Quantifying the combined effects of the heating time, the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment

Gaillard, Stéphane; Leguérinel, Ivan; Savy, Nicolas; Mafart, Pierre

doi:10.1016/j.ijfoodmicro.2005.04.009

Cited by 18 publications

(8 citation statements)

References 15 publications

(4 reference statements)

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“…Increasing intensity of wet heat treatment of B. cereus spores was previously shown to be proportional to the degree of damage as quantified by selective (PEMBA) and non-selective (NA) plating (Cronin and Wilkinson, 2008). Moreover, the lag time of B. cereus spores was shown to be related to duration and intensity of heat treatment and/ or decrease of pH during heating (Gaillard et al, 2005). Damaged spores form a challenge for food producing industries as they can show delayed responses and therefore may be overlooked in commonly used (shelf life/challenge) testing methods.…”

Section: Discussionmentioning

confidence: 99%

Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores

Warda

Besten

Sha

et al. 2015

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 99%

Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores

Warda

Besten

Sha

et al. 2015

International Journal of Food Microbiology

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“…To prepare pure ATCC Bt or Bs(a) spores, approximately 10 7 cfu were incubated at 28°C for 10 days in 50 mL of either Luria Bertani (LB) broth (10 gL −1 Tryptone, 5 gL −1 Yeast Extract, 10 gL −1 NaCl) or 2X SG medium (16 gL −1 Difco Nutrient broth, 0.5 gL −1 MgSO 4 · 7H 2 O, 2 gL −1 KCl, pH 7) supplemented with 1 mmol Ca(NO 3 ) 2 · 4H 2 O, 0.1 mmol MnCl 2 · 4H 2 O, 1 ?mol FeSO 4 · 7H 2 O, 0.1% (w/v) glucose. Bc spores were prepared according to the procedure of Gaillard et al (2005). Sporulation plates (40 mgL −1 MnSO 4 , 100 mgL −1 CaCl 2 , 100 mgL −1 KCL absorbed into solidified nutrient broth-agar) were inoculated with 200 ?L of Bc liquid culture, and incubated at 37°C for 1 week.…”

Section: Methodsmentioning

confidence: 99%

Early murine immune responses from endotracheal exposures to biotechnology-relatedBacillusstrains

Tayabali

Nguyen

Seligy

2011

Toxicological & Environmental Chemistry

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An immunology-based in vivo screening regime was used to assess the potential pathogenicity of biotechnology-related microbes. Strains of Bacillus cereus (Bc), Bacillus subtilis (Bs), Bacillus thuringiensis (Bt), and Bt commercial products (CPs) were tested. Balb/c mice were endotracheally instilled with purified spores, diluted CP, or vegetative cells (VC) (live or dead). Exposed mice were evaluated for changes in behavioral and physical symptoms, bacterial clearance, pulmonary granulocytes, and pulmonary and circulatory pyrogenic cytokines (interleukins (IL)-1β, IL-6 and tumor necrosis factor (TNF)-α), as well as acute phase biomarkers (fibrinogen and serum amyloid A). Except for some differences in clearance rates, no marked effects were observed in mice exposed to any spore at 106 or 107 colony forming units (cfu). In contrast, live Bc or Bt VCs (105 or 106 cfu) produced shock-like symptoms (lethargy, hunched appearance, ruffled fur, and respiratory distress), and 11–200-fold elevations in pyrogenic cytokines at 2-h post-exposure. In the study, 4-h effects included increased lethargy, ocular discharge, and 1.5–4-fold rise in circulatory acute phase markers, but no indications of recovery. Bs VC did not produce any changes in symptoms or biomarkers. After 2 or 4 h of exposure to dead VC, increases of only plasma IL-1? and TNF-α (4.6- and 12.4-fold, respectively) were observed. These findings demonstrate that purified spores produced no marked effects in mice compared to that of metabolically active bacteria. This early screening regime was successful in distinguishing the pathogenicity of the different Bacillus species, and might be useful for assessing the relative hazard potential of other biotechnology-related candidate strains.

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“…For a numerical expression of the lethal effect of a given regime of sterilization, i.e., a combination of temperature and exposure time, a well‐known sterilization value or F ‐value can be used (Gaillard et al. 2005).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese

Lazárková

Buňka

Buňková

et al. 2011

J Food Process Engineering

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The impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of processed cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5–2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized processed cheeses. PRACTICAL APPLICATIONS Processed cheese is a natural cheese‐based foodstuff manufactured using heat treatment (especially at 80–100C). Sterilized processed cheese is a specific product with prolonged shelf life, which could be used either in everyday life or for military and rescue team boarding during operations (Buňka et al. 2004). This product is manufactured in many countries but only limited scientific information about its quality and properties is available. Powdered skim milk and whey (used mainly for cutting the costs of the ingredients), which contain high amounts of lactose, are widely used in production of processed cheese. Lactose can show a deteriorating effect on the quality of processed cheeses, especially after application of severe heat treatment. Results of this study could be useful for setting sterilization time and temperature in order to manufacture products with high nutritive and sensory value. Moreover, a comparative study exploring acceptable lactose concentration value was carried out.

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Quantifying the combined effects of the heating time, the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment

Cited by 18 publications

References 15 publications

Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores

Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores

Early murine immune responses from endotracheal exposures to biotechnology-relatedBacillusstrains

The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese

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