Chapter 15 - Sporeforming bacterial pathogens in ready-to-eat dairy products

Abstract

The term sporeformers designates a group of microorganisms capable of resisting in a hostile environment due to the formation of spores. They are largely distributed in nature and can easily contaminate several types of foods, including dairy products. Of particular interest in the dairy sector are members of the aerobic genus Bacillus and the anaerobic genus Clostridium, responsible for food spoilage and foodborne illness. The primary source of spores is the soil from which they can contaminate foods. Among sporeforming pathogens found in ready-to-eat (RTE) dairy products, Clostridium botulinum is the most dangerous, while Bacillus cereus is the most frequent. Illness occurs as consequence of spore germination and successive growth, necessary to reach the infective dose. Their control relies on the reduction of spore load, but most exclusively in the prevention of their growth. The occurrence of sporeformer contamination and their control strategies in RTE dairy products are described.