Thermal Inactivation of Bacillus anthracis Spores in Cow's Milk-Reference-Cited by-同舟云学术

Thermal Inactivation of Bacillus anthracis Spores in Cow's Milk

Published:2006-06 Issue:6 Volume:72 Page:4479-4483
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Xu Sa¹,Labuza Theodore P.¹,Diez-Gonzalez Francisco¹

Affiliation:

1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, Minnesota 55108

Abstract

ABSTRACT Decimal reduction time (time to inactivate 90% of the population) ( D ) values of Bacillus anthracis spores in milk ranged from 3.4 to 16.7 h at 72°C and from 1.6 to 3.3 s at 112°C. The calculated increase of temperature needed to reduce the D value by 90% varied from 8.7 to 11.0°C, and the Arrhenius activation energies ranged from 227.4 to 291.3 kJ/mol. Six-log-unit viability reductions were achieved at 120°C for 16 s. These results suggest that a thermal process similar to commercial ultrahigh-temperature pasteurization could inactivate B. anthracis spores in milk.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.00096-06

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