Contamination pathways of spore-forming bacteria in a vegetable cannery.


:Spoilage of low-acid canned food during prolonged storage at high temperatures is caused by heat resistant thermophilic spores of strict or facultative bacteria. Here, we performed a bacterial survey over two consecutive years on the processing line of a French company manufacturing canned mixed green peas and carrots. In total, 341 samples were collected, including raw vegetables, green peas and carrots at different steps of processing, cover brine, and process environment samples. Thermophilic and highly-heat-resistant thermophilic spores growing anaerobically were counted. During vegetable preparation, anaerobic spore counts were significantly decreased, and tended to remain unchanged further downstream in the process. Large variation of spore levels in products immediately before the sterilization process could be explained by occasionally high spore levels on surfaces and in debris of vegetable combined with long residence times in conditions suitable for growth and sporulation. Vegetable processing was also associated with an increase in the prevalence of highly-heat-resistant species, probably due to cross-contamination of peas via blanching water. Geobacillus stearothermophilus M13-PCR genotypic profiling on 112 isolates determined 23 profile-types and confirmed process-driven cross-contamination. Taken together, these findings clarify the scheme of contamination pathway by thermophilic spore-forming bacteria in a vegetable cannery.


Int J Food Microbiol


Durand L,Planchon S,Guinebretiere MH,André S,Carlin F,Remize F




Has Abstract


2015-06-02 00:00:00












  • Development of two specific multiplex qPCRs to determine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products.

    abstract::Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific mult...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Bahlinger E,Dorn-In S,Beindorf PM,Mang S,Kaltner F,Gottschalk C,Gareis M,Schwaiger K

    更新日期:2021-01-16 00:00:00

  • Isolation of Escherichia coli O157:H7 from foods in Greece.

    abstract::The presence of Escherichia coli O157:H7 in various foods of animal origin was surveyed in northwestern Greece. Six hundred samples of unpasteurized cows', ewes' and goats' milk, raw minced meat, uncooked frozen beef hamburgers, sandwiches (containing ham or turkey, mixed vegetable salad with mayonnaise and lettuce), ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Dontorou C,Papadopoulou C,Filioussis G,Economou V,Apostolou I,Zakkas G,Salamoura A,Kansouzidou A,Levidiotou S

    更新日期:2003-05-15 00:00:00

  • Shelf life prediction: status and future possibilities.

    abstract::Although there is rapid progress in the field of chemical detection technology, little of this technology appears to have found application in estimation of the remaining shelf life of foods and early detection of spoilage. Predictive microbiology aims to summarise the probable behaviour of specific spoilage organisms...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审


    authors: McMeekin TA,Ross T

    更新日期:1996-11-01 00:00:00

  • Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production.

    abstract::The starter culture Penicillium roqueforti, undesired cultures Penicillium caseifulvum and Geotrichum candidum and the potential starter culture Debaryomyces hansenii were examined for their growth and interactions at environmental conditions similar to the Danish blue cheese Danablu. The combined effect of low oxygen...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: van den Tempel T,Nielsen MS

    更新日期:2000-06-15 00:00:00

  • Nucleic acid techniques in bacterial systematics and identification.

    abstract::Systematics and identification play central roles in any discipline of microbiology. The current prokaryotic taxonomic framework as proposed in Bergey's Manual of Systematic Bacteriology is mainly based on small subunit rRNA data. Alternative markers representing the conserved core of the prokaryotic genomes roughly s...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审


    authors: Ludwig W

    更新日期:2007-12-15 00:00:00

  • Fusarium sibiricum sp. nov, a novel type A trichothecene-producing Fusarium from northern Asia closely related to F. sporotrichioides and F. langsethiae.

    abstract::Production of type A trichothecenes has been reported in the closely related species Fusarium langsethiae and F. sporotrichioides. Here, we characterized a collection of Fusarium isolates from Siberia and the Russian Far East (hereafter Asian isolates) that produce high levels of the type A trichothecene T-2 toxin and...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Yli-Mattila T,Ward TJ,O'Donnell K,Proctor RH,Burkin AA,Kononenko GP,Gavrilova OP,Aoki T,McCormick SP,Gagkaeva TY

    更新日期:2011-05-14 00:00:00

  • Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli.

    abstract::In recent years, the interest in the possible use of natural alternatives to food additives to prevent bacterial and fungal growth has notably increased. Plants and plant products can represent a source of natural alternatives to improve the shelf-life and the safety of food. Some of these compounds, i.e. hexanal, hex...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Patrignani F,Iucci L,Belletti N,Gardini F,Guerzoni ME,Lanciotti R

    更新日期:2008-03-31 00:00:00

  • Prediction of Bacillus weihenstephanensis acid resistance: the use of gene expression patterns to select potential biomarkers.

    abstract::Exposure to mild stress conditions can activate stress adaptation mechanisms and provide cross-resistance towards otherwise lethal stresses. In this study, an approach was followed to select molecular biomarkers (quantitative gene expressions) to predict induced acid resistance after exposure to various mild stresses,...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Desriac N,Postollec F,Coroller L,Sohier D,Abee T,den Besten HM

