UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores.
B. cereus
B. thuringiensis biopesticides
Endospore
Heat resistance
UV-C resistance
Journal
Food microbiology
ISSN: 1095-9998
Titre abrégé: Food Microbiol
Pays: England
ID NLM: 8601127
Informations de publication
Date de publication:
Oct 2023
Oct 2023
Historique:
received:
23
12
2022
revised:
14
06
2023
accepted:
14
06
2023
medline:
12
8
2023
pubmed:
12
8
2023
entrez:
11
8
2023
Statut:
ppublish
Résumé
Bacillus endospores (spores) are generally resistant to environmental and food processing-related stress including thermal and non-thermal processing in the food industry, such as pasteurization, and UV-C inactivation. Bacillus thuringiensis insecticidal crystals and spores as the active substances in commercial biopesticides can also be introduced to vegetable foods and their food processing environment due to pre-harvest treatment of edible crops. The resistance of B. thuringiensis biopesticide spores in comparison to the genetically closely related foodborne B. cereus against heat and UV-C treatment is investigated in this study. The results show that B. thuringiensis biopesticide spores with the commercial granulated product formulation are better protected and as such more resistant to both wet heat (D values at 90 °C: 50.1-79.5 min) and UV-C treatment (D values at 0.6 mW/cm
Identifiants
pubmed: 37567634
pii: S0740-0020(23)00112-0
doi: 10.1016/j.fm.2023.104325
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
104325Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.