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Journal of Dairy Science Vol. 85 No. 1 15-18
© 2002 by American Dairy Science Association ®
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Effect of Carbon Dioxide on the Growth of Bacillus cereus Spores in Milk During Storage

B. G. Werner 1 and J. H. Hotchkiss 1

1 Department of Food Science, Cornell University, Ithaca, NY 14853

The effects of the addition of 11.9 mM CO2 on the growth of Bacillus cereus spores inoculated into sterile homogenized whole milk at 101 and 106 spores/ml and stored at 6.1°C, was examined weekly for 35 d. Colony-forming units from CO2 treated inoculated milks decreased over 35 d at a rate similar to that of untreated inoculated milk, as defined by linear regression. Plate counts for treated and control milks inoculated at 101 cfu/ml were not significantly different on sampling d 0, 14, 21, and 28. Plate counts at d 7 were significantly different and counts at d 35 were at undetectable levels for both treated and control milks. Plate counts for milk inoculated at 106 cfu/ml were not significantly different on d 0, 28, and 35; they were significantly different on d 7, 14, and 21. There was no consistency as to whether the control or test milks were higher in counts on days when the differences were significant. Added CO2 reduced the pH of the milk from an average value of 6.61 to an average value of 6.31; however, this drop did not correlate with changes in any other parameter measured. These data suggest that moderate levels of CO2 do not enhance the outgrowth of B. cereus spores over long-term storage and do not increase the risk of foodborne illness due to the organism.

Key Words: Bacillus cereus spores • milk • carbon dioxide • shelf-life extension

Submitted on February 27, 2001
Accepted on August 31, 2001




This article has been cited by other articles:


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B. G. Werner and J. H. Hotchkiss
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J Dairy Sci, March 1, 2006; 89(3): 872 - 881.
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J. D. Martin, B. G. Werner, and J. H. Hotchkiss
Effects of Carbon Dioxide on Bacterial Growth Parameters in Milk as Measured by Conductivity
J Dairy Sci, June 1, 2003; 86(6): 1932 - 1940.
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