    更新日期:2013-10-01 00:00:00

  • Characterization of four Paenibacillus species isolated from pasteurized, chilled ready-to-eat meals.

    abstract::Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7°C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow in the starch-rich envi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Helmond M,Nierop Groot MN,van Bokhorst-van de Veen H

    更新日期:2017-07-03 00:00:00

  • Automated turbidimetry for rapid determination of the bacteriological quality of raw meat and processed meat products.

    abstract::A fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Schulz E,Jensen B,Celerynova E

    更新日期:1988-05-01 00:00:00

  • Use of Fourier transform infrared spectroscopy to evaluate the proteolytic activity of Yarrowia lipolytica and its contribution to cheese ripening.

    abstract::The purpose of this study was to investigate the suitability of Fourier transform infrared (FTIR) spectroscopy as rapid technique to be used to investigate the secondary structure of proteins in aqueous solution and its changes as a consequence of microbial proteolytic activity as well as to assess or identify the con...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Lucia V,Daniela B,Rosalba L

    更新日期:2001-09-19 00:00:00

  • Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy.

    abstract::The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm3), mixed with other ingredients and the...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Tremonte P,Sorrentino E,Pannella G,Tipaldi L,Sturchio M,Masucci A,Maiuro L,Coppola R,Succi M

    更新日期:2017-02-02 00:00:00

  • Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation.

    abstract::In order to improve knowledge about the oenological characteristics of non-Saccharomyces yeast strains, and to reconsider their contribution to wine quality, we studied the release of polysaccharides by 13 non-Saccharomyces strains of different species (three wine yeasts, six grape yeasts, and three spoilage yeasts) d...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Giovani G,Rosi I,Bertuccioli M

    更新日期:2012-11-15 00:00:00

  • Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature.

    abstract::Temperature, pH and water activity are important factors controlling the microbiological safety of foods. To describe the growth rate of Listeria monocytogenes in relation to these factors, two equations have been developed. Both equations are based upon the Ratkowsky equation for temperature and growth rate. The firs...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Wijtzes T,McClure PJ,Zwietering MH,Roberts TA

    更新日期:1993-04-01 00:00:00

  • Clostridium perfringens and foodborne infections.

    abstract::Clostridium perfringens type A food poisoning is one of the more common in the industrialised world. This bacterium is also responsible for the rare but severe food borne necrotic enteritis. C. perfringens enterotoxin (CPE) has been shown to be the virulence factor responsible for causing the symptoms of C. perfringen...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审


    authors: Brynestad S,Granum PE

    更新日期:2002-04-05 00:00:00

  • Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems.

    abstract::Using natural additives to preserve foods has become popular due to consumer demands for nature and safety. Antimicrobial activity is one of the most important properties in many plant essential oils (EOs). The antimicrobial activity of the essential oil of Litsea cubeba (LC-EO) from Taiwan and the antimicrobial impac...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Liu TT,Yang TS

    更新日期:2012-05-01 00:00:00

  • Anti-aflatoxigenic activity of Lactobacillus casei pseudoplantarum.

    abstract::Lactobacillus casei pseudoplantarum 371 isolated from a silage inoculant was found to inhibit aflatoxins B1 and G1 biosynthesis by Aspergillus flavus subsp. parasiticus NRRI. 2999, in liquid medium. The inhibitory activity in the Lactobacillus cell-free supernatant was found to be sensitive to proteolytic enzymes such...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Gourama H,Bullerman LB

    更新日期:1997-02-01 00:00:00

  • Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine.

    abstract::The characterisation of 24 lactic acid bacteria (LAB) isolates from Nigerian traditional fermented dairy foods, including some cow's intestine isolates, was conducted in order to select isolates for potential use as probiotics. LAB isolates were identified by partial sequencing the 16S rRNA gene as belonging to the sp...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Ayeni FA,Sánchez B,Adeniyi BA,de Los Reyes-Gavilán CG,Margolles A,Ruas-Madiedo P

    更新日期:2011-05-27 00:00:00

  • Impact of cleaning and disinfection on the non-culturable and culturable bacterial loads of food-contact surfaces at a beef processing plant.

    abstract::We assessed the impact of industrial cleaning and disinfection (C&D) on colony-forming units (CFUs), viable (culturable and viable but non-culturable) cells and on total cells (viable and dead cells). Bacterial loads on polyvinyl chloride (PVC) and stainless steel surfaces in a cutting room at a beef processing plant ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Khamisse E,Firmesse O,Christieans S,Chassaing D,Carpentier B

    更新日期:2012-08-17 00:00:00

  • Enumeration and identification of Campylobacter species in the liver and bile of slaughtered cattle.

    abstract::Healthy cattle are considered as reservoirs for a variety of Campylobacter species. To control the bacterial contamination in meat products, quantitative assessment of campylobacters in liver and gallbladder was carried out at an abattoir. Liver and bile samples were collected from 108 healthy beef cattle after evisce...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Enokimoto M,Kubo M,Bozono Y,Mieno Y,Misawa N

