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Titre : | Determination and comparison of D and z values for Salmonella enterica in the sesame creamand NaCl solution (2008) |
Auteurs : | L. Hanna ; JEAN-CLAUDE LAGUERRE ; A. Bassal ; A. Duquenoy |
Type de document : | Article : Publication scientifique |
Dans : | International Journal of Natural and Social Sciences (vol 1, num 1, 2008-02-23) |
Article en page(s) : | 1-7 |
Résumé : | The thermal inactivation of Salmonella enterica in media of different water activities (Sodium chloride solution at aw = 0.99 and sesame cream at aw = 0.49) has been investigated. Cultures were heated in 2ml screw cap vials in a water bath at 55, 57, 59, and 61°C. Temperatures, measured by a thermocouple centrally installed in a pilot vial, were monitored every 5s. Over the temperature range studied (55 to 61°C) the survival curves follow a first order kinetic. The adjusted D-values ranged from 4.84 to 0.46 min for S. enterica in sodium chloride at 55 and 61°C, respectively and from 7.30 to 0.87 min for the same specie in the sesame cream at 55 and 61°C respectively. As for the z-values, they were 5.87 and 6.51ºC for NaCl solution and sesame cream respectively. Within the range of temperatures, at the aw used and the composition of products used in this study, we showed that the Salmonella specie has a strong heat tolerance against several heat treatment and that the aw has an influence on the heat treatment of food. |