HEAT-RESISTANCE OF SALMONELLA-TYPHIMURIUM AND LISTERIA-MONOCYTOGENES IN SUCROSE SOLUTIONS OF VARIOUS WATER ACTIVITIES

被引：69

作者：

SUMNER, SS ^{[1
]}

SANDROS, TM ^{[1
]}

HARMON, MC ^{[1
]}

SCOTT, VN ^{[1
]}

BERNARD, DT ^{[1
]}

机构：

[1] NATL FOOD PROCESSORS ASSOC,1401 NEW YORK AVE NW,WASHINGTON,DC 20005

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb08684.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The heat resistance of Salmonella typhimurium was determined in sucrose solutions with a(w) ranging from 0.98-0.83. The D65.6-degrees-C ranged from 0.29-40.2 min (> 100-fold increase), with z value 6.5-7.7-degrees-C. S. typhimurium was also heated in four chocolate syrups purchased at retail. The D65.6-degrees-C ranged from 1.2-3.2 min while the a(w) of the syrups ranged from 0.75-0.84. The heat resistance of Listeria monocytogenes was determined in sucrose solutions with a(w) ranging from 0.98-0.90. The D65.6-degrees-C value shifted from 0.36-3.8 min (10-fold increase); the z value ranged from 7.6-12.9-degrees-C.

引用

页码：1741 / 1743

页数：3

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