1981 Volume 22 Issue 5 Pages 415-420_1
The ultraviolet (UV) resistance of the spores of six strains causing O. A. flat sour spoilage was estimated, and the effects of UV irradiation on the heat resistance of the spores were also studied.
The UV doses required to reduce the number of survivors to one-tenth of the original number ranged from 1300 to 2600ergs/mm2, which is not especially high, in contrast to the high heat resistance. The effects of UV irradiation on the heat resistance of the spores tested differed among the different strains. However, in the range of the UV doses used, UV irradiation decreased the heat resistance at least to one-half.
Therefore, prior UV irradiation of dissolved sugar, which is most strongly suspected as a source of the spores, can be employed as a countermeasure to prevent O. A. flat sour spoilage of canned drinks kept hot in vending machines.
