Spore-forming bacteria responsible for food spoilage

André, Stephane; Vallaeys, Tatiana; Planchon, Stella

doi:10.1016/j.resmic.2016.10.003

Cited by 124 publications

(60 citation statements)

References 49 publications

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“…; André et al . ). Considering our findings that B. sporothermodurans spores were not recovered on PCMA or PCA, presence of this organism in milk powders and spoiled products made thereof may have been missed when using PCA or PCMA for spore enumeration.…”

Section: Discussionmentioning

confidence: 97%

“…; André et al . ), with the plate heat exchanger and the evaporator being the most common sources of contamination of these spores that have been identified during milk powder manufacturing (Scott et al . ).…”

Section: Discussionmentioning

confidence: 99%

“…However, bacterial spores will survive such treatments, after which they may germinate and grow in finished liquid products (reviewed in André et al . ). To ensure spore inactivation, much higher heat loads such as ultrahigh‐temperature (UHT) treatments or retort sterilisation are required (reviewed in den Besten et al .…”

Section: Introductionmentioning

confidence: 97%

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Spores in dairy – new insights in detection, enumeration and risk assessment

Eijlander

Hekezen

Bienvenue³

et al. 2019

Int J of Dairy Tech

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The performance of the ISO method for the ‘Enumeration of the Specially Thermoresistant Spores of Thermophilic Bacteria in Dried Milk’ (ISO/TS27265; 2009) was compared with a more practical method. Both were tested for predictability of spoilage of UHT treated reconstituted milk. The data show that heating for 30 min at 100 °C has the same predictive value as heating for 30 min at 106 °C, provided that specifications are increased 1 log10 and the use of TSA as a cultivation medium is recommended over PCMA. Predictability of spoilage using classical plating methods is furthermore discussed in relation to variation in spore heat resistance of spores commonly present in the dairy industry.

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

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Spores in dairy – new insights in detection, enumeration and risk assessment

Eijlander

Hekezen

Bienvenue³

et al. 2019

Int J of Dairy Tech

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“…The economic losses might be extremely high. Generally, bakery products are specifically spoiled by Bacillus species while different Clostridium species classically contaminate refrigerated vacuum-packed meats (André, Vallaeys, & Planchon, 2016). There are three main differences between Clostridium and Bacillus genus.…”

Section: Spoilage Spore-forming Bacteriamentioning

confidence: 99%

Main Groups of Microorganisms of Relevance for Food Safety and Stability

Lorenzo

Munekata

Domínguez

et al. 2018

Innovative Technologies for Food Preservation

166

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“…However, a number of Bacillus spp spores are able to withstand the cooking temperature during the baking process and may grow to levels of public health concern with toxin production, if packaging and storage conditions are conductive to their growth (Bryan Guzewich and Todd l., 1997, Leuschner, O'callaghan, and Arendt 1998, Rosenquist, Smidt, Anderson, Jensen and Wilcks 2005Asadi, Maram andKooshk 2015, André , Vallaeys, andPlanchon, 2016). In respect to the organoleptic characteristics of rice tart namely the taste, appearance and smoothness traditional friendly bakers use to keep rice tarts at room temperature during 15 to 24 hours (time to sale), instead of storing them in refrigerators after production.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Stability of Rice Tart Stored at Ambient Temperature after Baking

N'Guessan¹,

Cissé²,

Niyonzima³

et al. 2017

JFR

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Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this foodstuff, from the end of baking to end user by consumers. In this purpose, 108 rice tart samples were collected from each of seven bakeries in five Belgium provinces. Physico-chimical analysis in addition to microbiological analysis were carried out in accordance with the European Regulation EC 2073/2005 and with references methods, to enumerate the total microorganisms count, Staphylococcus aureus, Bacillus cereus as well as Enterobacteria, susceptible likely to contaminate the tarts during the production or after baking. Even when the results meet the microbiological safety standards immediately after baking in all bakeries implicated, a significant (p <0,05) increase of mesophilic aerobic bacteria (ranging from <1 to 7 log cfu/g) and B. cereus (> 3,7 log cfu/g) was observed during the storage at nonrefrigerated temperature (28 to 30°C). A post-baking recontamination and other parameters like an insufficient baking time or a non uniform distribution of the oven heat could explain the observed bacteria growth. The present study shows that most rice tarts investigated are microbiologically safe. However, the possible increase of bacteria load in this foodstuff attributable to the favorable a w, pH and temperature conditions, highlight the importance of applying good hygienic practices and compliance with storage conditions after baking to ensure consumer safety.

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Spore-forming bacteria responsible for food spoilage

Cited by 124 publications

References 49 publications

Spores in dairy – new insights in detection, enumeration and risk assessment

Spores in dairy – new insights in detection, enumeration and risk assessment

Main Groups of Microorganisms of Relevance for Food Safety and Stability

Microbiological Stability of Rice Tart Stored at Ambient Temperature after Baking

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