Viability and surface properties of spores subjected to a cleaning-in-place procedure: Consequences on their ability to contaminate surfaces of equipment

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 769-776

  Faille, C ^a   Sylla, Y ^a   Le Gentil, C ^a   Benezech T ^a   Slomianny, C ^b   Lequette, Y ^a  

^a CEMAGREF   (France)

^b INSERM   (France)

Author keywords

Adhesion; Bacillus spore; Cleaning in place; Exosporium; Spore injury; Viability

Indexed keywords

BACILLUS (BACTERIUM); BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

SODIUM HYDROXIDE;

BACILLUS CEREUS; BACTERIAL SPORE; BACTERIUM ADHERENCE; FOOD CONTROL; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; HEAT; MEDICAL DEVICE CONTAMINATION; MICROBIAL VIABILITY; PHYSIOLOGY; PROCEDURES; PRODUCT SAFETY; SANITATION; STANDARDS;

BACILLUS CEREUS; BACTERIAL ADHESION; CONSUMER PRODUCT SAFETY; EQUIPMENT CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; HOT TEMPERATURE; MICROBIAL VIABILITY; SANITATION; SODIUM HYDROXIDE; SPORES, BACTERIAL;

EID: 77954086545     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.04.001     Document Type: Article

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