Heat Resistance of Bacillus cereus Spores: Effects of Milk Constituents and Stabilizing Additives

1999 ◽  
Vol 62 (4) ◽  
pp. 410-413 ◽  
Author(s):  
MARGARITA MAZAS ◽  
MERCEDES LÓPEZ ◽  
SIDONIA MARTÍNEZ ◽  
ANA BERNARDO ◽  
ROBERTO MARTIN
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Sodium Citrate ◽  
Ph Effect ◽  
Skim Milk ◽  
Milk Composition ◽  
Treatment Temperature ◽  
Monopotassium Phosphate ◽  
The Difference ◽  
D Values

Heat resistance of Bacillus cereus spores (ATCC 7004, 4342, and 9818) heated in different types of milk (skim, whole, and concentrated skim milk), skim milk containing stabilizing additives (sodium citrate, monopotassium phosphate, or disodium phosphate, 0.1%), and cream was investigated. Thermal resistance experiments were performed at temperatures within the range of 92 to 115°C under continuous monitoring of pH. For strain 4342 no significant differences (P < 0.05) in D values were detected in any case. For strains 7004 and 9818 higher D values of about 20% were obtained in whole and concentrated skim milk than those calculated in skim milk. From all stabilizing additives tested, only sodium citrate and sodium phosphate increased the heat resistance for strain 9818. However, when the menstruum pH was measured at the treatment temperature, different pH values were found between the heating media. The differences in heat resistance observed could be due to a pH effect rather than to the difference in the substrates in which spores were heated. In contrast, when cream (fat content 20%) was used, lower D values were obtained, especially for strains 7004 and 9818. z values were not significantly modified by the milk composition, with an average z value of 7.95 ± 0.20°C for strain 7004, 7.88 ± 0.10°C for strain 4342, and 9.13 ± 0.16°C for strain 9818.

scholarly journals Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereusSpores

2001 ◽  
Vol 67 (1) ◽  
pp. 317-322 ◽  
Author(s):  
Louis Coroller ◽  
Ivan Leguérinel ◽  
Pierre Mafart
Keyword(s):  
Heat Treatment ◽  
Heat Resistance ◽  
Water Activity ◽  
Effect Of Water ◽  
Optimal Value ◽  
Negative Effect ◽  
The Difference ◽  
D Values ◽  
Recovery Medium ◽  
Heating Medium

ABSTRACT Spores of Bacillus cereus were heated and recovered in order to investigate the effect of water activity of media on the estimated heat resistance (i.e., the D value) of spores. The water activity (ranging from 0.9 to 1) of the heating medium was first successively controlled with three solutes (glycerol, glucose, and sucrose), while the water activity of the recovery medium was kept near 1. Reciprocally, the water activity of the heating medium was then kept at 1, while the water activity of the recovery medium was controlled from 0.9 to 1 with the same depressors. Lastly, in a third set of experiments, the heating medium and the recovery medium were adjusted to the same activity. As expected, added depressors caused an increase of the heat resistance of spores with a greater efficiency of sucrose with respect to glycerol and glucose. In contrast, when solutes were added to the recovery medium, under an optimal water activity close to 0.98, a decrease of water activity caused a decrease in the estimated D values. This effect was more pronounced when sucrose was used as a depressor instead of glycerol or glucose. When the heating and the recovery media were adjusted to the same water activity, a balancing effect was observed between the protective influence of the solutes during heat treatment and their negative effect during the recovery of injured cells, so that the overall effect of water activity was reduced, with an optimal value near 0.96. The difference between the efficiency of depressors was also less pronounced. It may then be concluded that the overall protective effect of a decrease in water activity is generally overestimated.

Thermal Reduction of Bacillus spp. in Naturally Contaminated Mesquite Flour with Two Different Water Activities

2020 ◽  
Author(s):  
Xuetong Fan ◽  
Jessica Baik ◽  
Joshua Gurtler
Keyword(s):  
Thermal Resistance ◽  
Bacillus Cereus ◽  
Sugar Content ◽  
Thermal Reduction ◽  
Treatment Temperature ◽  
Heat Sensitivity ◽  
Mesophilic Bacteria ◽  
High Sugar Content ◽  
Bacillus Spp ◽  
D Values

