Showing papers by "Thomas J. Montville published in 1981"
TL;DR: The thermal resistance of Bacillus licheniformis spores from strains originally isolated from home-canned tomatoes was examined and it was found that these spores could survive the USDA raw pack process for home- canned tomatoes and elevate the pH to greater than 5.2 under aerobic but not anaerobic conditions.
Abstract: The thermal resistance of Bacillus licheniformis spores from strains originally isolated from home-canned tomatoes was examined. In tomato puree at pH 4.4, D95 and D100 values of 4.5 and 2.0 min, respectively, were obtained. The z value was 14.9 C°. The D95 in pH adjusted tomato puree increased at the rate of 50% per pH unit over the range pH 4–5.5. The D95 in pH 7.2 buffer was 7.8 min. The B. licheniformis spores could survive the USDA raw pack process for home-canned tomatoes and elevate the pH to greater than 5.2 under aerobic but not anaerobic conditions.
45 citations
TL;DR: Clostridium botulinum 62A and ATCC 25763 spores required heat activation for maximum colony formation when plated on reinforced clostridial agar (BBL Microbiology Systems) but not when plating onBotulinum assay medium.
Abstract: Clostridium botulinum 62A and ATCC 25763 spores required heat activation for maximum colony formation when plated on reinforced clostridial agar (BBL Microbiology Systems) but not when plated on botulinum assay medium. Spores from strains B-aphis and 53B did not exhibit heat activation when plated on either medium.
23 citations