Thermal inactivation of Bacillus lucheniformis, Bacillus subtilis & Bacillus cereus spores in a pea-based milk alternative

Key Points

• Thermal inactivation effectively reduces Bacillus cereus spores in pea-based milk alternatives, promoting food safety.
• The study shows a significant reduction of 95% in Bacillus subtilis spores after heat treatment at 85°C.
• Observational analysis of Bacillus spores' response to varying thermal conditions highlights optimal inactivation temperatures.
• This research indicates potential for improved safety in plant-based milk products, necessitating further industry exploration.

Abstract