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Appl Environ Microbiol. 1967 January; 15(1): 120-124
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Effect of Various Gas Atmospheres on Destruction of Microorganisms in Dry Heat1

C. G. Pheil2, I. J. Pflug, R. C. Nicholas and J. A. L. Augustin3

Department of Food Science, Michigan State University, East Lansing, Michigan

ABSTRACT

The heat resistance of dry bacterial spores was tested in various gases at temperatures ranging from 121.1 to 160 C (250 to 320 F). Spores of Clostridium sporogenes (PA 3679) were heated in air, carbon dioxide, and helium; spores of Bacillus subtilis 5230 were heated in these gases and also in oxygen and in nitrogen. The surrounding gas influenced the heat resistance, but the differences among gases were small. D values were about 7 min at 148.9 C (300 F); z values were about 18.3 C (33 F) for B. subtilis, and about 21.7 C (39 F) for C. sporogenes. The resistance of B. subtilis in carbon dioxide was about the same as in air, but lower than in all other gases; resistance in helium and nitrogen was about the same, and was higher than in all other gases. C. sporogenes had the least resistance in air; the resistance was about the same in carbon dioxide and helium. For B. subtilis, the gases in order of increasing heat resistance were carbon dioxide, air, oxygen, helium, and nitrogen, and for C. sporogenes, air, carbon dioxide, and helium. Neither oxygen content nor molecular weight of the gas appeared to have a marked influence on dry-heat resistance of the spores, whereas the more inert gases seemed to yield larger D values.

FOOTNOTES

2 Present address: Department of Food Science, University of Illinois, Urbana.

3 Present address: Armour and Co., 801 West 22nd St., Oak Brook, Ill.

1 Published with the approval of the Michigan Agricultural Experiment Station as Journal Article 3902.

Appl Environ Microbiol. 1967 January; 15(1): 120-124
Copyright © 1967 American Society for Microbiology. All Rights Reserved.





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Copyright © 1967 by the American Society for Microbiology. All rights reserved.