HEAT RESISTANCE OF BACILLUS SPECIES

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Abstract
The survival of sporeforming bacteria in the heat processing of milk and the various mechanisms by which spores withstand severe heat treatment are discussed. Data are given concerning the spoilage potential and heat resistance of psychotropic sporeforming bacteria in milk. The types, numbers and heat resistance of spores in milk from countries with high average temperatures are considered in relation to processing. Laboratory experiments predicting thermal death of spores at temperatures within the UHT range are described and the many factors influencing the heat resistance of endospores, the most significant of which are the environmental conditions during sporulation, heating and recovery, are summarized.

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