Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods.

摘要: The aims of this study were to obtain data on survival and heat resistance cocktails Salmonella, Listeria monocytogenes the surrogate Enterococcus faecium (NRRL B-2354) in four low moisture foods (confectionery formulation, chicken meat powder, pet food savoury seasoning) during storage before processing. Inoculated samples stored at 16°C cell viability examined day 0, 3, 7 21. At each time point, 80°C was determined. purpose determine a suitable inoculated that can be applied studies or process validations with similar characteristics. main inactivation carried out within 7days after inoculation, bacterial cocktail evaluated heated thermal cells exposed temperatures between 70 140°C. Weibull model first order kinetics (D-value) used express calculate heating achieve 5 log reduction temperature. Results showed pathogens Salmonella L. E. NRRL B-2354, survive well (maximum 0.05). 140°C, different organism product. B-2354 for three studied, but not sugar-containing confectionery formulation. Heating moisture-tight environments (thermal cells) 111.2, 105.3 111.8°C inactivate respectively.