    更新日期:2007-09-30 00:00:00

  • Application of nontraditional meat starter cultures in production of Hungarian salami.

    abstract::Listeria monocytogenes and Escherichia coli O111 have been implicated in several outbreaks of food-borne disease linked to smallgoods products. Traditional meat starter cultures, containing a mixture of lactic acid bacteria (LAB) and staphylococci, are used to maintain safety and sensory properties of Hungarian salami...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Pidcock K,Heard GM,Henriksson A

    更新日期:2002-06-05 00:00:00

  • Production of staphylococcal enterotoxin H under controlled pH and aeration.

    abstract::The effects of controlled pH and aeration on the growth of Staphylococcus aureus strain FRI-569 and production of enterotoxin H (SEH) were studied. S. aureus FRI-569 did not grow well anaerobically. Aeration permitted better growth of cells especially at a flow rate of 300 cc/min. The optimal pH for S. aureus FRI-569 ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Su YC,Wong AC

    更新日期:1998-01-06 00:00:00

  • Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus.

    abstract::The inactivation of Lb. rhamnosus by pulsed electric field treatment (PEF) was studied in different fractions of raw milk and Ringer solution in order to evaluate the protective effect of nutrient rich media in comparison to aqueous buffer solutions. Apart from monitoring of culturability, analysis of the physiologica...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Jaeger H,Schulz A,Karapetkov N,Knorr D

    更新日期:2009-08-31 00:00:00

  • Mycotoxins produced by Fusarium proliferatum and F. pseudonygamai on maize, sorghum and pearl millet grains in vitro.

    abstract::Maize (Zea mays), sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) are basic staple foods for many rural or poorer communities. These crops are susceptible to plant diseases caused by multiple species of Fusarium, some of which also produce mycotoxins, including fumonisins and moniliformin that are detr...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Vismer HF,Shephard GS,van der Westhuizen L,Mngqawa P,Bushula-Njah V,Leslie JF

    更新日期:2019-05-02 00:00:00

  • Behavior of Listeria monocytogenes during processing and storage of experimentally contaminated hot-smoked trout.

    abstract::Hot-smoked fish like smoked trout is quite frequently contaminated with Listeria monocytogenes. In order to estimate the potential health hazard for the consumer eating such products, the behavior of L. monocytogenes was studied during processing and storage of artificially-inoculated hot-smoked trout. Four trials wer...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Jemmi T,Keusch A

    更新日期:1992-03-01 00:00:00

  • The sensitivity and specificity of fecal and cecal culture for the detection of Campylobacter in Dutch broiler flocks quantified by Bayesian analysis.

    abstract::Dutch broiler flocks are routinely tested for the presence of thermotolerant Campylobacter spp. using a standard cultural procedure for fecal and cecal samples. The objective of this study was to estimate the sensitivity and specificity of fecal and cecal culture for detection of Campylobacter colonization in broiler ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Woldemariam E,Bouma A,Vernooij JC,Stegeman A

    更新日期:2008-02-10 00:00:00

  • Depuration dynamics of viruses in shellfish.

    abstract::The consumption of shellfish has been associated with viral infections even in cases where shellfish complied with the current regulation, which is based on bacterial analysis. In this study, depuration rates of potential indicators and human viruses have been analysed in order to study the use of complementary parame...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Muniain-Mujika I,Girones R,Tofiño-Quesada G,Calvo M,Lucena F

    更新日期:2002-07-25 00:00:00

  • High levels of ochratoxin A in licorice and derived products.

    abstract::The ochratoxin A (OTA) content of 30 samples of licorice root and derived products (licorice-confectionery, licorice block, and licorice extract) was analyzed by a standard HPLC-fluorescence technique and confirmed by methyl-ester formation. All analyzed samples of licorice and derived products were found to contain o...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Ariño A,Herrera M,Estopañan G,Juan T

    更新日期:2007-03-20 00:00:00

  • Modelling the effect of sub(lethal) heat treatment of Bacillus subtilis spores on germination rate and outgrowth to exponentially growing vegetative cells.

    abstract::Spores of Bacillus subtilis were subjected to relatively mild heat treatments in distilled water and properties of these spores were studied. These spores had lost all or part of their dipicolinic acid (DPA) depending on the severity of the heat treatment. Even after relatively mild heat treatments these spore lost al...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Smelt JP,Bos AP,Kort R,Brul S

    更新日期:2008-11-30 00:00:00

  • Dynamics of biofilm formation by Listeria monocytogenes on stainless steel under mono-species and mixed-culture simulated fish processing conditions and chemical disinfection challenges.

    abstract::The progressive ability of a six-strains L. monocytogenes cocktail to form biofilm on stainless steel (SS), under fish-processing simulated conditions, was investigated, together with the biocide tolerance of the developed sessile communities. To do this, the pathogenic bacteria were left to form biofilms on SS coupon...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Papaioannou E,Giaouris ED,Berillis P,Boziaris IS

    更新日期:2018-02-21 00:00:00