Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods

Vijaykumar Desai, Shivalingsarj and Varadaraj, M. C. (2010) Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods. Journal of Food Science and Technology, 47 (5).

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Abstract

This study was undertaken to evaluate the behaviour of vegetative cells and spores of four potent native toxigenic food isolates of Bacillus cereus as affected by selected time-temperature combinations used in processing of Indian traditional foods. The vegetative cells of B. cereus when subjected to sublethal heat treatments, individually, in different heating menstra showed a sigmoidal inactivation pattern, with D-values in the range of 3.45 min at 60 °C to 10.6 min at 56 °C in saline. Accordingly, the zvalues recorded across the heating menstra ranged from 9.3 °C in culture broth to 24 °C in whole milk. Similarly, the inactivation pattern for spores for the same isolates was curvilinear with D-values ranging from 4.4 min at 95 °C in whole milk to 19.45 min at 85 °C in saline. The z-values for spores ranged from 16.6 °C in saline to 38.4 °C in whole milk. The thermal inactivation pattern observed for vegetative cells and spores indicate that the death rate was not constant during the process of heat treatment.

Item Type:	Article
Uncontrolled Keywords:	Bacillus cereus . Spores .Vegetative cells . Heating menstra .D-values . z values
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Nov 2010 11:10
Last Modified:	16 May 2012 06:45
URI:	http://ir.cftri.res.in/id/eprint/9755

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