The influence of milk composition on the growth of Bacillus stearothermophilus

Yoo, Jin-Ah; Hardin, Matt; Chen, Xiao

doi:10.1016/j.jfoodeng.2005.06.053

Cited by 17 publications

(19 citation statements)

References 8 publications

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“…Specific laboratory experiments to determine the growth rate of spores of G. stearothermophilus strains (CTCPA 2804 173, 2804 138, 2804 168) were produced as previously described (André et al, 2012) and separately spiked at 10 spores/g and 10 2 spores/g in 50 g of green beans in 50 ml of brine. Despite suboptimal pH, μ max was of the same order of magnitude as that observed in other media and foods (Heinrich et al, 2008;Ng and Schaffner, 1997;Ng et al, 2002;Thompson and Thames, 1967;Yoo et al, 2006). We therefore assumed that canned green beans were a highly suitable medium for G. stearothermophilus growth and set the most likely value of μ opt at 2.3 h − 1 , based on the cell doubling time T d reported by Llaudes et al (2001) in tryptic soy broth (μ opt = ln(2) / T d ).…”

Section: Incubation Modelsupporting

confidence: 59%

“…(Augustin and Carlier, 2000). Changes in pH were detected in food or medium containing populations higher than 10 7 G. stearothermophilus ml −1 (Llaudes et al, 2001;Yoo et al, 2006), and within 24 h incubation at 55°C (Llaudes et al, 2001). Non-stability was therefore assumed to occur if …”

Section: Incubation Modelmentioning

confidence: 95%

“…The pH of the sterilized product in which growth will occur was estimated at 5.5 pH unit on average, based on specific measurements (Section 2.3). G. stearothermophilus C max values are between 10 7 and 10 11 (Thompson and Thames, 1967;Ng and Schaffner, 1997;Yoo et al, 2006;Heinrich et al, 2008;André unpublished data 2011). Mean C max was taken at 10 9 , which is the middle of the range (on a log 10 scale) of these previously reported values.…”

Section: Incubation Modelmentioning

confidence: 99%

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Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans

Rigaux¹,

André

Albert³

et al. 2014

International Journal of Food Microbiology

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Microbial spoilage of canned foods by thermophilic and highly heat-resistant spore-forming bacteria, such as Geobacillus stearothermophilus, is a persistent problem in the food industry. An incubation test at 55°C for 7 days, then validation of biological stability, is used as an indicator of compliance with good manufacturing practices. We propose a microbial risk assessment model predicting the percentage of non-stability due to G. stearothermophilus in canned green beans manufactured by a French company. The model accounts for initial microbial contaminations of fresh unprocessed green beans with G. stearothermophilus, cross-contaminations in the processing chain, inactivation processes and probability of survival and growth. The sterilization process is modeled by an equivalent heating time depending on sterilization value F 0 and on G. stearothermophilus resistance parameter z T . Following the recommendations of international organizations, second order MonteCarlo simulations are used, separately propagating uncertainty and variability on parameters. As a result of the model, the mean predicted non-stability rate is of 0.5%, with a 95% uncertainty interval of [0.1%; 1.2%], which is highly similar to data communicated by the French industry. A sensitivity analysis based on Sobol indices and some scenario tests underline the importance of cross-contamination at the blanching step, in addition to inactivation due to the sterilization process.

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Section: Incubation Modelsupporting

confidence: 59%

Section: Incubation Modelmentioning

confidence: 95%

Section: Incubation Modelmentioning

confidence: 99%

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Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans

Rigaux¹,

André

Albert³

et al. 2014

International Journal of Food Microbiology

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“…Iciek, Papiewska and Molska (2006) have shown that medium pH and sodium concentration may influence B. stearothermophilus resistance to heat. In addition, the temperature of sporulation and components of the medium may also influence heat effects on spore mortality (LEQUÉRINEL; COUVERT; MAFART, 2007; YOO; HARDIN;CHEN, 2006). Therefore, the objective of this work is to determine the thermobacteriological parameters of B. stearothermophilus ATCC 7953 spores, determined in saline solution and practical mixture of animal feed, and to estimate the sizes of such spores.…”

mentioning

confidence: 99%

Determination of thermobacteriological parameters and size of Bacillus stearothermophilus ATCC 7953 spores

Fraiha¹,

Ferraz²,

Biagi³

2010

Ciênc. Tecnol. Aliment.

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“…There are various ways in which the presence of Bacillus stearothermophilus in milk can influence the fouling process: • When Bacillus stearothermophilus, an acid-producing bacteria, is allowed to grow, the milk pH falls (Yoo et al, 2004). This results in the formation of milk protein clusters, which settle on the heat transfer surface.…”

Section: Milk Fouling With the Addition Of Bacillus Stearothermophilusmentioning

confidence: 99%

Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study

Yoo¹,

Chen²,

Bansal³

2005

International Journal of Food Engineering

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Fouling of heat transfer surfaces during milk processing is a major problem for dairy industry. In the current work, the nature and extent of milk fouling with and without the addition of Bacillus stearothermophilus in the feed solutions have been studied. A fouling detection system based on electric conductivity measurements has been used. The coresponding thermal resistance of the deposit layer has also been worked out. The fouling deposits have been analysed visually as well as with a scanning electron microscope (SEM). The results show significant variation in the fouling patterns with and without the large presence of bacteria in the flowing medium.

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The influence of milk composition on the growth of Bacillus stearothermophilus

Cited by 17 publications

References 8 publications

Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans

Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans

Determination of thermobacteriological parameters and size of Bacillus stearothermophilus ATCC 7953 spores

Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study

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