Immobilized bacterial spores for use as bioindicators in the validation of thermal sterilization processes

Journal of Food Protection

Volumn 65, Issue 7, 2002, Pages 1134-1141

  Serp, D ^a   Von Stockar, U ^a   Marison, I W ^a  

^a EPFL   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS STEAROTHERMOPHILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GEOBACILLUS; GEOBACILLUS STEAROTHERMOPHILUS;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL SPORE; FOOD CONTROL; GEOBACILLUS STEAROTHERMOPHILUS; GROWTH, DEVELOPMENT AND AGING; HEAT; IMMOBILIZATION; INSTRUMENT STERILIZATION; METHODOLOGY; MICROWAVE RADIATION; PH; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; STANDARD; TIME;

BACILLUS STEAROTHERMOPHILUS; BACILLUS SUBTILIS; FOOD MICROBIOLOGY; HEAT; HYDROGEN-ION CONCENTRATION; IMMOBILIZATION; MICROWAVES; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SPORES, BACTERIAL; STERILIZATION; TIME FACTORS;

EID: 0035984083     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.7.1134     Document Type: Article

References (48)

1. Microwaves in the laboratory: Effective decontamination
2. Mono-disperse particle production: A new method to prevent drop coalescence using electrostatic forces
3. Thermal destruction of bacterial spores immobilized in food/alginate particle
4. 0 values
5. Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures. III. Relationship between data from capillary tube experiments and from UHT sterilizers
6. Apparatus for testing the resistance to wet heat of bacterial spores in paper carriers
7. Heat resistance of Bacillus species
8. Safety considerations in establishing aseptic processes for low-acid foods containing particulates
9. Microwave: Practical cost-effective method for sterilizing urinary catheters in the home
10. Color-changing indicator to monitor the time-temperature history during cooking of meats
11. Quantitative assessment of sterilization efficiency using lyophilized calcium alginate biological indicators
12. Factors affecting the heat resistance of non-sporing organisms
13. Aseptic processing of foods comprising sauce and solids
14. An alginate bead technique for determining the safety of microwave cooking
15. The temperature dependence of the lethal rate in sterilization calculations
16. Principles and applications of chemical markers of sterility in high-temperature-short-time processing of particulate foods
17. Thermal processing of suspended food particles in cans with end-over-end agitation
18. Microwave oven irradiation as a method for bacterial decontamination in a clinical microbiology laboratory
19. Effect of pH heating medium on the thermal-resistance of Bacillus stearothermophilus spores
20. Thermal-resistance of Bacillus stearothermophilus spores in different heating-systems containing some approved food-additives
21. Effect of lipid materials on heat resistance of bacterial spores
22. Advances in temperature validation of foods
23. Sterilizer controls, sterilization indicators and culture tests
24. Measuring sterilizing values in containers of food using thermocouples and biological indicator units
25. Heat sterilization of bioindicators in propylene glycol and propylene glycol-water mixtures: Arrhenius equation, thermodynamic data, and z values
26. Assessment of microwave sterilization of foods using intrinsic chemical markers
27. Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate
28. Evaluation of a new time-temperature integrator in pilot-plant conditions
29. Development of a synthetic medium for continuous anaerobic growth and ethanol production with a lactate dehydrogenase mutant of Bacillus stearothermophilus
30. Evaluation of high-temperature and short-time sterilization of injection ampules by microwave heating
31. Validation of a microwave sterilizer for injection ampules
32. Selection of biological indicator for validating microwave heating sterilization
33. A bioindicator for verification of thermal processes for particulate foods
34. The protective effect of fat on the heat resistance of bacteria. II
35. The protective effect of fat on the heat resistance of bacteria. I
36. Characterization of a encapsulation device for the production of monodisperse alginate beads for cell immobilization
37. Low-temperature electron microscopy for the study of polysaccharide ultrastructures in hydrogels. I. Theoretical and technical considerations
38. 2+-alginate beads
39. A micro-method and apparatus for the multiple determination of rates of destruction of bacteria and bacterial spores subjected to heat
40. Recovery of bacterial-spores dried on aluminum strips
41. Effect of high-power microwave on indicator bacteria for sterilization
42. Thermal death times of yeast in oil and movement of the yeast between the oil and water phases of french dressing