Mesquite flour with endogenous high sugar content is often contaminated with Bacillus cereus.  The purpose of the present study was to evaluate the thermal resistance of Bacillus spp. in naturally contaminated mesquite flour. Flours with and without adjusted water activity (aw) were treated at various temperatures (100-140°C) and times (up to 2 h). Total mesophilic bacteria and Bacillus spp. were enumerated using tryptic soy agar and Brilliance Bacillus Cereus Agar media, respectively. Results revealed that naturally contaminated Bacillus spp. and other mesophilic bacteria in mesquite flour (aw=0.34) were highly resistant to heat. To reduce the initial populations (4.75 log CFU/g) of Bacillus spp. to non-detectable levels (<1.18 log CFU/g), thermal treatments of 120°C for 2 h were required. D100°C-values for total mesophilic bacteria were 5.6 fold higher than those of Bacillus spp. With increasing treatment temperature, the D-value between total mesophilic bacteria and B. cereus became smaller. When the aw of flour was adjusted from 0.34 to 0.71, the D-values for Bacillus decreased significantly.  Treatment at 100°C for 1 h reduced Bacillus spp. populations to nondetectable levels.  Our results demonstrate that naturally present Bacillus spp. in flour are highly resistant to heat, while increasing the aw increased their heat sensitivity.  The high thermal resistance of microbes in mesquite flour warrants further investigations.

Thermal Inactivation of Staphylococcus aureus in Retentates from Ultrafiltered Milk

1989 ◽  
Vol 52 (9) ◽  
pp. 631-637 ◽  
Author(s):  
JEFFREY L. KORNACKI ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Heat Resistance ◽  
Thermal Inactivation ◽  
Thermal Protection ◽  
Skim Milk ◽  
Stationary Growth Phase ◽  
Plate Count ◽  
Mannitol Salt Agar ◽  
Whole Milk ◽  
D Values

Cells of Staphylococcus aureus strains 196E, 481, and 425 were thermally stressed at 56°C for 10 min in milk and enumerated on Plate Count Agar (PCA), Mannitol Salt Agar (MSA), and PCA with an overlay of MSA. PCA recovered more S. aureus 196E and 481 than did PCA/MSA, which recovered more than MSA. PCA/MSA recovered slightly more S. aureus 425 than did PCA, which recovered more than MSA. At 58°C, in order of decreasing heat resistance, the four strains of S. aureus originally isolated from food were 425 > 100 and 481 > 196E. Their D-values were 26,14,13, and 3.0 min, respectively. S. aureus 425 was more heat resistant in the stationary than in the log phase when heated at 58°C in whole milk. Heat resistance at 58°C increased overall during the stationary growth phase, but was fairly stable when the culture was from 17 to 25 h or from 41 to 49 h old. S. aureus 425 exhibited no consistent differences in heat resistance in concentrated (4X by volume) and unconcentrated skim or whole milk. Adjustments of protein (3.5–4.0% to 12.6–16%), milkfat (0.28–1.12% to 10%), and lactose (ca. 4.5–5.0% to ca. 14.5–15%) contents of milk and 4X (volume concentration) UF milk retentates afforded no significant thermal protection to S. aureus 425. Diafiltration of 4X skim milk reduced thermal protection of S. aureus 425 in the retentate over that of unconcentrated skim milk of the same lot when tested at 63 and 74°C. S. aureus 425 had greatest D-values (min) in skim milk (0.36 ± 0.05) and permeate (0.30 ± 0.14) followed by permeate from diafiltration (0.28 ± 0.06) when tested at 63°C.

Thermal Resistance of Bacillus stearothermophilus Spores Heated in Acidified Mushroom Extract

1994 ◽  
Vol 57 (1) ◽  
pp. 37-41 ◽  
Author(s):  
PABLO S. FERNANDEZ ◽  
MARIA J. OCIO ◽  
TOMAS SANCHEZ ◽  
ANTONIO MARTINEZ
Keyword(s):  
Citric Acid ◽  
Thermal Resistance ◽  
Heat Resistance ◽  
Bacillus Stearothermophilus ◽  
Ph Effect ◽  
Bidistilled Water ◽  
Mushroom Extract ◽  
Reference Medium ◽  
D Values

The thermal resistance of Bacillus stearothermophilus spores was studied in bidistilled water as the reference medium, mushroom extract and acidified mushroom extract. Citric acid and glucono-δ-lactone were used as acidulants. Results indicated that mushroom extract affects the heat resistance of spores; D values were lower than for those in bidistilled water. The pH effect was lower with higher treatment temperatures. Acidification reduced the thermal resistance of spores, the reduction being similar for both types of acidulants, and in general it also had the effect of increasing the z values. It has been confirmed that acidification of the canned mushrooms could actually help to control the thermophilic spoilage. This acidification could also be obtained by the use of glucono-δ-lactone, which has been shown to be as effective as citric acid in reducing the heat resistance of spores.

