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Appl Environ Microbiol. 1967 May; 15(3): 640-645
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Thermal Inactivation Characteristics of Bacterial Spores at Ultrahigh Temperatures1

F. F. Busta

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 zD 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 zD value from 16 F to 12 F. The DRT curves in all cases were linear, but the zD values observed in this study differed considerably from those reported by other workers.

FOOTNOTES

1 Contribution from the Department of Food Science, North Carolina Agricultural Experiment Station, Raleigh. Published with the approval of the Director of Research as paper no. 2332 of the Journal Series.

Appl Environ Microbiol. 1967 May; 15(3): 640-645
Copyright © 1967 American Society for Microbiology. All Rights Reserved.





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