Literature DB >> 10563465

Thermal inactivation of Bacillus cereus spores formed at different temperatures.

I González1, M López, S Martínez, A Bernardo, J González.   

Abstract

The effects of the sporulation temperature in the range 20-45 degrees C on the D and z values of three isolates of Bacillus cereus (ATCC 4342, 7004 and 9818) were investigated. The strains were found to differ in their response. Higher D100 values (around 10-fold) were obtained with isolates 4342 and 9818 when the sporulation temperature increased from 20 to 45 degrees C. With isolate 7004 (the least heat resistant of the three strains), however, the most thermal tolerant spores were obtained at 35 degrees C. The z values were not significantly modified (P > 0.05) by the sporulation temperature. Mean z values of 7.46+/-0.22 degrees C for isolate 4342, 7.80+/-0.40 degrees C for 7004 and 8.09+/-0.33 degrees C for 9818 were obtained.

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Year:  1999        PMID： 10563465     DOI： 10.1016/s0168-1605(99)00109-9

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


  7 in total

1.  Growth and sporulation of Bacillus cereus ATCC 14579 under defined conditions: temporal expression of genes for key sigma factors.

Authors:  Ynte P de Vries; Luc M Hornstra; Willem M de Vos; Tjakko Abee
Journal:  Appl Environ Microbiol       Date:  2004-04       Impact factor: 4.792

2.  Influence of glutamate on growth, sporulation, and spore properties of Bacillus cereus ATCC 14579 in defined medium.

Authors:  Ynte P de Vries; Ratna D Atmadja; Luc M Hornstra; Willem M de Vos; Tjakko Abee
Journal:  Appl Environ Microbiol       Date:  2005-06       Impact factor: 4.792

3.  Viability of Bacillus licheniformis and Bacillus thuringiensis spores as a model for predicting the fate of bacillus anthracis spores during composting of dead livestock.

Authors:  Tim Reuter; Trevor W Alexander; Tim A McAllister
Journal:  Appl Environ Microbiol       Date:  2010-12-30       Impact factor: 4.792

4.  Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods.

Authors:  Shivalingsarj Vijaykumar Desai; Mandyam Chakravarathy Varadaraj
Journal:  J Food Sci Technol       Date:  2010-10-07       Impact factor: 2.701

5.  Behavior of Bacillus anthracis strains Sterne and Ames K0610 in sterile raw ground beef.

Authors:  Mark L Tamplin; Robert Phillips; Tod A Stewart; John B Luchansky; Lynda C Kelley
Journal:  Appl Environ Microbiol       Date:  2007-12-14       Impact factor: 4.792

6.  Inactivation of Bacillus anthracis Spores during Laboratory-Scale Composting of Feedlot Cattle Manure.

Authors:  Shanwei Xu; Amanda Harvey; Ruth Barbieri; Tim Reuter; Kim Stanford; Kingsley K Amoako; Leonard B Selinger; Tim A McAllister
Journal:  Front Microbiol       Date:  2016-05-27       Impact factor: 5.640

Review 7.  The Bacillus cereus Food Infection as Multifactorial Process.

Authors:  Nadja Jessberger; Richard Dietrich; Per Einar Granum; Erwin Märtlbauer
Journal:  Toxins (Basel)       Date:  2020-11-05       Impact factor: 4.546
  7 in total

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