NDLI: Determination of Bacillus cereus Emetic Toxin in Food Products by Means of LC

Content Provider	Springer Nature Link
Author	Delbrassinne, Laurence Andjelkovic, Mirjana Rajkovic, Andreja Dubois, Pauline Nguessan, Elise Mahillon, Jacques Loco, Joris
Copyright Year	2011
Abstract	Cereulide is the heat-stable toxin produced by certain strains of Bacillus cereus. It is the main virulence factor of emetic B. cereus strains, which causes the emetic food poisoning syndrome, including rare fatal cases of food intoxications. Due to presumably low intoxication doses, a sensitive, specific, and robust technique is needed for its detection. In 2002, a LC–MS method was developed which allowed absolute quantification of cereulide using valinomycin as standard. This study describes the validation, according to the Commission Decision 2002/657/EC, of the LC–MS² method, a tandem mass spectrometry technique, which guarantees lower detection limit and higher specificity. The LC–MS² method, calibrated with valinomycin, was validated in rice and tested on various matrices (i.e., red beans, spices, and chili con carne) containing cereulide. The process combines a simple extraction step from the food matrix followed by LC–MS² analysis and detection by ion trap mass spectrometer. The detection limit for cereulide in rice was 0.5 ng eq/g, which is 20 to 2,500 times lower than currently understood intoxicative doses between 10 and 1.280 ng/g previously reported for cereulide. The validated method was specific, sensitive, repeatable, and reproducible with recoveries ranging from 77% to 101%.
Starting Page	969
Ending Page	979
Page Count	11
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	5
Issue Number	5
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-12-17
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Cereulide LC–MS² Food matrices Method validation Analytical Chemistry Chemistry/Food Science Microbiology Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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