By Vijay K. Juneja, John N. Sofos
Provides the newest study within the keep watch over of foodborne pathogens. Emphasizes conventional and rising concepts in addition to present functions for the inactivation of microorganisms to minimize sickness and improve meals protection and caliber.
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Additional info for Control of Foodborne Microorganisms (Food Science and Technology)
21) used these concepts to model dormant spores being either inactivated or activated by heat in ultra– high-temperature sterilization. The temperature dependence of each of the three parameters followed the Arrhenius equation, and the model successfully predicted spore inactivation during variable heating regimes. III. METHODS FOR DETERMINATION OF HEAT RESISTANCE A. Traditional Methods Existing methods for thermal inactivation of microorganisms include TDT (thermal death time) tube, TDT pouch (nylon), TDT can, flask, thermoresistometer, and capillary tube methods (2).
Various sampling times can be set at intervals ranging from 6 to 999 seconds. C. 5 mL) are loaded rapidly (Ͻ1 s) via a solenoid valve system using a disposable syringe into the preheated coil. The come-up time is Ͻ1 second. Thereafter, several measured quantities of sterile water are introduced into the charging end of the tube, displacing the heated broth through the coil and discharging sample at the terminal end. These are collected in a series of vials carried on the carousel. The sample delivery needle is automatically flushed twice with hot culture prior to sample displacement to ensure no carryover of the previous sample.
Botulinum in ground turkey, Thermal Inactivation of Microorganisms 37 Table 4 Observed and Predicted D-Values at 70–90°C of Nonproteolytic Clostridium botulinum in ground turkey, E. coli O157: H7, and L. 5 E. 0 L. 5 a Predicted D-values are the 95% upper confidence limits. Source: Refs. 194–196. E. coli O157:H7, and L. monocytogenes in beef gravy are provided in Table 4. Predicted D-values from the model compared well with the observed thermal death values. Thus, the model provides a valid description of the data used to generate it.