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L'impact des bactéries sporulantes aérobies psychrotolérantes sur l'altération des produits alimentaires et méthodologies de détection et d'identification.

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

Auteurs : MAYR R., STETTEN F. von, FRANCIS K. P., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Significance of psychrotolerant aerobic sporeformers in food spoilage and methodologies for their detection and identification.
  • Identifiant de la fiche : 2000-2574
  • Langues : Anglais
  • Source : Mitt. Lebensm.unters. Hyg. - vol. 90 - n. 1
  • Date d'édition : 1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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