Survival of Bacillus anthracis spores in fruit juices and wine

Oriana N. Leishman, Miranda J. Johnson, Theodore P. Labuza, Francisco Diez-Gonzalez

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1694-1697
Number of pages4
JournalJournal of food protection
Volume73
Issue number9
DOIs
StatePublished - Sep 2010

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