Heat Activation and Inactivation of Bacterial Spores: Is There an Overlap?
Juan Wen, J.P.P.M. Smelt, Norbert O. E. Vischer, Arend L. de Vos, Peter Setlow, Stanley Brul
Abstract
Bacterial spores are thermal-stress-resistant structures that can thus survive food preservation strategies and revive through the process of spore germination. The more heat resistant spores are, the more heterogeneous their germination upon the addition of germinants. Upon germination, spores can cause food spoilage and food intoxication. Here, we provide new information on both heat activation and inactivation regimes and their effects on the (heterogeneity of) spore germination.
Topics & Concepts
SporeMicrobiologyEndosporeBacterial sporeBacteriaChemistryBiologyBiophysicsGeneticsBacillus and Francisella bacterial researchMicrobial Inactivation MethodsListeria monocytogenes in Food Safety