Spore-forming bacteria

The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process

“…Additionally Bacillus lentus was isolated from parsley suspended in chicken supreme only. Interestingly, B. subtilis and B. licheniformis were isolated from plates incubated at both 30 C and 55 C. Thus, our findings suggest that some of the spore-forming bacteria present in the spices could be classified not as obligate mesophiles or thermophiles but rather as 'facultative thermophiles' a group of sporeforming bacteria capable of growth at both temperatures (Cameron & Esty, 1926;McClure, 2006).…”

Diversity of the Genomes and Neurotoxins of Strains of Clostridium botulinum Group I and Clostridium sporogenes Associated with Foodborne, Infant and Wound Botulism

“…C. sporogenes has often been perceived as a non-toxic close relative of C. botulinum Group I [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. It is an important cause of food spoilage [ 14 , 15 , 16 ], and used as a surrogate for C. botulinum Group I in food sterilisation tests [ 7 , 14 , 15 , 17 , 18 , 19 , 20 ]. Recent findings, however, show that C. sporogenes is not merely a non-toxic form of C. botulinum Group I [ 8 , 10 , 21 , 22 , 23 , 24 , 25 ].…”

Draft Genome Sequence of Clostridium sporogenes Strain UC9000 Isolated from Raw Milk

“…Clostridium sporogenes represents a good microbiological model for the study of Gram-positive, spore-forming, anaerobic bacteria because it can cause food spoilage ( 1 ), it occasionally appears as a clinical pathogen ( 2 ), and it shares nearly identical metabolic properties with Clostridium botulinum Group I ( 3 , 4 ), except for in the area of toxin production. For these reasons, it has often been used as a surrogate of C. botulinum in demonstrating the effectiveness of food preservation processes ( 4 , 5 ) and in germination studies ( 6 , 7 ).…”