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Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure |
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| Authors: | AC Rodriguez JW Larkin J Dunn E Patazca NR Reddy M Alvarez-Medina R Tetzloff GJ Fleischman |
| Affiliation: | Authors Rodriguez and Alvarez-Medina are with Baxter Healthcare Corp., RLT-10, Route 120 and Wilson Rd., Round Lake, IL 60073.;Authors Larkin, Reddy, and Fleischman are with Food and Drug Administration, Natl. Center for Food Safety and Technology, Summit-Argo, Ill.;Authors Dunn, Patazca, and Tetzloff are with Natl. Center for Food Safety and Technology, Illinois Inst. of Technology, Summit-Argo, Ill. Direct inquiries to author Rodriguez (E-mail: ). |
| Abstract: | ABSTRACT: Formulae for the prediction of inactivation and accumulated lethality of bacterial spores under moist heat and high pressures were derived on the basis of classic thermodynamic and kinetics principles. The capability of the model to describe the inactivation of bacterial spores was verified using 2 independent data sets corresponding to Clostridium botulinum processed at 60°C to 75°C and Bacillus stearothermophilus processed at 92°C to 110°C. Both sets included pressures between 5 × 10 |
| Keywords: | model spore high-pressure inactivation kinetics Bacillus stearothermophilus Clostridium botulinum sterilization terminal sterilization shelf-stable |