Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores

A model is proposed to describe the influence pH on the heat resistance of Bacillus cereus spores. In addition to the conventional z value, the effect of pH on the thermal resistance of spores is characterised by a z(pH) valu e (z(pH) is the distance of pH from a reference pH*, which leads to a 10-fo ld reduction of D value). The type of organic acid used for acidifying the heating medium, influences the z(pH) value. For nine organic acids, a linea r relationship between the calculated z(pH) value and its lower acid pK(a) is observed. This relationship showed that the acid form (dissociated or un dissociated) modifies the thermal spore resistance in addition to the H+ io n. The influence of acetic acid concentration on the D value at pH 7 shows the protective effect of the dissociated acid form on the heat resistance o f spores. The acid concentration in the medium modified the heat resistance of spore and the z(pH) value. (C) 2001 Elsevier Science B.V. All rights re served.