Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores

Food Microbiology

Volumn 34, Issue 1, 2013, Pages 158-163

  Esteban, María Dolores ^a   Huertas, Juan Pablo ^a   Fernández, Pablo S ^a   Palop, Alfredo ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Bacillus sporothermodurans; Heat resistance; Inactivation kinetics; Predictive models; Spores

Indexed keywords

ARTICLE; BACILLUS; BACTERIAL SPORE; CHEMISTRY; COLD; CULTURE MEDIUM; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; MICROBIAL VIABILITY;

BACILLUS; COLD TEMPERATURE; CULTURE MEDIA; HOT TEMPERATURE; KINETICS; MICROBIAL VIABILITY; SPORES, BACTERIAL;

BACILLUS (BACTERIUM); BACILLUS SPOROTHERMODURANS; BACTERIA (MICROORGANISMS); CUCURBITA PEPO VAR. MELOPEPO;

EID: 84871816887     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.11.020     Document Type: Article

References (34)

1. Brown K.L., Ayres C.A., Gaze J.E., Newman M.E. Thermal destruction of bacterial spores immobilized in food/alginate particles. Food Microbiology 1984, 1:187-198.
2. Chen G., Campanella O.H., Corvalan C.M. A numerical algorithm for calculating microbial survival curves during thermal processing. Food Research International 2007, 40:203-208.
3. Condón S., Sala F.J. Heat resistance of Bacillus subtilis in buffer and foods of different pH. Journal of Food Protection 1992, 55:605-608.
4. Conesa R., Periago P.M., Esnoz A., López A., Palop A. Prediction of Bacillus subtilis spore survival after a combined nonisothermal-isothermal heat treatment. European Food Research and Technology 2003, 217:319-324.
5. Conesa R., Andreu S., Fernández P.S., Esnoz A., Palop A. Nonisothermal heat resistance determinations with the thermoresistometer Mastia. Journal of Applied Microbiology 2009, 107:506-513.
6. Coroller L., Leguerinel I., Mettler E., Savy N., Mafart P. General model, based on two Weibull distributions of bacterial resistance, for describing various shapes of inactivation curves. Applied and Environmental Microbiology 2006, 72:6493-6502.
7. Corradini M.G., Peleg M. Dynamic model of heat inactivation kinetics for bacterial adaptation. Applied and Environmental Microbiology 2009, 75:2590-2597.
8. Couvert O., Gaillarda S., Savyb N., Mafart P., Leguerinel I. Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters. International Journal of Food Microbiology. 2005, 101:73-81.
9. De Cordt S., Vanhoof K., Hu J., Maesmans G., Hendrickx M., Tobback P. Thermostability of soluble and immobilized α-amylase from Bacillus licheniformis. Biotechnology and Bioengineering 1992, 40:396-402.
10. Etoa F.-X., Michiels L. Heat-induced resistance of Bacillus stearothermophilus spores. Letters in Applied Microbiology 1988, 6:43-45.
11. Fernández A., Ocio M.J., Fernández P.S., Rodrigo M., Martínez A. Application of nonlinear regression analysis to the estimation of kinetic parameters for two enterotoxigenic strains of Bacillus cereus spores. Food Microbiology 1999, 16:607-613.
12. Geeraerd A.H., Herremans C.H., Van Impe J.F. Structural model requirements to describe microbial inactivation during a mild heat treatment. International Journal of Food Microbiology 2000, 59:185-209.
13. Geeraerd A.H., Valdramidis V.P., Van Impe J.F. GInaFIT, a freeware tool to assess non-long-linear microbial survivor curves. International Journal of Food Microbiology 2005, 102:95-105.
14. Hassani M., Condón S., Pagán R. Predicting microbial heat inactivation under nonisothermal treatments. Journal of Food Protection 2007, 70:1457-1467.
15. Heredia N.L., García G.A., Luévanos R., Labbé R.G., García-Alvarado J.S. Elevation of the heat resistance of vegetative cells and spores of Clostridium perfringes Type A by sublethal heat shock. Journal of Food Protection 1997, 60:998-1000.
