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Applied and Environmental Microbiology, May 2006, p. 3476-3481, Vol. 72, No. 5
0099-2240/06/$08.00+0     doi:10.1128/AEM.72.5.3476-3481.2006
Copyright © 2006, American Society for Microbiology. All Rights Reserved.

High-Pressure-Mediated Survival of Clostridium botulinum and Bacillus amyloliquefaciens Endospores at High Temperature

Dirk Margosch,1 Matthias A. Ehrmann,1 Roman Buckow,2 Volker Heinz,2 Rudi F. Vogel,1* and Michael G. Gänzle1,{dagger}

Technische Universität München, Lehrstuhl Technische Mikrobiologie, Weihenstephaner Steig 16, D-85350 Freising,1 Technische Universität Berlin, Königin Luise-Strasse, Berlin, Germany2

Received 12 July 2005/ Accepted 27 February 2006

Endospores of proteolytic type B Clostridium botulinum TMW 2.357 and Bacillus amyloliquefaciens TMW 2.479 are currently described as the most high-pressure-resistant bacterial spores relevant to food intoxication and spoilage in combined pressure-temperature applications. The effects of combined pressure (0.1 to 1,400 MPa) and temperature (70 to 120°C) treatments were determined for these spores. A process employing isothermal holding times was established to distinguish pressure from temperature effects. An increase in pressure (600 to 1,400 MPa) and an increase in temperature (90 to 110°C) accelerated the inactivation of C. botulinum spores. However, incubation at 100°C, 110°C, or 120°C with ambient pressure resulted in faster spore reduction than treatment with 600 or 800 MPa at the same temperature. This pressure-mediated spore protection was also observed at 120°C and 800, 1,000, or 1,200 MPa with the more heat-tolerant B. amyloliquefaciens TMW 2.479 spores. Inactivation curves for both strains showed a pronounced pressure-dependent tailing, which indicates that a small fraction of the spore populations survives conditions of up to 120°C and 1.4 GPa in isothermal treatments. Because of this tailing and the fact that pressure-temperature combinations stabilizing bacterial endospores vary from strain to strain, food safety must be ensured in case-by-case studies demonstrating inactivation or nongrowth of C. botulinum with realistic contamination rates in the respective pressurized food and equipment.

* Corresponding author. Mailing address: TU München, Lehrstuhl Technische Mikrobiologie, Weihenstephaner Steig 16, D-85350 Freising, Germany. Phone: 49 8161 713663. Fax: 49 8161 713327. E-mail: rudi.vogel{at}wzw.tum.de.

{dagger} Present address: University of Alberta, Edmonton, Alberta, Canada.

Applied and Environmental Microbiology, May 2006, p. 3476-3481, Vol. 72, No. 5
0099-2240/06/$08.00+0     doi:10.1128/AEM.72.5.3476-3481.2006
Copyright © 2006, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Bull, M. K., Olivier, S. A., van Diepenbeek, R. J., Kormelink, F., Chapman, B. (2009). Synergistic Inactivation of Spores of Proteolytic Clostridium botulinum Strains by High Pressure and Heat Is Strain and Product Dependent. Appl. Environ. Microbiol. 75: 434-445 [Abstract] [Full Text]  


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