{Reference Type}: Journal Article
{Title}: Inactivation of Bacillus cereus spores by ohmic heating: Efficiency and changes of spore biological properties.
{Author}: Sun Y;Shao L;Liu Y;Zou B;Wang H;Li X;Dai R;
{Journal}: Int J Food Microbiol
{Volume}: 421
{Issue}: 0
{Year}: 2024 Aug 16
{Factor}: 5.911
{DOI}: 10.1016/j.ijfoodmicro.2024.110784
{Abstract}: Bacillus cereus spores pose a significant concern during food processing due to their high resistance to environmental stress. Ohmic heating (OH) is an emerging and alternative heating technology with potential for inactivating such spores. This study evaluated the inactivation effects and the biological property changes of Bacillus cereus spores during OH treatments. OH effectively inactivated spores in milk, orange juice, broth, rice soup, and buffer solution in less time than oil bath heating (OB). A decrease in NaCl content improved spore inactivation at the same temperature. Spores were more sensitive to acid at 80-85 °C with OH treatment. Furthermore, OH at 10 V/cm and 50 Hz could reduce the spore resistance and inhibit an increase in spore hydrophobicity and spore aggregation. Both heating methods resulted in significant dipicolinic acid (DPA) leakage and damage to the cortex and inner membranes of the spores. However, OH at 10 V/cm and 50 Hz had the lowest DPA leakage and inflicted the least damage to the inner membrane. The damage to the spore's inner membrane was considered the primary reason for inactivation by OB and OH treatments. Still, OH at 10 V/cm and 50 Hz might also block the germination or outgrowth of treated spores or cause damage to the spore core.