Share

Significance of psychrotolerant aerobic sporeformers in food spoilage and methodologies for their detection and identification.

Author(s) : MAYR R., STETTEN F. von, FRANCIS K. P., et al.

Type of article: Article

Summary

Aerobic sporeformers are present in a wide range of foodstuffs. Due to their heat resistant spores they are associated with major spoilage problems in pasteurized products. Psychrotolerant aerobic sporeformers are able to spoil food at temperatures lower than 7 °C. This spoilage flora is mainly dominated by Bacillus cereus/weihenstehanensis strains. Some of these strains are toxin producers and may cause food poisoning. Until now, their detection involved extended enrichment steps at low temperature. However, recent advances in molecular biology have led to the development of several PCR-assays for the rapid detection and identification of psychrotolerant sporeformers.

Details

  • Original title: Significance of psychrotolerant aerobic sporeformers in food spoilage and methodologies for their detection and identification.
  • Record ID : 2000-2574
  • Languages: English
  • Source: Mitt. Lebensm.unters. Hyg. - vol. 90 - n. 1
  • Publication date: 1999
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing