![]() Special attention must also be given to the processing and preserving of foods so that the spores are either inactivated or prevented from undergoing germination and outgrowth. Processes designed to inactivate Bacillus spores in foods need to take this high level of resistance into account. Dormant bacterial endospores are much more resistant than vegetative cells to common inactivation and disinfection treatments, including heat, radiation, and various chemicals (Amador-Espejo et al., 2014 Anderson et al., 2000 Banksm et al., 1988 Gould, 2006 Peleg and Cole, 2000 Russell, 1990 Setlow and Setlow, 1995). 2016).īacillus endospores are difficult to control in the food industry because their spores have relatively high resistances to physical and chemical treatments (Ablett et al., 1999 Higgins and Dworkin, 2012 Leuschner and Lillford, 2003 Russell, 1990 Setlow and Setlow, 1995). Among these secreted toxins are four hemolysins, three distinct phospholipases, an emesis-inducing toxin, and proteases (Higgins and Dworkin, 2012 Soni et al. cereus contamination, whether intestinal or nonintestinal, is intimately associated with the production of tissue-destructive exoenzymes. The representative Bacillus spores associated with pathogenicity are B. Therefore, killing Bacillus spores associated with pathogenicity and deterioration is important for sterilization of processed foods (Higgins and Dworkin, 2012 Leuschner and Lillford, 2003). amyloliquefaciens are the main bacteria that cause degradation of processed foods. ![]() anthrax are representative pathogenic spore forming bacteria, and B. are a rod-shaped, gram-positive bacterium that are naturally found in soil and vegetation. One of the most important microorganisms as significant pathogens in humans or involved in quality damage, Bacillus genus such as B. Bacterial endospores, especially Bacillus species, are the inactivation target in various forms of food processing. Many species of spore-forming bacteria are associated with food spoilage (Gould, 2006 Stragier and Losick, 1996). The combined treatment of physical and chemical treatment such as heating, UHP (ultra high pressure), PEF (pulsed electric field), UV (ultraviolet), IPL (intense pulsed light) and natural antimicrobial agents can act synergistically and effectively to kill Bacillus spores in the food industry. Surfactants with hydrophilic and hydrophobic properties have been reported to have inactivation activity against spores. ![]() Some food-grade antimicrobial agents exhibit sporostatic and sporicidal activities, such as protamine, polylysine, sodium lactate, essential oils. The important chemical sporicides are glutaraldehyde, chorine-releasing agents, peroxygens, and ethylene oxide. Recently, attention has been focused on non-thermal inactivation methods based on high pressure, ultrasonic, high voltage electric fields and cold plasmas for inactivating Bacillus spores associated with deterioration in quality and safety. Many factors determine the resistance properties of a Bacillus spore to heat, chemical and physical processing, including thick proteinaceous coats, peptidoglycan cortex and low water content, high levels of dipicolinic acid (DPA), and divalent cations in the spore core. ![]()
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