Hong Kong Polytechnic University Reports Findings in Bacillus cereus (Prevalence and Genomic Characterization of The Bacillus Cereus Group Strains Contamination In Food Products In Southern China).

A report from Hong Kong Polytechnic University provides new data on the prevalence and genomic characterization of Bacillus cereus group strains in food products in southern China. The study found that B. cereus group strains were prevalent in various food types, with the highest contamination rates observed in cereal flour and wheat/rice noodles. The strains exhibited high resistance rates against certain antibiotics, and species diversity was highest in sausages. The research offers valuable insights for policymakers in addressing foodborne B. cereus group infections and ensuring food safety. [Extracted from the article]