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Why is Bacillus cereus group enriched in sufu? -A study on prevalence, characterization and traceability
Zekun Jin1, Li Li2, Yin Zheng2
1School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510641, China; School of Chemical Engineering, Xiangtan University, Xiangtan, 411105, China.
Food Microbiology
|February 21, 2026
Summary
High Bacillus cereus contamination (97.8%) was found in sufu, with critical control points identified during solid-state fermentation. Raw materials and air are key reservoirs, and biofilms on equipment pose sanitation challenges.
Area of Science:
- Food Microbiology
- Food Safety
- Fermented Foods
Background:
- The Bacillus cereus group is a significant foodborne pathogen.
- Sufu, a traditional fermented soybean product, is susceptible to microbial contamination.
- Understanding B. cereus contamination sources in sufu is crucial for food safety.
Purpose of the Study:
- To investigate the characteristics and contamination sources of the Bacillus cereus group in sufu.
- To enhance food safety control in sufu production.
- To identify critical control points and reservoirs for B. cereus.
Main Methods:
- Analysis of 90 commercial sufu samples for B. cereus contamination.
- Characterization of 43 isolates using PCR-based virulence gene profiling, Multi-Locus Sequence Typing (MLST), and panC gene sequencing.
- Investigation of contamination routes in a production facility using microbial culture and Random Amplified Polymorphic DNA (RAPD).
Main Results:
- A high contamination rate of 97.8% for B. cereus was detected in sufu, with 6.7% exceeding safety limits.
- Key virulence genes (nheABC, entFM) were universally present, and heat-resistant strains were frequently identified.
- Solid-state fermentation was identified as a critical control point, with raw soybeans and air as primary reservoirs, and biofilms on equipment contributing to cross-contamination.
Conclusions:
- The study systematically clarifies the hazard characteristics, genetic background, and contamination pathways of B. cereus in sufu.
- Raw materials and environmental factors are significant sources of contamination.
- Current sanitation methods show limited efficacy against B. cereus biofilms, necessitating optimized intervention strategies for industrial sufu processing.
