Affiliation:
1. Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607
Abstract
The thermal inactivation characteristics of
Bacillus stearothermophilus
(1518) spores and putrefactive anaerobe (PA) 3679 (NCA) spores suspended in skim milk were determined after treatment in pilot-plant ultrahigh-temperature (UHT) processing equipment. Temperature-survivor curves were constructed from survival data to emphasize the critical nature of temperature control in process evaluation. Time-survivor curves for PA 3679 spores were concave upward, and decimal reduction time (DRT) curves for these spores supported the observation of a protective response occurring at the longest exposure times. However, exposure time did not markedly affect the extremely high
z
D
value obtained for PA 3679 spores. The substitution of Gelysate for Trypticase and Thiotone as the peptone in the sporulation medium increased the relative heat resistance of
B. stearothermophilus
spores, but lowered the
z
D
value from 16 F to 12 F. The DRT curves in all cases were linear, but the
z
D
values observed in this study differed considerably from those reported by other workers.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
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