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            <note type="commentary">Le comité d’organisation : Véronique Broussolle, UMR 408 SQPOV, INRA PACA Avignon Frédéric Carlin, UMR 408 SQPOV, INRA PACA Avignon Didier Lereclus, UMR 319 Micalis, INRA Jouy-en-Josas Christina Nielsen-Leroux, UMR 1319 Micalis, INRA Jouy-en-Josas Vincent Sanchis, UMR 1319 Micalis, INRA Jouy-en-Josas&lt;br/&gt;Le comité d’organisation :Véronique Broussolle, UMR 408  SQPOV, INRA PACA  AvignonFrédéric Carlin, UMR 408  SQPOV, INRA PACA  AvignonDidier Lereclus, UMR 319  Micalis, INRA Jouy-en-JosasChristina Nielsen-Leroux, UMR 1319  Micalis, INRA Jouy-en-JosasVincent Sanchis, UMR 1319  Micalis, INRA Jouy-en-Josas</note>
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                <term xml:lang="en">Egg white</term>
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              <p>Egg  white  antimicrobial  activities  are  widely  investigated  regarding  the  resistance  of Salmonella enterica  serovar  Enteritidis.  This  resistance  is  considered   as  one  on  the  main  factors  explaining  the  high  prevalence  of  this  serovar  in  egg-product-related  food-borne  disease.  The behavior of Gram-positive bacteria has been poorly investigated in egg white whereas it can provide additional insight into the bacterial response to this iron-deprived harsh medium. Investigating the behavior of Gam-positive bacteria in egg white may then provide new insights into the mechanisms of bacterial pathogenesis and adaptation in the host iron-deprived environment. Bacillus cereus  is a Gram-positive spore-forming opportunistic human bacterium frequently associated with foodborne infections  due  to  the  production  of  diarrheal  and  e metic  toxins.  Psychrotrophic B.  cereus  group strains are recognized as being involved in spoilage events of chilled pasteurized liquid whole egg products due to their ability to secrete hydrolytic  enzymes, even at low temperature. Their behavior in an egg product such as egg white warranted furth er consideration since this ingredient is widely used in the production of food particularly sensiti ve from a microbiological perspective, such a chilled lightly cooked desserts comprising egg white foams (chocolate mousse, floating island, etc.). These facts  led  us  to  investigate  the  behavior  of B.  cereus   group  bacteria  in  egg  white.  Our  results highlighted  a  strong  bactericidal  effect  at  permissive  temperature  (30°C)  and  under  the  natural alkaline (natural pH of 9.3 a few days after laying ) and iron-deprived conditions of egg white. This bactericidal effect could be ascribed to a well-kno wn egg white protein, ovotransferrin, which to date had exclusively been described as responsible for bacteriostasis due to iron chelation. The addition of iron reversed this bactericidal effect only under neutral incubation conditions. A perturbation of the electrochemical potential of the cytoplasmic membrane suggested that an ovotransferrin-mediated membrane disturbance mechanism could be involved in  bacterial death in egg white.</p>
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