Simple Technique to Determine Heat Resistance of Bacillus stearothermophilus Spores in Fluid Systems1

1980 ◽  
Vol 43 (10) ◽  
pp. 799-804 ◽  
Author(s):  
E. M. MIKOLAJCIK ◽  
KATHLEEN T. RAJKOWSKI
Keyword(s):  
Heat Resistance ◽  
Soy Protein ◽  
Milk Protein ◽  
Bacillus Stearothermophilus ◽  
Capillary Tube ◽  
Serum Bottle ◽  
Maximum Heat ◽  
Heat Activation ◽  
The Difference ◽  
D Values

A simple, rapid, highly reproducible procedure was developed to determine heat resistance of Bacillus stearothermophilus spores in milk and soy protein-based formulas at temperatures > 100 C. Plating efficiencies on different media and heat activation temperatures were also studied. The procedure involved use of a serum bottle to which was added formula. The bottle was closed with a rubber septum and sealed air-tight with a crimped aluminum cap. The formula was agitated during heating in a thermostatically controlled oil bath, using a wrist action shaker. When the formula attained the desired temperature, a spore suspension was injected through the rubber septum, using a high-pressure GLC syringe. At selected time intervals, a portion was withdrawn from the bottle, using a sterile GLC syringe. The number of surviving spores was determined by plating on Trypticase Soy agar, which yielded significantly higher spore recovery count than did Trypticase Soy broth fortified with 1.5% agar with and without starch, or Dextrose Tryptone agar. The serum bottle procedure yielded higher D values than did the capillary tube procedure. The difference was significant where p = 0.05 but not where p = 0.01. With the serum bottle procedure, D values for spores in the milk protein base formula were 18.46, 3.56 and 1.13 min at 115, 121 and 125 C, respectively. In the soy protein base formula, D values were 26.1, 3.64 and 1.26 min, respectively. The z values were 7.7 and 7.6 Centigrade degrees (13.86 and 13.68 Fahrenheit degrees). Maximum heat activation of the spore was at 95 C for 10 min in milk protein base formula and at 100 C for 5 min in the soy product.

Effect of the electro-dialysis treatment temperature on the microflora of skim milk permeate

2018 ◽  
pp. 14-15
Author(s):  
Anisimov G.S. ◽  
◽  
Evdokimov I.A. ◽  
Ryabtseva S.A. ◽  
Donskih A.N. ◽  
...  
Keyword(s):  
Skim Milk ◽  
Treatment Temperature ◽  
Dialysis Treatment ◽  
Milk Permeate

Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey†

2014 ◽  
Vol 77 (10) ◽  
pp. 1696-1702 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
JIMENA GARCIA-DÁVILA ◽  
JULIO CESAR LOPEZ-ROMERO ◽  
ETNA AIDA PENA-RAMOS ◽  
JUAN PEDRO CAMOU ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Protective Effect ◽  
Heat Resistance ◽  
Green Tea ◽  
Thermal Inactivation ◽  
Heating Temperature ◽  
Lethal Effect ◽  
Interactive Effects ◽  
D Values

The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags that were submerged in a circulating water bath set at 55, 57, 60, 63, and 65°C. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values were analyzed by second-order response surface regression for temperature, NaCl, and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values for turkey with no NaCl or GTPE at 55, 57, 60, 63, and 65°C were 36.3, 20.8, 13.2, 4.1, and 2.9 min, respectively. Although NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment that would inactivate L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.

