New developments in detection and identification of spore-forming bacteria in milk and milk products.

This dossier contains, in addition to an introduction and a summary and conclusions, a glossary of terms used, and five papers. The first two papers cover Clostridia in raw milk and cheese (Detection and enumeration of Clostridia of importance in cheese with immunological methods; and Molecular methods for detection of Clostridia). The remaining three papers cover Bacillus cereus in milk and milk products (Taxonomy and identification of Bacillus species; Bacillus cereus: its toxins and their significance; and Bacillus cereus in milk and milk products. Advances in detection, typing and epidemiology).