The presence of adenosine triphosphate, guanosine triphosphate, cytosine triphosphate, or uridine triphosphate reduced the rate of inactivation of vaccinia when heated at 50 C. The virus-associated nucleoside triphosphate phosphohydrolases (adenosine triphosphatase, guanosine triphosphatase, cytosine triphosphatase, and uridine triphosphatase) and ribonucleic acid polymerase were also protected...

Electrical heating has been proposed as a potential method for pathogen inactivation in human waste sludge, especially in decentralized wastewater treatment systems. In this study, we investigated the heat production and E. coli inactivation in wastewater sludge using electrical thermal treatment. Various concentrations of NaCl and NH4Cl were tested as electrolyte to enhance conductivity in slu...

Consumers all over the world demand high quality and convenient products with natural flavour and taste, and greatly appreciate the fresh appearance of minimally processed food. Sterilization under pressure has been shown to be valuable for global production of high quality products. However, the mechanism of inactivation of bacterial spores by heat and pressure is still a topic of discussion. ...

Pectin methylesterase (PME) was extracted from bananas and purified by affinity chromatography. The thermal-high-pressure inactivation (at moderate temperature, 30-76 degrees C, in combination with high pressure, 0.1-900 MPa) of PME was investigated in a model system at pH 7.0. Under these conditions, the stable fraction was not inactivated and isobaric-isothermal inactivation followed a fracti...

Bacterial spores are in cryptobiosis during the dormant period, which can change vegetative cells upon exposure to favorable conditions and eventually cause serious illness through ingestion of spore-contaminated food (Leuschner et al., 1999; Reissbrodt et al., 2002; Roszak and Colwell, 1987). The most common spore-forming bacteria causing foodborne disease are aerobic Bacillus spp. and anaerob...