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Heat-resistance of psychrotolerant Bacillus cereus vegetative cells

Author:
Guérin, Alizée, Dargaignaratz, Claire, Clavel, Thierry, Broussolle, Véronique, Nguyen-the, Christophe
Source:
Food microbiology 2017 v.64 pp. 195-201
ISSN:
0740-0020
Subject:
Bacillus cereus, culture media, food pathogens, foods, heat tolerance, heat treatment, phylogeny, risk, spores, temperature, vegetative cells
Abstract:
Spores of psychrotolerant strains of the foodborne pathogen Bacillus cereus can multiply during storage of cooked or pasteurized, refrigerated foods and can represent a risk if these cells are not eliminated during reheating of food product before consumption. We determined the heat-resistance of psychrotolerant B. cereus vegetative cells at different heating temperatures in laboratory medium and compared it with that of thermotolerant B. cereus vegetative cells. The z values, based on times for a 3 log10 reduction, of the vegetative cells of the three psychrotolerant phylogenetic groups of B. cereus varied between 3.02 °C and 4.84 °C. The temperature at which a 3 log10 reduction was achieved in 10 min varied between 47.6 °C and 49.2 °C for psychrotolerant vegetative cells and it was around 54.8 °C for thermotolerant vegetative cells. Moreover, 0.4 min at 60 °C would be sufficient for a 6 log10 CFU/ml reduction of the most heat resistant psychrotolerant B. cereus vegetative cells. These data clearly showed that psychrotolerant B. cereus vegetative cells can be rapidly eliminated by a mild heat treatment such as food reheating.
Agid:
6111349