TY - JOUR
T1 - Survival of Bacillus anthracis spores in fruit juices and wine
AU - Leishman, Oriana N.
AU - Johnson, Miranda J.
AU - Labuza, Theodore P.
AU - Diez-Gonzalez, Francisco
PY - 2010/9
Y1 - 2010/9
N2 - Foods have been identified as a potential target for bioterrorism due to their essential nature and global distribution. Foods produced in bulk have the potential to have large batches of product intentionally contaminated, which could affect hundreds or thousands of individuals. Bacillus anthracis spores are one potential bioterrorism agent that may survive pasteurization and remain viable throughout the shelf life of fruit juices and cause disease if consumed. This project examined B. anthracis spore survival in orange, apple, and grape juices, as well as wine. Samples of beverages were inoculated with spores of two nonpathogenic B. anthracis strains at approximately 106 CFU/ml, and the spore count was determined periodically during storage for 30 days at 4uC. After this time, the counts of survival spores never declined more than 1 log CFU/ml in any of the beverage types. These results indicate that spores can survive, with little to no loss in viability, for at least a month in fruit juices and wine.
AB - Foods have been identified as a potential target for bioterrorism due to their essential nature and global distribution. Foods produced in bulk have the potential to have large batches of product intentionally contaminated, which could affect hundreds or thousands of individuals. Bacillus anthracis spores are one potential bioterrorism agent that may survive pasteurization and remain viable throughout the shelf life of fruit juices and cause disease if consumed. This project examined B. anthracis spore survival in orange, apple, and grape juices, as well as wine. Samples of beverages were inoculated with spores of two nonpathogenic B. anthracis strains at approximately 106 CFU/ml, and the spore count was determined periodically during storage for 30 days at 4uC. After this time, the counts of survival spores never declined more than 1 log CFU/ml in any of the beverage types. These results indicate that spores can survive, with little to no loss in viability, for at least a month in fruit juices and wine.
UR - http://www.scopus.com/inward/record.url?scp=78049436011&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=78049436011&partnerID=8YFLogxK
U2 - 10.4315/0362-028X-73.9.1694
DO - 10.4315/0362-028X-73.9.1694
M3 - Article
C2 - 20828478
AN - SCOPUS:78049436011
SN - 0362-028X
VL - 73
SP - 1694
EP - 1697
JO - Journal of food protection
JF - Journal of food protection
IS - 9
ER -