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What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1995 (English)In: International Journal of Food Microbiology, ISSN 0346-718X, Vol. 28, no 2, p. 14-55Article in journal (Refereed)
Abstract [en]

Spore-forming Bacillus cereus and Clostridium perfringens bacteria are special problems for the dairy and meat industry, respectively. Proper cleaning and disinfection with hypochlorite is essential to avoid high numbers of these bacteria in food products. It is impossible for B. cereus and C. perfringens to cause food poisoning with cooking and rapid cooling, and proper reheating. It is also important to note that the generation time for C. perfringens can be as short as 8 min under optimal conditions, so temperatures between 10 and 47 °C in any meat product must be restricted. B. cereus food poisoning through milk and milk products can be avoided with a low number of spores in the products and proper cooling.

Place, publisher, year, edition, pages
1995. Vol. 28, no 2, p. 14-55
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8723OAI: oai:DiVA.org:ri-8723DiVA, id: diva2:966596
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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