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KMID : 0881720230380050356
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Journal of Food Hygiene and Safety
2023 Volume.38 No. 5 p.356 ~ p.360
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Comparison of Heat Resistance of Bacillus subtilis, Geobacillus stearothermophilus, and Bacillus atrophaeus spores
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Jeong Eun-Sun
Nam Ju-Hee
Kim Jung-Beom
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Abstract
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We analyzed the heat resistance of non-pathogenic Bacillus atrophaeus, Bacillus subtilis, and Geobacillus stearothermophilus spores which exhibit strong heat resistance and evaluated the possibility of using them to determine direct sterilization when manufacturing retort foods. The D121-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were 2.9±0.1 min, 4.3±0.1 min, and 3.7±0.1 min, respectively. The Z-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were 43.0±1.4oC, 25.0±1.6oC, and 35.8±1.4°C, respectively. The D121-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were all higher than that of Clostridium botulinum spores used to confirm retort food sterilization. Considering these results, B. subtilis, G. stearothermophilus, and B. atrophaeus spores can be used instead of the pathogenic spore-forming bacteria C. botulinum when sterilizing retort food. In addition, sterilization can be confirmed in 2 to 3 days, a shorter time than the 13 days required for existing bacterial growth experiments based on the Korean food code.
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KEYWORD
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Heat resistance, Spore, Bacillus atrophaeus, Bacillus subtilis, Geobacillus stearothermophilus
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