Horizon / Plein textes La base de ressources documentaires de l'IRD

IRD

 

Publications des scientifiques de l'IRD

Prevost S., Cayol J. L., Zuber F., Tholozan Jean-Luc, Remize F. (2013). Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safety. Food Control, 32 (1), 222-227. ISSN 0956-7135

Lien direct chez l'éditeur doi:10.1016/j.foodcont.2012.11.030

Titre
Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safety
Année de publication2013
Type de documentArticle référencé dans le Web of Science WOS:000316164000034
AuteursPrevost S., Cayol J. L., Zuber F., Tholozan Jean-Luc, Remize F.
SourceFood Control, 2013, 32 (1), p. 222-227. ISSN 0956-7135
RésuméAnaerobic sulfite-reducing bacteria are generally considered as indicators of clostridial contamination in meat products. We reconsidered the relevance of this indicator for crude and pasteurized foie gras. A three-year study was conducted to recover anaerobic sulfite-reducing bacteria from foie gras manufactures. Under anaerobic culture at 37 degrees C, 98 isolates were obtained from crude or pasteurized foie gras, surfaces and pepper used in the recipe and further identified. Heat-treated products lead to the exclusive isolation of Clostridium strains, but other samples demonstrated a high diversity of non-spore forming bacterial species. The diversity in the Clostridium group was also high, with 14 different species represented from the 49 clostridial isolates, including Clostridium perfringens and psychrotolerant species. All the 12 C. perfringens isolates belonged to type A, but none carried the enterotoxin gene. In addition, none of them was able to grow in foie gras at 8 degrees C over a 130-days period. Other species were also tested for their ability to grow in these conditions: only three isolates, identified as Clostridium sordellii, Clostridium tertium and Clostridium algidicarnis/putrefaciens, grew at 8 degrees C, exhibiting 5 to 6 log of population increase in 70 days. Consequently, regarding the risk of product spoilage, we recommend anaerobes enumeration at 37 degrees C for pasteurized foie gras products, or after a thermal treatment aiming at spore selection, for crude foie gras.
Plan de classementBiotechnologies [084] ; Nutrition, alimentation [054]
LocalisationFonds IRD
Identifiant IRDPAR00010319
Lien permanenthttp://www.documentation.ird.fr/hor/PAR00010319

Export des données

Disponibilité des documents

Télechargment fichier PDF téléchargeable

Lien sur le Web lien chez l'éditeur

Accès réservé en accès réservé

HAL en libre accès sur HAL


Accès aux documents originaux :

Le FDI est labellisé CollEx

Accès direct

Bureau du chercheur

Site de la documentation

Espace intranet IST (accès réservé)

Suivi des publications IRD (accès réservé)

Mentions légales

Services Horizon

Poser une question

Consulter l'aide en ligne

Déposer une publication (accès réservé)

S'abonner au flux RSS

Voir les tableaux chronologiques et thématiques

Centres de documentation

Bondy

Montpellier (centre IRD)

Montpellier (MSE)

Cayenne

Nouméa

Papeete

Abidjan

Dakar

Niamey

Ouagadougou

Tunis

La Paz

Quito