Abstract
Because of their wide distribution and ease of dissemination, molds always present a problem in the preparation of foodstuffs that are not to be consumed immediately. The changes produced in foods by molds are in general very undesirable. As heat is the most common way of preserving foods, it was thought desirable to know something about the thermal death times of molds. Thorn and Avery1 found that Rhizopus nigricans and Oidium lactis were killed in pasteurized milk at 54.5°C. (130.1°F.) in 30 minutes, but that most strains of Aspergillus and Penicillium resisted this temperature and were killed at 60°C. (140°F.) for 30 minutes.Since 30 minutes is the customary pasteurization time, and since this experiment was carried out mainly to study the effect of pasteurization, no tests were made at intervals more frequent than 30 minutes. Streider and McClellan2 studied the thermal relations of molds in bread. They submerged flasks containing mold suspensions in a water bath at 20° C. (68°F.). The temperature was ...
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