Loading...
Please wait, while we are loading the content...
Similar Documents
Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Mazzotta, Alejandro S. |
| Copyright Year | 2001 |
| Abstract | The heat resistance of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella enterica (serotypes Typhimurium, Enteritidis, Gaminara, Rubislaw, and Hartford), and Listeria monocytogenes was evaluated in single-strength apple. orange, and white grape juices adjusted to pH 3.9. The heat resistance increased significantly (P < 0.05) after acid adaptation. Salmonella had an overall lower heat resistance than the other pathogens. Acid-adapted E. coli O157:H7 presented the highest heat resistance in all juices at the temperatures tested, with lower z-values than Salmonella and L. monocytogenes. The heat resistance (D(60 degrees C)-values) of all three pathogens, assessed in tryptic soy broth adjusted to different pH values, increased above pH 4.0. From the results obtained in this study, one example of a treatment that will inactivate 5 logs of vegetative pathogens was calculated as 3 s at 71.1 degrees C (z-value of 5.3 degrees C). Normal processing conditions calculated for hot-filled, shelf-stable juices achieve a lethality in excess of 50,000 D for all three pathogens. |
| File Format | PDF HTM / HTML |
| DOI | 10.4315/0362-028X-64.3.315 |
| PubMed reference number | 11252473 |
| Journal | Medline |
| Volume Number | 64 |
| Issue Number | 3 |
| Alternate Webpage(s) | https://watermark.silverchair.com/0362-028x-64_3_315.pdf?token=AQECAHi208BE49Ooan9kkhW_Ercy7Dm3ZL_9Cf3qfKAc485ysgAAAmswggJnBgkqhkiG9w0BBwagggJYMIICVAIBADCCAk0GCSqGSIb3DQEHATAeBglghkgBZQMEAS4wEQQMLkabS8-k32j4v0mBAgEQgIICHsUFH6zimdHtSf-UweLJ-TmvAxNmexP2zfwFbJQUWTteU18kuUT5SHMwOGty-yUoBomDnrZt-LNvCWqDgSVLMgiV-wXlEVO6ILS9PlCEpbLuiZ7a4nezqZR-CXJ8dKLpflwJ46JjVPJCW2CPnA9S6_NZoSf8DEQblcxfV4RO7Dn6b57YsXj5pWmqV9tJt5cmm-cFAdU23oKSyxbIqASD2Hg2k9Nnd8_rhyocW--T1P5jrNPjRrRH5tDN4UqeGMDjP-wZfXoK578d2Rbq_cZ0IzGmFhC3avA0fioi-jv_kjA8zLK4oRxVQFo2qm3vdZDFya4i1pZPqi6pIcVKKfvCpzDVwyIk8oe_PJaGpvmXiYJxNkMPZXmpgzjA74SGDwHvBVATPLE2PPn9juRM4agdi5ey-jcxO6LIHVQUrl5t2_KQcvgnowX9lY1_iEM2p0iqbJRgAb29W3_s6yDDpnM1cvHJziK5Q2WxrCCeiu4xYuuxkShgpnuWRTVumuvFG9p3yDBUhmiKj9vQog7RL7UgjrlOPtRA8b2iXqFuaVXlaAUes80CJ469mvc3TW1EBPcYaRbrNyyLSII7s9sy4GNMVQY-03Uos85sNwAlCtHP0_6aTJBi4G8AVtnLJ_bF5gnZ3fPQKGtnoGbYRL-8iOdN5m-Q5Ens5jK0EBm39TqiQYkkKUW17tr5qiB0K4PdySkAVW2MQ2Ehmd7jHmZa9oOE |
| Alternate Webpage(s) | https://doi.org/10.4315/0362-028X-64.3.315 |
| Journal | Journal of food protection |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
