References
- Ababouch, L. (2014). Heat treatment of foods: Spoilage problems associated with canning. Encyclopedia of Food Microbiology: 2nd ed., 2, 175–180. https://doi.org/10.1016/B978-0-12-384730-0.00157-910.1016/B978-0-12-384730-0.00157-9
- Ahn, J., Balasubramaniam, V. M., & Yousef, A. E. (2007). Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. International Journal of Food Microbiology, 113, 321–329. https://doi.org/10.1016/j.ijfoodmicro.2006.08.01210.1016/j.ijfoodmicro.2006.08.01217196696
- André, S., Zuber, F., & Remize, F. (2013). Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French tenyear survey. International Journal of Food Microbiology, 165, 134–143. https://doi.org/10.1016/j.ijfoodmicro.2013.04.01910.1016/j.ijfoodmicro.2013.04.01923728430
- André, S., Charton, A., Pons, A., Vannier, C., & Couvert, O. (2021). Viability of bacterial spores surviving heat-treatment is lost by further incubation at temperature and pH not suitable for growth. Food Microbiology, 95, 103690. https://doi.org/10.1016/j.fm.2020.10369010.1016/j.fm.2020.10369033397631
- André, S., Vallaeys, T., & Planchon, S. (2017). Spore-forming bacteria responsible for food spoilage. Research in Microbiology, 168, 379–387. https://doi.org/10.1016/j.resmic.2016.10.00310.1016/j.resmic.2016.10.00327989764
- Bratt, L. (2013). Technical guide to fish canning. FAO GLOBEFISH Research Programme, 111, 1–69.
- Bigelow, W. D., Bohart, G. S., Richardson, A. C., & Ball, C. O. (1920). Heat penetration in processing canned foods. Bulletin No. 16L. National Canners Association.
- Byrer, D. E., Rainey, F. A., & Wiegel, J. (2000). Novel strains of Moorella thermoacetica form unusually heatresistant spores. Archives of Microbiology, 174, 334–339. https://doi.org/10.1007/s00203000021110.1007/s00203000021111131023
- Cameron, M. S., Leonard, S. J., & Barrett, E. L. (1980). Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree. Applied and Environmental Microbiology, 39, 943–949. https://doi.org/10.1128/AEM.39.5.943-949.198010.1128/aem.39.5.943-949.19802914567396485
- da Silva, N., Taniwaki, M. H., Junqueira, V. C. A., Silveira, N., Okazaki, M. M., & Gomes, R. A. R. (2018). Microbiological Examination Methods of Food and Water: A Laboratory Manual: 2nd ed. CRC Press LLC.10.1201/9781315165011
- Delves-Broughton, J. (2008). Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality. In-Pack Processed Foods: Improving Quality. Woodhead Publishing Limited. https://doi.org/10.1533/9781845694692.4.31910.1533/9781845694692.4.319
- Durand, L., Planchon, S., Guinebretiere, M. H., Carlin, F., & Remize, F. (2015). Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus. Food Microbiology, 45, 103–110. doi:10.1016/j.fm.2014.01.01510.1016/j.fm.2014.01.01525481066
- FDA (2020). Code of federal regulations Title 21, 114, 3. Retrieved from https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=114.3
- Janštová, B., & Lukášová, J. (2001). Heat resistance of Bacillus spp. spores isolated from cow’s milk and farm environment. Acta Veterinaria Brno, 70, 179–184. https://doi.org/10.2754/avb20017002017910.2754/avb200170020179
- Jay, M. J., Loessner, J. M., & Golden, D. A. (2005). Modern Food Microbiology: 7th ed. Springer. doi:10.1007/b10084010.1007/b100840
- Kirse-Ozolina, A., Muizniece-Brasava, S., Raits, E., Kruma, Z. (2019). Effect of sterilization parameters on the quality of commercially-prepared instant soups. Engineering for rural development, 22.-24.05.2019. (695-704). Latvia, Jelgava: Latvia University of Life Sciences and Technologies.
- Kotzekidou, P. (2014). Bacillus: Geobacillus stearothermophilus (formerly Bacillus stearothermophilus). Encyclopedia of Food Microbiology: 2nd ed. Elsevier. https://doi.org/10.1016/B978-0-12-384730-0.00020-310.1016/B978-0-12-384730-0.00020-3
- López, M., González, I., Mazas, M., González, J., Martin, R., & Bernardo, A. (1997). Influence of recovery conditions on apparent heat resistance of Bacillus stearothermophilus spores. International Journal of Food Science and Technology, 32, 305–311. https://doi.org/10.1046/j.1365-2621.1997.00115.x10.1046/j.1365-2621.1997.00115.x
- Mtimet, N., Guégan, S., Durand, L., Mathot, A. G., Venaille, L., Leguérinel, I., … Couvert, O. (2016). Effect of pH on Thermoanaerobacterium thermosaccharolyticum DSM 571 growth, spore heat resistance and recovery. Food Microbiology, 55, 64–72. https://doi.org/10.1016/j.fm.2015.11.01510.1016/j.fm.2015.11.015
- Mtimet, N., Trunet, C., Mathot, A. G., Venaille, L., Leguérinel, I., Coroller, L., & Couvert, O. (2015). Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries. Food Microbiology, 48, 153–162. https://doi.org/10.1016/j.fm.2014.10.01310.1016/j.fm.2014.10.013
- Palop, A., Raso, J., Pagán, R., Condón, S., & Sala, F. J. (1999). Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods. International Journal of Food Microbiology, 46, 243–249. https://doi.org/10.1016/S0168-1605(98)00199-810.1016/S0168-1605(98)00199-8
- Peng, J., Mah, J. H., Somavat, R., Mohamed, H., Sastry, S., & Tang, J. (2012). Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice. Journal of Food Protection, 75, 1236–1242. https://doi.org/10.4315/0362-028X.JFP-11-49010.4315/0362-028X.JFP-11-49022980006
- Rigaux, C., Denis, J. B., Albert, I., & Carlin, F. (2013). A meta-analysis accounting for sources of variability to estimate heat resistance reference parameters of bacteria using hierarchical Bayesian modeling: Estimation of D at 121.1 °C and pH 7, zT and zpH of Geobacillus stearothermophilus. International Journal of Food Microbiology, 161, 112–120. https://doi.org/10.1016/j.ijfoodmicro.2012.12.00110.1016/j.ijfoodmicro.2012.12.00123279820
- Somavat, R., Mohamed, H. M. H., Chung, Y. K., Yousef, A. E., & Sastry, S. K. (2012). Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating. Journal of Food Engineering, 108, 69–76. https://doi.org/10.1016/j.jfoodeng.2011.07.02810.1016/j.jfoodeng.2011.07.028
- Teixeira, A. (2006). Simulating Thermal Food Processes Using Deterministic Models. In: Thermal Food Processing, New Technologies and Quality Issues. CRC Press LLC.
- Warne, D. (1988). Manual on Fish Canning. Rome: FAO