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Interacting Effects of pH and NaCl on Heat Resistance of Bacterial Spores
Author(s) -
HUTTON MICKI T.,
KOSKINEN MARY ANN,
HANLIN JOHN H.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05390.x
Subject(s) - spore , heat resistance , chemistry , clostridium sporogenes , d value , food science , clostridium , population , clostridium botulinum , microbiology and biotechnology , bacteria , biology , biochemistry , materials science , genetics , demography , sociology , composite material , toxin
Spores of PA3679 ( C. sporogenes) and Clostridium botulinum 213B were less heat resistant when heated in a menstruum of decreasing pH. The D value of the spore population decreased by 50% when heated in pH 5.0 buffer compared to pH 7.0 buffer. Addition of NaCl to the recovery medium reduced the number of colony forming units in a population of heated spores. Presence of NaCl at 2.0% in the recovery medium decreased the spore D‐value by 20‐40% irrespective of pH of the heating menstruum. Combined effects of pH and NaCl could be illustrated by three‐dimensional histograms.