Markland Sarah M, Farkas Daniel F, Kniel Kalmia E, Hoover Dallas G
Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA.
Foodborne Pathog Dis. 2013 May;10(5):413-9. doi: 10.1089/fpd.2012.1355. Epub 2013 Mar 28.
Sporeforming bacteria are a significant problem in the food industry as they are ubiquitous in nature and capable of resisting inactivation by heat and chemical treatments designed to inactivate them. Beyond spoilage issues, psychrotolerant sporeformers are becoming increasingly recognized as a potential hazard given the ever-expanding demand for refrigerated processed foods with extended shelf-life. In these products, the sporeforming pathogens of concern are Bacillus cereus, Bacillus weihenstephanensis, and Clostridium botulinum type E. This review article examines the foods, conditions, and organisms responsible for the food safety issue caused by the germination and outgrowth of psychrotolerant sporeforming pathogens in minimally processed refrigerated foods.
产芽孢细菌是食品工业中的一个重大问题，因为它们在自然界中无处不在，并且能够抵抗旨在使其失活的热处理和化学处理。除了腐败问题外，鉴于对具有延长保质期的冷藏加工食品的需求不断扩大，耐冷产芽孢菌越来越被认为是一种潜在危害。在这些产品中，值得关注的产芽孢病原体是蜡样芽孢杆菌、魏氏芽孢杆菌和E型肉毒梭菌。这篇综述文章研究了导致最低限度加工冷藏食品中耐冷产芽孢病原体发芽和生长所引起食品安全问题的食品、条件和生物体。
