Determination of thermobacteriological parameters and size of Bacillus stearothermophilus ATCC 7953 spores

Fraiha, Marcos; Ferraz, Antônio Carlos de Oliveira; Biagi, J. D.

doi:10.1590/s0101-20612010000400032

Cited by 7 publications

(5 citation statements)

References 16 publications

(10 reference statements)

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“…The experimental z values determined from the survivor curve (27.39°C) was not significantly different

(p > 0.05)

from the calculated z ‐value (27.51°C). These values are closer to that (23.7°C) reported for corn‐soybean mix (Fraiha et al, 2010), but lower (6.64°C) when compared to the spore suspensions of Geobacillus stearothermophilus T26 (Gómez‐Jódar et al, 2016). Variation in the z ‐value may be due to the type of sterilization medium adopted, as it has been reported that the z value in dry heat is higher than in moist heat (Toledo, 2007) or even in hydrogen peroxide.…”

Section: Resultssupporting

confidence: 82%

“…The D values obtained at temperatures below at 121°C are similar to the range (4.20–6.16 min) reported for heat resistance of B. stearothermophilus (FS 1518) in some food products like asparagus, corn, peas, and spinach (Toledo, 2007). A high D 121.1°C (12.71 min) value obtained in this study may likewise be related to high value of 14.2 min at 121°C reported by Fraiha et al (2010) for B. stearothermophilus (ATCC 7953) in the corn‐soybeans mix. The calculated D ‐values (using Equation (1)) observed in this study are 11.40, 7.19, and 5.06 min at 110, 116, and 121°C respectively (Table 1).…”

Section: Resultssupporting

confidence: 82%

“…The high resistance of the spores in ogbono soup at 121 C could be due to the fat protection effect (Jay, 2000) from the soup. The thermal resistance of reported for heat resistance of B. stearothermophilus (FS 1518) in some food products like asparagus, corn, peas, and spinach (Toledo, 2007) reported for corn-soybean mix (Fraiha et al, 2010), but lower (6.64 C) when compared to the spore suspensions of Geobacillus stearothermophilus T26 (G omez-J odar et al, 2016). Variation in the z-value may be due to the type of sterilization medium adopted, as it has been reported that the z value in dry heat is higher than in moist heat (Toledo, 2007) or even in hydrogen peroxide.…”

Section: Thermal Inactivation Of Bacillus Stearothermophilus In Ogbon...mentioning

confidence: 99%

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Thermal processing of canned dika kernel (ogbono) soup and the neural prediction of its canning parameters

Fasogbon

Adebo

Adeniran

et al. 2022

J Food Process Engineering

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The canning of dika kernel (ogbono) soup into a ready‐to‐eat form has been recommended because of the special skills and time required in preparing this popular West African soup. This study investigated the thermal processing of ogbono soup, calculated the lethality (F) and process time, and predicted same using the artificial neural network (ANN) model. A dataset of the processing time, cold point, and retort temperature obtained during the heat penetration study was used for the model training, validating, and testing steps. There was a 54%, 71%, and 75% log‐reduction of the surviving Bacillus stearothermophilus spores after heat processing of the canned soup at 110, 116, and 121°C respectively. Heat penetration parameters revealed that canning the soup at 121°C for a total process time of about 31 min was the best thermal processing condition. Results also showed that the ANN model was a useful and high‐reliability tool in predicting the sterilization value of the canned soup, with a high degree of accuracy (R2 closer to 1) at all the canning temperatures considered in the study. Unsupervised learning of the neurons models to predict the output data from the input data was also suggested in the thermal canning processes. Practical Applications In the canning industry, the sterilization process is aimed to inactivate potentially harmful microorganisms, leaving the food product safe and of good quality. This research evaluated the canning parameters to process dika kernel (ogbono) soup. The total processing time of 31 min at 121°C obtained in the study, indicate that higher temperature and shorter time would produce a commercially sterile soup. However, the heat penetration test requiring higher temperature and longer processing times could necessitate increased energy costs. This research shows that the use of the machine learning (artificial neural network) model could accurately predict lethality rate (F‐value) better than the non‐linear model like the response surface methodology (RSM), providing an advantage of estimating process time, thus reducing operational costs.

