Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 126, Issue 3, Pages 291-301Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2007.08.017
Keywords
Enterococcus; taxonomy; dairy use; human safety; virulence factors; antibiotic resistance
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Funding
- Agence Francaise de Securite Sanitaire et Environementale
- ARILAIT
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Unlike most of lactic acid bacteria, the Enterococcus genus is not considered generally recognized as safe (GRAS). Safety assessment for enterococci remains controversial. While enterococci are considered positive or useful in cheese technology, isolates of this genus have emerged as opportunistic pathogens for humans. Thus these bacteria have the paradoxical position of being useful in dairy fermentations, but also potentially dangerous. The aim of this review is to summarize both the positive and negative traits of enterococci that illustrate the controversial nature of this bacterial genus. According to food safety assessment guidelines, we propose a case-by-case evaluation of each potential technological strain and suggest several lines of research before using enterococci in fermented food products. (C) 2007 Elsevier B.V. All rights reserved.
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