Evaluation of the importance of germinative cycles for destruction of Bacillus cereus spores in miniature cheeses

High Pressure Research

Volumn 23, Issue 1-2 SPEC. ISS., 2003, Pages 81-85

  López, Tomás J ^a   Roig, Artur X ^a   Capellas, Marta ^a   Trujillo, Antonio J ^a   Hernández, Manuela ^a   Guamis, Buenaventura ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Bacillus cereus; Cheese; High pressure; Spores

Indexed keywords

BACTERIA; FOOD PRESERVATION; HYDROPHOBICITY; HYDROSTATIC PRESSURE; MICROBIOLOGY; REFRIGERANTS; TOXIC MATERIALS;

FOOD POISONING; GERMINATION CYCLES; MICROBIAL SENSITIVITY; MILK KEEPING QUALITY;

DAIRY PRODUCTS;

EID: 2542534433     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/0895795031000147812     Document Type: Conference Paper

References (23)

1. O'Reilly, C. E., O'Connor, P. M., Kelly, A. K., Beresford, T. P. and Murphy, P. M. (2000). Use of hydrostatic pressure for inactivation of microbial contaminants in cheese. Appl. Environ. Microbiol., 66, 4890.
2. Andersson, A., Rönner, U. and Granum, P. E. (1995). What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? Int. J. Food Microbiol., 28, 145.
3. Christiansson, A. (1992). The toxicology of Bacillus cereus. Bull. of IDF, 275, 30.
4. Van Heddeghem, A. and Vlaemynck, G. (1992). Sources of contamination of milk with Bacillus cereus on the farm and in the factory. Bull. of IDF, 275, 19.
5. Wandling, L. R., Sheldon, B. W. and Foegeding, P. M. (1999). Nisin in milk sensitizes Bacillus spores to heat and prevents recovery of survivors. J. Food. Prot., 62, 492.
6. Griffiths, M. W. (1990). Toxin production by psychrotrophic Bacillus spp. present in milk. J. Food. Prot., 53, 790.
7. Capellas, M., Mor-Mur, M., Gervilla, R., Yuste, J. and Guamis, B. (2000). Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese. Food Microbiol., 17, 633.
8. Gervilla, R., Ferragut, V and Guamis, B. (2000). High pressure inactivation of microorganisms inoculated into ovine milk of different fat contents. J. Dairy Sci., 83, 674.
9. Patterson, M. F., Quinn, M., Simpson, R. and Gilmour, A. (1995). Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Food. Prot., 58, 524.
10. Nakayama, A., Yano, Y., Kobayashi, S., Ishiwaka, M. and Sakai, K. (1996). Comparison of pressure resistance of spores of six Bacillus strains with their heat resistances. Appl. Environ. Microbiol., 62, 3897.
11. Meyer, R. S., Cooper, K. L., Knorr, D. and Lelieveld, H. L. M. (2000). High-pressure sterilization of foods. Food Technol., 54, 67.
12. Sale, A. J. H., Gould, G. W. and Hamilton, W. A. (1970). Inactivation of bacterial spores by hydrostatic pressure. J. Gen. Microbiol., 60, 323.
13. Sojka, B. and Ludwig, H. (1994). Pressure-induced germination and inactivation of Bacillus subtilis spores. Pharmaz. Ind., 56, 660.
14. Crawford, Y. J., Murano, E. A., Olson, D. G. and Shenoy, K. (1996). Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast. J. Food. Prot., 59, 711.
15. Patterson, M. F. and Kilpatrick, D. (1998). The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food. Prot., 61, 432.
16. Simpson, R. K. and Gilmour, A. (1997). The resistance of Listeria monocytogenes to high hydrostatic pressure in foods. Food Microbiol., 14, 567.
17. Ur-Rehman, S., Fox, P. F., McSweeney, P. L. H., Madkor, S. A. and Farkye, N. Y. (1997). Alternatives to pilot plant experiments in cheese-ripening studies. Int. J. Dairy Technol., 54, 121.
18. Hynes, E., Ogier, J. C. and Delacroix-Buchet, A. (2000). Protocol for the manufacture of miniature washed-curd cheeses under microbiological conditions. Int. Dairy J., 10, 733.
19. Wuytack, E. (1999). Pressure-induced germination and inactivation of Bacillus subtilis spores. PhD thesis, Faculty of Agricultural and Biological Sciences, KU Leuven, Leuven, Belgium.
20. Raso, J., Góngora-Nieto, M. M., Barbosa-Cánovas, G. V. and Swanson, G. B. G. (1998). Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. Int. J. Food Microbiol., 44, 125.
21. Meer, R. R., Baker, J., Bodyfelt, F. W. and Griffiths, M. W. (1991). Psychrotrophic Bacillus spp. In fluid milk products: a review. J. Food. Prot., 54, 969.
22. Jaquette, C. B. and Beuchat, L. R. (1998). Combined effects of pH, nisin, and temperature on growth and survival of psychrotrophic Bacillus cereus. J. Food. Prot., 61, 563.
23. White, Ch. H. (2001). In: Marth, E. H. and Steele, J. L. (Eds.), Applied Dairy Microbiology. Marcel Dekker, Inc., New York, p. 645.