Control of psychrotrophic Bacillus cereus in chilled dairy products

Project: Research

  • Arla Foods amba
  • ISI Food Protection
See relations at Aarhus University

Description

The overall aim is to control the spores of psychrotrophic stains of Bacillus cereus in chilled dairy products. To this end, the heat resistance variability and cardinal parameters for growth and/or toxin formation of psychrotrophic B. cereus strains are determined in order to facilitate new product development by minimizing the risk of survival and/or growth of these bacteria. More specific aims of the PhD-project are as follows. First, a thermal processing guideline of time/temperature combinations necessary to efficiently inactivate spores of psychrotrophic strains of B. cereus in dairy matrices is developed. The cardinal parameters for growth and/or toxin production of psychrotrophic strains of B. cereus are determined. Selected natural antimicrobials that can affect the heat resistance, growth and/or toxin production of psychrotrophic strains of B. cereus are pointed out. Finally, the project will facilitate the development of control strategies for B. cereus in dairy based on thermal treatment and product formulation.
StatusFinished
Effective start/end date01/08/201731/07/2020

ID: 144526093