Cerny, G.G.CernyWunderlich, J.J.Wunderlich2022-03-032022-03-031992https://publica.fraunhofer.de/handle/publica/182111In 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.debacillus stearothermophilusBacillus subtilisbacterial sporeBakteriensporeclostridium sporogenesDickungsmittelhygiene in foodstuffLebensmittelhygienethermal inactivationthermische Inaktivierungthickener664688journal article