The Effect of Incubation Temperature on the Recovery of Spores of <i>Bacillus subtilis</i> 8057

Prentice, G. A.; Clegg, L. F. L.

doi:10.1111/j.1365-2672.1974.tb00475.x

Cited by 25 publications

(21 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…). Injured cells cannot form colonies on selective agar because selective agents such as antibiotics, dyes, or bile salts interfere with growth of injured micro‐organisms (Prentice and Clegg, ). For these reasons, the inactivation effect of gaseous ozone treatment on E. coli O157:H7, Salm .…”

Section: Discussionmentioning

confidence: 99%

Inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogenesin apple juice at different pH levels by gaseous ozone treatment

et al. 2015

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

Inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogenesin apple juice at different pH levels by gaseous ozone treatment

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Shifts in optimal temperatures to lower levels for the recovery of heated spores have been suggested as favoring outgrowth because germination can occur in a wider temperature range (Prentice and Clegg, 1974;Busta, 1967). Injury during outgrowth may involve any of several structures and metabolic pathways (Adams, 1978).…”

Section: Injury During Outgrowthmentioning

confidence: 99%

Importance of Considering Injured Microorganisms in Sterilization Validation

Shintani¹

2006

Biocontrol Sci.

View full text Add to dashboard Cite

“…This has also been observed for different species, such as Bacillus cereus CNRZ 110, Alicyclobacillus acidoterrestris ATCC 49025, and several strains of Bacillus stearothermophilus (4,28,39). Only the time taken to form a colony was significantly influenced by the recovery temperature.…”

Section: Discussionmentioning

confidence: 61%

Modeling the Recovery of Heat-Treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 Spores at Suboptimal Temperature and pH Using Growth Limits

Trunet

Mtimet

Mathot

et al. 2015

Appl Environ Microbiol

View full text Add to dashboard Cite

eThe apparent heat resistance of spores of Bacillus weihenstephanensis and Bacillus licheniformis was measured and expressed as the time to first decimal reduction (␦ value) at a given recovery temperature and pH. Spores of B. weihenstephanensis were produced at 30°C and 12°C, and spores of B. licheniformis were produced at 45°C and 20°C. B. weihenstephanensis spores were then heat treated at 85°C, 90°C, and 95°C, and B. licheniformis spores were heat treated at 95°C, 100°C, and 105°C. Heat-treated spores were grown on nutrient agar at a range of temperatures (4°C to 40°C for B. weihenstephanensis and 15°C to 60°C for B. licheniformis) or a range of pHs (between pH 4.5 and pH 9.5 for both strains). The recovery temperature had a slight effect on the apparent heat resistance, except very near recovery boundaries. In contrast, a decrease in the recovery pH had a progressive impact on apparent heat resistance. A model describing the heat resistance and the ability to recover according to the sporulation temperature, temperature of treatment, and recovery temperature and pH was proposed. This model derived from secondary mathematical models for growth prediction. Previously published cardinal temperature and pH values were used as input parameters. The fitting of the model with apparent heat resistance data obtained for a wide range of spore treatment and recovery conditions was highly satisfactory.T he multiplication of spore-forming bacteria in foods can cause poisoning and/or spoilage. The heat process applied to foods (from mild in cooked and refrigerated foods to very intense in canned or ultrahigh-temperature foods) creates a positive selection of spore-forming species of bacteria because of the high resistance of their spores (1). Therefore, control of spore-forming bacteria in foods first of all requires inactivation of dormant spores by heat (or by any other appropriate inactivation treatment). The extent of inactivation depends on a number of factors, naturally including the inactivation process intensity and more importantly the spore resistance properties at the time of treatment, which may vary with the conditions and environment of sporulation (2). Respect for the organoleptic quality of food may limit the intensity of the process and therefore the extent of spore inactivation. Controlling the recovery of surviving spores in processed food strengthens the safety and stability level achieved after the inactivation process. Recovery is a complex phenomenon, comprising germination of spores, restoration of metabolic activity in suboptimal or favorable conditions and emergence of the first vegetative cell able to multiply. The incubation temperature during storage and food pH are among factors that will deeply influence the recovery of surviving spores (3).Spore recovery is influenced by multiple physical and (bio) chemical factors, such as temperature, pH, and water activity (a w ) and by the presence of germinants (such as amino acids, ribosides, and minerals) or enzymes, such as lysozyme (4,7,8,37). The...

show abstract

The Effect of Incubation Temperature on the Recovery of Spores of Bacillus subtilis 8057

Cited by 25 publications

References 11 publications

Inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogenesin apple juice at different pH levels by gaseous ozone treatment

Inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogenesin apple juice at different pH levels by gaseous ozone treatment

Importance of Considering Injured Microorganisms in Sterilization Validation

Modeling the Recovery of Heat-Treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 Spores at Suboptimal Temperature and pH Using Growth Limits

Contact Info

Product

Resources

About