Publications by authors named "Paul H In't Veld"
The emetic toxin cereulide, which can be produced by Bacillus cereus, can be the cause of food poisoning upon ingestion by the consumer. The toxin causes vomiting and is mainly produced in farinaceous food products. This article includes the prevalence of B.
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- Bacillus cereus produces cereulide, a toxin that affects mitochondria in eukaryotic cells by dissipating potassium gradients and has been quantified using commercial valinomycin equivalents due to the unavailability of pure cereulide.
- A synthetic version of cereulide was developed through a 10-step process, demonstrating biological activity in cell and sperm motility assays; differences in K(+) content of the media influenced the activity results.
- When using LC-MS for quantifying cereulide in food, results with synthetic cereulide as a standard were 89.9% of those with valinomycin, and recovery experiments showed almost 100% accuracy, confirming the method's reliability.
Reference materials consisting of 0.28 g of spray-dried milk artificially contaminated with Salmonella typhimurium and contained in gelatin capsules (mean contamination level 4.2 salmonellae per capsule) were used to validate detection of Salmonella species in food.
View Article and Find Full Text PDFTo test the performance of the Listeria isolation methods, reference samples consisting of gelatin capsules filled with spray-dried milk powder containing Listeria have been developed. During the spray-drying process the Listeria cells are exposed to heat stress and are susceptible to osmotic stress during the reconstitution procedure. To limit the effect of osmotic shock, the milk powder has to be encapsulated in gelatin in order to guarantee slow dissolution.
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