Strong and consistently synergistic inactivation of spores of spoilage-associated bacillus and geobacillus spp. by high pressure and heat compared with inactivation by heat alone

Applied and Environmental Microbiology

Volumn 77, Issue 7, 2011, Pages 2317-2324

  Olivier, S A ^a   Bull, M K ^a   Stone, G ^b   van Diepenbeek, R J ^c   Kormelink, F ^c   Jacops, L ^c   Chapman, B ^a  

^a CSIRO   (Australia)

^b MACQUARIE UNIVERSITY   (Australia)

^c Mars Food Europe CV   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS AMYLOLIQUEFACIENS; BACILLUS COAGULANS; EQUIVALENT THERMAL; FOOD SPOILAGE; GEOBACILLUS STEAROTHERMOPHILUS; HIGH PRESSURE; LABORATORY SCALE; PILOT SCALE; PILOT SCALE SYSTEM; REFERENCE TEMPERATURE; RELATIVE RESISTANCE; SPOILAGE MICROORGANISMS; STATISTICAL COMPARISONS; STEAROTHERMOPHILUS; SYNERGISTIC EFFECT; THERMAL INACTIVATION; THERMAL PROCESS;

BACILLI; BACTERIOLOGY; HIGH PRESSURE EFFECTS; MICROORGANISMS; SPOILAGE;

THERMAL PROCESSING (FOODS);

BACTERIUM; FOOD INDUSTRY; HEATING; HIGH PRESSURE; MICROBIOLOGY; SPORE; SYNERGISM;

ARTICLE; BACILLUS; BACTERIAL SPORE; DISINFECTION; GEOBACILLUS STEAROTHERMOPHILUS; HEAT; HYDROSTATIC PRESSURE; METHODOLOGY; MICROBIAL VIABILITY; PHYSIOLOGY; RADIATION EXPOSURE;

BACILLUS; DISINFECTION; GEOBACILLUS STEAROTHERMOPHILUS; HOT TEMPERATURE; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; SPORES, BACTERIAL;

BACILLUS AMYLOLIQUEFACIENS; BACILLUS COAGULANS; BACILLUS SPOROTHERMODURANS; GEOBACILLUS; GEOBACILLUS STEAROTHERMOPHILUS;

EID: 79953289046     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01957-10     Document Type: Article

References (29)

