Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55 °C caused by Geobacillus stearothermophilus in canned green beans.

@article{Rigaux2014QuantitativeAO,
  title={Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55 °C caused by Geobacillus stearothermophilus in canned green beans.},
  author={Cl{\'e}mence Rigaux and St{\'e}phane Andr{\'e} and Isabelle Albert and Fr{\'e}d{\'e}ric Carlin},
  journal={International journal of food microbiology},
  year={2014},
  volume={171},
  pages={119-28}
}
Microbial spoilage of canned foods by thermophilic and highly heat-resistant spore-forming bacteria, such as Geobacillus stearothermophilus, is a persistent problem in the food industry. An incubation test at 55 °C for 7 days, then validation of biological stability, is used as an indicator of compliance with good manufacturing practices. We propose a microbial risk assessment model predicting the percentage of non-stability due to G. stearothermophilus in canned green beans manufactured by a… CONTINUE READING