (Nhe) and cytotoxin K (CytK), respectively. This review covers the current knowledge on distribution and genetic organization of the toxin genes, as well as mechanisms of enterotoxin gene regulation and toxin secretion. In this context, the exceptionally high variability of toxin production between single strains is highlighted. In addition, the mode of action of the pore-forming enterotoxins and their effect on target cells is described in detail. The main focus of this review are the two tripartite enterotoxin complexes Hbl and Nhe, but the latest findings on cereulide and CytK are also presented, as well as methods for toxin detection, and the contribution of further putative virulence factors to the diarrheal disease.
dc.language.isoeng
dc.titleThe Food Poisoning Toxins of Bacillus cereus
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-48
dc.source.volume13
dc.source.journalToxins
dc.source.issue2
dc.identifier.doi10.3390/toxins13020098
dc.identifier.cristin1914918
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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