limits to bacterial heat resistance?
chris.michiels at agr.kuleuven.ac.be
Thu Aug 17 04:12:37 EST 1995
How heat resistant can I make an E. coli (or other bacterial) culture by
consecutive rounds of selection, i.e. regrowing survivors of a partial
What about bacterial spores? Can their heat resistance be boosted?
What is the probability and the risk of such selections taking place
during (mild) thermal food processing, and of more heat resistant
pathogens entering the food chain? Or would such variants necessarily be
cripple and have attenuated virulence?
Opinions and references to relevant studies in the literature, please?
Lab Food Microbiology
Kard. Mercierlaan 92
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