Survival of Salmonella senftenberg 775 W to current liquid whole egg pasteurization treatments
作者： Pilar Mañas , Rafael Pagán , Ignacio Alvarez , Santiago Condón Usón
DOI: 10.1016/S0740-0020(02)00088-6
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摘要: Abstract The effect of heat shocks at constant temperature (isothermal shocks) or constantly raising temperatures (anisothermal on the thermotolerance in liquid whole egg heat-resistant strain Salmonella senftenberg 775 W was investigated. increased with isothermal shock temperature. D 63°C raised from 1.2 to 3.1 min after 1 h 54°C. Anisothermal heating lag phases also S. a higher extent, final reached. Heating rate did not affect resistance along phase. Industrial pasteurization treatment for 60°C 3.5 min, 64°C 2.5 min and 70°C 1.5 min would only attain strain.
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