Investigation of Regression-Based Effect Size Methods Developed in Single-Subject Studies

2021 ◽  
pp. 014544552110540
Author(s):  
Nihal Sen
Keyword(s):  
Effect Size ◽  
Experimental Studies ◽  
Single Subject ◽  
Single Subject Design ◽  
Data Set ◽  
Design Studies ◽  
Sample Data ◽  
The Difference ◽  
D Values ◽  
Effect Size Calculation

The purpose of this study is to provide a brief introduction to effect size calculation in single-subject design studies, including a description of nonparametric and regression-based effect sizes. We then focus the rest of the tutorial on common regression-based methods used to calculate effect size in single-subject experimental studies. We start by first describing the difference between five regression-based methods (Gorsuch, White et al., Center et al., Allison and Gorman, Huitema and McKean). This is followed by an example using the five regression-based effect size methods and a demonstration how these methods can be applied using a sample data set. In this way, the question of how the values obtained from different effect size methods differ was answered. The specific regression models used in these five regression-based methods and how these models can be obtained from the SPSS program were shown. R2 values obtained from these five methods were converted to Cohen’s d value and compared in this study. The d values obtained from the same data set were estimated as 0.003, 0.357, 2.180, 3.470, and 2.108 for the Allison and Gorman, Gorsuch, White et al., Center et al., as well as for Huitema and McKean methods, respectively. A brief description of selected statistical programs available to conduct regression-based methods was given.

Heat Resistance of Juice Spoilage Microorganisms

2002 ◽  
Vol 65 (8) ◽  
pp. 1271-1275 ◽  
Author(s):  
ADRIENNE E. H. SHEARER ◽  
ALEJANDRO S. MAZZOTTA ◽  
ROLENDA CHUYATE ◽  
DAVID E. GOMBAS
Keyword(s):  
Heat Resistance ◽  
Process Conditions ◽  
Citrate Buffer ◽  
Ph Values ◽  
Death Time ◽  
High Fructose ◽  
Thermal Death ◽  
Challenge Tests ◽  
D Values ◽  
Thermal Death Time

The heat resistance of various yeasts (Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Zygosaccharomyces rouxii), molds (Penicillium citrinum, Penicillium roquefortii, and Aspergillus niger), and lactic acid bacteria (Lactobacillus fermentum and Lactobacillus plantarum) obtained from spoiled acid or acidified food products was determined in 0.1 M citrate buffer at pH values of 3.0, 3.5, and 4.0. S. cerevisiae was the most heat resistant of the microorganisms in citrate buffer, and its heat resistance was further evaluated in apple, grapefruit, calcium-fortified apple, and tomato juices as well as in a juice base with high fructose corn syrup. Decimal reduction times (D-values) and changes in temperature required to change the D-value (z-values) for S. cerevisiae were higher in the juices than in citrate buffer at all pH values tested. The D57°C(135°F)-values varied from 9.4 min in the juice product with pH 2.8 to 32 min in a calcium-added apple juice with pH 3.9. The S. cerevisiae strain used in this study can be used in thermal-death-time experiments in acidic products to calculate process conditions and in challenge tests to validate the calculated temperatures and hold times during processing.

Thermal Inactivation of Borrelia burgdorferi, the Cause of Lyme Disease

1990 ◽  
Vol 53 (4) ◽  
pp. 296-299 ◽  
Author(s):  
SI K. LEE ◽  
AHMED E. YOUSEF ◽  
ELMER H. MARTH
Keyword(s):  
Borrelia Burgdorferi ◽  
Thermal Inactivation ◽  
Treatment Time ◽  
Treatment Temperature ◽  
Most Probable Number ◽  
Lag Phase ◽  
Probable Number ◽  
Heat Treated ◽  
Thermal Death ◽  
D Values

Borrelia burgdorferi strain EBNI was cultivated in BSK-II medium at 34°C, then cultures at different physiological states were heat-treated at temperatures in the range of 50 to 70°C. Numbers of survivors were estimated by the Most Probable Number technique. Log MPN was plotted against treatment time, and resulting survivor curves were linear. Estimated D-values for cultures incubated at 34°C for 7 d before heat-treatment were 5.5, 4.3, 2.7, .47, and .14 min at 50, 55, 60, 65, and 70°C, respectively. Spirochetes in the lag phase had greater resistance to heat than those in the stationary phase, with the latter being more resistant to heat than spirochetes in the same phase of growth but refrigerated at 4°C for 3 d. D-values for B. burgdorferi are generally less at 50°C, and greater at 70°C than those reported for other nonsporeforming pathogens. When log10 MPN was plotted against treatment temperature, two linear segments for each thermal death curve were obtained. Our data show the spirochete had higher z-values than most nonsporeforming pathogens. The pH of the medium, in the range of 5.0 to 7.6, did not affect resistance of B. burgdorferi to heat.

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