Control of Bacillus stearothermophilus and Bacillus coagulans in Low-Acid Foodwith Food-Grade Additives

摘要

Results from previous antimicrobial studies with sucrose laurate (50 ppm) and thecombination preservative system of SLEB sucrose laurate (SL) + tert-butylated hydroxyanisole, 60 ppm, indicted that Bacillus strearthermophilus spore germination/outgrowth was inhibited, during 144 h of storage at 55 deg C on AAMS (antibiotic assay agar + soluble starch, pH 6.8) Laboratory media containing SL or SLEB. The present investigation with SL and SLEB showed that similar levels of spore inhibition (outgrowth) of B. Stearothermophilus and B. coagulans occurred when SLEB was added to a mixed vegetables/water puree (1:1, w/w) at pH 5.2-5.3. Previous results had indicated that the minimum inhibitory concentration (MIC) of SL required to prevent germination/outgrowth of B. coagulans was more than 700 ppm, while B. stearothermophilus exhibited a greater sensitivity towards SL, e.g., MIC: >60 ppm in Laboratory media. At concentrations of 0, 100, 200, 400 and 800 ppm, LS had no apparent effect on the germination/outgrowth activities of B. coagulans or B. stearothermophilus, during 96 and 72 h of storage at 50 deg and 55 deg C, respectively. However, SLEB, at 100 ppm, prevented spore outgrowth of both B. coagulans and B. stearothermophilus, during a similar storage time and temperature. Thus, it was concluded from this study that it might be feasible to use SLEB in certain military rations (low-acid food items) to control thermophilic spoilage and reduce thermal processing requirements without compromising food safety.