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      KCI등재 SCIE SCOPUS

      Optimization and Evaluation of Heat-shock Condition for Spore Enumeration Being Used in Thermal-process Verification: Differential Responses of Spores and Vegetative Cells of Clostridium sporogenes to Heat Shock

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      https://www.riss.kr/link?id=A104492327

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      다국어 초록 (Multilingual Abstract)

      To evaluate a heat-shock condition for the enumeration of Clostridium sporogenes spores, a surrogate for C. botulinum spores, we examined the heat tolerance of C. sporogenes spores and vegetative cells exposed to a heat shock at 90^oC. From the D valu...

      To evaluate a heat-shock condition for the enumeration of Clostridium sporogenes spores, a surrogate for C. botulinum spores, we examined the heat tolerance of C. sporogenes spores and vegetative cells exposed to a heat shock at 90^oC. From the D values of the spores determined in the temperature range of 113-121^oC, z value (±SD) and D90°C value were estimated to be 10.16±0.90^oC and 1,071.52 min, respectively, and the inactivation rates were predicted to be only approximately 2% at 90^oC for up to 10min. Meanwhile, the viable count of spores was significantly higher when activated under a heat-shock condition of 90^oC for over 9 min than those activated for shorter time periods. The heat tolerance of vegetative cells was extremely low, showing a D90°C value (±SD) of 0.21±0.01 min.
      Finally, 3 different heat-shock conditions were compared:70^oC for 30 min, 80^oC for 20 min, and 90^oC for 10 min,and the experimental comparative data showed no significant differences in viable spore counts. Consequently, these results support that the heat-shock treatment at 90^oC for 10min is suitable to activate spores and to inactivate vegetative cells of C. sporogenes.

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      참고문헌 (Reference)

      1 Ocio MJ, "Thermal resistance characteristics of PA 3679 in the temperature range of 110-121oC as affected by pH, type of acidulant, and substrate" 22 : 239-247, 1994

      2 Juneja VK, "Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate" 15 : 281-287, 1998

      3 Byrne B, "Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll" 23 : 803-808, 2006

      4 Luechapattanaporn K, "Sterilization of scrambled eggs in military polymeric trays by radio frequency energy" 70 : E288-E294, 2005

      5 Powell JF, "Spore germination in the genus Bacillus: The modification of germination requirements as a result of preheating" 13 : 59-67, 1955

      6 Augustin JAL, "Recovery patterns of spores of putrefactive anaerobe 3679 in various subculture media after heat treatment" 15 : 266-276, 1967

      7 IFT (Institute of Food Technologists), "Overarching principles: Kinetics and pathogens of concern for all technologies" 65 (65): 16-31, 2000

      8 AOAC, "Official Methods of Analysis of AOAC Int. 18th ed. Method 966.04" Association of Official Analytical Chemists International 2005

      9 McGlynn WG, "Modified spore inoculation method for thermal-process verification of pinto beans and green beans canned in two large reusable containers" 68 : 988-991, 2003

      10 Guan D, "Microbiological validation of microwave-circulated water combination heating technology by inoculated pack studies" 68 : 1428-1432, 2003

      1 Ocio MJ, "Thermal resistance characteristics of PA 3679 in the temperature range of 110-121oC as affected by pH, type of acidulant, and substrate" 22 : 239-247, 1994

      2 Juneja VK, "Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate" 15 : 281-287, 1998

      3 Byrne B, "Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll" 23 : 803-808, 2006

      4 Luechapattanaporn K, "Sterilization of scrambled eggs in military polymeric trays by radio frequency energy" 70 : E288-E294, 2005

      5 Powell JF, "Spore germination in the genus Bacillus: The modification of germination requirements as a result of preheating" 13 : 59-67, 1955

      6 Augustin JAL, "Recovery patterns of spores of putrefactive anaerobe 3679 in various subculture media after heat treatment" 15 : 266-276, 1967

      7 IFT (Institute of Food Technologists), "Overarching principles: Kinetics and pathogens of concern for all technologies" 65 (65): 16-31, 2000

      8 AOAC, "Official Methods of Analysis of AOAC Int. 18th ed. Method 966.04" Association of Official Analytical Chemists International 2005

      9 McGlynn WG, "Modified spore inoculation method for thermal-process verification of pinto beans and green beans canned in two large reusable containers" 68 : 988-991, 2003

      10 Guan D, "Microbiological validation of microwave-circulated water combination heating technology by inoculated pack studies" 68 : 1428-1432, 2003

      11 Luechapattanaporn K, "Microbial safety in radio-frequency processing of packaged foods" 69 : M201-M206, 2004

      12 Uehara M, "Method for obtaining cleaned putrefactive anaerobe 3679 spores" 89 : 929-930, 1965

      13 Abraham G, "Mathematical model of thermal destruction of Bacillus stearothermophilus spores" 56 : 3073-3080, 1990

      14 Chung H-J, "Influence of heat transfer with tube methods on measured thermal inactivation parameters for Escherichia coli" 70 : 851-859, 2007

      15 Kalchayanand N, "Inactivation of bacterial spores by combined action of hydrostatic pressure and bacteriocins in roast beef" 23 : 219-231, 2003

      16 Mathys A, "Impact of agglomeration on the quantitative assessment of Bacillus stearothermophilus heat inactivation" 81 : 380-387, 2007

      17 Blank G, "Heat sensitization of Bacillus subtilis spores by selected spices" 9 : 83-96, 1988

      18 Juneja VK, "Heat resistance of Clostridium perfringens vegetative cells as affected by prior heat shock" 21 : 127-139, 2001

      19 Turnbull PCB, "Heat activation/shock temperatures for Bacillus anthracis spores and the issue of spore plate counts versus true number of spores" 68 : 353-357, 2007

      20 Kalchayanand N, "Germination induction and inactivation of Clostridium spores at medium-range hydrostatic pressure treatment" 5 : 277-283, 2004

      21 Licciardello JJ, "Effect of radiation environment on the thermal resistance of irradiated spores of Clostridium sporogenes P.A. 3679" 27 : 211-218, 1962

      22 Welt BA, "Effect of microwave radiation on inactivation of Clostridium sporogenes (PA 3679) spores" 60 : 482-488, 1994

      23 Bolton DJ, "Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination" 94 : 1036-1042, 2003

      24 Tomasino SF, "Comparative evaluation of two quantitative test methods for determining the efficacy of liquid sporicides and sterilants on a hard surface: A precollaborative study" 90 : 456-464, 2007

      25 USFDA (US Food and Drug Administration), "Clostridium botulinum (Ch. 17). In: Bacteriological Analytical Manual. 8th ed"

      26 Keynan A, "Activation, In The Bacterial Spore" Academic Press 359-396, 1969

      27 Tomasino SF, "AOAC method 966.04: Preliminary evaluation of cooked meat medium with manganese sulfate for the cultivation of Clostridium sporogenes: Precollaborative study" 90 : 825-933, 2007

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      2001-07-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      1999-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.75 0.17 0.56
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
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