Artículo

Effect of heating rate on highly heat-resistant spore-forming microorganisms

Journal ar
Food Science and Technology International
  • Volumen: 22
  • Número: 2
  • Fecha: 01 marzo 2016
  • Páginas: 164-172
  • ISSN: 15321738 10820132
  • Tipo de fuente: Revista
  • DOI: 10.1177/1082013215580494
  • Tipo de documento: Artículo
  • Editorial: SAGE Publications Inc. claims@sagepub.com
© SAGE Publications. Highly heat-resistant spore-forming Bacillus cause nonsterility problems in canned food and reduce the shelf life of many processed foods. The aim of this research was to evaluate the thermal inactivation of Bacillus sporothermodurans IIC65, Bacillus subtilis IC9, and Geobacillus stearothermophilus T26 under isothermal and nonisothermal conditions. The data obtained showed that B. sporothermodurans and B. subtilis were more heat resistant than G. stearothermophilus. The survival curves of B. sporothermodurans and B. subtilis showed shoulders, while the survival curves of G. stearothermophilus showed tails. Under nonisothermal treatment, at heating rates of 1 and 20 .,/min, time needed to completely inactivate G. stearothermophilus was shorter than that required for B. sporothermodurans and B. subtilis. In complex heat treatments (heating-holding-cooling), the survival curves of B. sporothermodurans and B. subtilis showed the same activation shoulders than those obtained under isothermal treatments and the activation shoulders were again absent in the case of G. stearothermophilus. Predictions fitted quite well the data obtained for B. sporothermodurans. In contrast, the data for B. subtilis showed half a log cycle more survival than expected and in the case of G. stearothermophilus, the survival curve obtained showed much higher inactivation than expected.

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