Publications by authors named "Sylvie Pairaud"
Bacillus thuringiensis (Bt) belongs to the Bacillus cereus (Bc) group, well known as an etiological agent of foodborne outbreaks (FBOs). Bt distinguishes itself from other Bc by its ability to synthesize insecticidal crystals. However, the search for these crystals is not routinely performed in food safety or clinical investigation, and the actual involvement of Bt in the occurrence of FBOs is not known.
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- The study analyzed 564 Bacillus cereus strains linked to 140 food-borne outbreaks (FBOs) that occurred in France between 2007 and 2014, revealing that starchy foods and vegetables were the main sources.
- It found that emetic strains had a significantly shorter incubation period compared to diarrhoeal strains and identified 12 genetic signatures that indicate the virulence potential of different strains.
- GS1 and GS2 were the most common and may pose a significant health risk, being found in a combined total of 59% of the FBOs studied, which highlights the need for improved monitoring of these strains.