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Applied and Environmental Microbiology, June 2006, p. 4479-4483, Vol. 72, No. 6
0099-2240/06/$08.00+0     doi:10.1128/AEM.00096-06
Copyright © 2006, American Society for Microbiology. All Rights Reserved.

SHORT REPORT

Thermal Inactivation of Bacillus anthracis Spores in Cow's Milk

Sa Xu, Theodore P. Labuza, and Francisco Diez-Gonzalez*

Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, Minnesota 55108

Received 13 January 2006/ Accepted 8 April 2006

Decimal reduction time (time to inactivate 90% of the population) (D) values of Bacillus anthracis spores in milk ranged from 3.4 to 16.7 h at 72°C and from 1.6 to 3.3 s at 112°C. The calculated increase of temperature needed to reduce the D value by 90% varied from 8.7 to 11.0°C, and the Arrhenius activation energies ranged from 227.4 to 291.3 kJ/mol. Six-log-unit viability reductions were achieved at 120°C for 16 s. These results suggest that a thermal process similar to commercial ultrahigh-temperature pasteurization could inactivate B. anthracis spores in milk.

* Corresponding author. Mailing address: Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108. Phone: (612) 624-9756. Fax: (612) 625-5272. E-mail: fdiez{at}umn.edu.

Applied and Environmental Microbiology, June 2006, p. 4479-4483, Vol. 72, No. 6
0099-2240/06/$08.00+0     doi:10.1128/AEM.00096-06
Copyright © 2006, American Society for Microbiology. All Rights Reserved.



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  • Saikaly, P. E., Barlaz, M. A., de los Reyes, F. L. III (2007). Development of Quantitative Real-Time PCR Assays for Detection and Quantification of Surrogate Biological Warfare Agents in Building Debris and Leachate. Appl. Environ. Microbiol. 73: 6557-6565 [Abstract] [Full Text]  


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