Thermal Inactivation of Bacillus anthracis Spores in Cow's Milk | Zendy

Sa Xu | Zendy; Theodore P. Labuza | Zendy; Francisco DiezGonzalez | Zendy

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Thermal Inactivation of Bacillus anthracis Spores in Cow's Milk

Author(s) -

Sa Xu,

Theodore P. Labuza,

Francisco DiezGonzalez

Publication year - 2006

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.00096-06

Subject(s) - pasteurization , spore , bacillus anthracis , d value , food science , bacillus (shape) , chemistry , population , biology , microbiology and biotechnology , bacteria , medicine , genetics , environmental health

Decimal reduction time (time to inactivate 90% of the population) (D) values of Bacillus anthracis spores in milk ranged from 3.4 to 16.7 h at 72 degrees C and from 1.6 to 3.3 s at 112 degrees C. The calculated increase of temperature needed to reduce the D value by 90% varied from 8.7 to 11.0 degrees C, and the Arrhenius activation energies ranged from 227.4 to 291.3 kJ/mol. Six-log-unit viability reductions were achieved at 120 degrees C for 16 s. These results suggest that a thermal process similar to commercial ultrahigh-temperature pasteurization could inactivate B. anthracis spores in milk.

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