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Detecting Cortex Fragments During Bacterial Spore Germination
Published on: June 25, 2016
Spore-forming bacteria responsible for food spoilage
Stéphane André1, Tatiana Vallaeys2, Stella Planchon1
1Centre technique pour la Conservation des Produits agricoles (CTCPA), Unité Expertise dans la Maitrise du Risque industriel en Thermorésistants sporulés (EMaiRIT'S), 449 Avenue Clément Ader, 84911, Avignon, France.
Abstract:
This review explores the main spore-forming bacteria involved in the spoilage of various processed foods. Bakery products are specifically spoiled by Bacillus species, the dominant one being Bacillus amyloliquefaciens, while different Clostridium species classically contaminate refrigerated vacuum-packed meats. These two genera have also been isolated from milk products, even when milk is pasteurized, sterilized, dehydrated or fermented, according to heat treatment and storage temperature. Finally, the most heat-resistant microorganisms are isolated in low-acid canned foods, the three predominant species being Geobacillus stearothermophilus, Moorella thermoacetica and Thermoanaerobacterium spp.
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