Incidence and survival of Bacillus sporothermodurans during processing of UHT milk
نویسندگان
چکیده
The presence of Bacillus sporothermodurans in retail UHT milk along with milk from different points of a processing line was determined. The effect of chilling, preheating, UHT, reprocessing and H2O2 individually and in combination on the survival of B. sporothermodurans was also investigated in broth. Design/methodology/approach Standard plate counts were conducted for all milk samples and isolates from UHT milk were characterised using PCR. BS vegetative cells and spores in broth were subjected to various stresses encountered during UHT processing of milk. Survival counts were conducted after all treatments. Findings B. sporothermodurans was detected in retail UHT milk packs from only one processor. UHT treatment at 140 C for 4s eliminated B. sporothermodurans in broth. The combination of chilling and UHT was more effective in eliminating B.
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