High-pressure inactivation of Bacillus cereus spores in the presence of argon

Keiko Fujii, Ayami Ohtani, Junko Watanabe, Hiro Ohgoshi, Tomoyuki Fujii, Kazuo Honma

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

We investigated the high-pressure inactivation of Bacillus cereus spores in water containing argon. At the pressure of 600 MPa, addition of argon accelerated the inactivation of spores at 20°C, but had no effect on the inactivation at 40°C. The influence of added argon on inactivation of the spores was marked under conditions with a strong 'water ordering' effect. The pressure resistance of B. cereus spores was thus shown to be affected by 'water ordering'.

Original languageEnglish
Pages (from-to)239-242
Number of pages4
JournalInternational Journal of Food Microbiology
Volume72
Issue number3
DOIs
Publication statusPublished - 2002 Feb 5
Externally publishedYes

Keywords

  • Argon
  • Bacillus cereus
  • High pressure
  • Inactivation
  • Water ordering

ASJC Scopus subject areas

  • Food Science
  • Microbiology

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