Heat resistance of Salmonella typhimurium and listeria monocytogenes in sucrose solutions of various water activities
作者： S.S. SUMNER , T.M. SANDROS , M.C. HARMON , V.N. SCOTT , D.T. BERNARD
DOI: 10.1111/J.1365-2621.1991.TB08684.X
关键词: Enterobacteriaceae 、 Sucrose 、 Microbiology 、 Water activity 、 Biology 、 Bacteria 、 Listeria monocytogenes 、 Food science 、 Z-value 、 Heat resistance 、 Salmonella
摘要: The heat resistance of Salmonella typhimurium was determined in sucrose solutions with a(w) ranging from 0.98-0.83. D65.6 degrees C ranged 0.29-40.2 min (> 100-fold increase), z value 6.5-7.7 C. S. also heated four chocolate syrups purchased at retail. 1.2-3.2 while the 0.75-0.84. Listeria monocytogenes 0.98-0.90. shifted 0.36-3.8 (10-fold increase); 7.6-12.9
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