title: Pathogenic psychrotolerant sporeformers: an emerging challenge for low-temperature storage of minimally processed foods.
abstract: Sporeforming bacteria are a significant problem in the food industry as they are ubiquitous in nature and capable of resisting inactivation by heat and chemical treatments designed to inactivate them. Beyond spoilage issues, psychrotolerant sporeformers are becoming increasingly recognized as a potential hazard given the ever-expanding demand for refrigerated processed foods with extended shelf-life. In these products, the sporeforming pathogens of concern are Bacillus cereus, Bacillus weihenstephanensis, and Clostridium botulinum type E. This review article examines the foods, conditions, and organisms responsible for the food safety issue caused by the germination and outgrowth of psychrotolerant sporeforming pathogens in minimally processed refrigerated foods.
authors.affiliation: Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA.
authors.forename: Sarah M
authors.initials: SM
authors.lastname: Markland
authors.forename: Daniel F
authors.initials: DF
authors.lastname: Farkas
authors.forename: Kalmia E
authors.initials: KE
authors.lastname: Kniel
authors.forename: Dallas G
authors.initials: DG
authors.lastname: Hoover
mesh_terms: D001407:Bacillus / Q000254:growth & development*; D001409:Bacillus cereus / Q000254:growth & development; D001906:Botulism / Q000382:microbiology* / Q000517:prevention & control; D003014:Clostridium botulinum / Q000254:growth & development*; D003080:Cold Temperature; D005516:Food Microbiology; D005519:Food Preservation; D059022:Food Safety; D061353:Food Storage / Q000379:methods / Q000592:standards*; D005517:Foodborne Diseases / Q000382:microbiology* / Q000517:prevention & control; D013171:Spores, Bacterial