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Open AccessReview

Food Sensing: Detection of Bacillus cereus Spores in Dairy Products

1
INRAE, AgroParisTech, Micalis Institute, Université Paris-Saclay, 78350 Jouy-en-Josas, France
2
Institut des Sciences Analytiques, UMR 5280 CNRS, Université de Lyon, Université Claude Bernard Lyon 1, F-69100 Villeurbanne, France
3
Dipartimento di Scienze AgroAlimentari, Ambientali e Animali, via Sondrio 2/A, 33100 Udine, Italy
4
Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, B-9090 Melle, Belgium
5
Faculty of Veterinary Medicine, Ghent University, B-9820 Merelbeke, Belgium
*
Author to whom correspondence should be addressed.
Biosensors 2020, 10(3), 15; https://doi.org/10.3390/bios10030015
Received: 27 December 2019 / Revised: 14 February 2020 / Accepted: 22 February 2020 / Published: 25 February 2020
Milk is a source of essential nutrients for infants and adults, and its production has increased worldwide over the past years. Despite developments in the dairy industry, premature spoilage of milk due to the contamination by Bacillus cereus continues to be a problem and causes considerable economic losses. B. cereus is ubiquitously present in nature and can contaminate milk through a variety of means from the farm to the processing plant, during transport or distribution. There is a need to detect and quantify spores directly in food samples, because B. cereus might be present in food only in the sporulated form. Traditional microbiological detection methods used in dairy industries to detect spores show limits of time (they are time consuming), efficiency and sensitivity. The low level of B. cereus spores in milk implies that highly sensitive detection methods should be applied for dairy products screening for spore contamination. This review describes the advantages and disadvantages of classical microbiological methods used to detect B. cereus spores in milk and milk products, related to novel methods based on molecular biology, biosensors and nanotechnology. View Full-Text
Keywords: Bacillus cereus; spores; detection; biosensors; milk Bacillus cereus; spores; detection; biosensors; milk
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MDPI and ACS Style

Vidic, J.; Chaix, C.; Manzano, M.; Heyndrickx, M. Food Sensing: Detection of Bacillus cereus Spores in Dairy Products. Biosensors 2020, 10, 15.

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