Death rates of bacterial spores: nonlinear survivor curves

Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means

In heat processing, microbial inactivation is traditionally described as log-linear. As a general rule, the relation between rate of inactivation and temperature is also described as a log-linear relation. The model is also sometimes applied in pressure and in pulsed electric field (PEF) processing. The model has proven its value by the excellent safety record of the last 80 years, but there are many deviations from log-linearity. This could lead to either over-processing or under-processing resulting in safety problems or, more likely, spoilage problems. As there is a need for minimal processing, accurate information of the inactivation kinetics is badly needed. To predict inactivation more precisely, models have been developed that can cope with deviations of linearity. As extremely low probabilities of survival must be predicted, extrapolation is almost always necessary. However, extrapolation is hardly possible without knowledge of the nature of nonlinearity. Therefore, knowledge of the physiology of inactivation is necessary. This paper discusses the physiology of denaturation by heat, high pressure and pulse electric field. After discussion of the physiological aspects, the various aspects of the development of inactivation models will be addressed. Both general and more specific aspects are discussed such as choice of test strains, effect of the culture conditions, conditions during processing and recovery conditions and mathematical modelling of inactivation. In addition to lethal inactivation, attention will be paid to sublethal inactivation because of its relevance to food preservation. Finally, the principles of quantitative microbiological risk assessment are briefly mentioned to show how appropriate inactivation criteria can be set.

Occurrence of a Highly Heat-Sensitive Spore Subpopulation of Bacillus coagulans STCC 4522 and Its Conversion to a More Heat-Stable Form

The profile of the survival curves, at different heating temperatures, of B. coagulans STCC 4522 sporulated at 52(deg)C has been studied, focusing on the early moments of treatment. A highly heat-sensitive spore subpopulation that includes more than 90% of the total spore population has been found. This heat-sensitive spore fraction was inactivated after 2 s of treatment at 111(deg)C. Its heat resistance was as much as 200-fold lower than that of the heat-resistant spore fraction (D(inf111(deg)C) of 0.01 min for the heat-sensitive spore fraction compared with D(inf111(deg)C) of 2 min for the heat-resistant fraction). The shape of the survival curve at 108.5(deg)C was modified after a sublethal heat shock at 80(deg)C for 3.5 h, resulting in a straight-line survival curve. The temperature of treatment also influenced the shape of the survival curves. The conversion of the highly heat-sensitive spore subpopulation to a more heat-stable form is discussed.

Evaluation of the integrated time-temperature effect in thermal processing of foods

In this review, current methods used to evaluate the integrated impact of time and temperature upon preserving a food product by a heat treatment are considered. After identifying the basic premise any preservation scheme shall meet, the central role of a feasible description for the heat activation kinetics of microorganisms, their spores, and other quality attributes are stressed. Common concepts to quantify a thermal process are presented. Shortcomings of the prevalent evaluation methods are highlighted and attention is given to the development, restrictions, and possibilities of time-temperature-integrators as "new" evaluation tools to measure the impact of a "classical" in-pack heat treatment and more modern heating techniques such as continuous processing of solid/liquid mixtures on foods.

Effect of simultaneous application of heat and pressure on the survival of bacterial spores

The effect of simultaneous application of moderate hydrostatic pressure (10-300 atm) and heat on the survival of the Bacillus stearothermophilus spores in a flow-through system was investigated. A high heterogeneity of the sensitization of spores to heat by pressure was found. A higher degree of reduction of heat resistance was observed at the low than at the high temperatures tested. The simultaneous application of moderate pressure and heat can not be applied for the preservation of liquid foods due to the extreme heterogeneity of spore sensitization to heat by pressure.

The effect of air on the moist-heat resistance of Bacillus stearothermophilus spores

The presence of air in an autoclave chamber and load is generally considered to reduce the lethal effect of the process on bacterial spores. In this study, the heat inactivation of spores of Bacillus stearothermophilus (NCIB 8224) was measured in the presence and absence of air at 100% relative humidity. The results confirm that air significantly enhances the lethality of moist-heat on this strain of B. stearothermophilus.

Ultrastructure and extreme heat resistance of spores from thermophilic Clostridium species

The heat resistance and ultrastructural features of spore suspensions prepared from Clostridium thermocellum LQRI, Clostridium thermosulfurogenes 4B, and Clostridium thermohydrosulfuricum 39E were compared as a function of decimal reduction time. The decimal reduction times at 121 degrees C for strains LQRI, 4B, and 39E were 0.5, 2.5, and 11 min. The higher degree of spore heat resistance was associated with a spore architecture displaying a thicker cortex layer. Heat resistance of these spores was proportional to the ratio of spore cortex volume to cytoplasmic volume. These ratios for spores of strains LQRI, 4B, and 39E were 1.4, 1.6, and 6.6, respectively. The extreme heat resistance and autoclavable nature of C. thermohydrosulfuricum spores under routine sterilization procedures is suggested as a common cause of laboratory contamination with pure cultures of thermophilic, saccharide-fermenting anaerobes.

A new approach to sterilization conditions. The IMO concept

The sterilization requirements for medical/pharmaceutical applications are traditionally based on an extensive overkill. In the past few years, however, an evolution towards bioburden related sterilization processes has been started (F0 theory). Especially manufacturers of large volume parenterals have - forced by the thermolability of the product - contributed to this development. In this paper both philosophies are combined, resulting in a concept in which the bacteriological and physical bases of the sterilization process are mathematically related by using the F0 theory and by introducing an Imaginary Micro-Organism (IMO). The IMO concept provides the opportunity for anyone in the field of sterilization to raise the quality control level, which can be achieved by: - selecting optimum sterilization conditions without performing pre-sterilization counts: - step by step introducing the pre-sterilization count which results in even more favourable sterilization conditions.