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Titre :
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Do background microorganisms play a role in the safety of fresh foods?
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Auteurs :
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J. Jay
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Type de document :
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article/chapitre/communication
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Année de publication :
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1997
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Format :
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p; 421-424
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Langues:
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= Anglais
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Catégories :
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MICROBIOLOGIE
QUALITE DES PRODUITS ALIMENTAIRES
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Mots-clés:
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PRODUIT ALIMENTAIRE
;
MICROORGANISME PATHOGENE
;
SECURITE
;
REFRIGERATION
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Résumé :
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This Viewpoint article raises the question as to whether some of the large foodborne disease outbreaks that have occurred during the past decade are causally related to the trend of fewer and fewer microorganisms in fresh foods, especially fresh meats. The antagonism of foodborne pathogens by the normal, harmless microorganisms in a fresh food is referred to as microbial interference, and it has been demonstrated in several food products against a variety of bacterial pathogens. Because newly emerging strategies for pathogen reduction also reduce the numbers of pathogen competitors, research is needed to determine whether this trend towards 'cleaner' fresh foods needs to be reassessed.
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Source :
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Trends in Food Science & Technology, vol.8
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