Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey

International Journal of Food Microbiology

Volumn 165, Issue 2, 2013, Pages 134-143

  Andre S ^a   Zuber, F ^a   Remize, F ^a,b  

^a CTCPA Centre Technique de la Conservation des Produits Agricoles   (France)

^b UNIVERSITÉ DE LA RÉUNION   (France)

Author keywords

Heat resistance; Low Acid Canned Food; Spoilage; Spores; Stability; Thermophilic

Indexed keywords

ANOXYBACILLUS; ARTICLE; BACILLUS; BACILLUS COAGULANS; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIUM CONTAMINATION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; CALDANAEROBIUS; CANNED FOOD; CLOSTRIDIUM; CLOSTRIDIUM NOVII; CLOSTRIDIUM SPOROGENES; FOOD SPOILAGE; GENE SEQUENCE; GEOBACILLUS; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; MEAT; MOORELLA; MOORELLA THERMOACETICA; NONHUMAN; PAENIBACILLUS; PAENIBACILLUS MACERANS; PAENIBACILLUS POLYMYXA; SEA FOOD; THERMOANAEROBACTER; THERMOPHILIC BACTERIUM; VEGETABLE;

ANOXYBACILLUS; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); GEOBACILLUS; MOORELLA; PAENIBACILLUS; THERMOANAEROBACTER; THERMOANAEROBACTERIUM;

EID: 84878940900     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.04.019     Document Type: Article

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