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Ghosh, J. S. and Barale, S. S. (2015). Production, Isolation and Characterization of Exotoxins Produced by Bacillus subtilis, Bacillus megaterium and Proteus vulgaris and its Significance in Food Poisoning. International Journal of Pharmaceutical Sciences Review and Research. 35(2): 245-249.

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Article

Tyndallization does not Suppress Bacillus megaterium and May Explain Part of Potato Peel Colic

1Math and Science Department, School of Pure and Applied Sciences, Florida SouthWestern State College, 8099 College Parkway, Fort Myers, Florida 33919, U. S. A.


American Journal of Microbiological Research. 2023, Vol. 11 No. 2, 58-63
DOI: 10.12691/ajmr-11-2-5
Copyright © 2023 Science and Education Publishing

Cite this paper:
M Witty. Tyndallization does not Suppress Bacillus megaterium and May Explain Part of Potato Peel Colic. American Journal of Microbiological Research. 2023; 11(2):58-63. doi: 10.12691/ajmr-11-2-5.

Correspondence to: M  Witty, Math and Science Department, School of Pure and Applied Sciences, Florida SouthWestern State College, 8099 College Parkway, Fort Myers, Florida 33919, U. S. A.. Email: mwitty@fsw.edu

Abstract

There is a recent cooking fad of leaving potato peel intact in food and eating it. Some bacteria from potato epidermis can survive cooking and this paper describes two examples of extremely thermoduric organisms which have been isolated from potato peel after it had been cooked rigorously and repeatedly in the process of Tyndallization. These bacteria have been identified by rDNA analysis of samples taken during Tyndallization. One of them, Bacillus megaterium, has a reputation for causing food poisoning through production of emetic toxins similar to cereulide and may account for some gastric features of Potato Peel Colic. The other, Aeromicrobium flava is only poorly characterized in previous literature.

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