Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculation

Abstract : Environmental conditions of sporulation influence bacterial heat resistance. For different Bacillus species a linear Bigelow type relationship between the logarithm of D values determined at constant heating temperature and the temperature of sporulation was observed. The absence of interaction between sporulation and heating temperatures allows the combination of this new relationship with the classical Bigelow model. The parameters zT and zTspo of this global model were fitted to different sets of data regarding different Bacillus species: B. cereus, B. subtilis, B. licheniformis, B. coagulans and B. stearothermophilus. The origin of raw products or food process conditions before a heat treatment can lead to warm temperature conditions of sporulation and to a dramatic increase of the heat resistance of the generated spores. In this case, provided that the temperature of sporulation can be assessed, this model can be easily implemented to rectify F values on account of possible increase of thermal resistance of spores and to ensure the sterilisation efficacy.
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International Journal of Food Microbiology, Elsevier, 2007, 114 (1), pp.100-104. 〈10.1016/j.ijfoodmicro.2006.10.035〉
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http://hal.univ-brest.fr/hal-00553074
Contributeur : Violaine Garguilo <>
Soumis le : jeudi 6 janvier 2011 - 14:34:32
Dernière modification le : jeudi 7 décembre 2017 - 12:34:48

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Ivan Leguérinel, Olivier Couvert, Pierre Mafart. Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculation. International Journal of Food Microbiology, Elsevier, 2007, 114 (1), pp.100-104. 〈10.1016/j.ijfoodmicro.2006.10.035〉. 〈hal-00553074〉

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