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Int J Food Microbiol. 1999 Oct 1;51(1):81-4.

Thermal inactivation of Bacillus cereus spores formed at different temperatures.

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  • 1Dpto de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, Spain.


The effects of the sporulation temperature in the range 20-45 degrees C on the D and z values of three isolates of Bacillus cereus (ATCC 4342, 7004 and 9818) were investigated. The strains were found to differ in their response. Higher D100 values (around 10-fold) were obtained with isolates 4342 and 9818 when the sporulation temperature increased from 20 to 45 degrees C. With isolate 7004 (the least heat resistant of the three strains), however, the most thermal tolerant spores were obtained at 35 degrees C. The z values were not significantly modified (P > 0.05) by the sporulation temperature. Mean z values of 7.46+/-0.22 degrees C for isolate 4342, 7.80+/-0.40 degrees C for 7004 and 8.09+/-0.33 degrees C for 9818 were obtained.

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