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Thermische Sporeninaktivierung in dickungsmittel- und fetthaltigen Medien. Teil 1. Dickungsmittelhaltige Medien

Thermal inactivation of spores in media containing thickeners and fat. Part 1. Media containing thickeners
 
: Cerny, G.; Wunderlich, J.

ZFL. Internationale Zeitschrift für Lebensmittel-Technik, Marketing, Verpackung und Analytik 43 (1992), No.10, pp.EFS36-41
ISSN: 0341-2938
ISSN: 0722-5733
German
Journal Article
Fraunhofer ILV ( IVV) ()
bacillus stearothermophilus; Bacillus subtilis; bacterial spore; Bakterienspore; clostridium sporogenes; Dickungsmittel; hygiene in foodstuff; Lebensmittelhygiene; thermal inactivation; thermische Inaktivierung; thickener

Abstract
In this paper the influence of different thickeners, as used in foodstuffs, on thermal inactivation of some relevant bacterial spores was investigated. The way thickeners affect the death-kinetics of spores depends on the bacterial species. A general statement about the influence of different thickeners on distinct spore-forming bacteria can not be given. It is evident, however, that some thickeners exert protection on spores during thermal treatment. This must be compensated by a higher thermal charge or other adequate precautions to avoid any hygienic risks in foodstuffs.

: http://publica.fraunhofer.de/documents/PX-36404.html