THERMAL RESISTANCE OF BACILLUS STEAROTHERMOPHILUS SPORES IN DRIED PASTA AT DIFFERENT STAGES OF REHYDRATION

• Published in: Journal of food processing and preservation 2007-08, Vol.31 (4), p.420-432
• Main Authors: CUNNINGHAM, S.E, MAGEE, T.R.A, MCMINN, W.A.M, GAZE, J.E, RICHARDSON, P.S
• Format: Article
• Language: English
• Subjects: Bacillus stearothermophilus; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.2007.00138.x

The thermal resistance of Bacillus stearothermophilus spores at different stages of rehydration was examined. Inoculation was achieved by rehydrating pasta samples in water containing 1-mL spore crop (10⁶ spores/mL); the product was heat sealed in sterile pouches and processed in a laboratory retort. Thermal inactivation of spores was carried out using 10 time intervals at 121C for moisture contents, 70, 90, 105, 115, 125 and 145% dry basis. The death curves obtained consisted of two phases, an initial rapid decline (1.5 to 2.6 log reductions) followed by a slower, linear decrease of survivors from which the decimal reduction time (D value) was calculated. D₁₂₁ values were found to decrease with increasing moisture content and ranged from 4.6 to 6.5 min. The thermal resistance constant (z value) was examined to assess the effect of temperature (110-125C) on lethality. z values decreased with increasing moisture content and ranged from 10.7 to 15.6C. The results of this study demonstrate that temperature and moisture content influence the effectiveness of the intended heat process. For products that are rehydrated during heat treatment, the moisture content of the product is a critical factor. Therefore, if complete rehydration is not achieved, this may result in the heat process being less effective for the destruction of microorganisms, which may have implications in regard to food safety.