Thermal inactivation of Enterococcus faecium

Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2007-01, Vol.25 (5), p.283-290
Main Authors: Spelina, V.,Statni Zdravotni Ustav, Prague (Czech Republic), Schlemmerova, L.,Statni Zdravotni Ustav, Prague (Czech Republic), Landfeld, A.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Kyhos, K.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Mericka, P.,Fakultni Nemocnice, Hradec Kralove (Czech Republic), Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)
Format: Article
Language:English
Subjects:
ACTIVIDAD DEL AGUA
ACTIVITE DE L'EAU
BIOLOGICAL CONTAMINATION
Breast milk
CONTAMINACION BIOLOGICA
CONTAMINATION BIOLOGIQUE
COW MILK
Cow's milk
Deactivation
ENSAYO
Enterococcus faecium
EXPERIMENTACION
EXPERIMENTATION
HEAT TREATMENT
http://www.fao.org/aos/agrovoc#c_16080
http://www.fao.org/aos/agrovoc#c_16085
http://www.fao.org/aos/agrovoc#c_16606
http://www.fao.org/aos/agrovoc#c_24199
http://www.fao.org/aos/agrovoc#c_24929
http://www.fao.org/aos/agrovoc#c_24947
http://www.fao.org/aos/agrovoc#c_2758
http://www.fao.org/aos/agrovoc#c_28318
http://www.fao.org/aos/agrovoc#c_5753
http://www.fao.org/aos/agrovoc#c_7657
http://www.fao.org/aos/agrovoc#c_7683
HUMAN MILK
Inactivation
LAIT DE VACHE
LAIT HUMAIN
LECHE DE VACA
LECHE HUMANA
MATHEMATICAL MODELS
Microorganisms
Milk
MODELE MATHEMATIQUE
MODELOS MATEMATICOS
pH effects
STREPTOCOCCUS FAECIUM
TEMPERATURA
TEMPERATURE
TESTAGE
TESTING
thermal inactivation model
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
verification
WATER ACTIVITY
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Summary:Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60 deg C to 65 deg C, and was determined for the microorganism concentration ranges of 100 per mL to 100,000,000 per mL of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally.
ISSN:1212-1800
1805-9317
DOI:10.17221/682-cjfs