A Multidisciplinary Approach to Understanding Bacillus cereus in Fresh Meat: Isolation, Biochemical and Molecular Characterization, and Bacteriophages-Mediated Control Strategies for Improved Food Safety and Public Health

Bacillus cereus is a major foodborne pathogen linked to contaminated fresh meat that poses major health hazards to the general public since it may generate toxins and heat-resistant spores. Investigating B. cereus in fresh meat utilizing a multidisciplinary approach, this work focuses on bacteriophage-mediated biocontrol methods, biochemical and molecular characterization, and isolation. After analyzing fresh meat samples using selective culturing techniques, virulence genes (nhe, hbl, cytK, ces) were identified using molecular techniques (PCR, whole-genome sequencing) and biochemical assays. The effectiveness of lytic bacteriophages in reducing B. cereus infection in meat products was also assessed after they were isolated. The findings showed that B. cereus was highly prevalent in fresh meat, and molecular characterization confirmed that enterotoxin-producing strains were present. Treatment with bacteriophages showed notable decreases in the bacterial load, indicating that it may be used as a natural biocontrol agent. Phage-based treatments might improve food safety and reduce the need for chemical preservatives by being included into food processing and packaging. In order to reduce the dangers associated with B. cereus in the food business, this study emphasizes the significance of integrating cutting-edge genomic and phage treatment techniques with conventional microbiological procedures. In ultimately, the findings protect public health by enhancing food safety procedures and providing lasting solutions for stopping foodborne outbreaks.