Viability and surface properties of spores subjected to a cleaning-in-place procedure: Consequences on their ability to contaminate surfaces of equipment

This study was designed to evaluate how conditions encountered by spores during cleaning-in-place (CIP) procedures affected their surface properties, their viability and ability to contaminate materials. Spores from five Bacillus cereus strains were treated with NaOH at high temperature. Results rev...

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Veröffentlicht in:	Food microbiology 2010-09, Vol.27 (6), p.769-776
Hauptverfasser:	Faille, C., Sylla, Y., Le Gentil, C., Bénézech, T., Slomianny, C., Lequette, Y.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adhesion Bacillus cereus Bacillus cereus - physiology Bacillus spore Bacterial Adhesion bacterial contamination bacterial spores Biological and medical sciences Chemical and Process Engineering Cleaning-in-place Consumer Product Safety Engineering Sciences Equipment Contamination Exosporium food contamination Food engineering Food industries Food Microbiology food processing equipment Food-Processing Industry - standards Fundamental and applied biological sciences. Psychology General aspects heat treatment Hot Temperature Hygiene and safety Life Sciences Microbial Viability Sanitation - methods Sodium Hydroxide - pharmacology Spore injury Spores, Bacterial - growth & development surface active properties Viability
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