Bacillus

MINNAARD, J; ROLNY, I S; PEREZ, P.F.

Laboratory Models for Foodborne Infections

CRC Press

Año: 2017; p. 131 - 154

Abstract. Laboratory models for foodborne infections. Chapter 8: Bacillus. In the chapter an overview through the different laboratory models of infection of Bacillus genus is realized. Focused on foodborne infectious diseases different in vitro, ex vivo, and in vivo models are list and analyzed. The study of host-pathogen interaction, pathogenesis, immunity, and other related aspects are developed for the different Bacillus genus involved in foodborne infections.The genus Bacillus includes sporeforming Gram-positive, low G+C content, rod-shaped bacteria. Bacillus cereus group encompasses seven species, i.e. Bacillus anthracis - the etiological agent of anthrax, Bacillus cereus (sensu stricto), Bacillus thuringiensis, Bacillus mycoides, Bacillus pseudomycoides, Bacillus weihenstephanensis and Bacillus cytotoxicus. Virulence factors produced by members of the genus Bacillus differ between species.Interaction of the genus Bacillus with different hosts leads to various outcomes: from beneficial relationship to life threatening pathologies such as anthrax. The use of in vitro and in vivo models allowed for establishing key steps and mechanisms involved in infection and foodborne outbreaks. Experimental models with cultured eukaryotic cells such as enterocyte-like Caco-2 cells helped unravel extracellular factors involved in the gastrointestinal pathologies as well as to demonstrate the participation of direct bacteria-enterocyte interactions in the virulence. Further insights were obtained with in vivo invertebrate and vertebrate models that elucidated many aspects of the pathogenesis in a more complex cellular context. The recent advances in the field of in vivo expression technologies herald further gains in our understanding of the control and treatment of foodborne pathologies associated with Bacillus spp.