Heat resistance of Bacillus spores exposed to food processing conditions

✍ Scribed by Pendurkar, S. H. ;Kulkarni, P. R.

• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 221 KB
• Volume: 34
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19900340224

✦ Synopsis

The heat resistance of the spores of 5 Bacillus species was studied in distilled water and pasteurized skim milk. The spores were also subjected to frying and cooking conditions used in fried rice preparations. In presence of milk, the heat resistance of all the five Bacillus species was found to decreasecompared to distilled water. Spores of all five Barillus survived cooking conditions of rice. Frying and subsequent cooking conditions inactivated the spores of all five Bacillus species.