Bacillus cereus from a food industrial perspective




Quality & Safety


Sporeforming bacteria, they are ubiquitous in the environment and have the ability to form endospores that resist and survive the most extreme stress conditions such as temperature, pressure, biocides, radiations. Bacillus cereus gathers closely related Gram positive bacteria exhibiting highly divergent ecological and pathogenic properties. In food, their presence may be associated to both food poisoining or food spoilage leading high economical losses. In most scenarios, Bacillus enter the industrial plants via spore contaminations of raw material or dehydrated ingredients and may persist in the environment. While spore is the resistant but dormant state of these bacteria, food deterioration is only due to pathogenic and spoilage strains that survive process, germinate and further grow in the food matrix which is no longer suitable for human consumption. Through various examples of case study, this webinar will be composed of 3 sessions to get up dated insights on the following industrial applications: -Biodiversity: Which methods are used to address the diversity and distinguish phylogenetic groups? -Germination and growth ability: What is the impact of environmental conditions (pre-, per-, post-treatment) on growth ability? -Inactivation by processes: What is the biodiversity encountered on process efficiency?

Target groups: 


Training Formats: 

PDF file


Sporeforming bacteria; Food processing



First name: 

Florence Postollec


ADRIA Food Technology Institute

File Attachment: