Heat resistance of Bacillus stearothermophilus spores in alginate-mushroom puree mixture

Ocio, M.J.; Fernández, Pablo S.; Rodrigo, F.; Martínez, Antonio

doi:10.1016/0168-1605(95)00034-8

Cited by 18 publications

(7 citation statements)

References 9 publications

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“…The D 121 value obtained for the B. stearothermophilus crop in distilled water was 2.8 min. The order of magnitude of D 121 values obtained in this work ranged from 4.6 to 6.5 min, and is comparable to those of 0.93–3.8 min (Ocio et al. 1996) and 1.77–3.97 min (Rodrigo et al.…”

Section: Resultssupporting

confidence: 83%

Thermal Resistance of Bacillus Stearothermophilus Spores in Dried Pasta at Different Stages of Rehydration

Cunningham

Magee

McMinn

et al. 2007

J Food Processing Preservation

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The thermal resistance of Bacillus stearothermophilus spores at different stages of rehydration was examined. Inoculation was achieved by rehydrating pasta samples in water containing 1‐mL spore crop (106 spores/mL); the product was heat sealed in sterile pouches and processed in a laboratory retort. Thermal inactivation of spores was carried out using 10 time intervals at 121C for moisture contents, 70, 90, 105, 115, 125 and 145% dry basis. The death curves obtained consisted of two phases, an initial rapid decline (1.5 to 2.6 log reductions) followed by a slower, linear decrease of survivors from which the decimal reduction time (D value) was calculated. D121 values were found to decrease with increasing moisture content and ranged from 4.6 to 6.5 min. The thermal resistance constant (z value) was examined to assess the effect of temperature (110–125C) on lethality. z values decreased with increasing moisture content and ranged from 10.7 to 15.6C. The results of this study demonstrate that temperature and moisture content influence the effectiveness of the intended heat process. For products that are rehydrated during heat treatment, the moisture content of the product is a critical factor. Therefore, if complete rehydration is not achieved, this may result in the heat process being less effective for the destruction of microorganisms, which may have implications in regard to food safety.

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Section: Resultssupporting

confidence: 83%

Thermal Resistance of Bacillus Stearothermophilus Spores in Dried Pasta at Different Stages of Rehydration

Cunningham

Magee

McMinn

et al. 2007

J Food Processing Preservation

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“…(1984) reported that D values of G. stearothermophilus in potato, meat and pea alginates were 3.5, 2.8 and 2.5 min, respectively, and z values were found to be 11.4, 11.7 and 11.8C, respectively. Ocio et al . (1996) found out that D 118 , D 121 and D 125 of G. stearothermophilus in mushroom alginate were 1.01, 2.80 and 6.61 min, respectively, with a z value of 8C.…”

Section: Resultsmentioning

confidence: 99%

“…Enumeration was done according to the method used by Shao (2008). Spores of C. sporogenes were enumerated in modified PA3679 agar (Ocio et al . 1996).…”

Section: Methodsmentioning

confidence: 99%

“…Enumeration was done according to the method used by Shao (2008). Spores of C. sporogenes were enumerated in modified PA3679 agar (Ocio et al 1996). This agar contains 5 g tryptone (Oxoid), 1 g yeast extract (BD, Co.), 1 g K2HPO4 (Acros Organics), 1 g soluble starch (Sigma, St Louis, MO) and 7.5 g bacterial agar (Fisher Scientific) in 500 mL distilled water.…”

Section: Enumeration Of Surviving Sporesmentioning

confidence: 99%

“…These heat-resistant spores have been considered to follow similar thermal destruction profile (different D values with nearly same z value, both detailed later), to the target pathogen, C. botulinum. Using initial and final counts, integrated process lethality (F0) can be calculated (Dallyn et al 1977;Brown et al 1984;Ocio et al 1996). Stumbo (1973) reported that the chemical environment, including the pH, salt and sugar concentrations, and fat content, has a significant effect on the heat resistance of the bacterial cell or spore.…”

Section: Introductionmentioning

confidence: 99%

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Heat Resistance of G. Stearothermophilus and C. Sporogenes in Carrot and Meat Alginate Purees

Hassan¹,

Ramaswamy²

2011

Journal of Food Processing and Preservation

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The main objective of this study was to investigate the heat resistance of nonpathogenic, heat‐resistant Geobacillus stearothermophilus and Clostridium sporogenes spores in meat and carrot alginate purees. Alginate is used as a viscosity modifier in liquid foods and has been used to fabricate thermally stable and firm simulated particles for biological validation studies of thermal processing, when conventional temperature gathering is not possible. Pureed carrot and meat were mixed with sodium alginate and inoculated with high concentrations of spores of G. stearothermophilus or C. sporogenes and filled into capillary tubes, flame sealed and heat treated in an oil bath for different times at selected temperatures. D values were computed from the slopes of log(N/N0) versus time, and z values from log(D) versus temperature curves. For meat alginates, D values for G. stearothermophilus ranged between 1.9 min and 40.8 min with a z value of 11.7C and D values for C. sporogenes ranged between 0.9 min and 28.7 min with a z value of 10.1C. For carrot alginates, D values for G. stearothermophilus ranged between 1.9 min and 42.6 min with a z value of 11.5C and D values for C. sporogenes ranged from 1.1 min and 31.0 min with a z value of 10.2C. The results were also fitted to Weibull model, but the model did not result in any better fit than the conventional first‐order model. PRACTICAL APPLICATIONS Thermal process establishment is generally based on gathered time temperature data from test cans under real processing conditions. There are many situation like aseptic processing, continuous flow biaxial rotary processing, etc. in which such temperature measurements are often difficult. Biological validation is generally considered useful in such processes to validate the processes as well as computer simulations. Such concepts have been tried to some limited extent in the past. With new thermal processing equipment and processes surfacing time and again, such concepts need to be redesigned. In order to successfully use such applications, thermal destruction kinetics data under controlled conditions are needed. This study provides thermal destruction kinetics baseline data for one such study making use of alginate‐impregnated meat and carrot‐simulated particles. Further, the study compare two modeling procedures: the conventional first‐order log‐linear model versus the log‐nonlinear Weibull models.

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Bacilli Associated with Spoilage in Dairy Products and Other Food

Heyndrickx¹,

Scheldeman²

2002

Applications and Systematics of Bacillus and Relatives

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Heat resistance of Bacillus stearothermophilus spores in alginate-mushroom puree mixture

Cited by 18 publications

References 9 publications

Thermal Resistance of Bacillus Stearothermophilus Spores in Dried Pasta at Different Stages of Rehydration

Thermal Resistance of Bacillus Stearothermophilus Spores in Dried Pasta at Different Stages of Rehydration

Heat Resistance of G. Stearothermophilus and C. Sporogenes in Carrot and Meat Alginate Purees

Bacilli Associated with Spoilage in Dairy Products and Other Food

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