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Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment

  • Published:2017-05 Issue:4 Volume:168 Page:369-378
  • ISSN:0923-2508
  • Container-title:Research in Microbiology
  • language:en
  • Short-container-title:Research in Microbiology

Author:

Gauvry Emilie,Mathot Anne-Gabrielle,Leguérinel Ivan,Couvert Olivier,Postollec Florence,Broussolle Véronique,Coroller Louis

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Microbiology

Reference79 articles.

1. Origin of bacterial spores contaminating foods;Carlin;Food Microbiol,2011

2. Surveillance des toxi-infections alimentaires collectives;InVS,2013

3. Lichenysin is produced by most Bacillus licheniformis strains;Madslien;J Appl Microbiol,2013

4. What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?;Andersson;Int J Food Microbiol,1995

5. Biofilm formation and cell surface properties among pathogenic and nonpathogenic strains of the Bacillus cereus group;Auger;Appl Environ Microbiol,2009
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