Abstract : The assessment and optimization of food heating processes require knowledge of the thermal resistan
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Abstract : The assessment and optimization of food heating processes require knowledge of the thermal resistance of target spores. Although the concept of spore resistance may seem simple the establishment of a reliable quantification system for characterizing the heat resistance of spores has proven far more complex than imagined by early researchers. This paper points out the main difficulties encountered by reviewing the historical works on the subject. During an early period the concept of individual spore resistance had not yet been considered and the resistance of a strain of spore-forming bacterium was related to a global population regarded as alive or dead. A second period was opened by the introduction of the well-known D parameter (decimal reduction time) associated with the previously introduced z-concept. The present period has introduced three new sources of complexity consideration of non log-linear survival curves consideration of environmental factors other than temperature and awareness of the variability of resistance parameters. The occurrence of non log-linear survival curves makes spore resistance dependent on heating time. Consequently spore resistance characterisation requires at least two parameters. While early resistance models took only heating temperature into account new models consider other environmental factors such as pH and water activity ("horizontal extension"). Similarly the new generation of models also considers certain environmental factors of the recovery medium for quantifying "apparent heat resistance" ("vertical extension"). Because the conventional F-value is no longer additive in cases of non log-linear survival curves the decimal reduction ratio should be preferred for assessing the efficiency of a heating process.Copyright 2010 Elsevier Ltd. All rights reserved.PMID 20510772 PubMed - indexed for MEDLINEPublication Types MeSH TermsPublication Types Historical ArticleReviewMeSH TermsFood Handling/historyFood Handling/methods*Food Microbiology*History 20th CenturyHot TemperatureSpores/chemistry*Spores/physiologyLinkOut - more resourcesFull Text SourcesElsevier ScienceEBSCOOhioLINK Electronic Journal CenterSwets Information ServicesMedicalFood Safety - MedlinePlus Health Information Supplemental Content Related citations Review Taking injuries of surviving bacteria into account for optimising heat treatments. Int J Food Microbiol. 2000 Review Taking injuries of surviving bacteria into account for optimising heat treatments.Mafart P. Int J Food Microbiol. 2000 Apr 10 55(1-3)175-9. Quantifying the combined effects of the heating time the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment. 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Int J Food Microbiol. 2007 Quantifying the effects of heating temperature and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium.Leguérinel I Spegagne I Couvert O Coroller L Mafart P. Int J Food Microbiol. 2007 May 1 116(1)88-95. Epub 2007 Jan 13. Review Reinterpretation of microbial survival curves. Crit Rev Food Sci Nutr. 1998 Review Reinterpretation of microbial survival curves.Peleg M Cole MB. Crit Rev Food Sci Nutr. 1998 Jul 38(5)353-80. See reviews... See all... Recent activity Clear Turn Off Turn On Quantification of spore resistance for assessment and optimization of heating pr... Quantification of spore resistance for assessment and optimization of heating processes a never-ending story.Food Microbiol. 2010 Aug 27(5)568-72. Epub 2010 Mar 16 . PubMed Your browsing activity is empty. Activity recording is turned off. Turn recording back on See more... 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