Modelling the combined effects of pH, temperature and sodium chloride stresses on the thermal inactivation of Bacillus subtilis spores in a buffer system

Journal of Applied Microbiology

Volumn 95, Issue 1, 2003, Pages 135-141

  Jagannath, A ^a   Nakamura, I ^b,c   Tsuchido, T ^a,c  

^a KANSAI UNIVERSITY   (Japan)

^b Chukyo Junior College   (Japan)

^c TriBioX Laboratories Ltd   (Japan)

Author keywords

Bacillus subtilis; D value; Modelling; pH sodium chloride temperature effects; Thermal inactivation

Indexed keywords

BACTERIOLOGY; FOOD PRODUCTS; PH EFFECTS; PHOSPHATES; POLYNOMIALS; POTASSIUM COMPOUNDS;

B.SUBTILIS; BACILLUS SUBTILIS; BACILLUS SUBTILIS SPORES; BUFFER SYSTEM; COMBINED EFFECT; D VALUES; EFFECT OF PH; MODELING; PH-SODIUM CHLORIDE-TEMPERATURE EFFECT; THERMAL INACTIVATION;

SODIUM CHLORIDE;

POTASSIUM DIHYDROGEN PHOSPHATE; SODIUM CHLORIDE;

MICROBIAL ACTIVITY;

BACILLUS SUBTILIS; BACTERIAL SPORE; BACTERIUM CONTAMINATION; CONFERENCE PAPER; ENVIRONMENTAL FACTOR; FOOD INDUSTRY; HEAT TREATMENT; NONHUMAN; PH; SHELF LIFE; TEMPERATURE SENSITIVITY;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); POSIBACTERIA;

EID: 0037710541     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.01952.x     Document Type: Conference Paper

References (25)

1. Ababouch, L.H., Grimit, L., Eddafry, R. and Busta, F.F. (1995) Thermal inactivation kinetics of Bacillus subtilis spores suspended in buffer and in oils. Journal of Applied Bacteriology 78, 669-676.
2. Cameron, M.S., Leonard, S.J. and Barret, E.L. (1980) Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree. Applied and Environmental Microbiolog7 39, 943-949.
3. Davey, K., Lin, S. and Wood, D. (1978) The effect of pH on continuous high temperature/short time sterilization of liquids. American Institute of Chemical Engineers Journal 24, 537-540.
4. Fernandez, P.S., Ocio, M.J., Rodrigo, M. and Martinez, A. (1996) Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores. International Journal of Food Microbiology 32, 225-233.
5. Fernandez, A., Ocio, M.J., Fernandez, P.S., Rodrigo, M. and Martinez, A. (1999) Application of nonlinear regression analysis to the estimation of the kinetic parameters for two enterotoxigenic strains of Bacillus cereus spores. Food Microbiology 16, 607-613.
6. Gonzalez, I., Lopez, M., Maritinez, S., Bernardo, A. and Gonzalez, J. (1999) Thermal inactivation of Bacillus cereus spores formed at different temperatures. International Journal of Food Microbiology 51, 81-84.
7. Juneja, V.K. (2002) Thermal inactivation of microorganisms. In Control of Foodborne Microorganisms ed. Juneja, V.K. and Sofos, J.N. pp. 13-54. New York: Marcel and Dekker.
8. Juneja, V.K., Marmer, B.S., Phillips, J.G. and Miller, A.J. (1995) Influence of the intrinsic properties of food on thermal inactivation of spores of non-proteolytic Clostridium botulinum: development of a predictive model. Journal of Food Safety 15, 349-364.
9. Lowick, J.A.M. and Anema, P.J. (1972) Effect of pH on the heat resistance of Clostridium sporogenes spores in minced meat. Journal of Applied Bacteriology 35, 119-121.
10. Mafart, P. and Leguerinel, I. (1998) Modelling combined effects of temperature and pH on heat resistance of spores by a Linear-Bigelow equation. Journal of Food Science 63, 6-8.
11. Mafart, P., Couvert, O. and Leguerinel, I. (2001) Effect of pH on heat resistance of spores Comparison of two models. International Journal of Food Microbiology 63, 51-56.
12. Mazas, M, Martinez, S., Lopez, M., Alvarez, A.B. and Martin, R. (1999) Thermal inactivation of the Bacillus cereus spores affected by the solutes used to control water activity of the heating medium. International Journal of Food Microbiology 53, 61-67.
13. Murrell, W.G. and Scott, W.J. (1966) The heat resistance of bacterial spores at various water activities. Journal of General Microbiology 43, 411-425.
14. Nakagawa, K., Shigemoto, M., Matsumara, Y. and Tsuchido, T. (1998) Increased heat resistance of Bacillus subtilis spores in oil. Biocontrol Science 3, 87-92.
15. Nakamura, I., Yokohara, T. and Tsuchido, T. (2000) Database on microbial thermal death: its construction design based on data from published papers and from experiments performed under defined conditions. Biocontrol Science 5, 61-64.
16. Periago, P.M., Fernandez, P.S., Salmeron, M.C. and Martinez, A. (1998) Predictive model to describe the combined effect of pH and NaCl on apparent heat resistance of Bacillus stearothermophilus. International Journal of Food Microbiology 44, 21-30.
17. Pfeiffer, J. and Kessler, H.G. (1994) Effect of relative humidity of hot air on the heat resistance of Bacillus cereus spores. Journal of Applied Bacteriology 77, 121-128.
18. Reichart, O. and Mohacsi-Farkas, C. (1994) Mathematical modelling of the combined effect of water activity, pH and redox potential on the heat destruction. International Journal of Food Microbiology 24, 103-112.
19. Ross, T. (1996) Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Bacteriology 81, 501-508.
20. Sala, F., Ibarz, P., Palop, A., Raso, J. and Condon, S. (1995) Sporulation temperature and heat resistance of Bacillus subtilis at different pH values. Journal of Food Protection 58, 239-243.
21. Stumbo, C.R. (1973) Thermobacteriology in food processing. Orlando, FL: Academic Press.
22. Tejedor, W., Rodrigo, M. and Martinez, A. (2001) Modelling the combined effect of pH and temperature on the heat resistance of Bacillus stearothermophilus spores heated in a multicomponent food extract. Journal of Food Protection 64, 1631-1635.
23. Tsuchida, Y. and Tsuchido, T. (1997) Sensitivities to hydrogen peroxide vapor of intact and decoated spores of Bacillus subtilis as influenced by divalent cations supplemented in sporulation medium. Biocontrol Science 2, 19-26.
24. Tsuchido, T. and Nakamura, I. (2002) Database of microbial death and its application for thermal process. Japanese Journal of Food Engineering 3, 41-45.
25. Xezones, H. and Hutchings I.S. (1965) Thermal resistance of Clostridium botulinum (62 A) spores as affected by fundamental food constituents. I. Effect of pH. Food Teehnology 30, 1003-1005.