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Genetic Diversity, Virulence Profiles, and Antimicrobial Resistance of Bacillus cereus Group Isolates from Foods in Eastern China

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This research aims to assess the genetic diversity, virulence profiles, and antimicrobial resistance of Bacillus cereus group strains isolated from food in school cafeterias.
Isolated 35 strains of Bacillus cereus from food in school cafeterias.
Conducted whole-genome sequencing (WGS) and multilocus sequence typing (MLST) to analyze genetic diversity.
Performed antimicrobial susceptibility testing to confirm resistance profiles.
Identified 16 sequence types (ST), including the emetic clone ST26 and a new ST3408.
Detected virulence genes: nhe (100%), hbl (71.4%), ces (8.6%), and antimicrobial resistance genes in 25.7% to tetracyclines, 20% to macrolides, and 82.9% to streptomycin.
Found discrepancies between detected antimicrobial resistance genes and phenotypic resistance testing results.

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Randomized trial reveals antimicrobial resistance and genetic diversity of Bacillus cereus in food sources, indicating safety concerns.

Chang et al. (2026) studied this question.

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