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. 1975 Dec;30(6):943–945. doi: 10.1128/am.30.6.943-945.1975

Heat resistance of ileal loop reactive Bacillus cereus strains isolated from commercially canned food.

J G Bradshaw, J T Peeler, R M Twedt
PMCID: PMC376572  PMID: 2108

Abstract

Sporeformers isolated from a commercially canned food were identified as Bacillus cereus, lactose-positive variants. The thermal resistance of spore crops produced from each of two representative cultures was determined in 0.067 M phosphate buffer at pH 7.0. The D121.1 values for one isolate were approximately 0.03 min (z = 9.9C), whereas the D121.1 values for the other isolate were 2.35 min (z = 7.9 C). Thermal inactivation results for heat-stressed isolates from each strain showed no significant alteration in heat resistance from that of the two parent spore crops. Both isolates were reactive when injected into the ligated rabbit ileum.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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