Inactivation of Bacillus cereus ATCC 14579 Spore on Garlic with Combination Treatments of Germinant Compounds and Superheated Steam.

HIGHLIGHTS Germinant compounds were combined with SHS to inactivate B. cereus spores. B. cereus spores were inactivated effectively by SHS after Ala+IMP treatment. Inactivation trend was analyzed by the Weibull model, and t3 d values were determined. Sublethal injury was not observed by SHS after Ala+IMP treatment.

[1]  D. Kang,et al.  Comparison of the effect of saturated and superheated steam on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe and watermelon surfaces. , 2018, Food microbiology.

[2]  Young Jin Choi,et al.  Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds , 2018 .

[3]  S. Welkos,et al.  Incorporating germination‐induction into decontamination strategies for bacterial spores , 2018, Journal of applied microbiology.

[4]  C. A. Ferreira,et al.  One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes. , 2016, Food research international.

[5]  P. Sarkar,et al.  Bacillus cereus hazard and control in industrial dairy processing environment , 2016 .

[6]  P. Silcock,et al.  Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies. , 2016, Comprehensive reviews in food science and food safety.

[7]  Joseph A. Sorg,et al.  Germinants and Their Receptors in Clostridia , 2016, Journal of bacteriology.

[8]  D. Kang,et al.  Effectiveness of superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type 30, and Listeria monocytogenes on almonds and pistachios. , 2016, International journal of food microbiology.

[9]  G. Bergstrom,et al.  Nutrient‐induced spore germination of a Bacillus amyloliquefaciens biocontrol agent on wheat spikes , 2014, Journal of applied microbiology.

[10]  R. Moezelaar,et al.  Isolation and quantification of highly acid resistant variants of Listeria monocytogenes. , 2013, International journal of food microbiology.

[11]  T. Abee,et al.  Sporulation environment of emetic toxin‐producing Bacillus cereus strains determines spore size, heat resistance and germination capacity , 2013, Journal of applied microbiology.

[12]  P. E. Granum,et al.  Promoting Bacillus cereus spore germination for subsequent inactivation by mild heat treatment. , 2011, Journal of food protection.

[13]  B. Marks,et al.  Stress, sublethal injury, resuscitation, and virulence of bacterial foodborne pathogens. , 2009, Journal of food protection.

[14]  Yun-Ji Kim,et al.  Effect of Commercial Antimicrobials in Combination with Heat Treatment on Inactivation of Bacillus cereus Spore , 2008 .

[15]  R. Gounina-Allouane,et al.  Influence of the sporulation temperature on the impact of the nutrients inosine and l-alanine on Bacillus cereus spore germination. , 2008, Food microbiology.

[16]  M. Ozdemir,et al.  Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs. , 2008, Food microbiology.

[17]  W. D. de Vos,et al.  Germination of Bacillus cereus spores adhered to stainless steel. , 2007, International journal of food microbiology.

[18]  P. Setlow.  Spores of Bacillus subtilis: their resistance to and killing by radiation, heat and chemicals , 2006, Journal of applied microbiology.

[19]  W. D. de Vos,et al.  Characterization of Germination Receptors of Bacillus cereus ATCC 14579 , 2006, Applied and Environmental Microbiology.

[20]  A H Geeraerd,et al.  GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. , 2005, International journal of food microbiology.

[21]  W. D. de Vos,et al.  gerR, a Novel ger Operon Involved in l-Alanine- and Inosine-Initiated Germination of Bacillus cereus ATCC 14579 , 2005, Applied and Environmental Microbiology.

[22]  P. Masson,et al.  Combined Effects of High Hydrostatic Pressure and Temperature for Inactivation of Bacillus anthracis Spores , 2004, Applied and Environmental Microbiology.

[23]  B. Guamis,et al.  Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme. , 2003, Journal of dairy science.

[24]  M. J. Ocio,et al.  Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetable substrate. , 2002, International journal of food microbiology.

[25]  Guido C. Galletti,et al.  Determination of diallyl thiosulfinate (allicin) in garlic (Allium sativum L.) by high-performance liquid chromatography with a post-column photochemical reactor , 2001 .

[26]  I. Leguerinel,et al.  Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores. , 2001, International journal of food microbiology.

[27]  Y. D. Vries,et al.  Bacillus cereus spore formation, structure and germination , 2006 .