The Significance of the Incubation Temperature of Recovery Cultures in Determining Spore Resistance to Heat

Williams, O. B.; Reed, J. Michael

doi:10.1093/infdis/71.3.225

Cited by 37 publications

(18 citation statements)

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“…There are marked discrepancies between the claims of different workers as to the most suitable recovery temperatures for damaged spores . Williams & Reed (1942) found 24 or 27" t o be more suited for recovering heated C1.…”

Section: (C) Incubation Temperaturementioning

confidence: 96%

(Symposium on Bacterial Spores: Paper VII). Recovering Spores Damaged by Heat, Ionizing Radiations or Ethylene Oxide

Roberts

1970

Journal of Applied Bacteriology

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Section: (C) Incubation Temperaturementioning

confidence: 96%

(Symposium on Bacterial Spores: Paper VII). Recovering Spores Damaged by Heat, Ionizing Radiations or Ethylene Oxide

Roberts

1970

Journal of Applied Bacteriology

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“…Futter & Richardson (1970) found that damaged spores of C1. welchii gave optimum recovery at 27OC as did Williams & Reed (1942). Cook & Gilbert (1968) obtained maximum colony counts for B. stearothermophilus spores heated at 115 "C on incubation at 45-50 OC in contrast to 50-65 OC for unheated spores.…”

Section: Search For a Spore Forming Culture Of Suitable Heat Resistancementioning

confidence: 97%

A Model System for Testing the Microbiological Stability of Foods Processed in Laminated Flexible Pouches

Rauhala

Clegg

1978

Journal of Applied Bacteriology

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A suitable time temperature process for packaging small potatoes in flexible pouches is described. Spores of Bacillus stearothermophilus were inoculated onto the surface of peeled potatoes in flexible pouches. These were evacuated, heat sealed and heated in a steam retort modified to allow a water cooking process with an air overpressure of ca. 68·95 kPa (10 lbf/in2). The D and z values determined in the retort were confirmed by parallel heat‐resistance tests with spores in glass ampoules held in an oil bath. Heat treatment at 121·1 °C for 20 min in the retort satisfactorily killed test inocula of spores without overcooking the potatoes. Uninoculated peeled potatoes with a natural level of contamination (ca. 4 x 103 spores/sealed pouch) were treated in the retort for different times at 121·1 °C and then incubated at 30 °C for 6 months. No pouches heated for 17–25 min showed microbial growth. This procedure may be applied to any type of food if the numbers of naturally occurring heat‐resistant contaminants can be related to the number and heat resistance of a suitable test micro‐organism.

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“…Lower temperatures were shown to prolong germination times and increase the associated heterogeneity within a population without changing the final extent of germination (non-proteolytic C. botulinum type B (Stringer et al 2009)). Although this might be different for HPT treated spores, recovery temperatures below the optimum growth temperature have been frequently reported to enhance the recovery of physically (heat) damaged spores (Williams and Reed 1942;Sugiyama 1951;Condón et al 1996).…”

Section: Germination Conditionsmentioning

confidence: 99%

High Pressure Bioscience

Akasaka¹,

Matsuki²

2015

Subcellular Biochemistry

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The book series SUBCELLULAR BIOCHEMISTRY is a renowned and well recognized forum for disseminating advances of emerging topics in Cell Biology and related subjects. All volumes are edited by established scientists and the individual chapters are written by experts on the relevant topic. The individual chapters of each volume are fully citable and indexed in Medline/Pubmed to ensure maximum visibility of the work.

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The Significance of the Incubation Temperature of Recovery Cultures in Determining Spore Resistance to Heat

Cited by 37 publications

References 0 publications

(Symposium on Bacterial Spores: Paper VII). Recovering Spores Damaged by Heat, Ionizing Radiations or Ethylene Oxide

(Symposium on Bacterial Spores: Paper VII). Recovering Spores Damaged by Heat, Ionizing Radiations or Ethylene Oxide

A Model System for Testing the Microbiological Stability of Foods Processed in Laminated Flexible Pouches

High Pressure Bioscience

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