#Spore forming bacteria free
Once the spores detect improvements in environmental conditions, they will break free of their contents.įor this reason, they play an important role in the survival of the bacteria, since the fact that the spores can survive in such conditions makes it almost impossible to eliminate them.īacteria that produce spores often belong to genera sporolactobacillus, clostridium Y bacillus. In addition to this, the spores can be kept in an inactive state for many years, decades or even more. Outbreak may exist if left at temperatures favorable for bacterial growth.Bacillus anthracis spores, which causes anthrax disease. If the process cheese sauce were contaminated by the consumer the potential for an Maintained or increased in the cheese sauce, while the spore population was maintained. In almost all experiments the vegetative cell population level of bacteria was either To cool from 75☌ to 4☌ in a 9 hour period, vegetative cell and spore counts declined Even during a worst case scenario where the cheese sauce was allowed The cheese sauce matrix did not support germination and growth of C. Was reheated to temperatures above 60☌ vegetative cells actually began to decrease. Temperatures vegetative cells began to grow. Short incubation times atĪbusive temperatures did not influence germination, but after 24 hours of fluctuating
Were not properly heated (below 60☌) on the buffet line. Schemes that simulated a buffet restaurant schedule. cereus inoculated cheese sauce was subjected to cyclic temperature abuse cereus spore count was observed at any temperature, When incubated at 4☌ no growth was observed even after 2 Vegetative cell populations reached 8 log CFU/g within 48 hours and at 12☌ reached 7 At 37☌ the vegetativeĬell population reached 8 log CFU/g after 24 hours, but took 48 hours to reach the same level when the antimicrobial nisin was added. perfringens.īacillus cereus germinated well in the cheese sauce medium. Three strains of each bacterium wereĬombined and tested in each sample and bacterial counts were determined by direct Typical of commercial buffet restaurants were also evaluated, as well as the use of aĬommon antimicrobial nisin for B. perfringens at 104 CFU/g and held at temperatures of 4, 12,Ģ3, 37, and 45☌ for short-term and long-term storage. Commercial cheese sauce was inoculated withĬocktails of B.
The goal of this project was to assess the survival and germination potential of sporeformingīacteria in process cheese sauce through typical temperature-abuse schemes thatĬould happen in a food service setting. Germination in the cheese sauce medium if the product is mishandled. Required reheating temperature of 60☌ and the sub-lethal heating could induce Spore-forming bacteria such as Bacillus cereus and Clostridium perfringensĪre particularly problematic because their spores state can survive temperatures above the The safety of process cheese sauce during processing, its low acid and high moistureĮnvironment are conducive to support the growth of bacteria contaminated by theĬonsumer. The product free of all viable organisms and is considered commercially sterile. Ingredients, and thermal processing to temperatures above 90☌. Of the same type or different varieties, mixing with emulsifying salts and other dairy
Process cheese sauce is typically prepared by combining one or more natural cheeses