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Survival of Bacillus anthracis spores in fruit juices and wine.

Author(s) : LEISHMAN O. N., JOHNSON M. J., LABUZA T. P., et al.

Type of article: Article

Summary

The authors investigated the survival of Bacillus anthracis spores in fruit juices and wine stored at 4°C for 30 days, in a context of potential bioterrorism. The study demonstrated that B. anthracis spores can survive for extended periods in fruit juices and wine, and can thus represent a potential bioterrorism hazard.

Details

  • Original title: Survival of Bacillus anthracis spores in fruit juices and wine.
  • Record ID : 2011-0258
  • Languages: English
  • Source: Journal of Food Protection - vol. 73 - n. 9
  • Publication date: 2010/09

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