Effect of Carbon Dioxide on the Growth of Bacillus cereus Spores in Milk During Storage
The effects of the addition of 11.9mM CO2 on the growth of Bacillus cereus spores inoculated into sterile homogenized whole milk at 101 and 106 spores/ml and stored at 6.1°C, was examined weekly for 35 d. Colony-forming units from CO2 treated inoculated milks decreased over 35 d at a rate similar to...
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Published in | Journal of dairy science Vol. 85; no. 1; pp. 15 - 18 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
Savoy, IL
Elsevier Inc
01.01.2002
Am Dairy Sci Assoc American Dairy Science Association |
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Abstract | The effects of the addition of 11.9mM CO2 on the growth of Bacillus cereus spores inoculated into sterile homogenized whole milk at 101 and 106 spores/ml and stored at 6.1°C, was examined weekly for 35 d. Colony-forming units from CO2 treated inoculated milks decreased over 35 d at a rate similar to that of untreated inoculated milk, as defined by linear regression. Plate counts for treated and control milks inoculated at 101 cfu/ml were not significantly different on sampling d 0, 14, 21, and 28. Plate counts at d 7 were significantly different and counts at d 35 were at undetectable levels for both treated and control milks. Plate counts for milk inoculated at 106 cfu/ml were not significantly different on d 0, 28, and 35; they were significantly different on d 7, 14, and 21. There was no consistency as to whether the control or test milks were higher in counts on days when the differences were significant. Added CO2 reduced the pH of the milk from an average value of 6.61 to an average value of 6.31; however, this drop did not correlate with changes in any other parameter measured. These data suggest that moderate levels of CO2 do not enhance the outgrowth of B. cereus spores over long-term storage and do not increase the risk of foodborne illness due to the organism. |
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AbstractList | The effects of the addition of 11.9 mM CO2 on the growth of Bacillus cereus spores inoculated into sterile homogenized whole milk at 101 and 106 spores/ml and stored at 6.1 degrees C, was examined weekly for 35 d. Colony-forming units from CO2 treated inoculated milks decreased over 35 d at a rate similar to that of untreated inoculated milk, as defined by linear regression. Plate counts for treated and control milks inoculated at 10(1) cfu/ml were not significantly different on sampling d 0, 14, 21, and 28. Plate counts at d 7 were significantly different and counts at d 35 were at undetectable levels for both treated and control milks. Plate counts for milk inoculated at 10(6) cfu/ml were not significantly different on d 0, 28, and 35; they were significantly different on d 7, 14, and 21. There was no consistency as to whether the control or test milks were higher in counts on days when the differences were significant. Added CO2 reduced the pH of the milk from an average value of 6.61 to an average value of 6.31; however, this drop did not correlate with changes in any other parameter measured. These data suggest that moderate levels of CO2 do not enhance the outgrowth of B. cereus spores over long-term storage and do not increase the risk of foodborne illness due to the organism. The effects of the addition of 11.9mM CO2 on the growth of Bacillus cereus spores inoculated into sterile homogenized whole milk at 101 and 106 spores/ml and stored at 6.1°C, was examined weekly for 35 d. Colony-forming units from CO2 treated inoculated milks decreased over 35 d at a rate similar to that of untreated inoculated milk, as defined by linear regression. Plate counts for treated and control milks inoculated at 101 cfu/ml were not significantly different on sampling d 0, 14, 21, and 28. Plate counts at d 7 were significantly different and counts at d 35 were at undetectable levels for both treated and control milks. Plate counts for milk inoculated at 106 cfu/ml were not significantly different on d 0, 28, and 35; they were significantly different on d 7, 14, and 21. There was no consistency as to whether the control or test milks were higher in counts on days when the differences were significant. Added CO2 reduced the pH of the milk from an average value of 6.61 to an average value of 6.31; however, this drop did not correlate with changes in any other parameter measured. These data suggest that moderate levels of CO2 do not enhance the outgrowth of B. cereus spores over long-term storage and do not increase the risk of foodborne illness due to the organism. |
Author | Hotchkiss, J.H. Werner, B.G. |
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Cites_doi | 10.1016/0168-1605(94)90225-9 10.4315/0362-028X-48.6.532 10.1016/0168-1605(95)00053-4 10.1046/j.1472-765X.1998.00301.x 10.1017/S0022029900022573 10.1111/j.1365-2621.1995.tb01948.x 10.4315/0362-028X-54.12.969 10.3168/jds.S0022-0302(88)79524-7 10.4315/0362-028X-60.12.1548 10.3168/jds.S0022-0302(99)75285-9 10.4315/0362-028X-62.8.872 10.1128/JB.87.3.619-622.1964 10.4315/0362-028X-45.1.84 |
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Keywords | Bacillus cereus spores, milk, carbon dioxide, shelf-life extension SPC Microorganism growth Bacillus cereus Bacillales Carbon dioxide Dairy product Bacteria Stored food product Bacillaceae Milk |
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Snippet | The effects of the addition of 11.9mM CO2 on the growth of Bacillus cereus spores inoculated into sterile homogenized whole milk at 101 and 106 spores/ml and... The effects of the addition of 11.9 mM CO2 on the growth of Bacillus cereus spores inoculated into sterile homogenized whole milk at 101 and 106 spores/ml and... |
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SubjectTerms | Animals Bacillus cereus - drug effects Bacillus cereus - growth & development Bacillus cereus spores, milk, carbon dioxide, shelf-life extension Biological and medical sciences Carbon Dioxide - pharmacology Cattle Colony Count, Microbial Food Handling Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Linear Models Milk - chemistry Milk - drug effects Milk - microbiology Milk and cheese industries. Ice creams Spores, Bacterial - drug effects Spores, Bacterial - growth & development Time Factors |
Title | Effect of Carbon Dioxide on the Growth of Bacillus cereus Spores in Milk During Storage |
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