Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 151, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.112078
Keywords
Aseptic packaging; D-value; Hydrogen peroxide; Product safety; Sterilization
Categories
Funding
- AiF within the program for promoting the Industrial Collective Research (IGF) of the German Ministry of Economic Affairs and Energy (BMWi) [19358 N]
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This study evaluated the effects of sporulation temperature and pH on the resistance of G. stearothermophilus ATCC 7953 spores, derived a mathematical equation describing the resistance, and observed the highest resistance value under specific conditions.
Geobacillus stearothermophilus spores play an essential role in the pharmaceutical and food industries as bioindicators (BI) to evaluate inactivation effects of hydrogen peroxide in processing and packaging lines' sterilization. Unstandardized, inconsistent BI production, as is the case for currently available commercial BI, can lead to variable resistances and incorrect test results. The solution to this problem could be the standardization of BI spore production. This study assessed the effects of sporulation temperature and pH on spore resistance in the production of G. stearothermophilus ATCC 7953 spores on solid-state agar. For this purpose, spores were produced under different sporulation conditions (51-63 degrees C, pH 6-8), and their resistance was determined by the D-value in 35% liquid hydrogen peroxide at 25 degrees C. Based on these data, a mathematical equation describing the resistance as a function of the sporulation conditions was derived. The analysis showed a quadratic effect of the sporulation temperature and a linear effect of the examined domain's pH on the resistance, without interactions between these factors. We observed the highest D25C,35%H2O2-value of 309 s at sporulation conditions of 57 degrees C and pH 6.0.
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