ADRIA Développement-UMT 08.3 PHYSI'Opt, Creac'h Gwen, 29196 Quimper, France.
Int J Food Microbiol. 2012 Aug 1;158(1):1-8. doi: 10.1016/j.ijfoodmicro.2012.03.004. Epub 2012 Mar 9.
Sporeforming bacteria are ubiquitous in the environment and exhibit a wide range of diversity leading to their natural prevalence in foodstuff. The state of the art of sporeformer prevalence in ingredients and food was investigated using a multiparametric PCR-based tool that enables simultaneous detection and identification of various genera and species mostly encountered in food, i.e., Alicyclobacillus, Anoxybacillus flavithermus, Bacillus, B. cereus group, B. licheniformis, B. pumilus, B. sporothermodurans, B. subtilis, Brevibacillus laterosporus, Clostridium, Geobacillus stearothermophilus, Moorella and Paenibacillus species. In addition, 16S rDNA sequencing was used to extend identification to other possibly present contaminants. A total of 90 food products, with or without visible trace of spoilage were analysed, i.e., 30 egg-based products, 30 milk and dairy products and 30 canned food and ingredients. Results indicated that most samples contained one or several of the targeted genera and species. For all three tested food categories, 30 to 40% of products were contaminated with both Bacillus and Clostridium. The percentage of contaminations associated with Clostridium or Bacillus represented 100% in raw materials, 72% in dehydrated ingredients and 80% in processed foods. In the last two product types, additional thermophilic contaminants were identified (A. flavithermus, Geobacillus spp., Thermoanaerobacterium spp. and Moorella spp.). These results suggest that selection, and therefore the observed (re)-emergence of unexpected sporeforming contaminants in food might be favoured by the use of given food ingredients and food processing technologies.
产孢菌在环境中无处不在，具有广泛的多样性，因此它们在食品中自然存在。本研究使用一种基于多参数 PCR 的工具调查了成分和食品中孢子形成者的流行情况，该工具能够同时检测和鉴定食品中常见的各种属和种，即：环酸芽孢杆菌、嗜热脂肪地芽孢杆菌、芽孢杆菌、蜡样芽孢杆菌群、地衣芽孢杆菌、短小芽孢杆菌、嗜热解淀粉芽孢杆菌、枯草芽孢杆菌、迟缓芽孢杆菌、梭菌、嗜热脂肪芽孢杆菌、摩氏摩根菌和类芽孢杆菌属。此外，16S rDNA 测序用于将鉴定扩展到其他可能存在的污染物。总共分析了 90 种食品，其中一些有可见的变质痕迹，即 30 种蛋基产品、30 种牛奶和乳制品以及 30 种罐头食品和配料。结果表明，大多数样品含有一种或几种目标属和种。对于三种测试的食品类别，30%至 40%的产品受到芽孢杆菌和梭菌的污染。与芽孢杆菌或梭菌相关的污染率在原材料中为 100%，在脱水成分中为 72%，在加工食品中为 80%。在后两种产品类型中，还鉴定出了其他嗜热污染物（嗜热脂肪地芽孢杆菌、热厌氧菌属和摩氏摩根菌属）。这些结果表明，选择以及因此观察到（重新）出现食品中意想不到的产孢污染物可能受到特定食品成分和食品加工技术的影响。