16. Huemer I.A., Klijn N., Vogelsang H.W.J., Langeveld L.P.M. Thermal death kinetics of spores of Bacillus sporothermodurans isolated from UHT milk. International Dairy Journal 1998, 8:851-855.
17. Jagannath A., Tsuchido T., Membré J.M. Comparison of the thermal inactivation of Bacillus subtilis spores in foods using the modified Weibull and Bigelow. Food Microbiology 2005, 22:233-239.
18. Le Jean G., Abraham G., Debray E., Candau Y., Piar G. Kinetics of thermal destruction of Bacillus stearothermophilus spores using a two reaction model. Food Microbiology 1994, 11:229-241.
19. López M., González I., Condón S., Bernardo A. Effect of pH heating medium on the thermal resistance of Bacillus stearothermophilus spores. International Journal of Food Microbiology 1996, 28:405-410.
20. Mafart P., Leguerinel I. Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow equation. Journal of Food Science 1998, 63:6-8.
21. Mafart P., Couvert O., Gaillard S., Leguerinel I. On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. International Journal of Food Microbiology 2002, 72:107-113.
22. Oomes S., van Zuijlen A., Hehenkamp J., Brul S. The caracterization of Bacillus spores occurring in the manufacturing of (low acid) canned products. International Journal of Food Microbiology 2007, 120:85-94.
23. Palop A., Raso J., Pagán R., Condón S., Sala F.J. Influence of pH on heat resistance of Bacillus licheniformis in buffer and homogenised foods. International Journal of Food Microbiology 1996, 29:1-10.
24. Palop A., Mañas P., Condón S. Sporulation temperature and heat resistance of Bacillus spores: a review. Journal of Food Safety 1999, 19:57-72.
25. Peleg M., Cole M.B. Reinterpretation of microbial survival curves. Critical Reviews in Food Science and Nutrition 1998, 38:353-380.
26. Peleg M., Normand M.D. Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data. Critical Reviews in Food Science and Nutrition 2004, 44:409-418.
27. Periago P.M., Leontidis S., Fernández P.S., Rodrigo C., Martínez A. Kinetic parameters of Bacillus stearothermophilus spores under isothermal and nonisothermal heating condition. Food Science and Technology International 1998, 4:443-447.
28. Rodriguez A.C., Smerage G.H., Teixeira A.A., Lindsay J.A., Busta F.F. Population model of bacterial spores for validation of dynamic thermal processes. Journal of Food Process Engineering 1992, 15:1-30.
29. Sedlák M., Vinter V., Adamec J., Vohradský J., Voburka Z., Chaloupka J. Heat shock applied early in sporulation affects heat resistance of Bacillus megaterium spores. Journal of Bacteriology 1993, 175:8049-8052.
30. Stasiewicz M.J., Marks B.P., Orta-Ramírez A., Smith D.M. Modelling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. Journal of Food Protection 2008, 71:279-285.
31. Stumbo C.R. Thermocacteriology in Food Processing 1973, Academic Press, London, New York. second ed.
32. Valdramidis V.P., Geeraerd A.H., Bernaerts K., Van Impe J.F. Microbial dynamics versus mathematical model dynamics: the case of microbial heat resistance induction. Innovative Food Science & Emerging Technologies 2006, 7:80-87.
33. Valdramidis V.P., Geeraerd A.H., Bernaerts K., Van Impe J.F. Identification of non-linear microbial inactivation kinetics under dynamic conditions. International Journal of Food Microbiology 2008, 128:146-152.
34. Van Zuijlen A., Periago P.M., Amézquita A., Palop A., Brul S., Fernández P.S. Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimization of thermal processes in food sterilization. Food Research International 2010, 43:1895-1901.