Inactivation kinetics of Geobacillus stearothermophilus spores in water using high-pressure processing at elevated temperatures

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Patazca, Eduardo ^a   Koutchma, Tatiana ^b   Ramaswamy, Hosahalli S ^c  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^b National Center for Food Safety and Technology   (United States)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Geobacillus stearothermophilus; High pressure; High temperature; Inactivation kinetics; Spore inactivation

Indexed keywords

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS;

EID: 33646368182     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15633.x     Document Type: Article

References (14)

1. Ananta E, Heinz V, Schlüter O, Knorr D. 2001. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices. Innov Food Sci Emerg Technol 2:261-72.
2. De Heij W, Van den Berg R, Van Schepdael L, Hoogland H, Bijmolt H. 2005. Sterilization-only better. New Food 8(2):56-61.
3. Gola S, Foman C, Carpi G, Maggi A, Cassara A, Rovere P. 1996. Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures. In: Hayashi R, Balny C, editors. High pressure bioscience and biotechnology. Amsterdam. Elsevier Science BV. p 253-9.
4. Hayakawa I, Furukawa S, Midzunaga A, Horiuchi H, Nakashima T, Fujio Y, Yano Y, Ishikura T, Sasaki K. 1998. Mechanism of inactivation of heat-tolerant spores of Bacillu stearothermophilus IFO 12550 by rapid decompression. J Food Sci 63(3):371-4.
5. Kakugawa K, Okazaki T, Yamauchi S, Morimoti K, Yoneda T, Suzuki K. 1996. Thermal inactivating behavior of Bacillus stearothermophilus under pressure. In: Hayashi R, Balny C, editors. High pressure bioscience and biotechnology. Amsterdam: Elsevier Science BV. p 171-4
6. Kim J, Naylor HB. 1966. Spore production by Bacillus stearothermophilus. Appl Microbiol 14 (4):690-1.
7. Margosch D, Ehrmann MA, Gänzle MG, Vogel RF. 2004. Comparison of pressure and heat resistant of Clostridium botulinum and other endospores in mashed carrots. J Food Prot 67(11):2530-7.
8. Miglioli L, Gola S, Maggi A, Rovere P, Carpi G, Scaramuza N, Dall'Aglio G. 1997. Microbiological stabilization of low acid food using a combined high pressuretemperature process. In: Hayashi R, Balny C, editors. High pressure research in the biosciences and biotechnology. Leuven, Belgium: Leuven Univ. Press, p 277-83.
9. Okazaki T, Kakugawa K, Yoneda T, Suzuki K. 2000. Inactivation behavior of heat- resistant bacterial spores by thermal treatments combined with high hydrostatic pressure. Food Sci Technol Res 6(3):204-7.
10. Patazca E, Dunn J, Rasanayagam V, Ramaswamy HS. 2003. The inactivation kinetics of Bacillus stearothermophillus spores in water using pressure processing at elevated temperatures. In: IFT Annual Meeting Book of Abstracts; 2003 July 12-6; Chicago, Ill. Chicago, Ill.: Inst. of Food Technologies, p 234. Abstract 92C-12.
11. Patazca E, Ramaswamy HS, Dunn J. 2004. Come up and hold time corrections for kinetic data on microbial inactivation under high pressure / high temperature sterilization conditions. In: IFT Annual Meeting Book of Abstracts; 2004 July 12-6; Las Vegas, Nev. Chicago, Ill. p 50 Abstract 17H-24
12. Rovere P, Lonnerborg NG, Gola S, Miglioli L, Scaramuzza N, Squarcina N. 1999. Advances in bacterial spores in thermal treatments under pressure. In: Ludwig H, editor. Advances in high pressure bioscience and biotechnology. Heidelberg-Berlin: Springer Verlag, p 114-210.
13. Sale AJH, Gould GW, Hamilton WA. 1970. Inactivation of bacterial spores by hydrostatic pressure. J Gen Microbiol 60:323-34.
14. Seyderhelm I, Knorr D. 1992. Reduction of Bacillus stearothermophilus spores by combined high pressure and temperature treatments. Z. Lebensmitteltechnol Verfahrenstechn 43(EFS):17-20.