1. Ahn, J., V. M. Balasubramaniam, and A. E. Yousef. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressureassisted thermal processing. Int. J. Food Microbiol. 113:321-329.
2. Ananta, E., V. Heinz, O. Schlueter, and D. Knorr. 2001. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices. Innov. Food Sci. Emerg. Technol. 2:261-272.
3. Baier, T., and E. Neuwirth. 2007. Excel:: COM:: R. Comput. Stat. 22:91-108.
4. Bakalis, S., P. W. Cox, and P. J. Fryer. 2001. Modeling particular thermal technologies, p. 113-137. In P. Richardson (ed.), Thermal technologies in food processing. Woodhead Publishing, Cambridge, England.
5. Black, E. P., et al. 2007. Response of spores to high-pressure processing. Compr. Rev. Food Sci. Food Saf. 6:103-119.
6. Brown, K. L. 1984. Spore studies in relation to heat processed food. Campden and Chorleywood Food Research Association, Chipping Campden, United Kingdom.
7. Bull, M. K., S. A. Olivier, R. J. van Diepenbeek, F. Kormelink, and B. Chapman. 2009. Synergistic inactivation of spores of proteolytic Clostridium botulinum strains by high pressure and heat is strain and product dependent. Appl. Environ. Microbiol. 75:434-445.
8. Cazemier, A. E., S. F. M. Wagenaars, and P. F. ter Steeg. 2001. Effect of sporulation and recovery medium on the heat resistance and amount of injury of spores from spoilage bacilli. J. Appl. Microbiol. 90:761-770.
9. Evancho, G. M., S. Tortorelli, and V. N. Scott. 2009. Microbiological spoilage of canned foods, p. 185-221. In W. H. Sperber (ed.). Compendium of the microbiological spoilage of food and beverages. Springer, New York, NY.
10. Food Science Australia and D. Warne. 2005. Australian quarantine inspection service approved persons course for thermal processing of low-acid foods. Food Science Australia, Werribee, Australia.
11. Juliano, P., et al. 2006. Texture and water retention improvement in highpressure thermally treated scrambled egg patties. J. Food Sci. 71:E52-E61.
12. Kim, J., and H. B. Naylor. 1966. Spore production by Bacillus stearothermophilus. Appl. Microbiol. 14:690-691.
13. Kooiman, W. J., and J. M. Geers. 1975. Simple and accurate technique for the determination of heat resistance of bacterial spores. J. Appl. Bacteriol. 38:185-189.
14. Koutchma, T., B. Guo, E. Patazca, and B. Parisi. 2005. High pressure-high temperature sterilization: from kinetic analysis to process verification. J. Food Proc. Eng. 28:610-629.
15. Leadley, C. 2005. High pressure sterilization; a review. Campden and Chorleywood Food Research Association, Chipping Campden, United Kingdom.
16. Margosch, D., et al. 2006. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature. Appl. Environ. Microbiol. 72:3476-3481.
17. Margosch, D., M. A. Ehrmann, M. G. Gänzle, and R. F. Vogel. 2004. Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. J. Food Prot. 67:2530-2537.
18. Margosch, D., M. G. Gänzle, M. A. Ehrmann, and R. F. Vogel. 2004. Pressure inactivation of Bacillus endospores. Appl. Environ. Microbiol. 70:7321-7328.
19. 0 requirements. Campden and Chorleywood Food Research Association, Chipping Campden, United Kingdom.
20. Nicholson, W. L., and P. Setlow. 1990. Sporulation, germination and outgrowth, p. 391-450. In C. R. Harwood and S. M. Cutting (ed.) Molecular biological methods for Bacillus. John Wiley and Sons, Chichester, United Kingdom.
21. Patazca, E., T. Koutchma, and H. S. Ramaswamy. 2006. Inactivation kinetics of Geobacillus stearothermophilus spores in water using high-pressure processing at elevated temperatures. J. Food Sci. 71:110-116.
22. Pettersson, B., F. Lembke, P. Hammer, E. Stackebrandt, and F. G. Priest. 1996. Bacillus sporothermodurans, a new species producing highly heat-resistant endospores. Int. J. Syst. Bacteriol. 46:759-764.
23. Rajan, S., J. Ahn, V. M. Balasubramaniam, and A. E. Yousef. 2006. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. J. Food Prot. 69:853-860.
24. Rajan, S., S. Pandrangi, V. M. Balasubramaniam, and A. E. Yousef. 2006. Inactivation of Bacillus stearothermophilus spores in egg patties by pressureassisted thermal processing. Lebensm. Wiss. Technol. 39:844-851.
25. Ramaswamy, H. S., Y. Shao, and S. Zhu. 2010. High-pressure destruction kinetics of Clostridium sporogenes ATCC 11437 spores in milk at elevated quasi-isothermal conditions. J. Food Eng. 96:249-257.
26. Scurrah, K. J., R. E. Robertson, H. M. Craven, L. E. Pearce, and E. A. Szabo. 2006. Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatment. J. Appl. Microbiol. 101:172-180.
27. Wang, B., et al. 2009. Inactivation kinetics and reduction of Bacillus coagulans spore by the combination of high pressure and moderate heat. J. Food Proc. Eng. 32:692-708.
28. Wilson, D. R., L. Dabrowski, S. Stringer, R. Moezelaar, and T. Broklehurst. 2008. High pressure in combination with elevated temperature as a method for the sterilization of food. Trends Food Sci. Technol. 19:289-299.
29. Zhu, S., F. M. Naim, H. Marcotte, H. Ramaswamy, and Y. Shao. 2008. High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures. Int. J. Food Microbiol. 126:86-92.