Thermal resistance of major spoilage organisms potentially present in foods

Food Spoilage Microorganism(s) Reference Reference D-Value Z-Value (˚F) Z-Value (˚C)
Organism Temperature (˚F) Temperature (°C) (Minutes)

Low-acid Thermophilic Geobacillus 250 121.1 3.0-8.0 14-22 12.2

food (pH sporeformers stearothermophilus*
194 90 5.5 - -
>4.6) B. coagulans
C. thermosaccharolyticum 250 121.1
3-4, 50
- -
Desulfotomaculum
nigrificans (RG I66) 250 121.1 54.4 17.1 9.5

Desulfotomaculum 250 121.1 3.2-7.6 16.4 6.7

nigrificans (7946)

Mesophilic Putrefactive anaerobes (C. 250 121.1 0.10-0.20 14-18 7.8-10

sporeformers botulinum types A and B)

Acid and Thermophiles B. coagulans (facultative 250 121.1 0.01-0.07 14-18 7.8-10
acidified (spore-formers) mesophile)
foods
(pH 4.0-4.6) Mesophiles B. polymyxa and B. 212 100 0.10-0.50 12-16 6.7-8.9
macerans

Butyric anaerobes e.g. 212 100 0.10-0.50 12-16 6.7-8.9

(C. pasteuriamum)

B.licheniformis 200 93.3 4.5 27 15

Acid and Yeast, moulds and Lactobacillus species 150 65.6 0.50-1.00 8-10 4.4-5.6
acidified mesophilic non- Leuconostoc species
foods spore-bearing
(pH <4.0) bacteria

Thermophilic E.g. Alicyclobacillus 200 93.3 7.3 11.5-18.3 6.4- 10.2

Alicyclobacillus acidoterrestris
spp. 212 100 1.5

(spore-formers)

Based on data from Donnelly and Busta (1980); Larousse and Brown (1997); Montville and Sapers (1981); Sarıtaşa et al. (2009); Stumbo (1973); US Federal
Department of Agriculture. Draft Guidance for Industry: Acidified Foods. (2010) and Watanabe et al, 2003.

Notes.

1. The thermal resistance of microorganisms can be increased by cultural factors and food ingredients including the addition of carbohydrate and fat
to foods. Regard the data as indicative only of thermal resistance.
2. The Lemgo D- and z-value database is an important free On Line resource that details thermal resistance data for many spoilage and pathogenic
organisms significant to the food and pharmaceutical industries. The database is available at http://www.hs-owl.de/fb4/ldzbase/index.pl
3. Provided by Dr WMA Mullan (2011) Dairy Science and Food Technology.
4. Geobacillus stearothermophilus* was formerly referred to as Bacillus stearothermophilus.

NOTE! This information is provided for educational purposes only. It is not warranted or guaranteed in any way. While the author has used due care
in compiling the information it may contain errors or factually incorrect information. Only use if you understand and accept that you use this
information at your own risk.