Thermal inactivation of Bacillus anthracis spores in cow's milk.
Decimal reduction time (time to inactivate 90% of the population) (D) values of Bacillus anthracis spores in milk ranged from 3.4 to 16.7 h at 72 degrees C and from 1.6 to 3.3 s at 112 degrees C. The calculated increase of temperature needed to reduce the D value by 90% varied from 8.7 to 11.0 degrees C, and the Arrhenius activation energies ranged from 227.4 to 291.3 kJ/mol. Six-log-unit viability reductions were achieved at 120 degrees C for 16 s. These results suggest that a thermal process similar to commercial ultrahigh-temperature pasteurization could inactivate B. anthracis spores in milk.
Xu
Sa
S
Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA.
Labuza
Theodore P
TP
Diez-Gonzalez
Francisco
F
D000818:Animals; D001408:Bacillus anthracis / Q000502:physiology*; D001409:Bacillus cereus / Q000502:physiology; D002417:Cattle; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008892:Milk / Q000382:microbiology*; D013171:Spores, Bacterial / Q000502:physiology*; D013816:Thermodynamics