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

Youngje Jo; Hyeryeon Bae; Sang-Soon Kim; Choongjin Ban; Sang Oh Kim; Young Jin Choi

doi:10.4315/0362-028X.JFP-18-401

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

J Food Prot. 2019 Apr;82(4):691-695. doi: 10.4315/0362-028X.JFP-18-401.

Authors

Youngje Jo¹, Hyeryeon Bae¹, Sang-Soon Kim², Choongjin Ban³, Sang Oh Kim⁴, Young Jin Choi^{1

5

6}

Affiliations

¹ 1 Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 151-921, Republic of Korea.
² 2 Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea.
³ 3 Institute of Biomolecule Control, Sungkyunkwan University, Suwon, Gyunggi-do 16419, Republic of Korea.
⁴ 4 LG Electronics, 51 Gasan Digital 1 ro, Geumcheongu, Seoul 08592, Republic of Korea.
⁵ 5 Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 151-921, Republic of Korea.
⁶ 6 Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 151-921, Republic of Korea.

PMID: 30917044
DOI: 10.4315/0362-028X.JFP-18-401

Abstract

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.

Keywords: spore; Combination treatment; Garlic; Germinant compounds; Pathogen inactivation; Superheated steam.

MeSH terms

Bacillus cereus*
Garlic*
Hot Temperature
Spores, Bacterial
Steam

Substances

Steam