Food Safety
Fighting Bacillus Spores
With increased international attention focused on the threat of bioterrorism, produce and other ready-to-eat foods may be considered as potential vehicles for intentional contamination with disease-causing microorganisms. Fresh produce could be used as a vehicle to transmit Bacillus anthracis spores to cause illness and death. The UGA Center for Food Safety in Griffin investigated the use of Bacillus cereus and B. thuringiensis as surrogates for B. anthracis to determine the lethality of disinfectant treatments. Results provide information on the effectiveness of sanitizers commonly used in the food processing industry for killing Bacillus spores in suspension, on a food-contact surface, and on a ready-to-eat food. (2006)
Sources
| Name | Department | |
| Larry Beuchat | lbeuchat@uga.edu | Center for Food Safety |
| Jee-Hoon Ryu | jryu@griffin.uga.edu | Food Science and Technology |
| Audrey Kreske | akreske@uga.edu | Food Science and Technology |