蜡样芽孢杆菌
蜡样体
内孢子
孢子
食品科学
巴氏杀菌
发芽
生物
嗜热脂肪地芽孢杆菌
兼性
生物技术
微生物学
细菌
嗜热菌
植物
遗传学
作者
Aswathi Soni,Gale Brightwell
出处
期刊:Advances in food and nutrition research
日期:2024-01-01
卷期号:: 265-287
标识
DOI:10.1016/bs.afnr.2023.10.004
摘要
This chapter provides a summary of the effect of thermal and non-thermal processing technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with foodborne illnesses. B. cereus has been frequently detected in rice, milk products, infant food, liquid eggs products and meat products all over the world. This Gram positive, rod-shaped, facultative anaerobe can produce endospores that can withstand pasteurization, UV radiation, and chemical reagents commonly used for sanitization. B. cereus spores can germinate into vegetative cells that can produce toxins. The conventional regime for eliminating spores from food is retorting which uses the application of high temperature (121 °C). However, at this temperature, there could be a significant amount of loss in the organoleptic and functional qualities of the food components, especially proteins. This leads to the research on the preventive measures against germination and if possible, to reduce the resistance before using a non-thermal technology (temperatures less than retorting-121 °C) for inactivation. This chapter reviews the development and success of several food processing technologies in their ability to inactivate B. cereus spores in food.
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