Microbiological efficacy of pressure assisted thermal processing and natural extracts against Bacillus amyloliquefaciens spores suspended in deionized water and beef broth

Devatkal, Suresh; Somerville, Jeremy; Thammakulkrajang, Rarinthorn; Balasubramaniam, V.M.

doi:10.1016/j.fbp.2015.05.007

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Nonthermal or Mild Thermal Technologies To Eliminate Bacillu1

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Cited by 9 publications

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“…Pressure‐assisted thermal processing seems to be a promising technology for the food industry as the elimination of spores might be possible with limited changes in food quality (Devatkal and others ). This would be beneficial for food systems such as milk and juices that require a temperature greater than 70 °C for pasteurization, as combining HPP would eliminate Bacillus spores as well as the vegetative bacterial cells.…”

Section: Nonthermal or Mild Thermal Technologies To Eliminate Bacillumentioning

confidence: 99%

Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

Soni

Oey

Silcock

et al. 2016

Comp Rev Food Sci Food Safe

155

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Abstract:The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps involved in their germination are included. Novel technologies, using no or only mild heat treatments, to inactivate Bacillus spores are covered, including ultraviolet radiation, pulsed electric field, and high-pressure processing, both as stand-alone techniques or techniques as part of a hurdle approach.

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Section: Nonthermal or Mild Thermal Technologies To Eliminate Bacillumentioning

confidence: 99%