Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Wednesday, March 29, 2023

Bacillus subtilis

Bacillus subtilis, known as the hay bacillus or grass bacillus, is a Gram-positive, catalase-positive bacterium commonly found in soil.

A member of the genus Bacillus, B. subtilis is rod-shaped, and has the ability secretes numerous enzymes to degrade a variety of substrates, enabling the bacterium to survive in a continuously changing environment.

Like many kinds of bacteria, B. subtilis is motile. It is capable of swimming in liquid medium, propelling itself by means of multiple, rotating flagella, which are displayed peritrichously (uniformly) around the cell.

Owing largely to the fact that they are common inhabitants of soil and aquatic sediment, species within the genus are widespread in nature and are found in virtually every environment.

B. subtilis is not a human pathogen. It may contaminate food but rarely causes food poisoning. B. subtilis produces the proteolytic enzyme subtilisin.

B. subtilis spores can survive the extreme heat during cooking. B. subtilis is responsible for causing ropiness a sticky, stringy consistency caused by bacterial production of long-chain polysaccharides in spoiled bread dough.
Bacillus subtilis

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