Journal article
Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks
Journal of food engineering, Vol.84(4), pp.608-614
2008
Handle:
https://hdl.handle.net/2376/115784
Abstract
A thermal-death-time (TDT) disk was designed to evaluate microbiological inactivation kinetics by heat. A first order inactivation kinetic model is described by the
D value and the
z value. These kinetic data are critical in the design, operation and regulation of thermal pasteurization.
D and
z values of
Salmonella enteritidis strain 13076 and
Escherichia coli K12 in liquid whole egg and liquid egg white were determined over the temperature range from 52 to 60
°C. In liquid whole egg,
D
54,
D
56,
D
58 and
D
60 values of
S. enteritidis strain 13076 were 5.70, 0.82, 0.27 and 0.17
min, respectively, and
D
54,
D
56,
D
58 and
D
60 values of
E. coli K12 were 9.10, 1.41, 0.67 and 0.22
min, respectively. In liquid egg white,
D
52,
D
54,
D
56 and
D
58 values of
S. enteritidis strain 13076 were 6.12, 1.51, 0.42 and 0.19
min, respectively, and
D
52,
D
54,
D
56 and
D
58 values of
E. coli K12 were 10.18, 1.82, 0.78 and 0.28
min, respectively. The
z values for
S. enteritidis strain 13076 and
E. coli K12 ranged from 3.95 to 4.03
°C. The results showed that
D values of
S. enteritidis strain 13076 and
E. coli K12 in liquid whole egg were higher than those in liquid egg white.
E. coli K12 exhibited similar kinetic behavior, but higher thermal resistance than
S. enteritidis strain 13076 in both liquid egg white and liquid whole egg. This study demonstrated that non-pathogenic
E. coli K12 may serve as a surrogate for pathogenic
S. enteritidis in liquid egg in the validation of a thermal pasteurization.
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Details
- Title
- Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks
- Creators
- Tony Jin - Food Safety Intervention Technologies Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USAHoward Zhang - Food Safety Intervention Technologies Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USAGlenn Boyd - Food Safety Intervention Technologies Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USAJuming Tang - Department of Biological Systems-Engineering, Washington State University, Pullman, WA 99164, USA
- Publication Details
- Journal of food engineering, Vol.84(4), pp.608-614
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900547413901842
- Language
- English
- Resource Type
- Journal article