The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products

International Journal of Food Microbiology

Volumn 181, Issue , 2014, Pages 10-18

  Samapundo, S ^a   Heyndrickx, M ^b   Xhaferi, R ^a   de Baenst, I ^a   Devlieghere, F ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Institute of Agricultural and Fisheries Research   (Belgium)

Author keywords

Activation; B chamel sauce; Cream; Heat treatment; Spore formers; Vegetable soup

Indexed keywords

WATER;

ARTICLE; BACILLUS CEREUS; BACILLUS COAGULANS; BACILLUS PUMILUS; BACTERIAL SPORE; BACTERIAL SURVIVAL; CREAM; FOOD CONTROL; FOOD INDUSTRY; FOOD PRESERVATION; FOOD SAFETY; FOOD SPOILAGE; FOOD STORAGE; HEAT TOLERANCE; HEAT TREATMENT; HEATING; INCUBATION TEMPERATURE; INCUBATION TIME; NONHUMAN; PASTEURIZATION; PH; SPORE GERMINATION; STORAGE TEMPERATURE; VEGETABLE;

ACTIVATION; BÉCHAMEL SAUCE; CREAM; HEAT TREATMENT; SPORE-FORMERS; VEGETABLE SOUP;

BACILLUS; BACILLUS CEREUS; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; PASTEURIZATION; SPORES, BACTERIAL; TEMPERATURE; TIME; WATER;

EID: 84899879419     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.04.018     Document Type: Article

References (34)

