Apprehend the impact of the different stresses encountered in fish processing companies.
Faced with the various stress patterns encountered in the company (cleaning, disinfection, process...) bacteria can change state and go into a form of Viable Non-Cultivable (VNC), which could be compared to a form of "hibernation". These VNC forms cannot be detected by conventional microbiological techniques but they remain potentially pathogenic under favorable conditions and when bearing in mind that food-borne diseases, including listeriosis, obviously they have a significant human and economic cost.
Better understanding the impact of the various stress patterns encountered in fish processing on the viability and growth of Listeria monocytogenes and associated flora.
The study highlights the microbiological risks linked to the presence of bacteria in the viable non-cultivatable form (following a stress situation), capable of resuming their development on surfaces or in the food.
