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Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus.
- Source :
-
International journal of food microbiology [Int J Food Microbiol] 2022 May 02; Vol. 368, pp. 109607. Date of Electronic Publication: 2022 Mar 03. - Publication Year :
- 2022
-
Abstract
- The objective of this work is to match available phylogenetic information for Bacillus cereus strains with published thermal resistance parameters (D <subscript>90°C</subscript> , z) and to use this information to develop refined inactivation models for B. cereus sensu lato. To do so, the thermal resistance parameters were retrieved for 57 strains of B. cereus that could be assigned to a phylogenetic group. This information was used to build specific distributions for D <subscript>90°C</subscript> and z for the different phylogenetic groups of B. cereus to build refined thermal inactivation models for B. cereus. For validation purposes, thermal parameters were also retrieved for additional strains of unknown groups, but which had been classified as psychrotrophic or mesophilic. Monte Carlo simulations were first performed assuming that the model parameters D <subscript>90°C</subscript> and z are independent. However, based on the observation that combinations of very high D <subscript>90°C</subscript> and high z-values were not reported, an alternative Monte Carlo simulation set was explored for the phylogenetic Groups with very high z-values (i.e.i.e. Groups IV and VI). With both simulation sets, the predicted lower and upper limits of the D-values are close to the lowest and highest D-values reported in two previous meta-analysis studies. However, a better correspondence between the predicted and observed limits is obtained when using the alternative simulation set.<br /> (Copyright © 2022 Elsevier B.V. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1879-3460
- Volume :
- 368
- Database :
- MEDLINE
- Journal :
- International journal of food microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 35276493
- Full Text :
- https://doi.org/10.1016/j.ijfoodmicro.2022.109607