Evidence for Bacillus cereus Spores as the Target Pathogen in Thermally Processed Extended Shelf Life Refrigerated Foods
| Autor: | Travis R. Morrissey, Viviana L. Aguilar, N. Rukma Reddy, Guy E. Skinner, Kristin M. Schill |
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| Rok vydání: | 2021 |
| Předmět: |
Hot Temperature
Microbial safety Bacillus cereus Heat resistance medicine.disease_cause Shelf life Microbiology 03 medical and health sciences 0404 agricultural biotechnology Clostridium botulinum medicine Food science Pathogen Spores Bacterial 0303 health sciences biology 030306 microbiology Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Spore Cereus Food Microbiology Food Science |
| Zdroj: | Journal of Food Protection. 84:442-448 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/jfp-20-267 |
| Popis: | The microbial safety concern associated with thermally processed extended shelf life (ESL) refrigerated foods is based on adequate elimination of spore-forming pathogens such as nonproteolytic Clostridium botulinum types B, E, and F. These pathogens are traditionally regarded as targets for validation of thermally processed ESL foods. However, their use for research is restricted due to their designation as select agents. In this study, the thermal resistances of spores of 10 nonproteolytic C. botulinum types B and F and seven psychrotrophic Bacillus cereus strains were evaluated in ACES (N-(2-acetamido)-2-aminoethanesulfonic acid) buffer (0.05 M, pH 7.00) and compared to determine whether any of the B. cereus strains could serve as a nonselect agent for establishing thermal processes for ESL refrigerated foods. Thermal decimal reduction times (DT-values) of both nonproteolytic C. botulinum types B and F and psychrotrophic B. cereus strains decreased as process temperature increased from 80 to 91°C, and the highest values were obtained at 80°C. All psychrotrophic B. cereus strains tested were more thermally resistant than nonproteolytic C. botulinum types B and F. DT-values of nonproteolytic C. botulinum types B and F decreased to |
| Databáze: | OpenAIRE |
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