1. Ababouch L., Dikra A., Busta F.F. Tailing of survivor curves of clostridial spores heated in edible oils. J. Appl. Bacteriol. 1987, 62:503-511.
2. Ablett S., Darke A.H., Lilliford P.J., Martin D.R. Glass formation and dormancy in bacterial spores. Int. J. Food Sci. Technol. 1999, 34:59-69.
3. Alimova A., Katz A., Gottlieb P., Alfano R.R. Proteins and dipicolinic acid released during heat shock activation of Bacillus subtilis spores probed by optical spectroscopy. Appl. Opt. 2006, 45:445-450.
4. Busta F.F., Ordal Z.J. Lack of influence of suspending media in heat activation of Bacillus subtilis spores and absence of deactivation. Appl. Microbiol. 1964, 12:111-114.
5. Cazemíer A.E., Wagenaars S.F.M., ter Steeg P.F. Effect of sporulation and recovery medium on the heat resistance and amount of injury of spores from spoilage bacilli. J. Appl. Microbiol. 2001, 90:761-770.
6. Collado J., Fernández A., Rodrigo M., Camats J., Martínez-Lopez A. Kinetics of deactivation of Bacillus cereus spores. Food Microbiol. 2003, 20:545-548.
7. Collado J., Fernández A., Rodrigo M., Martínez A. Modelling the effect of a heat shock and germinant concentration on spore germination of a wild strain of Bacillus cereus. Int. J. Food Microbiol. 2006, 106:85-89.
8. Cook A.M., Brown R.W. Relationship between heat activation and percentage colony formation for Bacillus stearothermophilus spores: effects of storage pH of the recovery medium. J. Appl. Bacteriol. 1965, 28:361-364.
9. Coroller L., Leguerinel I., Mafart P. Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus spores. Appl. Environ. Microbiol. 2001, 67:317-322.
10. Curran H.R., Evans F.R. Heat activation inducing germination in the spores of thermotolerant and thermophilic aerobic bacteria. J. Bacteriol. 1942, 49:335-346.
11. Daelman J., Vermeulen A., Willemyns T., Ongenaert R., Jacxsens L., Uyttendaele M., Devlieghere F. Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage. Int. J. Food Microbiol. 2013, 161:7-15.
12. Daelman J., Sharma A., Vermeulen A., Uyttendaele M., Devlieghere F., Membré J.-M. Development of a time-to-detect growth model for heat-treated Bacillus cereus spores. Int. J. Food Microbiol. 2013, 165:231-240.
13. De Jonghe V., Coorevits A., Vandroemme J., Heyrman J., Herman L., De Vos P., Heyndrickx M. Intraspecific genotypic diversity of Bacillus species from raw milk. Int. Dairy J. 2008, 18:496-505.
14. Eichholzer M., Gutzwiller F. Dietary nitrates, nitrites, and N-nitroso compounds and cancer risk: a review of the epidemiological evidence. Nutr. Rev. 1998, 56:95-105.
15. Foster S.J., Johnstone K. The trigger mechanism of bacterial spore germination. Regulation of Proharyotic Development 1989, 89-108. American Society for Microbiology. I. Smith, R.A. Slepecky, P. Setlow (Eds.).
16. Gaillard S., Leguérinel I., Savy N., Mafart P. Quantifying the combined effects of the heating time, the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment. Int. J. Food Microbiol. 2005, 105:53-58.
17. Gould G.W. Sous vide foods: conclusion of an ECFF Botulinum Working Party. Food Control 1999, 10:47-51.
18. Gould G.W., Hitchins A.D. Sensitization of bacterial spores to lysozyme and to hydrogen peroxide with agents which rupture disulphide bonds. J. Gen. Microbiol. 1962, 33:413-423.
19. Holmes P.K., Levinson H.S. Activation of Bacillus megatarium spores with aqueous ethyl alcohol. Their deactivation and reactivation. Curr. Mod. Biol. 1967, 1:256-258.
20. Hyatt M.T., Levinson H.S. Water vapor, aqueous ethyl alcohol, and heat activation of Bacillus megatarium spore germination. J. Bacteriol. 1968, 95:2090-2101.
21. Issahary G., Evenchik Z., Keynan A. Low-pH activation of Bacillus cereus spores. J. Bacteriol. 1970, 101:418-422.
22. Jagannath A., Tsuchido T. Validation of a polynomial regression model: the thermal inactivation of Bacillus subtilis spores in milk. Lett. Appl. Microbiol. 2003, 37:399-404.
23. Keynan A., Evenchik Z., Halvorson H.O., Hastings J.W. J. Bacteriol. 1964, 88:313-318.
24. Knekt P., Järvinen R., Dich J., Hakulinen T. Risk of colorectal and other gastro-intestinal cancers after exposure to nitrate, nitrite and N-nitroso compounds: a follow-up study. Int. J. Cancer 1999, 80:852-856.
25. Leguérinel I., Spegagne I., Couvert O., Gaillard S., Mafart P. Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores. Int. J. Food Microbiol. 2005, 100:223-229.
26. Martin J.H., Blackwood P.W. Effects of sub-lethal heat shock, β-alanine, and l-alanine on germination and subsequent destruction of Bacillus spores by pasteurization. J. Dairy Sci. 1971, 55:577-580.
27. Mccann D., Barrett A., Cooper C., Crumpler D., Dalen L., Grimshaw K., Kitchin E., Lok K., Porteous L., Prince E., Sonuga-Barke E., O'warner J., Stevenson J. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community a randomized, double-blinded, placebo-controlled trial. Lancet 2007, 370:1560-1567.
28. Membré J.M., Amezquita A., Basset J., Giavedoni P., Blackburn C.D., Gorris L.G.M. A probabilistic modelling approach in thermal inactivation: estimation of postprocess Bacillus cereus spore prevalence and concentration. J. Food Prot. 2006, 69:118-129.
29. Powell J.F. Factors affecting the germination of thick suspensions of Bacillus subtilis spores in l-alanine solution. J. Gen. Microbiol. 1950, 4:330-338.
30. Samapundo S., Heyndrickx M., Xhaferi R., Devlieghere F. Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and béchamel sauce. J. Food Prot. 2011, 74:1662-1669.
31. Shull J.J., Cargo G.T., Ernst R.R. Kinetics of heat activation and of thermal death of bacterial spores. Appl. Microbiol. 1963, 11:485-487.
32. Turnbull P.C.B., Frawley D.A., Bull R.L. Heat activation/shock temperatures for Bacillus anthracis spores and the issue of spore plate versus true numbers of spores. J. Microbiol. Methods 2007, 68:353-357.
33. Vary J.C., Halvorson H.O. Kinetics of germination of Bacillus spores. J. Bacteriol. 1965, 89:1340-1347.
34. Zhang P., Setlow P., Li Y. Characterization of single heat-activated Bacillus spores using laser tweezers Raman spectroscopy. Opt. Express 2009, 19:16480-16491.