Inhibition of bacterial spores by antimicrobials
1983
Cook, F.K. | Pierson, M.D.
Bacterial spores are capable of surviving food processing treatments and causing food spoilage. Antimicrobials can extend the shelf life of foods and provide a margin of protection if foods are temperature abused. The transformation stages of the spore form to the viable growing cell are discussed and several methods for determining the rate and extent of germination and outgrowth are described. Antimicrobials currently used to inhibit germination and/or outgrowth (sodium chloride, nitrite, sorbate, alcohols, EDTA, parabens, phenolic antioxidants, and other additives) are considered relative to their use and effectiveness. Literature findings on the mechanisms of germination inhibition and on the nature of chemically-injured spores also are discussed. (wz)
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