title: Thermal inactivation of Bacillus anthracis spores in cow's milk.
abstract: 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.
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA.
authors.forename: Sa
authors.initials: S
authors.lastname: Xu
authors.forename: Theodore P
authors.initials: TP
authors.lastname: Labuza
authors.forename: Francisco
authors.initials: F
authors.lastname: Diez-Gonzalez
mesh_terms: 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