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“…The experimental z values determined from the survivor curve (27.39°C) was not significantly different

(p > 0.05)

Section: Resultssupporting

confidence: 82%

Section: Resultssupporting

confidence: 82%

Section: Thermal Inactivation Of Bacillus Stearothermophilus In Ogbon...mentioning

confidence: 99%

See 1 more Smart Citation

Thermal processing of canned dika kernel (ogbono) soup and the neural prediction of its canning parameters

Fasogbon

Adebo

Adeniran

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Inactivation of bacterial endospores mostly requires a temperature of 30 to 40 • C higher than inactivation of vegetative cells of the same strain [34,35]. Based on values for the decimal reduction time (D-value, time to reduce the counts by one log cycle at a certain temperature and in a certain matrix) published for the spores of a number of bacterial species [36,37], only a very small reduction could have been expected. For example, reported D-values are about 30 min for B. cereus and C. perfringens endospores at 85 • C and 90 • C, respectively, [38] and 7-13 min for C. botulinum E at 74 • C [36].…”

Section: Impact Of Heat Treatment On Microbiological Quality Of Frassmentioning

confidence: 99%

Impact of Heat Treatment on the Microbiological Quality of Frass Originating from Black Soldier Fly Larvae (Hermetia illucens)

Looveren

Vandeweyer

Campenhout

2021

Insects

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Since black soldier fly larvae (BSFL, Hermetia illucens) are being produced at substantial volumes, concomitantly large amounts of the resulting by-product, called frass, are generated. This frass can potentially be applied as valuable plant fertilizer or soil improver. Since frass carries high microbial counts, potentially including foodborne pathogens, safety problems for consumers should be prevented. A heat treatment of 70 °C for 60 min is proposed to reduce harmful organisms in insect frass, based on EU regulations ((EU) No. 2021/1925). This study evaluated for the first time the impact of the proposed heat treatment on BSFL frass. This was done by applying the treatment on uninoculated frass as well as on frass inoculated with Salmonella or Clostridium perfringens at 5.0 log cfu/g. The heat treatment resulted in a reduction (maximum one log-cycle) of total viable counts and did not noticeably reduce bacterial endospores. In contrast, Enterobacteriaceae counts were reduced to below the detection limit (10 cfu/g). Heat treatment of inoculated frass resulted in absence of Salmonella in 25 g of frass and reduction of vegetative C. perfringens to below the detection limit (1 cfu/g). The proposed heat treatment appears to be appropriate to meet the microbiological regulations for insect frass.

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“…Bromocresol purple (a pH detector) was added to detect spore growth. The growth of spores decreases pH and changes the color purple to yellow after a 24-hour incubation period (Farshad et al 2014;Fraiha et al 2010). The biological indicator in the test trial was placed in a horizontal as possible, as recommended by the manufacturer.At the end of cycle, the ProsPore2 indicator was cap sealed.The glass ampoule of media was crushed and the Geobacillus stearothermophilus disc was contaminated.Figure1 showed that biological indicator.Vials were then incubated at 55°C for 48 hours.If the ProsePore2 biological indicator retained its purple color(Figure 1(a)), it showed an adequate sterilization cycle and if it signed turbidity or a color change toward yellow for that sterilization cycle, it explanated insuffi cient of sterilization and the chance of microbial pollution Figure 1(b)).…”

mentioning

confidence: 99%

Efficiency Evaluation of Hospitals Sterilization by Biological and Chemical Methods

Ahmadi

Fadaei

2021

QOL

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Autoclaving is one of the methods which sterilizes medical solidwaste. This study was carried out to evaluate efficiency of autoclaves in two Shahrekord hospitals(Kashani and Hajar) in Iran by biological and chemical indicators. In this study, the performance of autoclave was studied based on biological and chemical through setting 96 tests. Variables were loading type in four groups (light, medium, semi- heavy, and heavy), location, type of hospital , and temperature-135°C, time10min features in fixed pressure equal to 4.2 bar. Biological and chemical indicators were ATCC 7953 which contained Stearotermophilus Geobacillus spores ,and chemical indicator Class 6 with three color circle as weekly, respectively.The best autoclave operational condition based on biological indicator in both hospitals were light loading rate in Kashani and Hajar 66%(8), and 75%(9) desirable results, respectively. Each four loading rate level based on biological and chemical indicators the Hajar hospital with 68% desirable results were more efficiency than Kashani hospital with57% desirable results. According to results of this study (biological index) sterilization failure in kashani and Hajar hospitals were 65%, and 50%, respectively.There is an increased need for suitable regulation and control of autoclave devices and for monitoring and suitable handling of these devices in developing countries.

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Determination of thermobacteriological parameters and size of Bacillus stearothermophilus ATCC 7953 spores

Cited by 7 publications

References 16 publications

Thermal processing of canned dika kernel (ogbono) soup and the neural prediction of its canning parameters

Thermal processing of canned dika kernel (ogbono) soup and the neural prediction of its canning parameters

Impact of Heat Treatment on the Microbiological Quality of Frass Originating from Black Soldier Fly Larvae (Hermetia illucens)

Efficiency Evaluation of Hospitals Sterilization by Biological and Chemical Methods

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