Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores

International Journal of Food Microbiology
Alicja K WardaMasja N Nierop Groot

Abstract

Spoilage of heat treated foods can be caused by the presence of surviving spore-formers. It is virtually impossible to prevent contamination at the primary production level as spores are ubiquitous present in the environment and can contaminate raw products. As a result spore inactivation treatments are widely used by food producing industries to reduce the microbial spore loads. However consumers prefer mildly processed products that have less impact on its quality and this trend steers industry towards milder preservation treatments. Such treatments may result in damaged instead of inactivated spores, and these spores may germinate, repair, and grow out, possibly leading to quality and safety issues. The ability to repair and grow out is influenced by the properties of the food matrix. In the current communication we studied the outgrowth from heat damaged Bacillus cereus ATCC 14579 spores on Anopore membrane, which allowed following outgrowth heterogeneity of individual spores on broccoli and rice-based media as well as standard and mildly acidified (pH 5.5) meat-based BHI. Rice, broccoli and BHI pH 5.5 media resulted in delayed outgrowth from untreated spores, and increased heterogeneity compared to BHI pH 7.4, with the mos...Continue Reading

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Citations

Mar 5, 2016·Annual Review of Food Science and Technology·Marjon H J Wells-BennikTjakko Abee
Jul 26, 2017·Journal of Food Science and Technology·M BernardeauP Nurminen
Nov 11, 2020·Toxins·Nadja JessbergerErwin Märtlbauer
Feb 2, 2021·International Journal of Food Microbiology·Tom Dongmin KimAbram Aertsen
May 22, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional· Evelyn Chairul

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