The influence of the pH of the heating medium (which included several foods and buffers) on the thermal resistance (D and z‐values) of spores of three Bacillus cereus strains was studied. Acidification from pH 7.0 to 4.0 produced a 5‐fold decrease in D‐values. Plots of log D vs pH gave straight lines, which made it possible to develop an equation to approximately predict the changes in heat sensitivity of B. cereus spores which occurred with changing pH. z‐Values for two of the strains studied were not affected by acidification. On the other hand, with the strain ATCC 9818, a clear and statistically significant increase in z‐value was observed as the pH decreased.
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Mazas et al. (1998) studied this question.
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