Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus.

ABSTRACT:

Background

Spores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell multiplication during refrigerated storage may lead to bacterial concentrations that are hazardous to health.

Scope and approach

This review is concerned with the characterisation of factors that prevent psychrotrophic B. cereus reaching hazardous concentrations in minimally processed chilled foods and associated foodborne illness. A risk assessment framework is used to quantify the risk associated with B. cereus and minimally processed chilled foods.

Key findings and conclusions

Bacillus cereus is responsible for two types of food poisoning, diarrhoeal (an infection) and emetic (an intoxication); however,

SUBMITTER: Webb MD 

PROVIDER: S-EPMC6853023 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature