title: Heat resistance of Bacillus spores exposed to food processing conditions.
abstract: 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 decrease compared to distilled water. Spores of all five Bacillus survived cooking conditions of rice. Frying and subsequent cooking conditions inactivated the spores of all five Bacillus species.
authors.affiliation: Department of Chemical Technology, University of Bombay, Matunga, India.
authors.forename: S H
authors.initials: SH
authors.lastname: Pendurkar
authors.forename: P R
authors.initials: PR
authors.lastname: Kulkarni
mesh_terms: D000818:Animals; D001407:Bacillus; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D008892:Milk / Q000382:microbiology; D012275:Oryza; D013171:Spores, Bacterial; D014871:Water Microbiology