Thermal resistance characteristics of PA 3679 in the temperature range of 110–121°C as affected by pH, type of acidulant and substrate

Ocio, M.J.; Sánchez, Tonámetl; Escámez, Pablo Salvador Fernández; Rodrigo, María Jesús; Martínez, Antonio

doi:10.1016/0168-1605(94)90175-9

Cited by 39 publications

(19 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These methods have been extensively used and described in the scientific literature, e.g. Clostridium sporogenes PA3679 (Ocio, Sánchez, Fernandez, Rodrigo, & Martínez, 1994) or Bacillus stearothermophilus strains (David & Merson, 1990).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimisation of thermal processes in food sterilisation

Zuijlen

Periago

Amézquita

et al. 2010

Food Research International

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimisation of thermal processes in food sterilisation

Zuijlen

Periago

Amézquita

et al. 2010

Food Research International

View full text Add to dashboard Cite

“…Zhu et al (2008) reported D values of 103.8, 41.9, and 16.2 min at 90, 95, and 100°C, respectively, with a z value of 12.4°C when the spores were suspended in a meat broth. Ocio et al (1994) observed D=8.47 min at 110°C and z= 10.2°C, for the same strain in mushroom extracts. Ahn and Balasubramaniam (2007a, b) reported D=9.7 min for the spores in deionized water at 105°C.…”

Section: Resultsmentioning

confidence: 84%

“…Spores of C. sporogenes were enumerated on Modified PA3679 agar (MP3679A) plates [Ocio et al 1994; 10 g tryptone (Oxiod, Basingstoke, England, UK), 2 g yeast extract (BD, Co.), 2 g K 2 HPO 4 (Acros Organics, NJ, USA), 2 g soluble starch (Sigma, St. Louis, MO), and 15 g bacterial agar (Fisher Scientific, Fair Lawn, NJ, USA) in 1 L distilled water] by using a pour-plate technique. These agar plates were incubated in anaerobic condition at 37°C for 5 days and were counted.…”

Section: Enumeration Of Survival Cellsmentioning

confidence: 99%

Clostridium sporogenes-ATCC 7955 Spore Destruction Kinetics in Milk Under High Pressure and Elevated Temperature Treatment Conditions

Yang

Ramaswamy

2008

Food Bioprocess Technol

View full text Add to dashboard Cite

Clostridium sporogenes (ATCC 7955) spores inoculated in milk (2% fat) were subjected to high-pressure (HP) treatments (700-900 MPa) and at elevated temperatures (80-100°C) for selected times up to 32 min. Samples were sealed in 1-mL plastic vials and placed in a specially constructed insulated chamber to prevent temperature drop during the treatment. Both pressure pulse (with no hold time) and pressure hold techniques were employed for treatment. Pressure pulse resulted in a small, but consistent, destruction (up to 0.5 log kill) of spores. During the pressure hold treatment, the destruction followed a firstorder model (R 2 >0.90). The kinetic data were compensated for the small variations in temperature during the treatment. As expected, higher pressures and higher temperatures resulted in a faster rate of spore destruction. Temperaturecorrected D values ranged from 13.6 to 2.4 min at 700 MPa and 7.0 to 1.3 min at 900 MPa, respectively, with process temperatures set at 90 and 100°C. In comparison, thermal treatments gave D values ranging from 156 min at 90°C to 12.1 min at 100°C. The temperature sensitivity Z P values (16.5 to 20.3°C) under high pressure (700-900 MPa) were higher than under conventional thermal processing (9.0°C), indicating the spore's thermal resistance to increase at HP processing conditions. The pressure sensitivity Z T values varied between 450 and 680 MPa under the elevated temperature (80-100°C) processing conditions. Overall, C. sporogenes 7955 spores were relatively more sensitive to temperature than pressure.

show abstract

“…To validate this effect in a model food, the temperature inside the capillaries (tubes) during the heat treatment was recorded by K-type thermocouples connected to a datalogger electronic thermometer (Traceable, VWR). This permitted to avoid the time difference of the temperature gradient [28]. Analysis of the initial concentration of spores showed no decrease before and after dilution of inoculated puree with tested solutions, indicating that EAS did not have any effect on the spore count without the heat treatment.…”

Section: Thermal Inactivation Of the Spores In Pureementioning

confidence: 91%

Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree

et al. 2015

View full text Add to dashboard Cite

Thermal resistance characteristics of PA 3679 in the temperature range of 110–121°C as affected by pH, type of acidulant and substrate

Cited by 39 publications

References 13 publications

Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimisation of thermal processes in food sterilisation

Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimisation of thermal processes in food sterilisation

Clostridium sporogenes-ATCC 7955 Spore Destruction Kinetics in Milk Under High Pressure and Elevated Temperature Treatment Conditions

Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree

Contact Info

Product

Resources

About