Lethality of Bacillus stearothermophilus spores in canned orange juice and green peas [Egypt]

The dilution and preparation process increased the total aerobic mesophilic and spore-forming bacteria of fresh orange juice. While, preheating decreased them after the prepared juice was inoculated with 10 spore/ can (408 x 211) of B. stearothermophilus. The autoclaving process destroyed the previo...

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Bibliographic Details
Published inZagazig Journal of Agricultural Research (Egypt) Vol. 16; no. 1
Main Authors Ragab, M. (Zagazig Univ. (Egypt). Faculty of Agriculture), Hassanien, F.R, Zeid, M
Format Publication
LanguageEnglish
Published 01.06.1989
Subjects
BACILLUS
DEGRADATION
DETERIORO
EGIPTO
EGYPTE
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
JUGO DE FRUTAS
JUS DE FRUIT
PISUM SATIVUM
PROCESAMIENTO
PRODUCTOS ENLATADOS
PRODUIT EN CONSERVE
TRAITEMENT
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Summary:The dilution and preparation process increased the total aerobic mesophilic and spore-forming bacteria of fresh orange juice. While, preheating decreased them after the prepared juice was inoculated with 10 spore/ can (408 x 211) of B. stearothermophilus. The autoclaving process destroyed the previous bacteria and the incubation period up to 55 days did not affect the count of bacteria. The survivor curves of B. stearothermophilus spores suspended in orange juice with 16% T.S.S. and pH 3.32 revealed that, the D-values were 7.20, 2.15 and 1.67 min at heating temperature of 115, 120 and 125 C, while the corresponding D-values in distilled water were 10.18, 4.20 and 2.50 min, respectively. The calculated Z-values were 23.3 F for orange juice and 25.8 F for distilled water. On the other hand, the washing and blanching of raw green peas decreased the total aerobic mesophilic and spore-forming bacteria. After inoculation with 10 spore/ can of B. stearothermophilus and adjusting the pH-value of brine solution of canned product, the preheating decreased them.
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