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Heat Resistance of Bacillus cereus Spores: Effects of Milk Constituents and Stabilizing Additives

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Heat resistance of Bacillus cereus spores (ATCC 7004, 4342, and 9818) heated in different types of milk (skim, whole, and concentrated skim milk), skim milk containing stabilizing additives (sodium citrate, monopotassium phosphate, or disodium phosphate, 0.1%), and cream was investigated. Thermal resistance experiments were performed at temperatures within the range of 92 to 115°C under continuous monitoring of pH. For strain 4342 no significant differences ( P < 0.05) in D values were detected in any case. For strains 7004 and 9818 higher D values of about 20% were obtained in whole and concentrated skim milk than those calculated in skim milk. From all stabilizing additives tested, only sodium citrate and sodium phosphate increased the heat resistance for strain 9818. However, when the menstruum pH was measured at the treatment temperature, different pH values were found between the heating media. The differences in heat resistance observed could be due to a pH effect rather than to the difference in the substrates in which spores were heated. In contrast, when cream (fat content 20%) was used, lower D values were obtained, especially for strains 7004 and 9818. z values were not significantly modified by the milk composition, with an average z value of 7.95 ± 0.20°C for strain 7004, 7.88 ± 0.10°C for strain 4342, and 9.13 ± 0.16°C for strain 9818.

Document Type: Research Article

Affiliations: 1: Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, 24071 León, Spain 2: Area de Tecnología de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, 32004 Orense, Spain MS 98-187: Received 20 July 1998/Accepted 9 October 1998

Publication date: April 1, 1999

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