Spore-forming bacteria responsible for food spoilage.
Res Microbiol
; 168(4): 379-387, 2017 May.
Article
em En
| MEDLINE
| ID: mdl-27989764
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Esporos Bacterianos
/
Bactérias
/
Contaminação de Alimentos
Limite:
Animals
Idioma:
En
Revista:
Res Microbiol
Ano de publicação:
2017
Tipo de documento:
Article