Techer C, Baron F, Delbrassinne L, Belaïd R, Brunet N, Gillard A, Gonnet F, Cochet M-F, Grosset N, Gautier M, Andjelkovic M, Lechevalier V, Jan S
Equipe Microbiologie de l'Œuf et des Ovoproduits (MICOV), Agrocampus Ouest, INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, Rennes, France.
J Appl Microbiol. 2014 May;116(5):1344-58. doi: 10.1111/jam.12462. Epub 2014 Feb 27.
To evaluate the food safety and spoilage risks associated with psychrotrophic Bacillus cereus group bacteria for the egg product industry and to search for relevant risk markers.
A collection of 68 psychrotrophic B. cereus group isolates, coming from pasteurized liquid whole egg products, was analysed through a principal component analysis (PCA) regarding their spoilage and food safety risk potentials. The principal component analysis showed a clear differentiation between two groups within the collection, one half of the isolates representing a safety risk and the other half a spoilage risk.
Relevant risk markers were highlighted by PCA, that is (i) for the food safety risk, the presence of the specific 16S rDNA-1m genetic signature and the ability to grow at 43°C on solid medium and (ii) for the spoilage risk, the presence of the cspA genetic signature.
This work represents a first step in the development of new diagnostic technologies for the assessment of the microbiological quality of foods likely to be contaminated with psychrotrophic B. cereus group bacteria.
评估嗜冷蜡样芽孢杆菌群细菌给蛋制品行业带来的食品安全和腐败风险，并寻找相关风险标志物。
对从巴氏杀菌全蛋液产品中分离出的68株嗜冷蜡样芽孢杆菌群菌株进行了主成分分析（PCA），以评估它们的腐败和食品安全风险潜力。主成分分析表明，这些菌株可明显分为两组，其中一半代表安全风险，另一半代表腐败风险。
主成分分析突出了相关风险标志物，即（i）对于食品安全风险，特定的16S rDNA - 1m基因特征的存在以及在固体培养基上43°C生长的能力；（ii）对于腐败风险，cspA基因特征的存在。
这项工作是开发新诊断技术的第一步，该技术用于评估可能被嗜冷蜡样芽孢杆菌群细菌污染的食品的微生物质量。
