Heat resistance of Bacillus coagulans spores isolated from spoiled canned low-acid foods.
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چکیده
منابع مشابه
Heat resistance of ileal loop reactive Bacillus cereus strains isolated from commercially canned food.
Sporeformers isolated from a commercially canned food were identified as Bacillus cereus, lactose-positive variants. The thermal resistance of spore crops produced from each of two representative cultures was determined in 0.067 M phosphate buffer at pH 7.0. The D121.1 values for one isolate were approximately 0.03 min (z = 9.9C), whereas the D121.1 values for the other isolate were 2.35 min (z...
متن کاملThermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey.
Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pathogen risk related to surviving mesophilic bacterial spores. LACF are also oft...
متن کاملHEAT RESISTANCE OF Bacillus spp. SPORES ISOLATED FROM COW’S MILK AND FARM ENVIRONMENT
Jan‰tová B. , J . Luká‰ová: Heat Resistance of Bacillus spp. Spores Isolated from Cow’s Milk and Farm Environment. Acta Vet. Brno 2001, 70: 179-184. The aim of this study was to compare heat resistance of the spores of mesophile Bacillus spp. from raw milk (bulk tank milk and milk from individual cows) and farm environment (faeces, silage, litter, swabs from skin and udder) as related to their ...
متن کاملIrradiation-heat Processing of Canned Foods
HARRIS, R. J. C. 1954 Biological applications of freezing and drying. Academic Press, Inc., New York, New York. HECKLY, R. J. 1955 Rapid and precise measurement of moisture in biological materials. Science, 122, 760-761. MERYMAN, H. T. 1956 Mechanics of freezing in living tissues. Science, 124, 515-521. MILES, A. A., MISRA, S. S., AND IRWIN, J. 0. 1938 The estimation of bactericidal power of th...
متن کاملCombined Irradiation-Heat Processing of Canned Foods
The quantity of ionizing radiations needed to sterilize canned foods generally impairs both their nutritive qualities and palatability (Hannan, 1955; Schultz et al., 1956). However, thermal processes also lower these qualities in canned foods (Stumbo, 1949). In both instances, the extent of damage increases with the severity of the treatments. Consequently, the heat processing schedules that ar...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1985
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.32.10_725