The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products

International Journal of Food Microbiology

Volumn 120, Issue 1-2, 2007, Pages 85-94

  Oomes, S J C M ^a   van Zuijlen, A C M ^b   Hehenkamp, J O ^a   Witsenboer, H ^e   van der Vossen, J M B M ^c   Brul, S ^a,d  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b UNILEVER   (Netherlands)

^c TNO   (Netherlands)

^d Molecular Biology and Microbial Food Safety Integrated Microbiology Amsterdam (IMA) Swammerdam Inst   (Netherlands)

^e KEYGENE N V   (Netherlands)

Author keywords

Cluster analysis; Food processing; Molecular phylogenetic characterisation; Spore heat resistance

Indexed keywords

ACID; METAL ION; RNA 16S;

ACIDITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL SPORE; BACTERIUM CONTAMINATION; CANNED FOOD; DNA DNA HYBRIDIZATION; FATTY ACID ANALYSIS; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; GENE SEQUENCE; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; MOLECULAR TYPING; NONHUMAN; PHYLOGENY; RIBOTYPING; RNA GENE; SPOROGENESIS; STRAIN IDENTIFICATION; SURVIVAL; VALIDATION PROCESS;

BACILLUS; BACTERIAL TYPING TECHNIQUES; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FATTY ACIDS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GERMINATION; HEAT; HUMANS; PHYLOGENY; RNA, RIBOSOMAL, 16S; SPECIES SPECIFICITY; SPORES, BACTERIAL;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS);

EID: 35948944538     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.06.013     Document Type: Article

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