The Heat Resistance of Bacterial Spores at Various Water Activities

Abstract

SUMMARYThe heat resistance of the spores of six species of bacteria varied with water activity (a,) at which the spores were heated, although the magnitude of the changes differed greatly between species. At all a, values there was an approximately linear relation between the logarithm of the number of viable spores and the time of heating. The slopes of these straight lines were used to describe the observed death-rates as the time ( D value) required to decrease the population by one log. unit. For all six species the greatest heat resistance was manifest at a, values of about 0.2-0.4, the maximum D values at 110' varying from about 2 to 24 hr. A t a, values less than 0.2 the heat resistance decreased; for spores rigorously dried over P,O, (0.00 a,) the D values at 110" now varied between about 30sec. and 30min. When the spores were heated a t a, values above 0.4 the resistance of 4 species decreased considerably, being lowest at 1-00 a,; with spores of Bacillus coagulans and B. stearothermophilus the heat resistance decreased less at the high a, values; at 1.00 a, their D values were slightly greater than at 0.00 a,. At the high a, values the D values a t 110' varied from less than 0.1 sec. for Clostridium botulinum type E to about 40 min. for B. coagulans and B. stearothermophiZus. The Qlo for thermal death was about 10 at high a, values, decreasing to about 2 at a, values below 0-3. Under very moist conditions spores of B. stearothermophilus were about 50,000 times more heat resistant than were spores of C . botulinum type E ; but at a, values less than about 0.5 this ratio fell to about 10. The convergence of this ratio resulted from more than a 100,OOo-fold increase in the resistance of the type E spores, and only a 20-fold increase in the resistance of the spores of B. stearothermophilus.

Inactivation of food poisoning bacteria and Geobacillus stearothermophilus spores by high pressure carbon dioxide treatment

“…As far as we know, there is no reported study on the effect of CO 2 treatment on the inactivation ratio (approximately 5-log-cycle) of G. stearothermophilus in a food system. Spore heat inactivation decreases in proportion to the decrease of water activity of the spore suspension medium (Alderton, Chen, & Ito, 1980;Harnulv et al, 1977;Mazas et al, 1999;Murrell & Scott, 1965). In our experiments suspension addition of glucose, sodium chloride and ethanol decrease water activity of the solution.…”

Chemical and Stress Resistances of Clostridium difficile Spores and Vegetative Cells

“…Wet heat resistance is the ability for spores to survive high temperatures when suspended in an aqueous solution (Setlow, 2006). This property is a universal characteristic of bacterial spores, but differences in heat tolerance between Bacillus and other spore-forming species have been noted (Murrell and Scott, 1966; Setlow, 2014). While B. subtilis spores can easily survive exposure to 80°C (Milhaud and Balassa, 1973; Setlow, 2006; Leggett et al, 2012), previous studies in C. difficile have demonstrated that C. difficile spores are comparatively wet heat-labile (Lawley et al, 2009).…”

Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods

“…In general, spore heat resistance is greatest at low aw values (0.2 to 0.4) and lowest as the aw approaches 1.0 (63). Several studies have revealed the impact of salt on spore heat resistance.…”