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Global overview of the risk linked to the Bacillus cereus group in the egg product industry: identification of food safety and food spoilage markers

Abstract : Aims: 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. Methods and Results: 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. Conclusions: 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. Significance and Impact of the Study: 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.
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Submitted on : Friday, October 2, 2015 - 9:57:23 PM
Last modification on : Wednesday, April 6, 2022 - 4:08:12 PM

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Marie-Clarisse Techer, Florence Baron, L Delbrassinne, R Belaid, N Brunet, et al.. Global overview of the risk linked to the Bacillus cereus group in the egg product industry: identification of food safety and food spoilage markers. Journal of Applied Microbiology, Wiley, 2014, 116 (5), pp.1344-1358. ⟨10.1111/jam.12462⟩. ⟨hal-01209645⟩

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