Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment.
Res Microbiol
; 168(4): 369-378, 2017 May.
Article
in En
| MEDLINE
| ID: mdl-27810476
ABSTRACT
Spore-forming bacteria are able to grow under a wide range of environmental conditions, to form biofilms and to differentiate into resistant forms spores. This resistant form allows their dissemination in the environment; consequently, they may contaminate raw materials. Sporulation can occur all along the food chain, in raw materials, but also in food processes, leading to an increase in food contamination. However, the problem of sporulation during food processing is poorly addressed and sporulation niches are difficult to identify from the farm to the fork. Sporulation is a survival strategy. Some environmental factors are required to trigger this differentiation process and others act by modulating it. The efficiency of sporulation is the result of the combined effects of these two types of factors on vegetative cell metabolism. This paper aims to explain and help identify sporulation niches in the food chain, based on features of spore-former physiology.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Spores, Bacterial
/
Bacillus
/
Food Contamination
/
Clostridium
/
Food Microbiology
Type of study:
Prognostic_studies
Limits:
Animals
Language:
En
Journal:
Res Microbiol
Year:
2017
Document type:
Article