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SHORT REPORT

Thermal Inactivation of Bacillus anthracis Spores in Cow's Milk

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.

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