Thermal resistance of Bacillus stearothermophilus heated at high temperatures in different substrates

Journal of Food Protection

Volumn 60, Issue 2, 1997, Pages 144-147

  Rodrigo, F ^a   Fernandez P S ^b   Rodrigo, M ^a   Ocio, M J ^a   Martinez A ^c  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

^c NONE

Author keywords

Bacillus stearothermophilus; heat resistance; HTST; mushrooms calcium; pH

Indexed keywords

BACTERIA (MICROORGANISMS); BASIDIOMYCOTA; GEOBACILLUS STEAROTHERMOPHILUS;

EID: 8044233046     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.2.144     Document Type: Article

References (17)

1. Amaha, M., and Z. J. Ordal. 1957. Effect of divalent cations in the sporulation medium on the thermal death rate of Bacillus coagulans, var, thermoacidurans. J. Food Bacteriol. 74:569-573.
2. Beaman, T. C., and P. Gerhardt. 1986. Heat resistance of bacterial spores correlated with protoplast dehydration, mineralization and thermal adaptation. Appl. Environ. Microbiol. 52:1242-1246.
3. Bender, G. R., and R. E. Marquis. 1985. Spore heat resistance and specific mineralization. Appl. Environ. Microbiol. 50:1414-1421.
4. Brown, K. L., C. A. Ayres, J. E. Gaze, and M. E. Newman. 1984. Thermal destruction of bacterial spores immobilized in food alginate particles, Food Microbiol. 1 (3):187-198.
5. Brown, K. L. and A. Martinez. 1992. The heat resistance of spores of Clostridium botulinum 213B heated at 121-130°C in acidified mushroom extract. J. Food Prot. 55:913-915.
6. Cameron, M. S., S. J. Leonard, and E. L. Barret. 1980. Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree. Appl. Environ. Microbiol. 39:943-949.
7. Dall'aglio, G., S. Gola, A. Versitano, and S. Quintavalla. 1988. L'impiego del glueono-δ-lattone nella preparazione di conserve acide. Ind. Conservc. 63:123-126.
8. David, J. R., and R. L. Merson. 1990. Kinetic parameters for inactivation of Bacillus stearothermophilus at high temperatures. J. Food Sci. 55:488-493, 515.
9. EI-Mabsout, Y. E., and K. E. Stevenson. 1979. Activation of Bacillus stearothermophilus spores at low pH. J. Food Sci. 44:705-709.
10. Feeherry, F. E., D. T. Munsey, and D. B. Rowley. 1987. Thermal inactivation and injury of Bacillus stearothermophilus spores. Appl. Environ. Microbiol. 43:365-370.
11. Fernandez., P. S., A. Martinez., M. J. Ocio, and T. Sanchez. 1994. Thermal resistance parameters of Bacillus steurothermophilus spores heated in natural pH and in acidified mushroom extract. J. Food Prot. 57:37-41.
12. Kim, J., and H. B. Naylor. 1966. Spore production by Bacillus stearothermophilus. Appl. Microbiol. 14:690-691.
13. López. M., M. Mazas, I. Gonzalez, and J. Gonzalez. 1992. Efecto del pH del medio de calentamiento sobre la resistencia al calor de Bacillus stearothermophilus. VIII Reunión Científica del Grupo de Microbiología de Alimentos, Septiembre, Cáccres, Spain.
14. Ocio, M. J., P. S. Fernandez, T. Sanchez, M. Rodrigo and A. Martínez. 1994. Efecto del alginato-puré de champiñón sobre la termorresistencia de las esporas del Bacillus stearothemophilus. IX Congreso de Microbiología de Alimentos, Octubre, Lérida, Spain.
15. Rodrigo, M., A. Martinez, T. Sanchez, M. J. Peris, and J. Safon. 1993. Kinetics of Clostridium sporogenes PA3679 spore destruction using computer-controlled thermoresistometer J. Food Sci. 58:649-652.
16. Sanchez, T. 1994. Efectos e interacciones del pH. tipo de ácido y temperatura sobre la calidad de la conserva de champiñón y sobre el desarrollo y la cinética de muerte térmica del Clostridium sporogenes PA 3679. Ph.D. Dissertation. University of Valencia, Spain.
17. Yawger, E. S. 1967. The count reduction system of process lethality evaluation. Food Technol. 32(6):59-62.